FSSAI (Food License) Registration in India

Madatory for business engaged in Food Activities

  • 3 Type FSSAI Registration based on turnover limit
  • Time taken, Registration in 7 days  and License in 60 days. 
  • Our Professional fees starts @ Rs 5900/-

Work Status Updation

Login and check your work status online. We update time to time over whatsapp/SMS.

FSSAI Registration at a glance

FSSAI stand for Food Safety and Standards Authority of India. FSSAI license is mandatory before starting any food business. All the manufacturers,Marketing Company or Seller Packaging Food Products, must obtain a 14-digit registration or a license number which must be printed on food packages.

This step is taken by government to ensure that food products undergo certain quality checks, thereby reducing the instances of adulteration, substandard products and improve accountability of manufacturers.

3 Types of FSSAI registration -  based on Turnover

FSSAI Basic registration

  - For small business or startups which have annual turnover below Rs.12 lakhs. Basic registration can be upgraded to state license with increase of sales. 

FSSAI State license

  -  This license is applicable to mid-sized companies which have annual turnover between Rs.12-20 crores.

FSSAI Central license

  - This license is applicable on large business with annual turnover above Rs.20 crores. It is also required in cases where you need to supply at the government offices or import / export food products or Operating in more than 2 states.


Send your Requirement here

Legal Requirements for FSSAI (Food License) Registration

Regulations Apply on Food Business
Food Safety and Standards Act, 2006 ; Food Safety and Standards Rule, 2011; FSS (Licensing & Registration of Food Businesses) Regulations 2011
Registration/License is Mandatory
No person shall commence or carry on any food business except under a licence.
Return filing
Every licensee submit a Annual return (Form D-1) within 30 days from the end of the period for each class of products.
Manufacturing of milk and/or milk products shall submit half yearly Return.
A separate return shall be filed for every license issued.
delay in filing return beyond 31st May of each year shall attract a penalty of Rs 100 per day
Food business operator has to comply the responsibilities as per the provisions of the Act ( Responsibility mentioned below)
Sanitary & Hygienic practices
The establishment in which food is being handled, processed, manufactured, packed, stored, and distributed by the food business operator and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standards as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements.
In addition to the specified requirements (case to case), the food business operator shall identify steps in the activities of food business, which are critical to ensure food safety, and ensure that safety procedures are identified, implemented, maintained and reviewed periodically.
License Validity & Renewal
Registration or license can be taken for 1 to 5 year at your choice. Govt. Fees applicable on yearly basis.
Apply for Renewal within 30 days before expiry.

Documents requirements for FSSAI (Food License) Registration

  1. Aadhar Card/ Voter ID / Passport / Driving License of Applicant
  2. Photograph of Applicant
  3. Business Address Proof - Water/Electricity/Telephone Bill or Rent agreement
  4. List of Directors with full address and contact details ( For Company/LLP)
  5. Memorandum & Articles of Association ( For Company) OR Partnership Deed ( For Firm/LLP)
  6. Certificate of Incorporate ( for Company/LLP) or Registration Certificate ( for NGO or any registered NPO)
  7. IEC Code in case FSSAI license is to be applied for Export / Import
  8. Detail about the business activity.

Documents requirement for FSSAI License ( State/central) - in addition to above documents

  1. Blueprint/layout plan of the processing unit showing the dimensions in metres/square metres and operation-wise area allocation (mandatory for manufacturing and processing units only).
  2. Name and List of Equipments and Machinery along with the number, installed capacity and horse power used (mandatory for manufacturing and processing units only).
  3. List of food categories desired to be manufactured (In case of manufacturers).
  4. Authority letter with name and address of responsible person nominated by the manufacturer along with alternative responsible person indicating the powers vested with them viz, assisting the officers in inspections, collection of samples, packing & dispat
  5. Analysis report (Chemical & Bacteriological) of water to be used as ingredient in food from a recognised/ public health laboratory to confirm the portability (mandatory only for manufacturing and processing units only).
  6. NOC from manufacturer (mandatory for Re-labellers and Re-packers).
  7. Food Safety Management System plan or certificate (if any).
  8. Source of milk or procurement plan for milk including location of milk collection centre’s etc. in case of Milk and Milk Products processing units.(wherever applicable).
  9. Source of raw material for meat and meat processing plants. (wherever applicable).
  10. Pesticide residues report of water in case of units manufacturing packaged drinking water, packaged Mineral water and/or carbonated water from a recognised/ public health.
  11. IEC Code in case FSSAI license is to be applied for Export / Import
  12. Audited balance sheet in case Food Manufacture is applying for a Central license.

