How to Get an FSSAI License for a Restaurant

TL;DR

Documents, the FoSTaC training requirement, and inspection tips.

Every restaurant, cloud kitchen, food stall, catering business, and food delivery service in India needs an FSSAI license. The Food Safety and Standards Authority of India (FSSAI) is the regulatory body that enforces food safety standards across the country, and operating without a valid license is a criminal offence under the Food Safety and Standards Act 2006. This guide walks you through exactly what type of license you need, what documents to gather, and what to expect during the inspection.

Which FSSAI License Does a Restaurant Need

FSSAI licenses come in three tiers, and choosing the right one matters because the requirements, fees, and inspection process differ.

Basic Registration:

• For food businesses with annual turnover up to ₹12 lakhs
• Very small manufacturers, producers, and petty retailers
• For restaurants: generally not applicable since most restaurants exceed ₹12 lakh turnover quickly
• Issued by the local Food Safety Officer

State License:

• For food businesses with annual turnover between ₹12 lakhs and ₹20 crores
• Restaurants, cafes, fast food outlets, and cloud kitchens almost always fall here
• Issued by the State Food Safety Commissioner
• Allows operation across the state

Central License:

• For food businesses with annual turnover above ₹20 crores
• Large restaurant chains, multinational food businesses
• Issued by the FSSAI head office in Delhi

For a typical standalone restaurant or cloud kitchen in India, the State FSSAI License is the relevant one.

FSSAI License Format

The license number is a 14-digit number that must be displayed at the food business premises. It follows the format: State Code (2 digits) + Application Number (8 digits) + License Number (4 digits). For example: 10021014000123.

This number must appear on all food-related documents, packaging, and receipts.

Prerequisites Before Applying

Before you file the FSSAI application, you need:

Food Safety Supervisor (FSS): At least one person on your premises must be a trained Food Safety Supervisor who has completed the FoSTaC (Food Safety Training and Certification) program from an FSSAI-empanelled training partner. This is mandatory for all food businesses applying for a State or Central license.

FoSTaC training is a 1-day program covering food safety hygiene, GMP (Good Manufacturing Practice), and FSSAI regulations. The certificate is valid for 3 years.

Format License Number: Your license number must be displayed prominently at the entrance of your premises in a specified format.

Documents Required for State FSSAI License

For the Food Business Owner (Proprietor/Partners/Directors):

• PAN card copy
• Aadhaar card copy
• Passport-size photograph
• Address proof

For the Premises:

• Rent agreement or ownership proof (electricity bill, property tax receipt)
• NOC from the landlord (if rented premises)
• Layout plan of the premises (indicating the different functional areas — kitchen, storage, dining, toilet)
• List of food categories you intend to serve (e.g.,Vegetarian meals, Non-vegetarian meals, Bakery products)

Additional Documents:

• Water test report from an FSSAI-recognized or NABL-accredited laboratory confirming the water used is potable
• List of equipment and machinery used in food preparation
• Pest control contract (if applicable)
• Insurance policy for the food business (public liability insurance — recommended but not always mandatory)
• Source of food ingredients (e.g., milk supplier, meat supplier declarations)
• Cold storage facility details (if applicable)
• FoSTaC certificate for the Food Safety Supervisor

How to Apply — FoSCoS Portal

The FSSAI license application is filed on the Food Safety Compliance System (FoSCoS) portal at foscogov.in. This is the upgraded version of the old FoslAI online portal.

Step-by-Step Process:

1. Register on FoSCoS: Create an account using your mobile number and email. If you already have an account on the old Food Licensing System, you can migrate to FoSCoS.

2. Identify License Type: Select “State License” as the application type for a standalone restaurant.

3. Fill Form B: Complete the Form B application with:

   • Proprietor/partner/director details
   • Business details (name, address, type of business)
   • Premises details
   • Food categories to be handled
   • Annual turnover
   • Details of Food Safety Supervisor

4. Upload Documents: Upload all the required documents in the specified format (PDF, JPEG, etc. with size limits).

5. Pay Fees: The license fee for State License is ₹2,000 to ₹7,500 per year depending on the turnover and food categories. The fee is lower for businesses with turnover up to ₹30 lakhs (₹2,000) and higher for larger turnovers.

6. Submit Application: Submit the application with the DSC of the authorized signatory.

7. Inspection: The Designated Officer (DO) of the Food Safety Department will schedule an inspection within 30 days of application submission. You will receive an inspection notice.

8. Inspection Day: The FSO will inspect the premises for:

   • Cleanliness and hygiene of kitchen and storage areas
   • Availability of running water and handwashing facilities
   • Proper storage of raw materials and finished products
   • Pest control measures
   • Presence of expired food items
   • Temperature control for perishable items (refrigeration below 5°C, hot food above 65°C)
   • Waste disposal arrangements
   • Food Safety Supervisor certificate display

9. Grant or Rejection: After the inspection, if the premises meets FSSAI standards, the license is granted within 30 days. If there are objections, you receive a notice to rectify specific issues and a re-inspection is scheduled.

What Inspectors Look For

The inspection is thorough. Food Safety Officers are trained to check:

Kitchen Cleanliness:

• Walls, floors, and ceilings free from grease and dirt accumulation
• Proper drainage and no water stagnation
• Kitchen exhaust and ventilation adequate
• All food contact surfaces clean and sanitized

Storage:

• Raw materials stored above floor level on racks
• No direct contact of food on floor
• FIFO (First In, First Out) principle followed for ingredient rotation
• Dry ingredients and spices stored in clean, labeled containers
• Refrigeration units at correct temperatures

Personal Hygiene:

• Food handlers wearing clean uniforms and hair nets
• No jewelry on hands and arms (rings, bangles, watches)
• Food handlers not suffering from communicable diseases
• Handwashing facilities with soap and running water available

Documentation:

• FSSAI license displayed
• Food Safety Supervisor name and FoSTaC certificate displayed
• Pest control records maintained
• Water test report available
• Inward registers for raw materials maintained
• Temperature logs for cold storage

Post-License Compliance

Once you have the FSSAI license, ongoing compliance is required:

Display:

• FSSAI license number displayed at the entrance
• License certificate prominently displayed inside
• Food Safety Supervisor name and certificate displayed

Annual Return:

• File Form D-1 (Annual Return) by May 31 of the following year

Renewal:

• State License is valid for 1 to 5 years (you choose the period when applying)
• Renew at least 30 days before expiry — operating with an expired license is an offence

Labeling Requirements:

• All packaged food items must carry FSSAI license number, batch number, best before date, ingredients list, and nutrition information

Common Reasons for License Rejection

• Premises not meeting hygiene standards during inspection
• Missing or invalid FoSTaC certificate for the Food Safety Supervisor
• Water test report showing contamination
• Layout plan not matching actual premises layout
• Failure to address inspection objections within the given timeframe
• Documents submitted are incomplete or expired

State-Specific Variations

While FSSAI is a central Act, food safety enforcement is done by state governments. Some states have additional requirements:

• Maharashtra: Additional Eat Right License from FSSAI for some categories
• Delhi: Strict adherence to packaging and labeling requirements
• Karnataka: Additional inspections by the Bruhat Bengaluru Mahanagara Palike (BBMP) for restaurants in Bangalore

Check with your local Food Safety Department for state-specific requirements before applying.

Cost Summary

Item	Cost
FoSTaC Training (per supervisor)	₹1,000-3,000
Application fee (State License)	₹2,000-7,500 per year
Water test report	₹500-2,000
Layout plan preparation	₹1,000-3,000
Professional assistance	₹3,000-10,000
Total first-year cost	₹10,000-25,000