“हम करते तो हैं” is different from “हम दिखा भी सकते हैं.”
A village shopkeeper may remember:
“यह बोरी रामलाल के यहाँ से पिछले मंगलवार को आई थी.”
That may work for ten bags.
It cannot reliably run a large food operation.
FSSAI Readiness therefore has a paperwork side.
1.1 FSSAI identity and legal paperwork
Check whether:
1.1.1 Correct FSSAI Registration/State Licence / Central Licence, as applicable, exists.
1.1.2 Licence / registration covers the actual and happening as on that date “Kind of Business” and “Activities” are being carried out.
1.1.3 Correct premises location, address etc are covered.
1.1.4 Correct products / categories / activities are covered where relevant.
1.1.5 Business details on the licence remain correct.
1.1.6 Material changes requiring modification have been dealt with.
1.1.7 Licence / registration number and certificate are displayed / used wherever required.
1.1.8 Required nomination / authorised-person arrangements are in place where applicable.
1.1.9 Applicable conditions of licence are being followed.
1.1.10 Other FSSAI - specific approvals/permissions applicable to the particular activity / product are available.
One current point matters here: from April 2026, FSSAI introduced perpetual validity for licences / registrations, subject to suspension, cancellation or surrender; that does not remove the continuing obligation to comply with hygiene and safety requirements.
So an old checklist blindly asking:
“Renewal date checked?”
needs updating.
1.2 Know where the food came from and have documents
Check availability, as applicable, of:
1.2.1 Approved/identified supplier details.
1.2.2 Purchase records.
1.2.3 Invoice / challan / receipt records.
1.2.4 Source / procurement records.
1.2.5 Incoming product identification.
1.2.6 Batch / lot information where applicable.
1.2.7 Date marking information.
1.2.8 Quantity received.
1.2.9 Receiving condition.
1.2.10 Receiving temperature for temperature-controlled food.
1.2.11 Records of material rejected at receipt.
1.2.12 Supplier complaints/corrective follow-up where relevant.
1.3 Know what is happening while it was with us through documents
Depending upon the operation:
1.3.1 Storage-temperature records.
1.3.2 Cold-room/freezer/chiller records.
1.3.3 Humidity records where relevant.
1.3.4 Temperature-excursion records.
1.3.5 Cleaning schedules and records.
1.3.6 Sanitation records.
1.3.7 Pest-control records.
1.3.8 Pest-sighting records.
1.3.9 Equipment-maintenance records.
1.3.10 Calibration records.
1.3.11 Water-testing reports where applicable.
1.3.12 Tank-cleaning records where applicable.
1.3.13 Waste/disposal records where needed.
1.3.14 Stock inspection records.
1.3.15 Hold/quarantine records.
1.3.16 Damaged-stock records.
1.3.17 Rejected-material records.
1.3.18 Return records.
1.3.19 Corrective-action records.
The purpose is not to manufacture registers.
If nobody uses the record to make a decision, ask why we are maintaining it.
But where a required record/evidence is applicable, it must be available and meaningful.
1.4 Know where the food went and keep documents
Check:
1.4.1 Dispatch records.
1.4.2 Customer/consignee details where required.
1.4.3 Batch/lot traceability where applicable.
1.4.4 Vehicle/transport details where appropriate.
1.4.5 Dispatch temperature where relevant.
1.4.6 Delivery/handover information.
1.4.7 Returned-delivery records.
1.4.8 Withdrawal/recall information.
1.4.9 Ability to trace affected food backwards and forwards.
1.5 People-related evidence and Document Trails
Check as applicable:
1.5.1 Food Safety Supervisor details.
1.5.2 FoSTaC training/certification requirements.
1.5.3 Internal food-handler training records.
1.5.4 Refresher/onsite training records.
1.5.5 Medical examination/fitness records where required.
1.5.6 Illness/injury reporting arrangements.
1.5.7 Contractor/service-provider competency records where relevant.
FSSAI's current FoSTaC material specifically expects trained Food Safety Supervisors to conduct periodic onsite training of food handlers and maintain records for audit/inspection purposes.
1.6 External-services evidence and Documents
Where services are outsourced, check:
1.6.1 Pest-control contract/service reports.
1.6.2 Laboratory reports.
1.6.3 Calibration certificates.
1.6.4 Equipment maintenance/service reports.
1.6.5 Water-analysis reports where applicable.
1.6.6 Waste-disposal arrangements/evidence where applicable.
1.6.7 Specialist cold-chain/service records.
1.6.8 Other applicable certificates.
Outsourcing the job does not outsource our responsibility to know whether it was done properly.
1.7 The Food Safety system itself – SOPs, GHP, GMP and HACCPs
Check availability/applicability of:
1.7.1 Documented FSMS plan.
1.7.2 Relevant SOPs/work instructions.
1.7.3 Cleaning and sanitation programme.
1.7.4 Pest-management programme.
1.7.5 Preventive-maintenance arrangements.
1.7.6 Traceability system.
1.7.7 Recall/withdrawal procedure where applicable.
1.7.8 Complaint-handling procedure.
1.7.9 Corrective-action procedure.
1.7.10 Emergency/contingency arrangements.
1.7.11 HACCP-related documentation where applicable to the operation.
1.7.12 Internal verification/audit records where applicable.
1.7.13 Document control: are current instructions actually the ones people are using?
FSSAI states that licensed FBOs are expected to have a documented FSMS plan and comply with Schedule 4.