Our Professional fee

FSSAI Registration

For Small or pretty FBOs. Business upto Turnover Rs 12 Lakhs.

Customise Fee

FSSAI State License

Hotels and all Other food Business ( Turnover Rs 12-20 Cr.)

Customise Fee

FSSAI State License

Manufacturer/Miller ( Turnover Rs 12-20 crores).

Customise Fee

FSSAI Central License

All Food Business turnover above Rs 20 crores OR Operating in more than 2 states OR Importer.

Customise Fee

Govt. Fees, Product Testing and Analysis expenses Extra as per actual basis

Our Service Package Inclusion for FSSAI Registration

Our Expert give on call consultation to client first to make him clear about the process of registration with FSSAI,, Eligibility and Documents requirement.
Application Preparation
Our Expert prepare your application and co-ordinate with you for all the relevant data, Business Details and documents requirement.
Application Filing
As soon as your documents, relevant data and Business Details reach to us and your application is Completed in all respect, we start processing your Registration/License and submit to the concerned FSSAI Licensing Office and help in providing any additional documents and query on demand of the Authority.
Update Status
We intimate you updated status regularly.
Registration Certificate
Basic Registration Certificate normally issued within 7 days and State/Central License takes approx 60 days. Certificate send at your Email ID.
Helps in Departmental Inspection
We guide you how to deal with Food Inspector in the cases where Inspection is required by the Authority.

FSSAI (Food License) Registration Process

  • Check Eligibility Food Business Operator can check their Eligibility (whether they are eligible for Central License OR State License OR Registration Certificate as per Capacity/Turnover of their business) by clicking on the link “Check your eligibility” on FSSAI Website.
    IF you are Operating from multiple premises/unit, add each premises/ unit address details separately and check the eligibility individually.
  • Choose Registration Type & Signup Choose Registration Type 1) Basic Registration, 2) State License or 3) Central License.
    SIGNUP at FLRS ( Food License Registration System) to create User ID and Password. SMS and E-mail will be forwarded confirming the successful sign-up.
  • Login to Prepare Application Login with User ID and Password and select 'Apply for License/Registration'.
    Fillup the form A/B carefully by choosing your state, Kind of Business, location of Premises, and Other Particulars.
    Click on Proceed.

    Each location will be issued separate license (except transporter where one license will be issued for all vehicle of a single transporter/ business). In case FBO is operating in more than two states, FBO has to obtain one additional Central License for Head office/ registered office and separate license for each location as per Capacity/Turnover (State/ Central License).
  • Apply After Assessment all the Kind of businesses will be grouped under the respective ‘License Category’.
    Apply for each license category individually by clicking on the link ‘Click to apply’ link against each License Category OR apply for a single highest license evaluated as per the eligibility criteria of all the business by clicking on link above CANCEL button.
    Once clicked on “Click to Apply” you would be redirected to a page where a Declaration/Undertaking is to be accepted by you and once accepted then you would be able to proceed for Next Step.
    UPLOAD required Documents one by one.
  • Pay Fee Once clicked on Save & Next it would redirect to the payment page.
    Fees payment mode options are is: Online, Demand Draft, Cash, Treasury Challan (TC).
    IF Fee Paid by Denand Draft/Cash/TC, Provide receipts no. and Deposit date and upload the copy of Receipts/Challan.
  • Submit On success payment of fees Submit the application.
    Acknowledgement Copy generates bearing Application Reference No.

Responsibilities of the Food business operator ( under FSSAI)

Section 26 of Food Safety and Standards Act, 2006, laid down the responsibilities of Food Business Operator,  

(1) Every food business operator shall ensure that the articles of food satisfy the requirements of this Act and the rules and regulations made thereunder at all stages of production, processing, import, distribution and sale within the businesses under his control.

(2) No food business operator shall himself or by any person on his behalf manufacture, store, sell or distribute any article of food – 

  • which is unsafe; or 
  • which is misbranded or sub-standard or contains extraneous matter; or  
  • for which a licence is required, except in accordance with the conditions of the licence; or
  •  which is for the time being prohibited by the Food Authority or the Central Government or the State Government in the interest of public health; or
  • in contravention of any other provision of this Act or of any rule or regulation made thereunder.

