FSSAI Guidelines for a Restaurant Business

Last Updated at: Nov 10, 2020
FSSAI guidelines for a restaurant business
Starting from 5th May, 2020, FSSAI has initiated a series of training programs to create awareness among the hospitality professionals regarding the COVID-19 pandemic. It also aims to gear up the restaurant and hotel players to ensure the safety of their guests in the post-lockdown scenario.


FSSAI or Food Safety and Standards Authority of India is a self-governing body under the Ministry of Health and Welfare. There are explicit FSSAI rules that have been introduced to run a cafe or a restaurant and the FSSAI permit should be acquired before opening a restaurant. Being consistent with rules is an unquestionable requirement on the off chance that you need to continue running your eatery since FSSAI and other such administrative bodies are winding up amazingly cautious and not meeting the set criteria will mean closing down. 

To stay away from such circumstances, here is a list of guidelines set by FSSAI that you should follow to run your restaurant business. 

FSSAI Guidelines for restaurant business

  1. General requirements

The showcase of licenses, notification, and certificates is the most important. Also, if possible you need to add the restaurant special instructions on the food being sold. The eatery must have due information of nourishment dealing with practices and the health standard of food supervisor must be observed frequently. Based on the type of food, the essential food safety messages must be shown clearly to make your restaurant in compliance with the FSSAI guiding principles.

  1. Crude materials

Get crude materials from dependable and known sellers. Unmistakable decay, off smell, indications of defrosting unfamiliar body ruination must be checked before procuring the materials. Your utilisation of crude materials must be based on the supply practices like FIFO (First in First Out), FMFO (First Manufactured First Out) and FEFO (First Expired First Out). Ensure to get supplies based on the capacity of storerooms with the goal that no incidental tainting or temperature misuse, particularly on account of frozen nourishments, happens.

  1. Water and ice

The FSSAI rules explicitly educate the restaurant owners to utilise safe water, that is, water free from any defilement, toxins or chemical threat for every one of its exercises including the utilisation of ice as solidifying does not expel poisons from water. In this manner, water for cleaning, drinking, cooking, hand washing and making ice and refreshments must be consumable. Water must be put away in covered, clean compartments with taps for withdrawal and these water holders ought to be routinely drained, cleaned and dried by the end of the day and water waste must be appropriately kept so that the food is not contaminated. 

  1. Formulations

FSSAI has also laid rules for edibles containing excess amounts of salt, sugar, acid or low dampness. Customers must be aware of the ingredients with respect to allergen contents like egg, fish, milk, nuts and so forth. Food must be kept secured and if any uncooked ingredients are added to it, the levels of same have to be checked and restricted. 

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  1. Preparation and processing

The preparation and processing techniques of FSSAI involve handling or cooking of crude materials in such a way that it kills and lessens the hazards to acceptable levels. The best possible method that guarantees that there is no re-sullying of food must be practised. Non-veg and veg foods must be always kept separate at raw and even after being cooked throughout the cooking procedure. The food must not be kept at immediate contact with crude or other such materials. Frozen edibles must be defrosted to satisfactory levels before cooking to guarantee the correct preparation method. Cooking oil must not be re-utilised, and whenever fermented foods that are being made at that time ought to be deliberately observed to maintain a strategic distance from the development of pathogens. In-process fixings and crude materials ought to likewise be securely put away to prevent contamination. 

6. Processing and preparation of fruits and vegetables

Products of the soil like fruits and vegetables that have been kept away from cross-pollution and have been appropriately moderated must be utilised after the expulsion of parts in poor condition. They must be washed in consumable water before use, ready-made foods grown from the soil must be first purified utilising alkaline water or 50 ppm chlorinated water. Cut fruits and vegetables must be kept in spotless, secured compartments in the refrigerator. 

