Through an order dated 24th February 2020, the FSSAI had issued directions regarding the display of “Date of Manufacturing” and “Best before Date” for non-packaged/sweets sold loose. FSSAI had issued this order in public interest and to ensure food safety. The FSSAI had issued directions that in the case of non-packaged/ loose sweets, the container or tray holding the sweets for sale at the sweet shop/ outlet should display the “Date of Manufacturing” and the “Best Before Date” of the products. The direction was to be effective from 1 June 2020.
Through a new notification dated 21 May 2020, the FSSAI has extended the date of enforcement of the above-mentioned labelling requirements to 1 August, 2020 because of the disruptions and the lockdown due the COVID-19 pandemic in the country.
About Shelf Life of Indian Sweets/ Mithai
Traditional sweets are one of the most popular but also one of the most sensitive and delicate products in the food industry. These sweets are prepared by using a variety of ingredients such as khoya, ghee, flours, dry fruits, sugar etc. The shelf life of sweets depends upon the ingredients used. For example, the Khoya Burfi has shorter shelf life than Boondi Ladoo. By their very nature, most sweets are vulnerable to micro-bacterial growth and atmospheric conditions which leads to spoilage. In humid weather or in monsoons the chances of fungal or microbial contamination increase, while in summer sweets could lose their moisture and make them dry. On the other hand, excessive heat can make them rancid so they have a foul odour.
The shelf life of sweets or for that matter any food product depends on good hygienic practices in preparation, packaging and storage. Sweet making passes through several processes and hygiene is required at all stages right from procurement of raw material, to storage, transportation, handling in the preparation or manufacturing facility, various preparation processes, storage and till final product. Even after the final product hygienic handling is required during packaging and storage at the retail unit with proper temperature controls. All these steps are crucial for extending the shelf life of sweets. Any lapse in good hygienic practices at any stage can lead to contamination and spoilage in the sweets. Sweet makers need to pay special attention to good hygienic practices in both manufacturing and retail as these play a key role in ensuring the sweets remain fit for human consumption. Any kind of spoilage leads to food wastage which is a major factor in the sweet industry and causes huge losses. Therefore, all food handlers in the manufacturing units and in the sweet shops must be trained to follow hygienic practices as per the guidelines of the FSSAI. Besides hygienic preparation, packaging and storage, ‘Date of Manufacture’ and ‘Best Before Date’ will increase food safety and protect consumers from foodborne illnesses.
Source: FSSAI
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