Maximum temperature to served food and drinks at restaurants

Is there any standard of bis which prevents restaurants from serving food beyond a maximum temperature?

What is That temperature?

I feel fssai and bis keep throwing ball At each Other rAther than taking responsibility.

I hope BIS or fssai comes out with the max temp a restaurant can serve food at.

Thanks! more  

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It is good to be precise to cook the fod in specific temperatures mainly to retain the nutritious value of the food , the texture of the meat foods .

Talking about the Steak dish , there are varying palates of people. When cooked in hig temperatures for long duration the texture of the food is soft and easy to chew in the mouth . But certain people like it less cookes withe the colour of meat not changed . There the cooks use the thermometre as they cook . But our Grand mothers used their acumenabout degree of heat and and the duration of Cooking periods for various foods. This acumen is being lost slowly .

The availability of equipment while being helpful on one side is also blunting the ACUMEN .
Depending on equipment even before applying the mind and try to use what was learnt during the Medical Graduation days . Some dont seem to be confident their own experience . more  
Seems next step would be spoon-feeding by the table boys, who should also carry a calibrated/certified thermometer, put the thermometer on the filled spoon and then put the content of the spoon in the mouth of the guest. more  
Before throwing around jargon terms like BIS, ISI, FSSAI etc., it would be of help if one goes through the web site and familiarise himself with their mandate, their procedures etc.
There is a class of practice/ standard called user specified standards. Nobody compels the product/ service provider to comply with them. They voluntarily follow their popularity/ acceptability in the market. It is like fashion. There is no coercion.
Because user standard solves a problem in a sensible way, it is popular both among sellers and buyers.
So my suggestion would be to draft a standard and publish it. You can solicit comments, correction, addition, deletion etc from like minded users. After the draft standard has reached stability, you can widely circulate this user standard among providers, producers, buyers, consumers, regulators, commentators, critics, rating agencies, quality organisations etc.
If the user standard is good, others will voluntarily comply as it makes their life simpler. more  
This derives from the age old US Case giving rise to compensation granted for someone taking too hot coffee from a drive-thru and making a few millions for a scalded mini-skirted thigh - no such luck in India !!! Text book case of over litigated consumer protectionism !!!
FSSAI / BIS / ISI has more important and universally relevant considerations to address - if you do burn your tongue on super-heated food, all the best !!! more  
what is the issue?? why do we need such a mechanism?? can u pls. elaborate. more  
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