FSSAI Registration & License – Complete Service for Food Businesses in India
FSSAI (Food Safety and Standards Authority of India) issues a 14-digit registration or license number to food businesses that comply with the Food Safety and Standards Act, 2006. This number is the official permission that allows you to legally operate activities related to food — manufacturing, processing, storage, distribution, retail, transportation, e-commerce sales, import and export.
At R K Associates, we help entrepreneurs, startups, manufacturers, restaurants, and exporters obtain their FSSAI certifications quickly, correctly, and without stress.
From determining the right license type to preparing documents, filing applications, and completing compliance procedures, our experts handle everything end-to-end, ensuring 100% approval and fast turnaround.
Quick Facts
- ✔ Mandatory for all food businesses in India
- ✔ 3 types: Basic, State & Central License
- ✔ 14-digit FSSAI number must be displayed
on premises & packaging - ✔ Approval time: 3–7 days (Basic), 15–45 days
(State/Central) - ✔ Validity options: 1 to 5 years, renewable
before expiry
There are three broad categories:
Basic Registration
for very small businesses (turnover up to ₹12 lakh per year).
State License
for medium-sized businesses (turnover between ₹12 lakh and ₹20 crore), or activities that are medium in scale but within a single state.
Central License
for large businesses (turnover above ₹20 crore), multi-state operations, importers/exporters and certain high-risk categories.
Why obtain FSSAI Registration / License? (Detailed benefits)
Legal compliance & risk reduction
Compliance protects you from legal action — penalties, product seizure, or closure. It also shows regulators you follow prescribed food safety standards, reducing the chance of surprise enforcement actions.
Market access & credibility
Many online marketplaces, institutional buyers, wholesalers and distributors insist on an FSSAI number. For packaged food brands, displaying the 14-digit number is mandatory for retail and e-commerce listings.
Quality control & consumer trust
Following FSSAI processes usually requires basic food safety systems (cleanliness, raw material control, labeling), which improves product quality and builds consumer trust.
Business advantages
- Better acceptance by banks, insurers, and suppliers
- Eligibility for tenders and large procurement orders
- Improves chance of scale-up and multi-outlet expansion
Export & compliance alignment
- Central license is required for exporting many food products
- Allows you to meet importing country documentation expectations more easily
Documents required — detailed list & examples
A. Documents commonly required for Basic Registration
- Passport-size photo of proprietor / owner
- Aadhaar card / PAN of the proprietor
- Proof of business address: rent agreement / electricity bill / property tax receipt
- Declaration of business activities and list of products
B. Documents commonly required for State & Central License
State & Central licenses require more detailed documentation — below are typical items. Depending on state/local authority, additional documents may be requested.
- Form B (duly signed) — signed by authorised signatory (director/partner/proprietor)
- Layout plan of premises (simple sketch showing rooms, production area, storage)
- List of machinery and their capacity (for manufacturers)
- List of food products to be handled / manufactured / sold
- Water test report (where manufacturing or packing is done)
- Affidavit confirming the person in charge of the food business
- NOC from Municipality / Panchayat / lease owner (if required)
- Incorporation Certificate / Partnership Deed / GST Registration (if applicable)
- Identity & address proofs of directors / partners
- GST returns or audited financials to prove turnover (for State/Central)
- Import Export Code (IEC) — if applicable for import/export
C. Examples & sample content
Form B - Sample entries:
- Business name & registered office address
- Kind of business activity (manufacturer/retailer/distributor)
- Name & contact of responsible person (food safety supervisor or proprietor)
- Number & type of employees
End-to-end process — detailed step-by-step
- Free Business Assessment
We review your business model, monthly/annual turnover, product range and sales channels (offline, marketplaces, export). We confirm whether you need Basic, State or Central license and prepare a document checklist tailored to your business.. - Document Preparation & Quality Check
We create or refine documents: Form-B, layout plan, SOP excerpts, water test format, and signatory declarations. We verify ID proofs, address proofs and turnover evidence to prevent common FoSCoS rejections (e.g., mismatched names, invalid dates, missing signatures). - FoSCoS Online Filing
We complete the portal filing (Form-A for Basic, Form-B for State/Central), upload scanned documents in the correct format, and pay the government fees. We include accurate product codes and manufacturing details to match packaging and labels. - Inspection & Pre-inspection Readiness
For State & Central licenses, the local authority might send an inspector. We prepare a pre-inspection checklist and SOPs for hygiene, storage, record-keeping (receiving logs, temperature logs), and staff training. We also do a mock inspection if required. - Query Resolution
If authorities raise clarifications (missing documents, mismatched details, or questions about product/process), we prepare formal responses and resubmit corrected documents quickly to reduce approval time. - License Issuance & Post-issuance Support
When approved you receive a digital license with a 14-digit number. We advise on proper display, label marking, record storage, and renewal date tracking. We also assist with modifications (adding products, changing premises) and renewals.
