How Many Times Can Restaurants Reuse Cooking Oil? FSSAI Rules & Disposal
Reusing cooking oil might save money, but FSSAI has strict rules to protect customer health. According to FSSAI regulations, cooking oil should NOT be reused if its Total Polar Materials (TPM) level exceeds 25%. Most restaurants can safely reuse oil 2-3 times for deep frying, but this depends on what you're cooking and at what temperature.
The TPM Test: Your Safety Checkpoint
Invest in a TPM tester (available for ₹8,000-15,000) to measure oil quality. Dark color, foam formation, or a rancid smell are warning signs that oil has degraded. Filter oil after each use and store it properly in a cool, dark place. Remember, frying papad degrades oil faster than frying paneer pakoras.
Proper Disposal Matters
Never pour used oil down the drain—it clogs pipes and harms the environment. Partner with authorized collectors who convert used cooking oil into biodiesel. Many cities including Mumbai, Delhi, and Bangalore now have collection services. Keep disposal records as proof of compliance during FSSAI inspections.
Pro tip: Label oil containers with the date and number of uses. This simple practice helps kitchen staff track reuse and ensures you stay compliant with FSSAI cooking oil reuse rules.
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