FSSAI registration and food licence for your business

Law

FSS Act 2006, Licensing Regulations 2011

Portal

FoSCoS (foscos.fssai.gov.in)

Validity

1 to 5 years, chosen on application

Penalty for no licence

Up to 6 months and ₹5 lakh fine (s. 63)

Basic registration, State licence or Central licence

The type of FSSAI approval depends on turnover, production capacity and the nature of the activity, under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. In broad terms:

Capacity limits also apply to manufacturers (for example dairy, meat and oil units), so a small-turnover unit with high installed capacity may still need a State or Central licence. FoSCoS asks a few eligibility questions and suggests the category, but we check this against the Regulations before filing, because a wrong category means the approval has to be applied for again.

One licence per premises

An FSSAI licence is tied to a premises and the food categories declared. If you run a central kitchen and three outlets, each location needs its own registration or licence. An operator in several states needs a Central licence for its registered or head office, in addition to State licences or registrations for the individual units.

Online sellers must ensure their own licence covers the products they list; e-commerce platforms check this at onboarding. Cloud kitchens, tiffin services and home bakers selling through delivery apps are also food businesses and need at least a basic registration.

Fees and timelines

Government fees are charged per year of validity. As on date, basic registration costs about ₹100 a year, a State licence about ₹2,000 to ₹5,000 a year depending on the category and capacity, and a Central licence about ₹7,500 a year. Choosing a five-year validity means paying five years' fee upfront, which saves annual renewal effort.

For a basic registration, the authority may grant or reject the application or order an inspection; if nothing is done within the prescribed period the business may start operating. For licences, the authority may call for further information or inspect the premises, and the licence is generally issued within 60 days of a complete application. Incomplete applications are the main cause of delay.

Renewal, modification and annual returns

• Renewal: apply on FoSCoS before the licence expires. A late fee is charged per day for renewal after expiry, and if the delay continues past the permitted window, the licence lapses and a fresh application is required, with the business unable to operate in between.
• Modification: changes to the address, food categories, capacity, or name of the business need a modification application. Some changes, such as adding a new food product category, need fresh approval rather than intimation.
• Annual return: licensed manufacturers and importers file an annual return (Form D-1) on FoSCoS, generally by 31 May for the previous year; late filing attracts a per-day penalty.
• Trained supervisor: licensed premises are expected to have at least one FSSAI-trained food safety supervisor under the FoSTaC programme, and to follow the hygiene requirements in Schedule 4 of the Regulations.

Labelling and display requirements

Packaged food must comply with the Food Safety and Standards (Labelling and Display) Regulations, 2020. The label must carry the FSSAI logo and 14-digit licence or registration number, the product name, list of ingredients, nutritional information, veg or non-veg symbol, allergen declaration where applicable, net quantity, best-before or use-by date, batch or lot number and the name and address of the manufacturer or packer. Restaurants must display their FSSAI number at the premises and on bills.

Packaged goods are also subject to declarations under the Legal Metrology law, such as net quantity, MRP and consumer care details, and packers may need separate LMPC registration. Importers additionally need an Import Export Code and their consignments are cleared through FSSAI's import clearance system.

What happens without a licence

Running a food business without registration or licence is an offence under section 63 of the FSS Act, punishable with imprisonment up to six months and a fine up to ₹5 lakh. Separate penalties apply to substandard or misbranded food, misleading advertisements and unhygienic processing. Food safety officers can also issue improvement notices, and failure to comply can lead to suspension or cancellation of the licence.

In practice the bigger commercial risk comes earlier: distributors, modern retail chains, delivery platforms and export buyers will not deal with a business that cannot show a valid FSSAI number for the correct category.

Errors that delay or invalidate FSSAI approvals

• Taking a basic registration when a licence is needed. A business that has crossed ₹12 lakh turnover, or a manufacturer above the capacity limits, is operating without the correct approval even if it holds a registration.
• Omitting food categories. The licence covers only the categories and products declared. A bakery that starts selling packaged namkeen or a trader who begins repacking needs a modification first.
• Using a residential address without proof. Home businesses can register at home, but the authority still needs proof of possession and, if rented, the owner's consent.
• Treating a trader as exempt. Distributors, wholesalers, retailers, storage and transport operators are all food business operators and need their own approval.
• Letting the licence expire while waiting for a document. Renewal can be filed well before expiry; file early and update documents through modification later if needed.
• Copying label formats from other brands without checking the current Labelling and Display Regulations and any product-specific standards.

We review these points before filing, because correcting a wrong category or an incomplete application usually takes longer than applying correctly the first time.

Documents you need

The list varies with the type of licence. For a basic registration only the first few items are needed.

• Photo identity and address proof of the proprietor, partners or directors
• Proof of possession of the premises: rent agreement, sale deed or NOC from owner
• Constitution document: partnership deed, certificate of incorporation, MOA and AOA
• List of food categories and products to be handled
• Layout plan of the processing unit and list of equipment (for manufacturers)
• Water test report from a recognised laboratory (for manufacturers)
• Food safety management system plan or declaration
• Authority letter or board resolution naming the person responsible

How we handle it for you

1. Assess the category

   We match your turnover, capacity and activity to basic registration, State or Central licence.

2. Prepare documents

   We draft the FSMS declaration, authority letter and other annexures and check premises proof.

3. File on FoSCoS

   The application is filed with the correct food categories and fee for the validity you choose.

4. Handle queries and inspection

   We reply to authority queries and prepare you for any inspection.

5. Track renewal and returns

   We remind you before expiry and file modifications and annual returns when due.

Why clients choose ProudLegal

Frequently asked questions