FSSAI November Updates 2025: News & Regulatory Updates

This November 2025 edition of Food License India-FLI’s comprehensive monthly compliance shows important new development by the Indian regulatory body. FSSAI October 2025 notifications serve as a vital resource for stakeholders in the Food Manufacturing, FMCG Trading, Restaurants, Pharma, Packaging, E-Commerce & Import Export. 

From ORS branding, complaint handling, laboratory updates FSSAI announced critical updates affecting licensing and industry regulations. The month of Diwali also saw FSSAI taking a vigilant approach to crack down on illegal adulterated sweets & dairy products showing strict legal decisions. Foreseeing changing global industry development and international trade FSSAI organized conferences on trade and global leadership. 

These updates are expected to have a critical effect on operational compliance and business growth in the coming months. 

Food Safety & Standards Authority of India (FSSAI) Updates

1. FSSAI Bans Use of “ORS” in Beverage Branding

On 14 October 2025, FSSAI announced that no beverage can use the word “ORS” (Oral Rehydration Solution) unless the product fully follows the World Health Organization (WHO) standards for ORS formulation. FSSAI reasoned that many brands sell high sugar content drinks as ORS which raises public health concerns. Showing a strict attitude towards misleading branding FSSAI banned the misleading use of ORS even as part of brand names or labels.

While a PIL was filed in Delhi High Court against the ban, the court refused to uplift the ban. However, affected brands can rebrand their products to start reselling their remaining stocks. As to the stocks already in circulation brands are advised to contact FSSAI for a decision.

Point to Note:

• The branding of drinks or supplements using the word “ORS” is banned by FSSAI anywhere in the name or label.

• Only products that match WHO’s ORS formula can legally use the term.

• Brands lacking the proper formulation can re-brand and re-package to avoid action from FSSAI.

• Action against non-compliance include possible license suspension or legal penalties.

2. FSSAI urges States & UTs to Improve Complaint Handling and Enforcement

At the 48th Central Advisory Committee meeting on 14 October 2025, the CEO of FSSAI asked all States and UT to make their food safety systems stronger. This comment by the regulatory body is part of a broader concern regarding the packaged food quality in the country. In 2024, FSSAI saw more than 33,000 faulty food samples out of 1.7 lac of the analyzed products. 

Specific instructions given to the states include the new instructions include:

• Foster greater accountability by sharing inspection and violation details with FSSAI daily.

• Making sure all food testing labs with modern equipment are properly used and have NABL accreditation.

• Encourage simplifying the licensing/registration process and regulations.

Point to Note:

• State authorities will aim to keep a clear system for customer complaints and record maintenance.

• State players may get to see increased inspection and tight guidelines in the coming months.

• Use approved and accredited testing labs, as FSSAI is closely checking their performance.

3. FSSAI Issues Updated List of Recognized Laboratories

The Food Safety and Standards Authority of India (FSSAI) has released an updated list of recognized laboratories across India. This list will contain the validity of NABL accreditation and their contact details.

Various public and private labs are authorized to analyze food samples under the Food Safety and Standards Act, 2006. However to keep the reports correct and reduce fraudulent certifications FSSAI revised the list for recognized Laboratories.

Point to Note:

• Verify whether your current testing laboratory appears in the updated list.

• Ensure that your test reports are issued only by FSSAI-recognized and NABL-accredited labs.

• Download the full list from the official FSSAI website under the Laboratories → Recognised Laboratories section.

4. FSSAI’s Festive Vigilance Drive 2025 – Nationwide Crackdown on Adulterated Sweets & Dairy

During September–October 2025, the Food Safety and Standards Authority of India (FSSAI) carried out a special festive drive across the country to check food safety and prevent adulteration.

The drive was launched to step up inspections during the festive season, when the demand for sweets, snacks, ghee, khoa, paneer, and other milk products increases sharply. FSSAI teams used Food Safety on Wheels (FSWs) - mobile food-testing labs - in busy market areas for on-the-spot testing and public awareness. 

All inspection and sampling results were uploaded on the central portal, making this one of the largest festive food-safety monitoring drives conducted in recent years.

Major Enforcement Outcomes:

• In Noida and Ghaziabad, officials seized over 1,100 kg of adulterated sweets and destroyed 145 kg of fly-infested rasgullas ahead of Diwali.

