FSSAI FAQs on Oils and Fats
FSSAI FAQs on Oils and Fats Are there any standards that exist to determine the quality of used cooking oil beyond which the oil is not safe for further use after repeated frying? As per Clause (4) of sub-paragraph 7 relating to Fried Foods of paragraph VI, Part-V,Schedule 4 of Food Safety and Standards (Licensing [...]