FSSAI License in India: A Complete Guide

After helping over 500+ food businesses obtain their FSSAI licenses in the past decade, I’ve seen every possible scenario—from home bakers struggling with paperwork to restaurant chains facing compliance issues. Let me share what I’ve learned to help you navigate this process smoothly.

What is an FSSAI License?

Think of an FSSAI license as your food business’s legal permission slip. It’s a certificate issued by the Food Safety and Standards Authority of India that proves your business follows food safety standards and is legally allowed to handle, manufacture, store, distribute, or sell food products.

Real example: Last year, a client named Priya started selling homemade pickles from her kitchen in Pune. Within two months, she received a notice from local authorities asking for her FSSAI registration. Without it, she couldn’t legally sell her products and faced potential penalties. Once we helped her get registered, she could confidently supply to local stores and even list on e-commerce platforms.

The license serves three main purposes:

Legal compliance – You avoid penalties and business closure
Consumer trust – Customers see you’re serious about food safety
Business growth – Many suppliers, retailers, and online platforms won’t work with you without it

Who Needs an FSSAI License?

Here’s the straightforward answer: If you’re involved with food in any commercial capacity, you need FSSAI registration or license.

Let me break down the businesses I’ve worked with:

Small-scale businesses:

Street food vendors and cart sellers
Local sweet shops and bakeries
Small grocery stores
Tea stalls and juice centers

Home-based food businesses:

Home bakers selling cakes and cookies
Homemade pickle, papad, or masala sellers
Tiffin service providers
Home chefs taking custom orders

Restaurants and eateries:

Manufacturers and processors:

Spice grinding units
Dairy product manufacturers
Beverage manufacturers
Snack and namkeen producers

Others:

Food importers and exporters
Storage and warehouse operators
Food transporters
Caterers and event food suppliers
E-commerce food sellers

Real scenario: I once met a college student who started selling protein bars from his hostel room. He thought he was “too small” to need a license. When his Instagram page grew and he got bulk orders, payment gateways and courier services started asking for his FSSAI number. That’s when he realized—size doesn’t matter, commercial intent does.

Types of FSSAI License

FSSAI has three categories based on your business scale. Getting this wrong is the most common mistake I see.

1. Basic Registration

Who needs it:

Annual turnover up to ₹12 lakhs
Very small food businesses
Home-based operations
Petty retailers

Practical examples:

A housewife selling homemade snacks in her neighborhood
A small tea stall near a bus stand
A person making and selling 20-30 tiffins daily
Small kirana shops selling packaged foods

Key points:

14-digit registration number
Valid for 1-5 years (you choose)
Cannot manufacture or sell outside your state
Simplest process with minimal documentation

Reality check: Many people try to get Basic Registration when they actually need a State License. I had a client running a small bakery with ₹15 lakh turnover who applied for Basic Registration. His application was rejected, and he lost time and had to restart the process.

2. State FSSAI License

Who needs it:

Annual turnover between ₹12 lakhs to ₹20 crores
Medium-sized food businesses
Multi-location businesses within one state

Practical examples:

Restaurants and cloud kitchens
Medium-scale manufacturers
Distributors and wholesalers
Catering businesses serving multiple events
Bakeries with multiple outlets in the same state

Key points:

14-digit license number
Valid for 1-5 years
Allows operations across the state
More detailed documentation required
State FSSAI office handles approval

Common situation: Most restaurant owners fall in this category. A client in Bangalore ran three cloud kitchens with combined revenue of ₹80 lakhs annually. State License was perfect for him—it covered all his kitchens under one license.

3. Central FSSAI License

Who needs it:

Annual turnover above ₹20 crores
Businesses importing/exporting food
Large manufacturers with multi-state operations
Specific food categories (certain additives, nutraceuticals, etc.)

Practical examples:

National restaurant chains
Large food manufacturing companies
Food importers bringing products from abroad
Companies supplying to defense/railways/airlines
Manufacturers of proprietary foods or supplements

Key points:

14-digit license number
Valid for 1-5 years
Allows pan-India operations
Most stringent documentation
Central FSSAI office in Delhi handles approval
Longer processing time

Important note: Even if your turnover is below ₹20 crores, you need a Central License if you’re importing food or operating in multiple states with manufacturing units.

Documents Required for FSSAI License

Having the right documents ready saves weeks of back-and-forth. Here’s what you actually need:

For Basic Registration:

Mandatory documents:

Passport-size photograph of the food business operator
Identity proof (Aadhaar card, Voter ID, PAN card, Passport)
Business premises proof (Rent agreement, property tax receipt, electricity bill, or NOC from owner)
Partnership deed or incorporation certificate (if applicable)

Optional but helpful:

List of food products you’ll handle
Layout plan of the premises (simple sketch works)

For State License:

All Basic Registration documents, plus:

Form B (declaration form) – properly filled
Name and list of equipment/machinery used
Food safety management system plan (we help clients create this)
Source of water supply certificate/report
Photo ID proof of responsible person
Authority letter (if someone else is handling the application)
Supporting documents for partnership/company
Property papers or NOC from landlord (notarized)
Layout plan showing processing area, storage, etc.

