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 and Registration of Food Businesses) Regulations, 2011, Vegetable oil having developed Total Polar Compound more than 25% shall not be used
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