Do
- Cool freshly made khoya in thin layers on clean trays before chilling. A thick block traps heat in the centre.
- Wrap or pack khoya in food-grade film or containers to stop it drying out and absorbing odours.
- Freeze bulk khoya in portions sized for one batch of sweets. Thaw in the fridge before use.
- Buy from licensed suppliers and check it on arrival: fresh khoya should smell clean and milky, without sourness.
- Keep receiving records with supplier name, date and temperature, especially during festival periods.
- Label each pack with date of making or receipt and use within your plan's limit.
Avoid
- Do not store khoya at room temperature overnight, even in winter.
- Do not keep khoya beside raw meat or strong-smelling foods.
- Do not refreeze thawed khoya.
- Do not use khoya with any mould, a sour or bitter smell, or an unusual colour.
In Indian conditions
Before Diwali, Holi and Raksha Bandhan, sweet shops buy large quantities of khoya, often from outside the city. Long transport in summer heat without refrigeration is a known risk. FSSAI and state food-safety departments often run checks on khoya and milk sweets during festival seasons, so buy from licensed sources and keep records. A deep freezer gives sweet shops the buffer to buy ahead of the rush and thaw portions as needed. During power cuts, a well-loaded freezer with the lid kept shut holds temperature much longer than a half-empty one.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.