Throughout the process we maintain versioned copies of all submissions and provide you with an approval checklist and digital copies for bookkeeping and compliance audits.
Inspection & Hygiene — Practical checklist
Below is a practical, actionable checklist that inspectors typically look for during a State/Central license inspection:
Premises & Cleanliness
- Neat and clean production area with proper flooring & drainage
- Separate storage for raw & finished goods
- Proper ventilation & lighting
- Waste disposal arrangements
Personnel & Hygiene
- Clean uniforms, hairnets and footwear for production staff
- Handwashing stations with soap & disposable towels
- Trained food handler / person in charge
Records & Documentation
- Raw material supplier invoices & test reports (if required)
- Production & batch records
- Temperature logs for cold storage
- Cleaning & maintenance logs
Equipment & Water
- Calibrated weighing & measuring equipment
- Potable water supply & water testing report (if required)
- Proper storage for cleaning chemicals (separate from food)
We provide a printable pre-inspection checklist to ensure you are ready when the inspector visits.
Labeling & Packaging — what the law expects (practical guide)
If you manufacture or pack food, your product labels must follow FSSAI requirements. Key mandatory elements:
- Product name and variety (clear & prominent)
- Net quantity (weight/volume) in standard units
- Ingredients list in descending order
- Name & address of manufacturer/packer/importer
- Lot / batch number or code
- Manufacture date / packing date and best before / use by date
- FSSAI logo & 14-digit license/registration number
- Allergen information (if applicable)
- Nutritional information (as required for certain categories)
We review your labels using an FSSAI checklist and provide corrected label templates to avoid marketplace delisting or inspection objections.
Renewal, Modifications & Record-Keeping
Renewal
FSSAI license/registration has a validity of 1–5 years. Renewals should be filed before expiry via the FoSCoS portal. We track expiry dates, prepare renewal documents and file on your behalf to avoid a gap in compliance.
Modifications (Change in address, adding products, change of ownership)
Changes must be informed to FSSAI through the FoSCoS portal. Depending on the change, additional documents (e.g., new rent agreement, fresh Form-B) may be required. We help prepare and file modification requests properly.
Record-keeping — what you should maintain
- Supplier invoices & certificates
- Production & dispatch records
- Temperature & storage logs
- Employee training records
- Cleaning & pest-control logs
- Customer complaints & corrective action logs
Records are often checked during inspections and are essential for tracing product issues or for quality audits.
Sample Standard Operating Procedures (SOPs) — short excerpts
SOP: Receiving Raw Materials
- Verify supplier documents and product quality certificate on arrival.
- Inspect packaging for damage or contamination.
- Record batch/lot number, quantity and storage location in receiving log.
- Segregate and quarantine if any discrepancy is found; inform quality in-charge.
SOP: Cleaning & Sanitation
- Daily cleaning checklist for production area, equipment and utensils.
- Schedule weekly deep cleaning and monthly pest-control.
- Record cleaning activity with date, staff sign-off and chemicals used.
We prepare complete SOP templates tailored to your operation — production, packing, dispatch and hygiene — for inspection readiness.
Packages — what we deliver (brief)
Basic
For home bakers & small vendors — includes eligibility check, document prep, Form-A filing, and certificate delivery.
Standard
For restaurants, cloud kitchens & medium manufacturers — includes Form-B support, layout plan assist, inspection readiness and 1-year post-license guidance.
Premium
For large units, exporters and multi-state brands — includes Central license handling, IEC coordination, label review and dedicated support.
Prices shown on the website are indicative. Exact pricing is provided after assessment of documents and business specifics.