(3) No food business operator shall employ any person who is suffering from infectious, contagious or loathsome disease.

(4) No food business operator shall sell or offer for sale any article of food to any vendor unless he also gives a guarantee in writing in the form specified by regulations about the nature and quality of such article to the vendor: Provided that a bill, cash memo, or invoice in respect of the sale of any article of food given by a food business operator to the vendor shall be deemed to be a guarantee under this section, even if a guarantee in the specified form is not included in the bill, cash memo or invoice.

(5) Where any food which is unsafe is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all the food in that batch, lot or consignment is also unsafe, unless following a detailed assessment within a specified time, it is found that there is no evidence that the rest of the batch, lot or consignment is unsafe: Provided that any conformity of a food with specific provisions applicable to that food shall be without prejudice to the competent authorities taking appropriate measures to impose restrictions on that food being placed on the market or to require its withdrawal from the market for the reasons to be recorded in writing where such authorities suspect that, despite the conformity, the food is unsafe. 

FSSAI (Food License) Registration in India
    • It is important your Application is filed correctly and properly as per legal requirement. Our FSSAI Experts are well experienced in this line to get your work done smoothly.
    • Yes. We do serve our clients PAN India from our Branch Offices and Associate Partners in Major Cities.
    • Normally within 7 days, subject to below provisions,
      The Registering Authority shall consider the application and may either grant registration or reject it with reasons to be recorded in writing or issue notice for inspection, within 7 days of receipt of an application for registration.
      In the event of an inspection being ordered, the registration shall be granted by the Registering Authority after being satisfied with the safety, hygiene and sanitary conditions of the premises within a period of 30 days.
    • Normally within 60 days, subject to below provisions,
      (1) A license shall, subject to the provisions of these Regulations, be issued by the concerned Licensing Authority within a period of 60 days from the date of issue of an application ID number as provided in point (3) below.
      (2) If, upon scrutiny of the application within 15 days from the date of receipt of the application, the concerned Licensing Authority requires any additional information with respect to an application or if the application is incomplete, the Licensing Authority shall inform the applicant in writing, to furnish such additional information or complete the application, as the case may be, within 30 days from such notice. In case the applicant fails to furnish the required information within the stipulated time of 30 days, the application for license shall stand rejected.
      (3) On the receipt of a complete application including the additional information if asked for, the Licensing Authority shall issue an Application ID number to each applicant that will be referred to in all future correspondence between the Licensing Authority and the applicant.
      (4) After the issue of Application ID number the Licensing Authority may direct the Food Safety Officer or any other person or agency specially designated for such functions to inspect the premises in the manner prescribed by the Food Safety and Standard Authority of India in accordance with these Regulations. Such Inspecting Officer or person may issue a notice to the applicant, if it deems fit, guiding food business operator on necessary steps to be taken or changes or alteration to be made in the premises in order to ensure general sanitary and hygienic conditions as specified in Schedule 4. The applicant shall carry out the required steps, changes or alterations and intimate the Licensing Authority within 30 days or such period as may be allowed by the Licensing Authority.
      (5) Within a period of 30 days from receipt of an inspection report excluding the time taken by the applicant in complying with the advice, if any, given in the inspection report and verification thereof, the concerned Licensing Authority shall consider the application and may either grant license or reject the application.
      Provided that before refusing license an applicant shall be given an opportunity of being heard and the reasons for refusal shall be recorded in writing.
      (6) The Licensing Authority shall issue a License in Format C under Schedule 2 of these Regulations, a true copy of which shall be displayed at a prominent place at all times within the premises where the Food Business Operator carries on the food business.
    • (A) manufactures or sells any article of food himself or a petty retailer, hawker, itinerant vendor or temporary stall holder; or distributes foods including in any religious or social gathering except a caterer; or
      (B) such other food businesses including small scale or cottage or such other industries relating to food business or tiny food businesses with an annual turnover not exceeding Rs 12 lakhs and/or whose
      # production capacity of food (other than milk and milk products and meat and meat products)
      does not exceed 100 kg/ltr per day or
      # procurement or handling and collection of milk is up to 500 litres of milk per day or
      # slaughtering capacity is 2 large animals or 10 small animals or 50 poultry birds per day or less
    • Registration or license can be taken for 1 to 5 year at your choice
    • Govt. Fees applicable on yearly basis. Example, if Govt fee is Rs 7500 yearly and you applied for 5 years validity, your total Govt fee would be Rs 37,500/- and payable at the time of application submission.
    • Apply for Renewal within 30 days before expiry. Renewal process is online. Renewal fee is same as new application.
    • Yes. You need to apply for Renewal within 30 days before expiry. Penalty charges is Rs 100/day, if you apply in the timeframe of 30 days before expiry.
    • Any Registration or license for which renewal has not been applied for within the period, shall expire and the Food Business Operator shall stop all business activity at the premises. The Food Business Operator will have to apply for fresh Registration or license.
    • Issue of Duplicate registration or License
      (1) Where a registration certificate or license is lost, destroyed, torn, defaced or mutilated, the applicant may apply for a duplicate copy of the registration certificate or license during the validity period, accompanied with a fee amounting to 10% of the applicable License fee.
      Example, if New application fee is Rs 7500/- , Duplicate license fee would be Rs750/-.
      (2) On receipt of such an application, the Licensing Authority shall grant a duplicate copy of the registration certificate or license, as the case may be to the applicant with the word "Duplicate" appearing prominently thereon.
    • The fees paid by any applicant for a Registration or license shall not be refundable under any circumstances.
    • It is hereby recognized and declared as a matter of legislative determination that in the field of human nutrition, safe, clean, wholesome food - is indispensable to the health and welfare of the consumer of the country; that - food is a perishable commodity susceptible to contamination and adulteration; - and that - basic sanitary and hygienic conditions are deemed to be necessary for the production and distribution of milk - Meat products, service establishments etc.
      The establishment in which food is being handled, processed, manufactured, stored, distributed by the food business operator whether holder of registration certificate or a license as per the norms laid down in these regulations and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standards as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements.
      These are the basic - compulsory requirements for ensuring safety of the food manufactured in any premise and FBOs shall continuously try to improve the sanitary and hygienic conditions at the premises with a goal of attaining India HACCP standards within a - previously determined period.

