After getting FSSAI registration or a licence, food businesses must display the certificate, print the FSSAI logo and 14-digit number on labels, follow Schedule 4 hygiene requirements, keep records, file annual returns where applicable (commonly by 31 May), apply for modifications before changes, and renew before expiry.
Labelling
- Product name, ingredients and nutrition information
- Veg or non-veg symbol
- Net quantity, date of manufacture and best before
- FSSAI logo and licence number
- Allergen and other mandatory declarations
Hygiene and records
Follow sanitation, pest control, water quality, personal hygiene and training norms. Keep records of raw materials, production and cleaning.
Annual return and audits
Manufacturers and importers holding licences file an annual return on FoSCoS. Certain high-risk categories need third-party food safety audits.
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Apply for modification before changing premises, capacity or categories, and renew the licence before expiry to avoid late fees and lapse.
Frequently asked questions
Who must file the FSSAI annual return?
Licensed manufacturers and importers file the annual return. Registration holders and many traders are not required to, though rules can change, so check FoSCoS.
What is FoSTaC?
Food Safety Training and Certification is FSSAI's training programme. Licensed businesses are expected to have trained food safety supervisors.
What if my label lacks the FSSAI number?
Missing mandatory label information is a violation that can attract penalties and product recalls.
Can inspectors visit without notice?
Yes. Food safety officers can inspect premises and take samples to check compliance.
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