• In Telangana, raids conducted across 95 sweet shops in 33 districts uncovered color-infused sweets, expired stock, and unlabeled bakery items.

• In Hisar (Haryana), authorities seized 8.5 quintals of adulterated mawa (khoya) stored in unhygienic conditions, and initiated legal action against the suppliers.

• In Punjab, over 5,000 kg of paneer and 4,000 kg of milk were destroyed after samples failed food safety tests.

• In Lucknow, adulterated goods worth nearly ₹5 crore were confiscated during a multi-agency raid.

  
  

5. FSSAI’s Enforcement Drive on Spices

The Food Safety and Standards Authority of India (FSSAI) launched a nationwide enforcement drive for the spices sector (whole & powdered), scheduled for 1–31 October 2025.

The aim of this drive was to inspect manufacturing units, collect samples, and check compliance with food safety and labeling regulations-especially in light of recent reports of pesticide contamination, adulteration, and ethylene oxide residues in exported spice mixes.

However, on 3 October 2025, FSSAI announced that the enforcement exercise has been temporarily postponed until further notice. Despite this, the regulator continues to emphasize strict vigilance over contaminants and raw-material sourcing to safeguard both domestic consumers and India’s spice export reputation.

Point to Note:

• Buy only from verified suppliers and ensure pesticide-residue tests for each batch.

• Prevent cross-contamination by maintaining segregated zones for cleaning, grinding, blending, and packing.

• Conduct regular product testing through NABL-accredited labs and retain test reports for inspection.

• Ensure label compliance with FSS (Labelling & Display) Regulations, 2020, there should be no misleading purity or natural claims.

6. India Strengthens Global Leadership in Spice Standards

In October 2025, India hosted the 8th Session of the Codex Committee on Spices and Culinary Herbs (CCSCH) in Guwahati, bringing together 140 delegates from 40 countries. The event, organized by the Spices Board of India under the FAO–WHO Codex Alimentarius Commission, showcased India’s growing role in setting global food safety and spice trade standards.

During the session, the Governor of Assam highlighted India’s success in promoting turmeric, cardamom, coriander, and other key spices while encouraging greater value addition and exports from the North-East region.

FSSAI CEO Shri Rajit Punhani emphasized the need for science-based, harmonized standards to ensure consumer safety and promote fair global trade. The discussions also covered new Codex drafts for cardamom, coriander, and vanilla, which will help align Indian exports with international quality benchmarks.

Point to Note:

• India reaffirmed its position as a global leader in the spice sector under the Codex framework.

• FSSAI and the Spices Board are working to align Indian spice standards with Codex norms, making exports smoother and more compliant.

• North-East India is emerging as a new spice production and processing hub, supported by government initiatives.

• The session focused on safe, high-quality, and traceable spices to build global consumer trust.

• Adoption of science-backed standards will open new export opportunities and strengthen India’s global spice brand.

How to Dispose of Used Cooking Oil - Step by Step Process

In every kitchen filled with the aroma of frying food most people face a familiar question: how to dispose of cooking oil safely. Whether it’s leftover oil after frying, or grease collected over time, improper disposal can harm drains, pollute water, and damage the environment.

If you’ve ever wondered how to dispose of used cooking oil at home, or how to throw away oil without making a mess, you’re not alone. The process may seem simple, but doing it right protects both your health and your surroundings. From understanding how to dispose of cooking oil at home responsibly to learning how to dispose of cooking oil without a container, thi guide walks you through every step.

After all, safe, sustainable ways to handle and reuse used cooking oil makes a difference for the planet and the environment.

When to Reuse and When to Dispose of Cooking Oil

1. Limits to Reusing Cooking Oil

   Repeated use of cooking oil for frying should be avoided, as heating changes its properties and creates harmful compounds. Overuse affects flavor and safety, even before visible signs appear. Knowing when to stop reuse is key to healthy cooking. Once oil has reached its limit, understanding how to dispose of used cooking oil safely ensures both kitchen hygiene and environmental responsibility.

2. When to Dispose of Used Cooking Oil for Best Safety

   Used cooking oil may look fine, but over time it breaks down, losing quality and becoming unsafe. Signs such as unusual smell, darkening, foam, or smoke mean it’s time to let it go. For your health and the environment, it’s best not to store oil for long or reuse it excessively. Knowing how to dispose of used cooking oil safely is part of good kitchen practice — a small habit that protects both your home and the planet.

