A practical RUCO checklist for Indian restaurants: TPC, records, authorised collectors, and selling used cooking oil on BioTradX.
Daily kitchen checks
Filter oil, log fryer hours, run a TPC test on the brand SOP, isolate spent oil in a closed drum away from the drain.
Weekly manager checks
Weigh or mark drum level, confirm next pickup, file invoices. If you operate multiple outlets, compare rates so one franchisee is not dumping oil cheap.
What to ask the collector
NFP enrolment, aggregator letter, GST invoice, and destination plant. If they cannot answer, use BioTradX and pick a verified buyer.
Records to keep
FSSAI licence, oil purchase, TPC or fry-life log, UCO handover, marketplace trade ID. That pack survives a food-safety visit.