One of the critical needs for e-commerce food businesses is the training of last-mile delivery personnel. This training should cover safe handling and transportation of food to prevent contamination, as well as personal hygiene and proper sanitisation procedures.
Thank you for reading this post, don't forget to subscribe!The aim is to mitigate risks associated with foodborne illnesses and fraudulent practices, according to an FSSAI memo issued on 3 December 2024.
“Considering the growth of e-commerce in the food sector, compliance by e-commerce food business operators is crucial for ensuring the safety, quality, and authenticity of food products being sold online,” said FSSAI director Rakesh Kumar.
Addressing industry gaps through training
There are critical gaps in the Indian food industry, particularly in compliance, awareness, and resource allocation, with small and medium businesses being the most affected, according to Ashwin Bhadri, CEO of food safety auditing firm Equinox Labs.
FSSAI is working to address these gaps through the Food Safety Training and Certification (FoSTaC) training, which is mandatory for employees involved in any aspect of food handling or storage.
“FoSTaC training programmes aim to promote skill development, ensuring that workers across the food chain understand and apply best practices. It empowers staff with the knowledge to maintain hygiene and handle food safely,” said Bhadri, who is also National Resource Person for FSSAI.
For example, regular water and medical testing reduce contamination risks and ensure healthy food handlers.
Temperature monitoring safeguards food integrity at every stage, while raw material handling practices minimise risks of cross-contamination. Accurate food labelling provides transparency, helping consumers make informed choices and reducing safety risks like allergen exposure.
Regular audits and testing should also be done to ensure that these measures are consistently implemented, and gaps promptly addressed.
Compliance and transparency
“Compliance isn’t just a requirement – it builds trust, protects your customers, and drives growth. Staying compliant is essential for success in today’s competitive market,” said Bhadri.
India is rigorously working to improve food safety and hygiene, as 60% of food businesses in India face regulatory action due to non-compliance each year, according to Bhadri, who added that non-compliance can lead to fines of INR 10 lakhs (USD 11, 643) or imprisonment under FSSAI regulations.
Furthermore, in line with FSSAI’s focus on transparency, e-commerce food businesses must ensure that every food business operator listed on their platform has a valid FSSAI license or registration prominently displayed.
Businesses are also encouraged to display their hygiene ratings. This will “enhance consumer trust and allow them to make more informed purchasing decisions”, said Kumar.
In India, food and beverage products are required to display the 14-digit FSSAI license or registration number.
For pre-packaged food products, this number must appear on labels, while for loose or unpackaged items, the FSSAI number must be included on purchase receipts, invoices, or bills. These measures ensure transparency and allow consumers to verify the product’s compliance with food safety standards.
Additionally, FSSAI mandates that products sold online must have a minimum shelf life of 30% or at least 45 days before expiry at the time of delivery. Any product claims made on e-commerce platforms must align with the information on the product’s physical label to prevent misleading or unsupported claims.
Failure to comply can result in regulatory action and a loss of consumer trust, said Kumar.
Likewise, Bhadri emphasised the importance of clear and accurate labelling practices for improved transparency, which allows businesses to build trust with consumers while aligning with global standards.
“Collectively, these measures foster a culture of continuous improvement, where businesses proactively adapt to emerging safety challenges and consumer expectations. By integrating these practices, the industry not only enhances food safety but also raises its overall professionalism and credibility,” said Bhadri.
