FSSAI compliance checklist for restaurants and hotels

Licence and registration

• The right FSSAI licence or registration for your size and kind of business
• The licence shown where customers can see it
• The expiry date on a calendar, with the renewal started well before it
• Changes to the premises, kind of business or food categories updated on the licence

People and training

• A trained Food Safety Supervisor for the premises, as FSSAI's FoSTaC rules require
• Food handlers medically fit, with their check-ups on record
• Clean uniforms, caps and gloves where needed; no jewellery while handling food
• Hand-washing taught and done: before work, after breaks, after raw food

Storage and temperatures

• Cold storage at safe temperatures, read and written down every day
• Raw and cooked food kept apart; veg and non-veg kept apart
• Stock used first in, first out; nothing kept past its use-by date
• Food kept off the floor, covered and labelled

Labels on what you make

• Prepared food and opened packs labelled with what it is, when it was made and its use-by time
• The veg or non-veg mark where it applies
• Allergens known for every dish, so staff can answer guests

Premises, water and pests

• Kitchen walls, floors and drains clean and in good repair
• Drinking water safe, with the water tested as your licence asks
• Pest control done on a schedule by a licensed agency, with the record kept
• Waste stored covered and removed every day

Records an inspector may ask for

Keep these together and up to date: the licence, Food Safety Supervisor training, staff medical records, cleaning schedules, temperature logs, pest control reports, water test reports and supplier details. A record kept every day is far easier than one rebuilt the night before an inspection.

How Senior does it

Hey Senior keeps your FSSAI licence in its licence register with its documents, and reminds the person who renews it 90 days before it expires. Pest control and inspections sit on a calendar with reminders 14 days ahead. Every prep batch gets an FSSAI label with the veg mark, allergens worked out from the recipe and its use-by time, and temperature readings are a checklist step with the safe range shown first.