      *In case inspection of the units is directed by the Registering or Licensing Authority, the inspection should confirm
      that the above measures are adopted by the FBO as far as possible.
    • The place where food is manufactured, processed or handled shall comply with the following requirements:
      1. The premises shall be located in a sanitary place and free from filthy surroundings and shall maintain overall hygienic environment. All new units shall set up away from environmentally polluted areas.
      2. The premises to conduct food business for manufacturing should have adequate space for manufacturing and storage to maintain overall hygienic environment.
      3. The premises shall be clean, adequately lighted and ventilated and sufficient free space for movement.
      4. Floors, Ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean with no flaking paint or plaster.
      5. The floor and skirted walls shall be washed as per requirement with an effective disinfectant the premises shall be kept free from all insects. No spraying shall be done during the conduct of business, but instead fly swats/ flaps should be used to kill spray flies getting into the premises. Windows, doors and other openings shall be fitted with net or screen, as appropriate to make the premise insect free The water used in the manufacturing shall be potable and if required chemical and bacteriological examination of the water shall be done at regular intervals at any recognised laboratory.
      6. Continuous supply of potable water shall be ensured in the premises. In case of intermittent water supply, adequate storage arrangement for water used in food or washing shall be made.
      7. Equipment and machinery when employed shall be of such design which will permit easy cleaning. Arrangements for cleaning of containers, tables, working parts of machinery, etc. shall be provided.
      8. No vessel, container or other equipment, the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation, packing or storage of food. (Copper or brass vessels shall have proper lining).
      9. All equipments shall be kept clean, washed, dried and stacked at the close of business to ensure freedom from growth of mould/ fungi and infestation.
      10. All equipments shall be placed well away from the walls to allow proper inspection.
      11. There should be efficient drainage system and there shall be adequate provisions for disposal of refuse.
      12. The workers working in processing and preparation shall use clean aprons, hand gloves, and head wears.
      13. Persons suffering from infectious diseases shall not be permitted to work. Any cuts or wounds shall remain covered at all time and the person should not be allowed to come in direct contact with food.
      14. All food handlers shall keep their finger nails trimmed, clean and wash their hands with soap, or detergent and water before commencing work and every time after using toilet. Scratching of body parts, hair shall be avoided during food handling processes.
      15. All food handlers should avoid wearing, false nails or other items or loose jewellery that might fall into food and also avoid touching their face or hair.
      16. Eating, chewing, smoking, spitting and nose blowing shall be prohibited within the premises especially while handling food.
      17. All articles that are stored or are intended for sale shall be fit for consumption and have proper cover to avoid contamination.
      18. The vehicles used to transport foods must be maintained in good repair and kept clean.
      19. Foods while in transport in packaged form or in containers shall maintain the required temperature.
      20. Insecticides / disinfectants shall be kept and stored separately and away from food manufacturing / storing/ handling areas.

