Types of FSSAI License and Checklist for Restaurant

FSSAI License is a food License. It is mandatory to obtain a Food License for a food business. Here is the detail of Types of FSSAI License and Checklist for Restaurant:

Types of FSSAI License

FSSAI Licenses are divided into three types based on your total annual turnover, size of the business and the type of activity.

FSSAI Basic registration

It is issued by the state government if your turnover is less then Rs. 12 Lakhs for small business or startups. In this you have to apply for registration with form A. It can be upgraded to state license in future as your sales graph increases.

FSSAI State license

If your annual turnover is less than Rs.12-20 crores then you will have to apply for FSSAI State License. It is issued by the state government for that specific state. This license is applicable to mid-sized food business such as hotel, restaurants, and food manufacturers.

FSSAI Central license

If your annual turnover is more than Rs.20 crores then you will have to go for FSSAI Central License. It is issued by the central Government. This license is applicable for large business. If you are supplying food products at government offices, airports, seaports or import/export in that case you need to go for Central License.

Click here to know about Documents for FSSAI License and its Importance. You can Apply online for Food License Easily.

Guidelines for FSSAI license checklist for restaurant

These guidelines are important if you want to have Food licenses for your Restaurant business.

  • There should be adequate working space in food premises for maintenance & cleaning to prevent dirt, dust & pests. Internal structure & fittings should be made of non-toxic and impermeable material. Walls, ceilings & doors should be free from flaking paint or plaster, condensation & shedding particles.
  • Floors should be non-absorbent, non-slippery & sloped appropriately. Windows should be kept closed & fitted with an insect-proof screen. Doors must be smooth and non-absorbent.
  • Use portable water as a product ingredient. Equipment and containers must be made of a non-toxic, impervious and non-corrosive material which is easy to clean & disinfect.
  • Manage the proper facility for heating, cooling, refrigerant and freezing food & provide temperature monitoring facilities. There must be sufficient lighting and lighting fixtures should be protected to prevent contamination on breakage. Provide adequate ventilation and storage facility for food, packaging materials, personal items etc within the premises.
  • Test the food materials from internal laboratory or through an accredited lab for all safety standards.
  • Buy food or raw material from the approved vendors. Raw materials should be inspected for food safety hazards at the time of receiving. Store all the materials according to their temperature requirement in a hygienic environment to avoid deterioration and protect from contamination. Always store foods of animal origin at a temperature less than or equal to 4°. FIFO & FEFO should be practiced while using items.
  • Clean all raw materials thoroughly before food preparation. Always segregate raw, cooked; vegetarian and non-vegetarian food.
  • Frozen food should be thawed hygienically. Never store any thawed food for later use. Vegetarian item must be cooked to a minimum of 60°C for 10 minutes or 65°C for 2 minutes and non-vegetarian should be cooked to a minimum of 65°C for 10 min, 70°C for 2 minutes or 75°C for 15 seconds.
  • Cooked food intended for refrigeration must be cooled appropriately. Food portioning must be done in hygienic conditions. High-risk food should be portioned in a refrigerated area and refrigerated within 30 minutes. Always portion, a large amount of food below 15°C.
  • Hot food intended for consumption should be held at 65°C, non-veg at 70°C Maintain the cold food at 5°C or below and frozen products at -18°C or below.
  • Reheating should be done appropriately. Suitable oil for cooking must be used.
  • Always keep the vehicle clean and maintain in good repair, intended for food transportation. Food and non-food products transported at the same time should be separated to avoid any risk to food.
  • At dining service, Keep the cutlery, crockery and dinner accompaniments clean and sanitized free from unhygienic matters. Packaging and wrapping material must be clean and of food grade quality.
  • Clean the equipment and food premises before and after use. Maintenance of equipment and machinery must be carried out as per the instructions of the manufacturer. Calibrate measuring and monitoring devices periodically. Remove food waste and other refuse periodically from the kitchen to avoid accumulation.
  • Pest should be controlled by a trained and experienced person by doing pest control activities periodically. No signs of pest activity or infestation in premises should be left.
  • Drains must be designed as per expected flow loads and equipped with grease and cockroach traps to capture contaminants and pests.
  • The report of annual examination & inoculation of food handlers against the enteric group of diseases should be prepared. Anyone involved in handling food should not be suffering from diseases or illness. Personal hygiene facilities should be available including hand washing facilities, toilets, and change rooms for employees. Food handlers maintain personal hygiene (clean clothes, trimmed nails & waterproof bandage etc.). They should be equipped with suitable aprons, gloves, headgear etc.
  • The report of the Internal/external audit of the system should be prepared periodically.
  • Keep effective consumer grievance redress mechanism. Food handlers should have the necessary safety skills and must be trained to handle food safety.
  • Keep ready all the appropriate documentation & records and retained for a period of one year.

Food officer can check on the basis of these all and give marks in his checklist. So follow these guidelines to get FSSAI License Easily.

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