FSSAI Compliance Requirements and Checklist

If you’re in the food business in India, FSSAI compliance requirements are non-negotiable. Whether you’re a restaurant owner, food manufacturer, cloud kitchen, or an e-commerce food aggregator, understanding and meeting FSSAI regulations is crucial to avoid penalties, legal issues, and to build consumer trust.

FSSAI (Food Safety and Standards Authority of India) compliances refer to the mandatory rules and standards that entities in the food business must follow under the Food Safety and Standards Act, 2006 and regulations framed thereunder. These apply to all types of food business operators (FBOs), including manufacturers, traders, restaurants, caterers, food processors, importers, etc.

This blog provides a comprehensive FSSAI compliance checklist and an industry-specific breakdown, helping your business stay fully compliant in 2025 and beyond.

📌 What is FSSAI?

FSSAI (Food Safety and Standards Authority of India) is the apex food regulatory body under the Ministry of Health & Family Welfare, established under the Food Safety and Standards Act, 2006. Every food business in India must be either registered or licensed by FSSAI.

Key FSSAI Compliances

1. FSSAI License/Registration

   • All FBOs must register or obtain a license from FSSAI depending on their size and nature of business.

   • Three categories:

     • FSSAI Registration (for petty FBOs)

     • State License (for mid-sized FBOs operating within a state)

     • Central License (for large businesses or those operating in multiple states or involved in import/export)

2. Display of License/Registration

   • The FSSAI license or registration number must be displayed at the food premises and printed on food product packaging.

3. Hygiene and Sanitation Standards

   • Compliance with Schedule 4 of FSS (Licensing and Registration of Food Businesses) Regulations, 2011, which prescribes detailed hygiene practices for different sectors like manufacturing units, food service establishments, etc.

4. Food Safety Management System (FSMS)

   • Implementation of a documented FSMS plan based on Hazard Analysis and Critical Control Point (HACCP) principles.

5. Testing and Analysis

   • Periodic testing of food products by FSSAI-notified labs to ensure safety and quality.

6. Labeling and Packaging Regulations

   • Compliance with FSS (Packaging and Labeling) Regulations, including mandatory declarations (e.g., ingredients, nutritional facts, FSSAI number, veg/non-veg mark, expiry date, etc.).

7. Training and Capacity Building

   • Food handlers must be trained under the Food Safety Training & Certification (FoSTaC) programme.

8. Record Keeping

   • Proper records of purchase, production, and sale to ensure traceability and accountability.

9. Annual Return Filing

   • Licensed FBOs involved in manufacturing or importing are required to file Form D1 annually (by 31st May of every year for the previous financial year).

   • Exporters must also file Form D2 (semi-annually).

10. Food Recall Procedures

    • In case of non-compliance or food safety issues, the FBO must initiate a recall and inform FSSAI.

11. Penalties and Offenses

    • Non-compliance can result in fines, suspension, or cancellation of the license and even imprisonment depending on the gravity of the offense.

✅ General FSSAI Compliance Checklist (All Food Businesses)

Here’s a practical checklist that applies to all types of Food Business Operators (FBOs):