      *In case inspection of the units is directed by the Registering or Licensing Authority, the inspection should confirm
      that the above measures are adopted by the Manufacturer/Processor/Handler as far as possible.

      1. Potential sources of contamination like rubbish, waste water, toilet facilities, open drains and stray animals shall be avoided.
      2. The surfaces of the Vending carts which come in contact with food or food storage utensils shall be built of solid, rust/ corrosion resistant materials and kept in clean and good condition They shall be protected from sun, wind and dust. When not in use, food vending vans shall be kept in clean place and properly protected.
      3. Rubbish bin with cover shall be provided by food stall or vending cart owners for any waste generated in the process of serving and eating by consumers.
      4. Working surfaces of vending carts shall be clean, hygienic, impermeable and easy to clean (like stainless steel), and placed at least 60 to 70 cm. from above ground.
      5. Sale points, tables, awnings, benches and boxes, cupboards, glass cases, etc. shall be clean and tidy.
      6. Cooking utensils and crockery shall be clean and in good condition. It should not be broken/ chipped.
      7. All containers shall be kept clean, washed and dried at the close of business to ensure that there is no growth of mould/ fungi and infestation.
      8. Water used for cleaning, washing and preparing food shall be potable in nature.
      9. Transporting of drinking water (treated water like bottled water, boiled/ filtered water through water purifier etc.) shall be in properly covered and protected containers and it shall be stored in clean and covered containers in a protected area away from dust and filth.
      10. Cooking, storage and serving shall not be done in utensils of, cadmium, lead, non food grade plastic and other toxic materials.
      11. Utensils shall be cleaned of debris, rinsed, scrubbed with detergent and washed under running tap water after every operation. Wiping of utensils shall be done with clean cloth. Separate cloths shall be used for wiping hands and for clearing surfaces, cloth used for floor cleaning will not be used for cleaning surfaces of tables and working areas and for wiping utensils Person cooking, handling or serving food should use hand gloves
      and aprons, where necessary. He shall wear head gear and cover his mouth always while at work.
      12. Removing dust or crumb from plates or utensils shall be done by using cloth or wiper into dustbin.
      13. The person suffering from infectious disease shall not be permitted to work.
      14. All food handlers shall remain clean, wear washed clothes and keep their finger nails trimmed, clean and wash their hands with soap/ detergent and water before commencing work and every time after touching food or using toilet.
      15. All food handlers should avoid wearing loose items that might fall into food and also avoid touching or scratching their face, head or hair.
      16. All articles that are stored or intended for sale shall have proper cover to avoid contamination. Food should be stored only in food grade plastic containers as steel containers to prevent leaking.
      17. Eating, chewing, smoking, , spitting and nose blowing shall be prohibited within the premises.
      18. Foods shall be prepared or cooked as per the day's requirement to avoid left over which might be used in the next day without ascertaining its safety for consumption or use in food. Consumables left over shall be kept in the refrigerator immediately after their intended use.
      19. Adequate number of racks shall be provided for storage of articles of food, with clear identity of each commodity. Proper compartment for each class shall also be provided wherever possible so that there is no cross contamination.
      20. Rubbish or garbage bin shall be with a tight cover and shall be cleaned everyday by transferring contents into designated locations.
      21. Vegetarian and non-vegetarian items should be segregated.
      22. Fridge should be cleaned at least once a week to remove stains, ice particles and food particles. The temperature in the fridge should be in the range of 4°C - 6°C.
      23. The location of the vending unit should be in a place approved by the local authorities and not blocking traffic or pedestrians or near unhygienic locations.

