“FSSAI License and Registration: A Complete Guide for Food Business Operators in India”
The Food Safety and Standards Authority of India (FSSAI) categorizes food businesses into three license types based on turnover and scale: Basic Registration, State License, and Central License. Each category has specific eligibility criteria and corresponding annual fees. Below is a detailed table outlining these categories, eligibility criteria, and fees for various types of food businesses:
| Type of Food Business | Eligibility Criteria | Registration Fee (₹) |
|---|---|---|
| Basic Registration | Turnover up to ₹12 lakh per annum | ₹100 |
| State License | Turnover between ₹12 lakh and ₹20 crore per annum | ₹2,000–₹5,000 |
| Central License | Turnover above ₹20 crore per annum, or businesses operating in multiple states, or involved in import/export | ₹7,500 |
| Dairy Units | – | |
| – Milk Vendors | Up to 500 liters of milk per day | ₹100 (Registration) |
| – Medium Dairy Processing | 501–10,000 liters of milk per day | ₹3,000 (State License) |
| – Large Dairy Processing | More than 10,000 liters of milk per day | ₹5,000 (State License) |
| Vegetable Oil Processing Units | – | |
| – Small Scale | Below 1 MT per day | ₹3,000 (State License) |
| – Medium Scale | 1–2 MT per day | ₹5,000 (State License) |
| – Large Scale | More than 2 MT per day | ₹7,500 (Central License) |
| Slaughterhouses | – | |
| – Small Scale | Large Animals: 2–50, Small Animals: 10–150, Poultry Birds: 50–1,000 | ₹2,000 (State License) |
| – Large Scale | Large Animals: More than 50, Small Animals: More than 150, Poultry Birds: More than 1,000 | ₹7,500 (Central License) |
| Meat Processing Units | – | |
| – Small Scale | Up to 500 kg of meat per day or up to 150 MT per annum | ₹3,000 (State License) |
| – Large Scale | More than 500 kg of meat per day or more than 150 MT per annum | ₹7,500 (Central License) |
| Fish Processing Units | – | |
| – Small Scale | Up to 500 kg of fish per day or up to 150 MT per annum | ₹3,000 (State License) |
| – Large Scale | More than 500 kg of fish per day or more than 150 MT per annum | ₹7,500 (Central License) |
| Food Manufacturing/Processing Units | – | |
| – Small Scale | Production capacity up to 100 kg/liter per day | ₹100 (Registration) |
| – Medium Scale | Production capacity 101 kg/liter to 1 MT per day | ₹3,000 (State License) |
| – Large Scale | Production capacity more than 2 MT per day | ₹7,500 (Central License) |
| Storage Facilities | – | |
| – Cold/Refrigerated Storage | Storage capacity up to 10,000 MT | ₹2,000 (State License) |
| – Atmospheric Controlled + Cold Storage | Storage capacity up to 1,000 MT | ₹2,000 (State License) |
| – Without Atmospheric Controlled + Cold Storage | Storage capacity up to 50,000 MT | ₹2,000 (State License) |
| Transportation | – | |
| – Small Scale | Single vehicle and turnover up to ₹12 lakh per annum | ₹100 (Registration) |
| – Medium Scale | Up to 100 vehicles and turnover up to ₹30 crore per annum | ₹2,000 (State License) |
| – Large Scale | More than 100 vehicles and turnover more than ₹30 crore per annum | ₹7,500 (Central License) |
| Wholesalers, Distributors, Suppliers, Retailers, Marketers | – | |
| – Small Scale | Turnover up to ₹12 lakh per annum | ₹100 (Registration) |
| – Medium Scale | Turnover up to ₹20 crore per annum | ₹2,000 (State License) |
| – Large Scale | Turnover more than ₹20 crore per annum | ₹7,500 (Central License) |
| Hotels and Restaurants | – | |
| – One Star, Two Star, or No Star Rating | – | ₹2,000 (State License) |
| – Three Star and Four Star | – | ₹5,000 (State License) |
| – Five Star and Above | – | ₹7,500 (Central License) |
| Caterers, Food Vending Agencies, Dhabas, Canteens | – | |
| – Small Scale | Turnover up to ₹12 lakh per annum | ₹100 (Registration) |
| – Medium Scale | Turnover up to ₹20 crore per annum | ₹2,000 (State License) |
| – Large Scale | Turnover more than ₹20 crore per annum | ₹7,500 (Central License) |
| Exporters | – | ₹7,500 (Central License) |
Additional Notes:
- Renewal Fees: The renewal fee is the same as the original license fee.
- Modification Fees: Modifications to the license are subject to a fee of ₹1000 for Central Licenses and ₹1000 for State Licenses, depending on the business category.
- Duplicate License Fees: If a duplicate license is required, a fee of 10% of the applicable license fee is charged.
