The Food Safety department has initiated strict measures to curb the use of excessive preservatives in cakes, aimed at increasing their shelf life.
Legal proceedings have been launched and cases were registered against manufacturers after 10 out of 32 samples were found to be unsafe, said Assistant Commissioner of Food Safety A. Sakeer Hussain on Wednesday.
“Food safety laws permit the use of potassium sorbate and sodium benzoate within prescribed limits. When these limits are exceeded, the test results will be marked as adverse, and prosecution proceedings will be initiated against the manufacturers. During the last financial year, 67 cake samples were tested and based on reports, 32 cases were filed in court,” he said.
The permissible limit for potassium sorbate and sodium benzoate is restricted to a maximum of 10 grams per 10 kilograms of cake. Small-scale manufacturers have been instructed approach Food Safety officers to clarify any doubts regarding the usage and regulation of preservatives.
Training programmes
Additionally, they are advised to attend free training programmes, such as Food Safety Training and Certification (FoSTaC), and obtain the required certification. “All manufacturers must ensure the safety of their products by conducting laboratory tests every six months. Home-based bakers are also required to obtain registration from the department and the fee for a five-year registration is ₹500,” said the official.
“Trading food products without a valid registration or license is an offense punishable by a fine of up to ₹10 lakh. In view of the Christmas and New Year season, strict inspections will be conducted and five squads have been formed in the district for sample collection,” added the official.
Published – December 17, 2025 07:30 pm IST
