All food business operators in India must comply with the following FSSAI rules. To receive FSSAI registration, all food business operators are required to follow the rules,Any person involved in manufacturing, manufacturing, refining, packaging, shipping, selling or storing food products is required to obtain FSSAI registration or license from FSSAI. A true copy of the FSSAI should always be displayed at a prominent place in the food business premises in order to obtain registration.All food business operators are required to notify the FSSAI authorities of any changes or improvements in the food business activities. FSSAI licensees must also ensure that the unit does not produce any product other than the product listed in the FSSAI license or FSSAI registration. However, if requested, FSSAI licensees are also required to provide access to the food business premises to Licensing Authorities or their licensed staff.
- The person supervising the production process should have a diploma in Science with a degree in Chemistry or Bio Chemistry or a degree or a degree in Food Technology or Dairy Microbiology. All food business license holders should employ a technical person for supervisement of the manufacturing process.
- The FSSAI File Annual Report licensees shall submit annual returns each year (April 1 to March 31) up to and including May 31 of each year.
- Maintain Clean & Hygienic Facility
All FSSAI licensees are required to comply with the following conditions to ensure that all food is prepared or processed or stored in a clean and hygienic facility: maintain the sanitary and hygienic standards of the factory and the hygiene of the worker as set out in the FSSAI regulations.
Maintain separate daily production records, raw materials, use and sales.
Ensure optimum quality of the source and standards of the raw material used. Not to produce, store or display for sale any food item in any premises that is not effectively segregated from any personal, urinal, sullage, drain or storage place of foul and waste material.
Clean the computer and machinery on a daily basis. Ensure testing, at least once every six months, for specific chemical and/or microbiological pollutants in food products.
Ensure that the temperature needed is maintained from the place of production or sourcing in the supply chain until it reaches the end consumer.