For detailed guidelines and to apply for an FSSAI license, you can visit the official FoSCoS portal
✅ FSSAI Registration & Licensing Checklist by Business Type
1. Basic Registration (Turnover up to ₹12 lakh/year)
- Form A: Application for Registration filed online
- Photographs: Passport-sized photo of the applicant.
- Identity Proof: Aadhar Card, PAN Card, Voter ID, Passport, or Driving License.
- Address Proof: Utility bill, rental agreement, or property documents of the business premises.
- Business Details: Name, type of business, product category, and annual production capacity.
- Food Safety Management Plan: Outline of hygiene and safety measures.
- Fee: ₹100 per year.
2. State License (Turnover between ₹12 lakh and ₹20 crore/year)
- Form B: Application for License.
- Documents from Basic Registration: All documents listed above.
- Business Registration Proof: Partnership Deed, Memorandum of Association (MOA), Articles of Association (AOA), or Shop & Establishment Certificate.
- Layout Plan: Blueprint of the facility showing dimensions and operation areas.
- Equipment List: Details of machinery and equipment used.
- Water Testing Report: For food processing units.
- Authority Letter: Authorizing a responsible person to act on behalf.
- Fee: ₹2,000–₹5,000 (varies by business type).
3. Central License (Turnover above ₹20 crore/year or multi-state operations)
- Form B: Application for License filed online
- Documents from State License: All documents listed above.
- Import/Export Code: For businesses involved in international trade.
- Municipal NOC: No Objection Certificate from the local municipal authority.
- Certificate of Incorporation: For companies.
- Source of Raw Materials: For meat and milk processing units.
- Water Quality Report: From a recognized laboratory.
- Recall Plan: For food safety emergencies.
- Premises Proof: Ownership or lease agreement.
- Existing FSSAI License Numbers: For other units, if applicable.
- Fee: ₹7,500 per year.
📋 Additional Documents (Applicable to All Business Types)
- Photographs: Passport-sized photo of the applicant and authorized signatories.
- Identity Proof: Government-issued photo ID of the applicant.
- Address Proof: Utility bill, rental agreement, or property documents of the business premises.
- Food Safety Management Plan: Detailed plan outlining hygiene and safety measures.
- Declaration Form: Affirmation of compliance with FSSAI regulations.
- Authority Letter: If the applicant is not the proprietor, an authority letter is required.
- Municipal NOC: No Objection Certificate from the local municipal authority, if applicable.
- Water Testing Report: For food processing units, a water quality testing report is required.
🧾 Business-Specific Requirements
Manufacturing Units
- Dairy Units: Details of milk procurement, processing capacity, and storage facilities.
- Meat Processing Units: Source of raw materials, processing capacity, and storage facilities.
- Vegetable Oil Processing Units: Details of oil extraction process, capacity, and storage facilities.
Storage Facilities
- Cold Storage: Temperature control measures, capacity, and safety protocols.
- Controlled Atmosphere Storage: Details of atmospheric control systems and capacity.
Transportation
- Vehicles: Details of vehicles used for transporting food products, including temperature control measures.
Retailers and Wholesalers
- Premises Layout: Detailed layout of the retail or wholesale premises.
- Inventory Management: Systems in place for inventory tracking and management.
Restaurants and Catering Services
- Menu: Sample menu with details of food items served.
- Staff Training: Evidence of staff training in food safety and hygiene practices.
📌 Notes
- Renewal: FSSAI licenses are valid for 1 to 5 years. Renewal applications should be submitted at least 30 days before the expiry date.
- Inspection: Food Safety Officers may conduct inspections to verify compliance with FSSAI regulations.
- Compliance: Non-compliance with FSSAI regulations can lead to penalties, suspension, or cancellation of the license.