7. Processing and preparation of non-veg foods

Crude meat and prepared meat ought to be avoided from other foods and surfaces to maintain a strategic distance from cross-contamination. Hands must be thoroughly washed when switching from one type of meat to the other. Anti-bacterial must be used on all the surfaces interacting with crude meat or poultry and solidified items must be defrosted appropriately for enough heat infiltration.

8. Transportation, handling, and storage of prepared food

FSSAI rules express that means of transport being utilised to convey prepared food must be hygienic and committed to this very reason. In order to prevent microbial proliferation, the delivery time must be kept minimum and temperature steady. There need to be separate racks where veg foods are placed on top of non-veg foods and cooked food on top of uncooked. Preserved foods should be stored such that the seal remains undamaged, dry, fermented and acidified sustenances must be put away in a cool dry space and food for cold stockpiling must be spread in little volumes. Only legalised, artificial food colouring or enhancing is permitted to be included and all surplus or defrosted nourishment must be discarded.

9. Self-hygiene

As indicated by FSSAI the cleanliness and hygiene of food handlers are essential to sanitation. Wearing unsafe materials like jewels or other physical hazards like straps may be harmful to food items and to the health of the handlers also. Employees should never deal with food when they are contaminated. Clean appropriate dress, wearing of hairnets and gloves must be compulsory and wearing outdoor shoes while cooking must be avoided. Washing hands is an absolute necessity for food handlers thus there ought to be a standard supply of clean water, cleanser, sanitizers, and hand dryers. Food handlers should not smoke or chew tobacco, betel nuts or gums, touch mouth, nose or some other body part with food, spit, or sneeze, contact ready to eat food items with uncovered hands or touch food and money simultaneously.

10. Distributing or selling units, tools, and utensils

All food utensils must be well maintained so that they can be cleaned and purified regularly to counteract any microbial development. In the FSSAI rules, precautionary measures should include appropriately planned and built gear or utensils made of non-permeable food quality material, utensils for raw foods must be isolated from those of prepared food, reusable utensils must be appropriately sanitised and one-time-use dispensable things like straws, paper cups and so forth should not be re-utilised. Broken or chipped dishes must be disposed of and personal assets must be avoided from distributing, sale and cooking territory which ought to be at any rate 30 cm off the ground.

11. Necessities at the point of sale

Sale is the last in the food business cycle. FSSAI has laid rules for sale with respect to the protection of food from the residue, wind, sun, bugs, etc. Food must not be sold using proper disposal gloves and the point of sale must not be located anywhere near to human and animal waste areas. Consumers should be given salt and sugar in a separate single portion without taking it back to the dispenser.

12. Ambience and surroundings

Edibles must not get polluted because of an unhygienic surrounding. Hence, FSSAI has defined food selling zones to be perfect and dry with an appropriate ventilation system in a breezy situation and not a moist spot. There ought to be no waste accumulations in territories close to edible substances and nobody ought to be permitted to spit or wash hands and so forth close to this territory. Toilets must not open straightforwardly into food handling, place or selling regions. Water waste ought to be appropriately kept separately and any decorations in the restaurant must not contribute to contamination.

13. Waste disposal and pest control

Separate trash bins should be used for disposing of biodegradable, non-biodegradable, fluid and solid leftovers; all waste containers must be regularly cleaned and treated for pests.

14. High-risk food

FSSAI provides separate guidelines for high-hazard food like dairy products, confectionaries, uncooked meat, and sauces. Extra consideration must be taken while storing and preparing food to prevent contamination, spoilage, and heat due to the rise in temperature. 

FSSAI is known for being watchful and making a genuine move if and when the rules determined by it are not met. Ensure that you pursue the above-mentioned guidelines to continue maintaining your restaurant business with no legal intrusions! 

The Indian restaurant market is one of the fastest-growing markets in the country. According to the National Restaurant Association of India (NRAI)’s India Food Services Report (IFSR) 2019, the current market size is estimated at Rs 4.23 lakh crore. It is expected to grow at a rate of 9% over the next five years. 

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