Free Resource · Infigo Research Laboratories

2026 FSSAI Compliance Checklist

Avoid the 5 most common rejection reasons. Use this 14-point checklist to ensure your food business is fully compliant before you apply.

📋 14 Checkpoints

📅 Updated for 2026

🏭 All Business Types

🔒 FSSAI Verified

⚠️ Important: FSSAI regulations are updated periodically. This checklist reflects requirements as of January 2026. Always verify with the latest FSS Act, Rules, and Regulations before your final application. For expert guidance, contact Infigo Research Laboratories.

Section 1

Registration & Licensing

Determine the correct License Category REJECTION RISK #1

Confirm whether your business qualifies for Basic Registration (turnover < ₹12 lakh), State License, or Central License. Choosing the wrong category is the #1 reason for application rejection.

Valid Business Registration Document

GST Certificate, Trade License, Shop & Establishment Certificate, or Incorporation Certificate — must be active and match the applicant name exactly.

FoSCoS Portal Account & Form Completion REJECTION RISK #2

Ensure your application on the FoSCoS (Food Safety Compliance System) portal is 100% complete. Incomplete fields — especially in the food category section — cause automatic rejection.

Correct Food Category Selection REJECTION RISK #3

All food products manufactured/sold must be correctly mapped to the corresponding FSSAI food category codes (2.1, 6.1, etc.). Missing a product category leads to non-compliance post-licensing.

Section 2

Premises & Infrastructure

Site Plan / Layout Diagram

A to-scale layout plan showing food production areas, storage zones, washroom locations, waste disposal areas, and pest-free entry/exit points. Required for State and Central licenses.

GMP / GHP Compliance of Production Area

Walls, floors, and ceilings must be cleanable and non-toxic. Adequate light (540 lux for inspection areas), ventilation, and pest-proof construction are mandatory under FSS (Food Products Standards and Food Additives) Regulations.

Safe Potable Water Source & Test Report REJECTION RISK #4

A valid water test report (from an FSSAI-approved/NABL-accredited lab) confirming potability is mandatory. Reports older than 6 months are NOT accepted.

Section 3

Documentation & Labelling

Product Labels Comply with FSS (Labelling) Regulations 2011 REJECTION RISK #5

Labels must show: Product Name, Ingredient list (in descending order by weight), Nutritional information per 100g/ml, Net quantity, Manufacturing/expiry dates, FSSAI License Number, Manufacturer name & address, Customer care number, and Allergen declarations.

List of Food Additives with INS Numbers

All additives (preservatives, colors, emulsifiers) must be from the FSSAI-permitted list and declared with their correct INS/E-numbers on the label and in the application.

Product Specification Sheets

Detailed technical specifications for each product including raw material standards, processing conditions, and finished product quality parameters.

Section 4

People & Food Safety Training

FOSTAC Training Certificate for Food Handler

At least one person involved in food handling must have completed the FSSAI Food Safety Training and Certification (FOSTAC) program. This is mandatory for all State and Central License holders.

Food Handler Medical Fitness Certificates

All persons directly handling food must hold valid medical fitness certificates (annual renewal) certifying freedom from communicable diseases. Issued by a registered medical practitioner.

Section 5

Testing, Renewal & Annual Returns

Product Lab Test Reports (NABL Accredited) STRONGLY RECOMMENDED

Lab test reports from NABL/FSSAI-approved labs confirming product compliance with food standards (microbiological, chemical, heavy metal limits). Speeds up license approval significantly.

Annual Return Filing (Form D-1) — For Central License Holders

All Central License holders must file Annual Returns (Form D-1) on the FoSCoS portal before May 31st each year. Non-filing attracts penalties and can lead to license suspension.

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