Do
- Make lassi and chaas in batches that can be sold within a few hours, keeping the rest of the curd chilled.
- Use potable, chilled water for chaas. The water and ice must be food-grade.
- Store batches in covered food-grade containers or jugs in the fridge, not in open pots on the counter.
- In glass-door coolers, keep packaged bottles and pouches away from the door and well spaced for airflow.
- Clean dispensers, jugs and churners thoroughly at the end of every day.
- Label kitchen batches with time of making.
- Add fresh spices, mint or coriander to chaas close to serving time; chopped herbs left in the drink for hours lose colour and freshness.
Avoid
- Do not top up a half-empty jug with a new batch; empty, clean and refill it.
- Do not add industrial ice to drinks; use food-grade ice only.
- Do not leave lassi in a steel pot in the sun at a roadside counter.
- Do not store chaas or lassi in reactive metal containers.
In Indian conditions
Summer demand for lassi and chaas is enormous, and roadside sellers often keep them in open pots with blocks of ice. That ice is a frequent hygiene risk if it is not food-grade. A glass-door cooler or reach-in lets outlets pre-chill bottles or jugs safely. In 40 °C-plus heat, any batch held outside a fridge can sour and separate fast. Dairy parlours should rotate packaged stock carefully, as product sitting near a cooler door in heat can lose quality well before its printed date.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.