After shortcomings found during inspections of food safety standards, the department has issued detailed directions
Health certificates, water test reports, pest control certificates and raw material bills must be maintained
Menu cards must carry information on allergens, artificial coloyrs, artificial sweeteners and cooking medium
Establishments with 10 or more outlets, or with a central license, must also state calories per serving and serving size
Lucknow, September 2026 : To ensure effective compliance with food safety standards in food establishments and to provide consumers with essential information, the food safety and drug administration department has issued detailed directions. During special campaigns run by the department to inspect the food safety standards of various food establishments, many units were found flouting the provisions related to mandatory certificates and consumer information. In view of food safety and the wider public interest, the department has directed the food business operators to ensure compliance with all these points with immediate effect.
The UPFSDA is running the "Shuddh Hi Shubh Hai" campaign across the state, with the objective to ensure safe, clean and quality food in the state. Under it, food establishments are being checked for cleanliness, safe storage, food quality and compliance with food safety standards, and food businesses are being given an opportunity to improve.
Seven records must be kept at the time of inspection
As per the directions of Roshan Jacob, Commissioner of Food Safety and Drug Administration, a food license or registration must be available in the food establishment during inspection. In addition, health certificates of the staff working in the establishment must also be kept. A half-yearly test report of the water used in the establishment, as per the IS 10500 standard, must also be available.
Similarly, the pest control certificate, bills relating to the purchase of raw materials, the stock register of the storage room, and the establishment's cleaning schedule along with its records must also be produced at the time of inspection.
Use of MSG must also be disclosed
Consumers must also be given clear information about additives used in food items. If monosodium glutamate (MSG) (Ajinomoto) is used in any food item, a declaration must be made on the package or menu card that consumption of MSG is not recommended for infants under 12 months of age and for pregnant women.
Along with this, the type of artificial sweetener and the name of the artificial color used in the food item must also be declared on the package or menu card.
Allergen information on the menu card is necessary
Food establishments will also have to provide allergen-related information on their menu cards, so that consumers can learn about potential allergens present in a food item before consuming it.
Larger establishments must state calories
A special provision has also been made for food establishments that hold a central license or have 10 or more outlets. Such establishments must provide the caloric value, that is, the kilocalories per serving, for the food items displayed on the menu card, board or booklet. They must also clearly display the serving size.
Aluminium foil should also be food grade
The department has also given directions regarding aluminium foil used in the packaging of prepared food items. Aluminium foil used in the packaging of prepared food must conform to the standards laid down in the Packaging Regulations, 2018, and must be food grade.
Cooking medium must also be disclosed
Mentioning the cooking medium used to prepare food items in food establishments has also been made mandatory. This information must be displayed on the menu card or at an easily visible place in the establishment, so that consumers can easily learn about the medium used in preparing the food.
Full information is also necessary on ready-to-cook food items
The department has also given clear directions regarding semi-cooked or ready-to-cook packed ingredients used in establishments. The package of such ingredients must necessarily carry its ingredients and storage conditions.
Food business operators must also ensure that the prescribed storage conditions are fully followed while such ingredients are transported from the manufacturing unit to the warehouse. That is, maintaining the prescribed storage conditions of the food item during transportation is also mandatory.
From November 1, compliance will be checked followed by enforcement
The department has asked that all these directions be complied with immediately. The order clarifies that from November 1, 2026, compliance with all of the above points will be taken into account during departmental enforcement and inspection action. Food business operators have therefore been directed to complete all the prescribed records, certificates and consumer information provisions on time.
Emphasis on transparency in the consumer's interest
After checking the manufacturing sector, the department's focus is now on the service sector. The main objective of this direction is to ensure compliance with food safety standards in food establishments as well as to provide consumers with essential information related to food items. The emphasis is on making available, in an organized manner, everything from mandatory records such as licenses and test reports to information on allergens, additives, calories, cooking medium and packaging, so that safety, hygiene and transparency can be ensured in the food business.
