Coimbatore : As per the announcement from the Food Safety and Standards Authority of India (FSSAI), restaurants will no longer be able to reuse cooking oil more than three times, a rule which will be in effect from March 3.
Coimbatore : As per the announcement from the Food Safety and Standards Authority of India (FSSAI), restaurants will no longer be able to reuse cooking oil more than three times, a rule which will be in effect from March 3.
"Repeated frying of oil leads to changes in physio-chemical, nutritional and sensory properties of edible oil," noted FSSAI in its statement. "Using the same oil repeatedly will make it acidic, which in turn will make it unfit for consumption. Repetitive use of the same oil can lead to the formation of Total Polar Compounds (TPCs).
High rate of TPCs will have adverse impact on health that could lead to various diseases such as hypertension, liver disease, increased cholesterol and atherosclerosis. The food authority has notified Food Safety and Standards (Licensing and Registration) First Amendment Regulation, 2017 on 24th October, 2017 which prescribes the limit for Total Polar Compounds (TPC) to be at a maximum 25 percent, beyond which the vegetable oil is not suitable for use," reads the circular issued by the FSSAI’s Joint Director of Regulatory Compliance, Praveen Jargar.
The FSSAI has also stated that any cooking oil found to have Total Polar Compounds of more than 25 percent cannot be “topped up with fresh oil.” Due to the new rules, food operators have to maintain a chart to track and monitor the oil and quantity taken for frying each day and the amount that is discarded at the end of the day as well. The date and method of disposal of the oil has to be recorded as well. The FSSAI has stated that the Food and Drug Administration (FDA) should adhere to the rules by March 3.
"Repeated frying of oil leads to changes in physio-chemical, nutritional and sensory properties of edible oil," noted FSSAI in its statement. "Using the same oil repeatedly will make it acidic, which in turn will make it unfit for consumption. Repetitive use of the same oil can lead to the formation of Total Polar Compounds (TPCs).
High rate of TPCs will have adverse impact on health that could lead to various diseases such as hypertension, liver disease, increased cholesterol and atherosclerosis. The food authority has notified Food Safety and Standards (Licensing and Registration) First Amendment Regulation, 2017 on 24th October, 2017 which prescribes the limit for Total Polar Compounds (TPC) to be at a maximum 25 percent, beyond which the vegetable oil is not suitable for use," reads the circular issued by the FSSAI’s Joint Director of Regulatory Compliance, Praveen Jargar.
The FSSAI has also stated that any cooking oil found to have Total Polar Compounds of more than 25 percent cannot be “topped up with fresh oil.” Due to the new rules, food operators have to maintain a chart to track and monitor the oil and quantity taken for frying each day and the amount that is discarded at the end of the day as well. The date and method of disposal of the oil has to be recorded as well. The FSSAI has stated that the Food and Drug Administration (FDA) should adhere to the rules by March 3.