FSSAI used cooking oil rules for restaurants
What hotels and restaurants need to know about reusing, recording and disposing of used cooking oil.
The rules in short
Based on FSSAI guidance on handling and disposal of used cooking oil.
TPC limit
Oil with total polar compounds above 25% is unfit and must be thrown out, not topped up with fresh oil.
Reuse at most three times
Do not reuse frying oil more than three times. Ideally use it once and filter it often.
Records above 50 litres a day
Kitchens frying with more than 50 litres a day keep a daily record: oil type, quantity used, quantity discarded, date and method of disposal.
Authorised collectors only
Sell used oil to authorised used cooking oil collectors or aggregators so it goes to biodiesel, not back into food.
No oil in drains
Never pour used cooking oil into drains or sewers.
Keep your records
Keep pickup receipts and your yearly disposal record ready for your Food Safety Officer.
Rules can change. Check the latest FSSAI notifications or ask your Food Safety Officer.
Signs your frying oil should be discarded
- Blue-grey smoke while frying
- Thick foam that does not settle
- Dark colour, murky look or sticky feel
- A TPC tester reading above 25%
Why disposal records matter
Food Safety Officers can ask frying kitchens to show where their used cooking oil went. Selling it to an authorised used cooking oil collector, with a receipt for every pickup, is the simplest way to show your oil was disposed of properly and did not go back into food.
The Reviron app records every pickup with a receipt number and produces a yearly disposal record with your FSSAI number.
Frequently asked questions
What is the FSSAI limit for reusing cooking oil?
FSSAI guidance says oil should not be reused more than three times, ideally only once, and oil with total polar compounds (TPC) above 25% must be discarded.
Who has to keep used cooking oil records?
Food businesses that use more than 50 litres of edible oil a day for frying must keep a daily record of oil used, oil discarded, and the date and method of disposal.
Where should restaurants dispose of used cooking oil?
Hand it to an authorised used cooking oil collector or aggregator, so it can be made into biodiesel. It must not be poured into drains or sold for food use.
What is RUCO?
RUCO stands for Repurpose Used Cooking Oil, an FSSAI initiative to collect used cooking oil from food businesses and turn it into biodiesel instead of letting it re-enter the food chain.