How do you comply with Food Safety and Standards Authority of India (FSSAI)norms?


License forms and registration:

Establishing the control measures on every measure is the only way to monitor yourself and the supply chain.

Registration and licensing (including vendors):

Food Business operator must ensure before contracting a vendor as whether he/she is FSSAI registered or licensed. Every FBO needs to obtain a license for every premise where food is manufactured or served. If FBO operates in more than two states they need to apply for a central license and not a state license.

Conducting the hygiene audits and inspections:

This is considered as a root cause analysis which checks all the process and systems in place against food safety and standards regulations. Examining or scrutinizing the processes in order to find out any deficiencies within the system where food is being processed or served is the significant step to provide a immediate solution and prevent hazards which may occur.

Conducting regular food, beverage, air and swab (hand and food contact surfaces) tests:

This is the most decisive way of finding out whether the food has been prepared or being served is safe. It helps you to track back into the chain and conduct a root cause analysis to where exactly the food business operator failed or what the issue is or what can be done to resolve the problems or prevent it from recurring. It is essential for every food business operator to submit a water analysis report where water is being used as an ingredient in the food being prepared to secure a license.

Vendor audits or inspection:

This facilitates to establish the controls on your vendor, the processes and practice, verifying the methods of monitoring and measuring activities. This also helps to identify and track if the errors are at vendor side or at the manufacturing or service side.

Pre-transportation and dispatch audits:

Even if all the measures have been taken, transportation is a stage which increases the probability of introducing a food hazard or it can cause a food to become a toxin rather than a nutrient. Inspection of dispatch procedures, conditions of the transportation vehicle, containers used for transportation, temperature control during transportation etc.

Food safety standards systems plan:

FSMS plan is must for licensing, it is based on ISO 22000 and incorporates based on the food safety standards regulation 2011. Whether you need a license or not, FSMS plan is must for every food sector as it brings in along with it a structure, uniformity and a systematic follow through of all that is expected from an FBO and all they need to ensure or put into place to abide by the law as well to safeguard themselves as well as their consumers.

Regular training:

Training which help creates awareness on latest regulations, penalties for various offences which lay down by the law, guidelines on basic hygienic and sanitary conditions need to be followed by all the food business operators and help the food handlers to understand the basic concepts of food safety and hygiene. Regular training are not only according to law but also it helps to minimize the food poisoning incidents and increases the consumer safety and productivity.

Medical check-ups for food handlers:

It is one of the safest ways to ensure that food handlers not contaminating the food or not transmitting any infectious diseases to other staffs as well as the people who consume the food. FSSAI strongly advises that food handlers must have at least a yearly check-up to detect any kind of infectious disease and track the overall fitness. The check-up has been conducted by the medical practitioner who should be an authorised or a registered one. The medical Performa certificate needs to be submitted along with the medical test records of food handlers for licensing purposes.


Regular audit reports are carried out by an internal auditor (Facility manager or a trained admin) and monthly/quarterly reports by the food safety or the hygiene auditor, coupled with monthly/quarterly food, water and hygiene swab testing reports and documentation of the steps have taken for rectification of errors in case of any non-compliance to the standards found would complete the documentation which is required for safe guard against the rough sides of the law.

Such documentation is needed to be maintained at the food vendor’s end, as well as the corporate canteens too.


Any company found to have contracted a food vendor, without the FSSAI registration/license will be prosecuted by FDA/FSSAI.  The responsible managers handling F&B/canteen/catering/cafeteria will be held responsible. In case of any unfortunate incidents like outbreak of food borne diseases, food poisoning etc., and if proper documentation is not maintained, the authorities may prosecute the responsible person with monitory penalties which ranges between Rs.1, 00,000 up to Rs.10, 00,000 and or imprisonment from 6 months up to lifetime, depending upon the severity case and the documentation maintained as safeguard.

Implementation of solutions provided:

There are suggestions and solutions which are provided for all analysis and inspections conducted. Implementation of this will help close all the non-conformities and resolve issues which lead to any contamination and any law suits.

Form C, format of license:

Every Food Business Operators (FBO) shall display the license, the format which is given in Form-C, at all times at a prominent location.

Form E, Guarantee of quality:

Every distributor, manufacturer or dealer selling an article of food to a vendor shall give separately or in the bill, a warranty or a guarantee of quality, cash memo or label, the format of which is in form E.

All the above mentioned measures are not just solutions but the responsibility of each and every food business operator.

FSSAI is an autonomous body operates under the ministry of health and family welfare of the central government. The role of FSSAI is to assure safe, inspire trust and make the people to consume the nutritious foods. Food safety training and certification will be provided and runs the various projects in order to protect and promote public health and ensures the food safety at all level and all places.

Any food manufacturing, packaging and processing entity in India engages in the food business requires a FSSAI registration/license.

FSSAI registration is applicable when the applicant:

  • Petty retailer of snacks, tea shops, home based canteen;
  • Manufactures or sell the food either himself or through any vendor or hawker;
  • Other than a professional caterer who prepares and distributes the food at fairs, religious and social events;
  • The food businesses with an annual turnover not exceeding 12 lakhs and has a production capacity not in excess of 100kg/litres per day exclusive of meat, milk or their collateral products/ Slaughtering capacity is not in excess of 2 large animals or 50 poultry birds or 10 small animals/business in milk which doesn’t exceed 500 litres/day.

For registration, an application needs to be filled out under the Form A, which requires the following fields:

  • Name of the applicant or company;
  • Designation of the applicant;
  • Kind of business have to be chosen from the above mentioned options;
  • Proof of identity of the applicant – Passport/Driving license/Ration card or Election ID card.
  • Address of the food business.
  • Contact details which include the mobile number, email id are very important.
  • Description of food items manufactured and sold includes the number and quantum of productions.
  • Date or start in case of new business.
  • In case of new seasonal business – Period of operations.
  • Source of water and electric supply.

After the successful submission of the form, a registration certificate will be granted within 7 days which contains the details of registration and the photo of the applicant that is to be displayed at a prominent place in the premises where the food businesses to be carried out.

State license:

If a food business doesn’t satisfy the above criteria for registration, then it either needs a state license or a central license. The eligibility for obtaining a state license is:

  • Dairy units include milk chilling units equipped to handle or process: 501 to 50,000 LPD of milk / more than 2.5MT to 2500 MT of milk solids per annum.
  • Vegetable oil processing units by the process of solvent extraction and refineries including oil expeller unit: Up to 2 MT/day and turnover above 12 lakh.
  • Large animals more than 2 up to 50 (slaughtering units).
  • Meat processing units: up to 500 kg meat per day or 150 MT per annum.
  • Storage except cold and controlled of capacity up to 50,000 MT.
  • Cold and controlled of capacity up to 1000 MT.
  • Cold and refrigerated of capacity up to 10,000 MT.
  • Food processing units includes re-labellers and re-packers, more than 100 kg/litre to 2 MT/day. All pulse, cereals, grains and milling units.

If the applicant satisfies the above criteria then the application need to be made under Form-B of the Food Safety and Standards Act, which requires the following fields:

  • Registered office address.
  • Name of the company/applicant.
  • Name, qualification, designation, address of the person in charge of complying with the license as required under regulation.
  • Name, qualification, address of the person in charge of operation as required under regulation.
  • Description of thee
  • Description of the food items which includes the manufacturing, selling , number and quantum of production.
  • Correspondence address and the contact details includes mobile number and email id which are considered as very important.
  • Existence of analytical laboratory.
  • Source of water and electric supply.

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