Food Safety Standards

Standards beyond licensing

Holding a licence is only the start; FBOs must meet detailed food-safety standards prescribed by FSSAI regulations covering hygiene, permitted additives, contaminants and more.

Hygiene and FSMS

Good Manufacturing and Hygienic Practices (GMP/GHP) and a Food Safety Management System (FSMS) — often built on HACCP principles — are expected, especially for licensed operators. This includes pest control, handler health checks, clean equipment, and proper storage temperatures.

Additives, limits and contaminants

FSSAI specifies permitted food additives and their maximum limits, and sets limits for contaminants, toxins and residues (pesticides, heavy metals, mycotoxins). Using a non-permitted additive or exceeding limits renders food 'unsafe' or 'sub-standard' under the Act.

Categories of non-compliant food

The Act classifies violations as unsafe, sub-standard, misbranded, or containing extraneous matter — each with different consequences. Building safety into processes, not just paperwork, is what protects consumers and the business alike.