Food Business Operators (FBOs) can also display the date of manufacture, but this is not required. Food business operators decide and display the “best before date” for sweets based on the nature of the produce and local conditions. Shelf life extension is an effort to make food safe for long periods of time, while maintaining its original quality. Food Safety & Standards Regulations (2011) authorize the use of certain preservatives such as sorbic acid up to 1000 ppm in the case of certain carbohydrate and milk-based sweets such as Halwa, Ladoo, Jalebi, Khoa, Burfi, Gulabjamun , Rasogulla, while in some cases metabisulphite and potassium sorbate are permitted within certain permissible limits; but the addition of preservatives must be done under technical expertise. Recommended refrigeration temperature which ranged from 4 to 6 ° C and 8 to 12 ° C for the storage of Rasogulla made from cow and buffalo milk, respectively. Sweets are usually made from khoya, chhena, sugar and other ingredients such as flour (maida), flavors and colors. There are a number of problems encountered in the manufacture and sale of candy. People involved in manufacturing lack adequate knowledge of regulatory compliance and good hygiene practices. Packaging and labeling requirements are often overlooked. In addition, there are certain problems such as the use of unauthorized colors which are harmful to health, flavor or other ingredients; use of poor quality raw materials for the manufacture of sweets; repeated use of oil in cooking / preparation leading to an increased level of trans fat which must be processed. Food business operators must now, in the case of unwrapped / loose candy, the container / tray with the items at the point of sale should display the expiration date or the expiration date. The use of unauthorized colors and the repeated use of oils should be avoided. For the sale of savory products, sweets or other food products, the display board should indicate whether the items that have been cooked in ghee, edible oil, vanaspati and other fats for the consumer information. Training and capacity building of manufacturers will contribute to basic understanding of hygiene, sanitation, handling and storage. They can take training under the FSSAI Food Safety Training and Certification (FoSTaC) program. Confectionery products such as Kalakand and its variants, such as Butterscotch Kalakand, Rose Kalakand, Chocolate Kalakand, having Very short shelf life should be stored at room temperature and consumed on the same day of manufacture, while dairy products such as badam milk, Rasgulla, Ras Malai, Rabri Rasmalai, etc. short-lived should be stored in the refrigerator and consumed within two days from the date of manufacture. The products Burfi, Milk Burfi, Pista Burfi, Coconut Burfi, Chocolate Burfi, Ladoo, Lal Ladoo, Motichor, Fruit Cake, de Short average life should be consumed within four days of the date of manufacture. Ghee and dried fruit sweets such as Ladoo, Kaju Katli, Dried Fruit, Moong Burfi, Kaju Kaser Burfi, Kaju Badam Burfi, Kaju Anjeer Roll, de Long shelf life-7 days must be consumed within 7 days of the date of manufacture.