How to Get FSSAI License for Restaurant
Mainly, an FSSAI license is mandatory for restaurant owners in order to maintain the safety as well as standardization of the food manufactured and sold in India. It is one of the primary requirements to obtain the FSSAI license to start a food business from the FSSAI Dept. Each and every restaurant owner needs to register the business with FSSAI as running the restaurant business without any license is usually treated as a serious legal offense and invites penalties. Every restaurant business in India has to get itself registered with FSSAI irrespective turnover. A restaurant owner may choose to apply for FSSAI Central license if turnover is more than 12 lac and less than 20 lac and Central license in case operate in more than one state then they have to apply for FSSAI license as well FSSAI license. FSSAI license for the restaurant can be done by filling an online application form.
1. Good Manufacturing Follows for the Entire Principle
The FSSAI food licensing and registration system guidelines require that the restaurant has proper food preparation areas, toilets, and changing facilities.
a) Food Preparation Areas- Cooking and frying should be done under chimney having an appropriate suction capacity.
b) Hand washing facilities and toilets- Restaurant should have an adequate number of wash-hand basin fitted with taps for running hot and cold water.
c) Changing facilities- Proper facilities should be provided to the staff to change their clothes wherever necessary.
2. Good Food Hygiene Practices
a) Cleaning-Working area and equipment/ utensils should be properly cleaned.
b) Water Supply- There should be an adequate supply of potable water. The water should be examined chemically and bacteriologically by a NABL accredited laboratory. Ice and steam wherever in use should be made from same portable water.
c) Raw Materials- There are certain FSSAI guidelines for Milk and Milk Products that should be followed in handling and preparation of raw materials.
Preparation of Fruits/ Vegetables
- Uncooked, ready-to-eat fruits & vegetables should be treated before peeling with 50 ppm chlorinated water.
- The equipment used for peeling/ cutting etc. of fruits & vegetables should be clean and of non-absorbent food grade materials.
Preparation of Non-Veg. Product
- Raw meat and processed meat should be kept separate from other food items.
- The used surface should be cleaned properly with anti-bacterial agents.
- The preparation/ processing/ cooking should be adequate to eliminate and reduce hazards.
- Cooking oil should not be repeatedly used for frying.
Fridge and display units should be kept in good working condition and maintained at temperature 5 degree Celsius.
- Raw food/ meat/ poultry and ready-to-eat foods should be kept separate.
- Staff must be trained enough to avoid cross-contamination.
3. Personal Hygiene
- Food production personnel should be properly dressed in clean protective clothing, hair covering, footwear, gloves, facial mask etc.
- Food production personnel should use disinfection and hand washing facilities whenever they enter or re-enter food processing areas and hand washing facilities to be equipped with the non-hand operated taps, liquid soaps, and disposable paper towels and covered waste bins.
- Restriction to unhealthy observes such as eating, smoking, spitting, etc., within the food processing premises are adhered to and strictly enforced.
4. Transportation and Handling of Food
- Food vehicles should be internally lined with appropriate material and provided with suitable facilities.
- Chilled/ frozen food products should have FSSAI Transporter License and must be transported at appropriately regulated temperatures.
- Vehicles should be hygienic, free from pest invasion and other pollution.
- Separate food vehicle should be used for raw and finished products.
The FSSAI license and Registration System Guidelines also state that the storage of the raw materials, as well as the prepared food items, must be stored properly. The following points should be kept in mind while storing the food items.
- Chemicals, detergents, and other cleaning materials should be stored in designated areas away from food items
- Ingredients, intermediate and finished products should be stored and maintained at an appropriate temperature.
- Ingredients, intermediate and finished products should be handled and stored in a manner to prevent damage, contamination, and spoilage.
- Proper stock rotation (First-In-First-out) should be practiced to prevent deterioration and spoilage of raw materials and finished products.
- Returned, defective or suspect products must be clearly identified and isolated in designated area or containers.
6. Special Requirements for High-Risk Foods
a) Cut fruits/ salads, fresh juices, and beverages-Juice dispensing machine should be cleaned and free from contaminants.
b) Confectionary products- Confectionary products must be properly refrigerated with labels indicating the date of expiry.
c) Meat, poultry, and fish products
- Non-veg. products must be washed with potable water.
- Processing area should be clean and properly disinfected.
d) Water-based chutneys, sauces etc.
- Cleaned and disinfected chopping boards should be used.
- Permitted food additives should be used as per the recommended quantities; wherever necessary.
- Sauces and chutneys must be stored in glass/ food grade plastic container with a proper lid.
e) Fried foods
- Good quality/ branded oil/ fats should be used for preparation, frying etc.
- Packaged oil must be used.
- Oil should not be repeatedly used for deep frying.
7. Documentation and Records
- Test report from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food items should be available all the time.
- Records of daily production, the raw material utilized and sales should be maintained.
- A periodic audit should be done of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/ Good Hygienic Practices (GMP/ GHP) system.
Accounts of sale and acquisition that the food creation sold to a recorded/ licensed vendor and raw material purchased from a registered/ licensed supplier.