Labels and Safety

Food safety is not just about inspections and penalties—it is about protecting public health. In today’s fast-paced life, packaged and processed foods have become an inseparable part of our daily diet. From bread and milk to paneer and frozen foods, consumers increasingly depend on packaged items for convenience. Ensuring that these foods are safe, however, cannot be left to government authorities alone. Food safety is a shared responsibility of manufacturers, traders, retailers, and consumers.

One of the most important tools for ensuring food safety is food labelling. A food label is the consumer’s first line of defence against unsafe or misleading food. It informs the buyer about what the food contains, when it was manufactured, how long it is safe to consume, and how it should be stored. Reading labels enables consumers to make informed and safe choices.

Recognising the importance of accurate labelling, the Food Safety and Standards Authority of India (FSSAI) has notified the Food Safety and Standards (Labelling and Display) Regulations, 2020, making proper labelling mandatory for all packaged food products.

In Jammu & Kashmir, recent instances were noticed where frozen food items and paneer were transported and sold without any labelling. Taking serious note of these violations, the Commissioner, Food and Drugs Administration, J&K, issued prohibitory orders clearly directing that no packaged food shall be transported, stored, or offered for sale without proper labelling. The move aims to protect consumers from unsafe and unverified food products.

As per the Labelling and Display Regulations, every packaged food must clearly declare the name of the food, list of ingredients in descending order, nutritional information, allergen declaration, date of manufacture, expiry or use-by date, batch or lot number, storage instructions (such as frozen foods to be stored at –18°C), and the FSSAI licence number. Sale of food without these mandatory details is a violation of law.

Date marking is especially crucial for perishable foods. The law distinguishes between an expiry date, which indicates the period of acceptable quality, and a use-by date, which applies to foods that may become unsafe after a certain time even if they appear normal. This is particularly relevant for daily-use items such as bread and milk.

Bread, due to its moisture content, is prone to fungal growth and must clearly mention a use-by date. Sale of bread beyond this date is strictly prohibited, as it can lead to food-borne illness. Milk, including pasteurised and flavoured varieties, is highly perishable and requires proper refrigeration. Consumption of milk beyond the declared use-by date can be dangerous because of rapid bacterial growth.

Food manufacturers and processors have the primary responsibility to ensure that labels are accurate and truthful. Misleading terms such as “pure”, “super”, “extra”, or “double refined” are not permitted unless scientifically justified. Distributors and retailers must ensure that only properly labelled food is sold, expiry dates are checked regularly, storage conditions are maintained, and expired food is promptly removed from shelves.

Violations of labelling provisions attract strict penalties under the Food Safety and Standards Act, 2006. Sale of misbranded food can invite a penalty of up to ₹3 lakh(Section 52), while misleading claims or advertisements may attract penalties of up to ₹10 lakh(Section 61). Food Safety Officers are authorised to inspect premises and initiate proceedings before the Adjudicating Officer. In recent enforcement drives in Srinagar, several such violations were detected and heavy fines were imposed on erring food business operators.

Consumers also have a crucial role to play. By carefully reading labels, checking expiry or use-by dates, avoiding unlabelled food, and reporting violations, consumers can safeguard their own health and that of their families. Awareness remains the strongest defence against unsafe food.

Food safety does not begin at the shop nor end in the kitchen. It starts at manufacturing and continues through transport, storage, sale, and consumption. While the law provides a strong framework, its success depends on collective responsibility. Safe food is not a privilege—it is a right, and protecting it is a duty shared by all.