3. Steps to Reuse and Dispose of Used Cooking Oil at Home

   Step 1: Filter after your frying is complete, let the oil cool. Use a fine sieve or cheesecloth to remove crumbs and debris. This keeps oil cleaner for reuse.

   Step 2: Store for Short-Term Reuse Pour filtered oil into a clean, airtight container and store it in a cool, dark place. Consume within a day or two to maintain quality.

   Step 3: To dispose of the oil responsibly mix it with materials that soaks up liquids like sponge or pour it into a sealed bag.

   Step 4: When a container isn’t available, use cloth, sawdust, or paper towels to soak the oil before placing it in a bin — an easy way of how to dispose of cooking oil without a container.

   Step 5: For larger quantities, consult local recycling programs or services that explain how to dispose of cooking oil after frying properly. Food License India helps you ensure both hygiene and environmental care with your restaurant operations.

Health and Environmental Safety: Beyond the Kitchen

1. Total Polar Compounds (TPC):

2. Key Takeaway: Cooking oil with TPC exceeding 25% is unsafe for human consumption; it should be discarded to prevent health hazards.

3. Environmental Responsibility:

4. Key Takeaway: Do not dispose of used cooking oil in drains or sewerage systems; opt for environment-friendly methods, preferably through authorized UCO aggregators.

5. Small-Scale Disposal:

6. Key Takeaway: Mix small quantities of used cooking oil with absorbent materials (sand, sawdust, used towels, or paper towels) before discarding in dustbins to avoid spillage.
   

Guidelines for Different Scales: From Households to Large Food Establishments

For Small Food Business Operators (FBOs):

• Avoid using the same oil for more than three times, ideally using it only once.

• Frequently filter cooking oil to remove food particles.

• Dispose of used cooking oil in an environmentally friendly way, preferably through authorized aggregators.

For Big Food Business Operators (FBOs):

• Discard cooking oils with Total Polar Compounds exceeding 25% as hazardous waste.

• Store discarded oil separately in labeled containers to avoid cross-contamination.

• Provide used cooking oil to authorized aggregators for eco-friendly disposal.

For Households:

• Filter used cooking oil for economic reuse in curry preparation.

• Consume used cooking oil within a day or two; avoid storing it for extended periods.

• Dispose of small quantities by mixing with absorbent materials before discarding in dustbins.
  

Downstream Industrial Usage:

The downstream industrial usage of used cooking oil (UCO) has gained significant attention due to its potential for sustainable practices, resource efficiency, and environmental benefits. Here are some key areas where UCO finds downstream industrial applications:

1. Biodiesel Production:

2. Process: UCO can be transformed into biodiesel through a process called transesterification. This involves reacting the UCO with alcohol and a catalyst to produce biodiesel and glycerol.

3. Advantages: Biodiesel derived from UCO serves as a renewable and cleaner alternative to traditional diesel fuel, reducing greenhouse gas emissions and promoting a circular economy.

4. Soap and Detergent Manufacturing:

5. Process: UCO contains fatty acids that are essential components in soap and detergent production. The UCO is typically hydrolyzed to extract fatty acids, which are then used as raw materials in soap and detergent formulations.

6. Advantages: Utilizing UCO in soap and detergent manufacturing not only reduces the environmental impact of disposal but also contributes to resource efficiency in the production of household and industrial cleaning products.

7. Animal Feed and Oleochemicals:

8. Process: UCO can be processed to extract valuable components like fatty acids, which are used in the production of oleochemicals. Additionally, after proper treatment, UCO can be used as an ingredient in animal feed.

9. Advantages: By incorporating UCO into animal feed, it provides a sustainable source of nutrition. Oleochemicals derived from UCO are utilized in various industrial applications, such as in the production of lubricants, plastics, and pharmaceuticals.

10. Renewable Energy Generation:

11. Process: UCO can be used as a feedstock for the production of biogas through anaerobic digestion. The organic content in UCO is broken down by microorganisms to produce biogas, which can be used for energy generation.

12. Advantages: This process contributes to the production of renewable energy while simultaneously treating UCO as a waste product.

