India’s food safety regulator has directed food business operators to maintain appropriate temperature controls while manufacturing, storing, selling and transporting perishable food products, including khoya and paneer. The advisory, issued by the Food Safety and Standards Authority of India (FSSAI) on October 15, 2026, aims to strengthen food hygiene and prevent public health risks ahead of the country’s festive season.
Temperature Control Becomes Critical for India’s Dairy Supply Chain
FSSAI warns against improper handling of perishable foods
According to a report by The New Indian Express, FSSAI issued the advisory after becoming aware that perishable commodities such as khoya, paneer, meat and fish were sometimes being handled, stored or transported without appropriate temperature controls.
These products can deteriorate quickly when exposed to unsuitable conditions. Temperature abuse can encourage microbial growth, accelerate spoilage and increase the risk of foodborne illness. Dairy products are particularly important in this context because milk-based foods are widely consumed during festivals, when demand for sweets and other dairy products typically rises.
Khoya, also known as mawa, is used extensively in traditional Indian sweets, while paneer is a popular ingredient in households, restaurants and commercial kitchens. Maintaining suitable storage and transportation conditions is therefore essential to protecting product quality and consumer safety.
Cold chain compliance across the entire supply chain
The regulator reiterated that food business operators must maintain prescribed temperatures throughout the supply chain, from procurement and sourcing to delivery to the final consumer. This includes chilling, transportation, storage and distribution.
The requirements are linked to the conditions of licence under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
For dairy businesses, effective cold chain management involves more than refrigeration at a warehouse or retail outlet. Milk and dairy products must be handled under appropriate conditions at every relevant stage, including processing, packaging, storage, transportation and final distribution.
Dairy processors, distributors, wholesalers, retailers, sweet manufacturers and food service businesses all have a role in ensuring that temperature-sensitive products remain safe.
Non-compliance may result in enforcement action
FSSAI has warned that businesses failing to comply with the prescribed requirements may face appropriate enforcement measures, including the seizure and destruction of products.
Such action underlines the importance of treating temperature control as a food safety requirement rather than simply an operational preference. Businesses must ensure that refrigeration equipment functions properly, storage facilities are maintained, and staff follow suitable food handling procedures.
Keeping temperature records, maintaining equipment, training employees and establishing clear procedures for receiving and dispatching perishable goods can help food businesses strengthen compliance and reduce the risk of unsafe products reaching consumers.
Implications for India’s dairy industry
The advisory carries particular significance for India’s dairy sector, which supplies milk, paneer, khoya, curd, cream, butter and other products through a large network of farmers, processors, collection centres, transporters and retailers.
During festive periods, increased demand can put additional pressure on production capacity, refrigeration facilities, transportation networks and retail storage. Businesses may need to review their cold storage capacity, delivery schedules and handling practices to ensure that higher sales volumes do not compromise food safety.
Small dairy businesses and traditional sweet manufacturers may also need to pay closer attention to refrigeration arrangements, hygienic production practices and the time products spend outside temperature-controlled environments.
Effective cold chain management can help reduce spoilage and food waste, preserve product quality, improve traceability and strengthen consumer confidence. However, the appropriate temperature depends on the product, its processing method, packaging and applicable food safety requirements. Businesses should follow the prescribed conditions relevant to each commodity rather than assume that one temperature applies to every dairy product.
Conclusion
FSSAI’s advisory highlights the importance of temperature control throughout India’s perishable food supply chains ahead of the festive season. For the dairy industry, compliance with cold chain requirements is essential to protecting consumers, maintaining product quality and reducing avoidable losses.
Dairy processors, distributors, retailers and sweet manufacturers should review their storage, transportation and handling procedures to ensure that products remain under appropriate conditions from sourcing to delivery.