Testing Protocols & Methods

FSSAI publishes Manuals of Methods of Analysis for Various Food Products, including dedicated manuals for Oils and Fats. These manuals are essential resources for ensuring the quality and safety of edible oils and ghee. They provide detailed procedures for analyzing various parameters, such as moisture content, FFA, RM value, and Baudouin test. These manuals are regularly updated to reflect the latest scientific advancements and regulatory changes.
These manuals specify the standardized laboratory procedures for testing the parameters listed above. These procedures ensure consistency and accuracy in testing across different laboratories. They cover all aspects of the testing process, from sample preparation to data analysis.
FSSAI-notified laboratories must adhere to these methods. This ensures that the testing is conducted according to the prescribed standards and that the results are reliable and legally defensible.
Methods are often based on national (BIS) or international standards (AOAC, ISO, AOCS). This ensures that the testing methods are aligned with global best practices and that the results are comparable across different countries. BIS refers to the Bureau of Indian Standards, AOAC International is a globally recognized standards development organization, ISO refers to the International Organization for Standardization, and AOCS refers to the American Oil Chemists’ Society.