13. Cosmetics and Personal Care Products:

14. Process: UCO can be processed to obtain refined oils with applications in cosmetics and personal care products. These oils may be used as moisturizers, emollients, or as ingredients in various beauty and skincare formulations.

15. Advantages: The use of UCO in cosmetics promotes the concept of upcycling, providing an environmentally friendly alternative to conventional raw materials.

16. Candle and Bio-Lubricant Manufacturing:
    

17. Process: UCO can serve as a base material in the production of candles and bio-lubricants. The triglycerides in UCO can be converted into esters, which have applications in these industries.

18. Advantages: Utilizing UCO in these industries reduces the dependence on traditional petroleum-based products, offering a more sustainable and eco-friendly option.

Conclusion: A Collective Responsibility

In the world of culinary excellence, the responsible handling and disposal of used cooking oil are essential components. Whether you're a home chef, a small-scale food vendor, or a large food establishment, understanding and implementing proper procedures contribute not only to the quality of our meals but also to the well-being of our communities and the environment. Let's embark on this journey of culinary responsibility, ensuring that every sizzle in the pan contributes to a healthier and sustainable future.

For more information contact food license India and we will provide best advise

How to Ensure Food Safety and Hygiene in your Restaurant & cloud kitchen

In the fast-paced world of the restaurant industry, ensuring food safety and hygiene is paramount. Maintaining high standards not only safeguards the health of your customers but also protects the reputation and success of your establishment. In this blog, we will explore essential tips for maintaining top-notch food safety and hygiene practices in your restaurant.

Staff Training and Education:

• Start by providing comprehensive training to all staff members on food safety and hygiene protocols.

• Regularly update employees on the latest guidelines and practices to keep them informed about potential risks and solutions. Personal Hygiene:

• Emphasize the importance of personal hygiene among your staff. Encourage regular handwashing and provide hand sanitizers at convenient locations.

• Implement a strict policy regarding uniform cleanliness, including the use of hairnets, gloves, and appropriate footwear. Proper Food Storage:

• Train staff to adhere to the first-in, first-out (FIFO) method to ensure that older food products are used before newer ones.

• Maintain separate storage areas for raw and cooked foods to prevent cross-contamination.

• Regularly check and monitor refrigeration temperatures to guarantee food remains at safe levels. Regular Equipment Maintenance:

• Conduct routine checks on kitchen equipment to ensure they are in good working condition. Malfunctioning equipment can contribute to unsafe food handling practices.

• Clean and sanitize kitchen tools and surfaces regularly to eliminate the risk of bacterial growth. Safe Food Handling Practices:

• Train kitchen staff to follow safe food handling practices, including proper washing, peeling, and cooking of ingredients.

• Implement color-coded cutting boards and utensils to prevent cross-contamination between different types of food. Implement a HACCP Plan:

• Develop and implement a Hazard Analysis Critical Control Point (HACCP) plan to identify potential hazards in your food preparation process and establish controls to mitigate those risks. Regular Inspections and Audits:

• Conduct regular inspections of your restaurant's kitchen and storage areas to identify and rectify any potential issues.

• Consider hiring external auditors to provide an unbiased evaluation of your establishment's food safety and hygiene practices. Allergen Awareness:

• Clearly label menu items with potential allergens, and train staff to handle allergen-related inquiries from customers.

• Prevent cross-contact by using separate utensils and cooking surfaces for allergen-free dishes. Temperature Monitoring:

• Regularly check and record the temperature of hot and cold food storage areas, as well as during the cooking process, to ensure that food is kept at safe temperatures.

Customer Communication:

• Communicate your commitment to food safety and hygiene to customers through signage, menus, or your website.

• Encourage customers to provide feedback on their dining experience, including any concerns about food safety.

  Registration with Food Safety Authority of your Country:

• Register yourself with the food safety authority of your country eg FSSAI In India and abide by its food safety guidelines

• You can get in touch with reputed food license consultants in your area like foodlicenseIndia.com
  

Conclusion:

Prioritizing food safety and hygiene in your restaurant is not only a legal requirement but also a fundamental aspect of building a successful and reputable establishment. By implementing these tips and maintaining a strong commitment to cleanliness and education, you can create a safe and enjoyable dining experience for your customers. Remember, a proactive approach to food safety is not just a legal obligation; it's a crucial investment in the long-term success of your restaurant.