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  • FSSAI has been created for
    • laying down standards for articles of food
    • to regulate the manufacturing, storage, distribution, sale and import of food/products
    • to ensure availability of safe and wholesome food for human consumption 
  • FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.
  • Food products are tested randomly (on sample basis at any point of time) by FSSAI before giving out the license number.
  • Compared to the previous Food Safety Act, PFAA (Prevention of Food Adulteration Act), FSSAI is more powerful with its policies. By introducing and enforcing this law, the government is trying to ensure quality of food we intake, that whether it is safe to consume.

Applicability of FSSAI

    • a license is not issued within 60 days of making the application; or
    • the applicant has not received any intimation or inspection report indicating defects from the concerned licensing authority.
    • Type of License to be applied is based on the turnover of the business organization.
      • Any organization/ business which sells, manufactures, processes, handles, serves, stores, distribute, transports or imports food shall become eligible for registration under FSSAI.
      • All food products, imported foods, packaged foods and even fresh produce, comes under the purview of FSSAI.

      Only 2 places where FSSAI has no control are when produce or grains are with the farmer and seafood is in the hand of the fisherman.

      • An organization cannot commence the above business without the license of FSSAI.

      Although, an applicant may commence his food business and the concerned licensing authority shall not deny the applicant to commence such business if:

    License or Registration



    Central License

    Large Businesses

    Above Rs. 20 cr.

    State License

    Medium Sized Businesses

    Upto Rs. 20 cr.

    Basic Registration

    For Small Business and Startups

    Upto Rs. 12 Lakh

Benefits of registration

  • Single point access to all laws and departmental controls
  • Single reference point for all matters relating to Food Safety and Standards, Regulations and Enforcement
  • High degree of consumer confidence in quality and safety of food
  • A single license by the Licensing Authority for one or more articles of food and for different establishments or premises in the same local area.

Documents required for FSSAI Registration:

  • General Documents:

    1. Declaration Form
    2. Authority letter with name and address of responsible person nominated by the manufacturer
    3. Copy of Proof of Address of the Premises –
      (If Owned – Property Paper; If Rented – Rent Agreement)
    4. Food Safety Management System plan or certificate (if any)
    5. Proof of possession of premises along with telephone bill/ electricity bill and NOC
    6. List of Directors/ Partners/ Proprietors with full address and contact details
    7. Photo ID and address proof of Directors/ Partners/ Proprietors
    8. Partnership Deed/Affidavit of Proprietorship/Memorandum and Articles of Association towards the constitution of the firm
    9. Form IX: Nomination of Persons by a company alongwith the Board Resolution
    10. Source of raw material for meat and meat processing plants. (wherever applicable)
    11. Cancelled Cheque


    Specific Documents (other than mentioned above):

    1. NOC from manufacturer in case of Re-labelers
    2. Source of milk or procurement plan for milk including location of milk collection centers etc in case of Milk and Milk Products processing units
    3. Source of raw material for meat and meat processing plants
    4. Pesticide residues report of water to be used as ingredient in case of units manufacturing packaged drinking water, packaged Mineral water and/or carbonated water from a recognised/ public health laboratory indicating the name of authorised representative of lab who collected the sample and date of collecting sample including source of raw water and treatment plan
    5. NOCs from Municipality or local body and from State Pollution Control Board except in case of notified industrial area

    Additional Documents for Manufacturers:

    1. Blue print/ layout of the processing unit by architect
    2. Analysis report (Chemical and Bacteriological) of water to be used as ingredient in food from a recognized/ public health laboratory to confirm the portability indicating the name of authorized representative of Lab who collected the sample and date of collecting sample
    3. Name of the equipments and machines installed with number, installed capacity and horsepower used
    4. Pesticide residues report of water
    5. Upload Production unit photograph

    List of food category desired to be manufactured


All Inclusive Fees


All Inclusive Fees


All Inclusive Fees

FAQs on FSSAI Registration

There will be different license issued under FSSAI as requirement of each product is different. So in the same premises if license is being taken for processing of meat, milk and fruits and vegetables, there will be a separate license as these will be done in separate portions and businesses are not connected and covered under separate categories. However, in case there is fruit and vegetable processing and godown / store along with it, since these are connected activities, one license is applicable.

Different license has to be taken for units with different premises address/different location.

FSSA, 2006 is an Act enacted to keep with changing needs / requirements of time and to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India. The Act was needed to bring out a single statutory body for food laws, standards setting and enforcement so that there is one agency to deal and no confusion in the minds of consumers, traders, manufacturers and investors which was due to multiplicity of food laws.

Food Safety and Standards Authority of India in association with State Food Authorities are responsible for implementation andenforcement of FSSA, 2006.

The mandate assigned to the Food Authority is laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.

The following Acts/ Orders mentioned in second schedule of the Act are going to be repealed in Food Safety and Standards Act, 2006:

  1. Prevention of Food Adulteration Act, 1954
  2. Fruit Products Order, 1955
  3. Meat Food Products Order, 1973
  4. Vegetable Oil Products (Control) Order,
  5. Edible Oils Packaging (Regulation) Order, 1998
  6. Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967
  7. Milk and Milk Products Order, 1992
  8. Any other order under Essential Commodities Act, 1955 relating to food
  9. 1947

The mandate of Food Authority is laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption. Food Authority is in the process of formulating and finalizing the various regulations/guidelines in terms of provisions under the Act to ensure the quality and safety of food and giving effect to the mandate of the Food Authority.