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FSSAI Testing Requirements by Business Type
| Food Business Type | Required Tests | Frequency | Notes |
|---|---|---|---|
| Dairy Units | Milk, milk products, water; microbial & chemical tests | Initially + quarterly | E. coli, Salmonella, adulteration, chemical composition (fat, SNF, preservatives). |
| Meat / Fish Processing Units | Meat/fish, water, microbial & chemical tests | Initially + monthly/quarterly | Chlorine residual in water; microbial & chemical testing mandatory. |
| Bakery / Confectionery | Finished product, water, ingredient quality | Initially + every 6 months | Microbial & chemical testing based on preservative use and shelf life. |
| Restaurants / Cloud Kitchens / Caterers | Cooked food, water, hygiene checks | Initially + every 6 months | Internal microbiological checks recommended for high-risk foods. |
| Packaged Drinking Water / Bottling Units | Drinking water, bottled water quality | Initially + monthly/quarterly | Must comply with IS 10500 standards; full chemical & microbial testing. |
| Vegetable Oil / Edible Oil Processing | Oil, water, microbial & chemical testing | Initially + quarterly or semi-annually | Free fatty acids, peroxide value, microbial contamination, adulteration checks. |
| Cold Storage / Food Warehouses | Water for cleaning & hygiene; surface swabs | Initially + periodically (6–12 months) | Ensures potable water & hygiene; focus on storage of high-risk foods. |
| Retailers / Wholesalers / Distributors | Water, hygiene, high-risk food product testing | Initially + periodic FSO inspection | Small units may use municipal water certificate; periodic sampling encouraged. |
| Ice Cream / Frozen Food Units | Finished product, water, ingredient testing | Initially + quarterly | Microbial safety, chemical parameters, water quality. |
| General Manufacturing Units | Finished product, raw materials, water, microbial & chemical testing | Initially + quarterly/semi-annually | Routine checks for microbial contamination, adulteration, chemical composition. |
| Proprietary Foods / Ready-to-Eat / Packaged Foods | Finished product, ingredient testing, water | Initially + quarterly/semi-annually | Microbial & chemical testing based on product type; preservative and shelf-life checks. |
| Nutraceuticals / Health Supplements | Finished product, raw materials, water, stability & potency | Initially + quarterly | Chemical, microbial, heavy metals, and active ingredient verification. |
Testing Frequency need to be tested by NABL accredited/FSSAI notified lab only
Small-Scale Businesses: Usually initial testing (water, raw materials, finished products) is sufficient. Medium / Large-Scale Businesses: Require periodic testing, typically quarterly or every 6 months, based on product risk. High-Risk Products: Dairy, meat, fish, nutraceuticals, proprietary foods, packaged drinking water, and frozen foods require every batch
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Here’s a comprehensive combined table showing FSSAI License Type, Schedule IV Audit, and Hygiene Rating Audit applicability for all food business types:
| Food Business Type | FSSAI License Type | Schedule IV Audit | Hygiene Rating Audit | Notes / Remarks |
|---|---|---|---|---|
| Small / Local Food Vendors | Basic Registration | Not Mandatory | Optional | Low-risk vendors; internal hygiene audits recommended. |
| Medium-Scale Food Units | State License | Optional / Recommended | Optional / Recommended | Internal audits advised; Schedule IV only if high-risk products. |
| Large-Scale / High-Risk Manufacturers | Central License | Mandatory | Optional / Recommended | High-risk categories (dairy, meat, fish, RTE, frozen) must comply. |
| Hotels / Restaurants / Caterers / Cloud Kitchens | State / Central License | Not Applicable (internal hygiene checks recommended) | Mandatory | Hygiene rating certificate must be displayed publicly. |
| Dairy Units | State / Central License | Mandatory | Optional / Recommended | Required for central license holders; hygiene rating recommended for consumer trust. |
| Meat / Fish Processing Units | Central License | Mandatory | Optional / Recommended | Schedule IV audit mandatory; hygiene rating encouraged. |
| Bakery / Confectionery Units | State License | Optional / Recommended | Optional / Recommended | Schedule IV optional; hygiene rating encouraged for high-risk products. |
| Packaged / Ready-to-Eat Foods / Proprietary Foods | State / Central License | Mandatory for high-risk / Central License holders | Optional / Mandatory for large units | Large-scale units must comply with both audits; small units may follow internal hygiene audits. |
| Nutraceuticals / Health Supplements | State / Central License | Mandatory for high-risk / Central License holders | Optional / Recommended | Schedule IV mandatory; hygiene rating encouraged for consumer trust. |
| Packaged Drinking Water / Bottling Units | Central License | Mandatory | Optional / Recommended | Hygiene rating not mandatory; Schedule IV audit required for water & product safety. |
| Frozen Foods / Ice Cream Units | State / Central License | Mandatory | Optional / Recommended | Cold chain and high-risk product Schedule IV audit mandatory; hygiene rating recommended. |
| Cold Storage / Food Warehouses | State / Central License | Optional / Recommended | Optional / Recommended | Internal hygiene audits encouraged; Schedule IV not mandatory unless high-risk foods stored. |
| Retailers / Wholesalers / Distributors | Basic / State License | Not Mandatory | Optional | Low-risk products; internal hygiene audits encouraged. |
Key Notes: Audit agency must be FSSAI notified Certification bodies
- Schedule IV Audit:
- Mandatory for Central License holders and high-risk food businesses (dairy, meat, fish, RTE, nutraceuticals, frozen foods).
- Optional / Recommended for medium-scale or state license holders producing high-risk products.
- Hygiene Rating Audit:
- Mandatory for hotels, restaurants, caterers, and cloud kitchens; certificate must be publicly displayed.
- Recommended / Optional for manufacturers of high-risk foods to improve consumer trust.
- Small / Low-Risk Units:
- Internal hygiene and safety audits are encouraged even if not legally required.
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