      *In case inspection of the units is directed by the Registering or Licensing Authority, the inspection should confirm
      that the above measures are adopted by the Manufacturer/Processor/Handler as far as possible.
    • Yes. Process is online.
    • Food not of quality demanded by purchaser; Not in compliance with the Act ( cover Any Person)
      - Fine Rs 2 Lakhs for manufacturer and not more than Rs 25,000/- for petty manufacturer [covered in Sec 35(2)]

      Sub-standard food ( cover Manufacturer, Seller, Storage, Distributor, Importer)
      - Fine Rs 2 Lakhs

      Misbranded food ( cover Manufacturer, Seller, Storage, Distributor, Importer)
      - Fine Rs 3 Lakhs

      Misleading advertisement: False description or Nature or quality or substance or Nature or quality or substance ( cover Publisher or any person involved in publishing)
      - Fine Rs 10 Lakhs

      Food contains extraneous matter ( cover Manufacturer, Seller, Storage, Distributor, Importer)
      - Fine Rs 1 Lakh

      Failure to comply with FSO direction ( Cover Food business operator or importer)
      - Fine Rs 2 Lakhs

      Unhygienic or unsanitary: Processing; or Manufacture ( cover Manufacturer or processor)
      - Fine Rs 1 Lakh
    • Yes. You need to obtain a central license from the address contained in Import Export Code. For import FSSAI central license is mandatory.
    • Yes. You need to obtain a central license from the address contained in Import Export Code. For Export FSSAI central license is mandatory.
    • If the food business operator fails to comply with the improvement notice, the Designated Officer may, after giving the licensee an opportunity to show cause, cancel the licence.
    • Yes, any FBO aggrieved by an improvement notice may appeal to the State Commissioner of Food Safety whose decision thereon shall be final. The same can be challenged in the Food safety Appellate Tribunal/ high court of his respective States/UTs.
    • 15 days from the date on which notice of the decision was served on the person desiring to appeal or the period specified in the improvement notice whichever expires earlier.
    • No, there is no need to submit physical documents at regional offices for central license. FBO can track their application status from the FLRS system with the help of Login credentials. In case the concerned Designated Officer requires additional information, he will ask the same through FLRS system only and not through email or physical letter. FBO shall check their system regularly for any updates.
    • FBO can approach concerned Designated Officer of concerned area. Designated Officer will create USER ID and issue you a new system generated license number which can be renewed through online process.
    • It will minimise the number of documents required during renewal of license. The old license number will also be attached with the new license number. FBO will be able to track the application during the course of processing.
    • # Only Merchant Exporter can file Quarterly annual report through online system.
      # FBO manufacturing Milk and/or Milk products shall file half yearly return in the Form D-2 and submit it manually to the to the concerned Central/State licensing
      Authority for the periods 1st April to 30th September and 1st October to 31st March of every financial within a month from the end of the period.
      # Manufacturers and Importers have to fileAnnual Return (Form D-1) and submit it manually to the concerned Central/State licensing Authority on or before 31st May of each year for each class of food handled by him during the previous financial year.
    • FSSAI license for food premises in Airport/Seaport are issues by APHO/PHO notified by Food Authority from time to time through Online FLRS system.
    • No NOC is required to be taken from Food Safety and Standards Authority of India for exporting food products from India.
    • FSSAI license is a premise based license. Multiple kinds of activities carried out at the same premise can be endorsed in the single FSSAI license.
    • # Complaint related violation of the provisions of Act and Regulation.
      # Food Adulteration.
      # Food poisoning
      # Food contaminations
      # Misleading labelling and packaging
      # Misleading Advertisements
      # Licensing and registration related grievances.
      # Counterfeit products
      # Sub-standard quality of food products
      # Unhygienic Conditions and malpractices by FBOs.
      # Complaints against enforcement officers of States and Centre
      # Queries/suggestions related to Ban of certain food Products (e.g. soft drinks, pan masala etc.).
      # Unauthorised use of food ingredients.
      # Miscellaneous like less weight of food products, offer on the particular products and the one related to other departments.
    • Yes. A separate license is required for each kind of products you are dealing in.
    • FSSAI Registration is required when your business annual turnover does not exceed Rs. 12 Lakhs. In all other cases ( inclusing Import/Export) FSSAI License is required.
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