For manufacturers, additionally:

List of raw materials and products
Manufacturing process details
Production capacity documents
Suppliers’ list with their FSSAI numbers

For Central License:

All State License documents, plus:

Detailed manufacturing process and flow chart
Analysis report of water used
Health certificates for workers handling food
Recall plan (what you’ll do if there’s a contamination issue)
Certificates for quality systems (if you have ISO or HACCP)
NOC from municipality/panchayat
Import license (for importers)
Supporting certificate/document for food category

Pro tip from experience: Keep digital and physical copies of everything. I’ve seen applications delayed by weeks because someone couldn’t produce a notarized rent agreement. Also, make sure names match across all documents—different spellings on PAN and Aadhaar have caused rejection in several cases I’ve handled.

Step-by-Step Online Application Process

Let me walk you through this as if you’re sitting in my office. I’ll share the realistic process, not the textbook version.

Step 1: Determine Your License Type

Before opening the website, be absolutely sure which category you fall under. Check your annual turnover, business operations, and future plans. This saves you from starting over.

Step 2: Visit the FoSCoS Portal

Go to: https://foscos.fssai.gov.in
This is FSSAI’s Food Safety Compliance System
Bookmark this page—you’ll return multiple times

Step 3: Create an Account

Click on “Sign Up” (not “Login”)
Choose “Food Business Operator”
Fill in your email and mobile number (use ones you check regularly)
You’ll receive an OTP for verification
Create a strong password and note it down

Reality check: I’ve had clients forget passwords and lose access for days. Recovery takes time. Keep credentials safe.

Step 4: Complete Your Profile

After logging in:

Fill personal details accurately
Enter business name exactly as per your documents
Add complete business address with pincode
Save frequently—the portal sometimes logs you out

Step 5: Fill the Application Form

This is where most people struggle. Let me break it down:

For Basic Registration:

Select “New Registration” then “Basic”
Fill Form A with business details
Declare the nature of your business
Upload scanned documents (each under 100KB)
Review everything twice

For State/Central License:

Select appropriate license type
Fill Form B carefully—it’s detailed
Each section has help text, read it
Food category selection is critical (choose correctly)
Upload all required documents clearly
Declaration and undertaking must be filled

Common mistakes I see here:

Wrong food categories selected (this causes major delays)
Blurry document scans
Incomplete address details
Missing contact information

Step 6: Payment of Fees

Calculate fees based on license type and duration
Online payment via credit/debit card, net banking, or UPI
Keep payment receipt screenshot
Wait for confirmation email

Important: Payment confirmation may take 2-24 hours to reflect in the system. Don’t panic immediately.

Step 7: Application Submission

Review the entire application one final time
Click “Submit”
Note down your application reference number
Download acknowledgment receipt
You’ll receive email confirmation

Step 8: Document Verification and Inspection

Here’s what happens next:

For Basic Registration:

Officials review your documents
Usually no physical inspection for very small businesses
You may receive queries via email/SMS
Respond promptly with clarifications

For State/Central License:

Document verification first
Food Safety Officer may schedule a premises inspection
They check hygiene, infrastructure, storage facilities
Be present during inspection with all documents
Officer will give you a report
Address any gaps they point out

Real experience: A restaurant owner I worked with got nervous during inspection. The officer was actually helpful and pointed out minor fixes needed. Most officers want you to comply, not fail.

Step 9: Approval and License Issuance

If everything is in order, approval is granted
You’ll receive your FSSAI license number via email
Download the license certificate from the portal
Print and display it prominently at your business

Step 10: Post-License Requirements

Many people think the process ends here. It doesn’t.

Display your license at your premises
Print FSSAI logo with license number on packaging
Maintain hygiene and safety records
Renew before expiry (you’ll get reminders)

FSSAI License Fees & Timeline

Let me give you honest expectations based on what I’ve seen, not just official timelines.

Fee Structure (as per current regulations):

Basic Registration:

₹100 per year
For 1 year: ₹100
For 5 years: ₹500
Total including processing: approximately ₹100-500

State License:

Small enterprise: ₹2,000 for 1 year, ₹5,000 for 5 years
Medium enterprise: ₹3,000 for 1 year, ₹7,500 for 5 years
Large enterprise: ₹5,000 for 1 year, ₹12,500 for 5 years

(Classification based on production capacity and scale)

Central License:

Ranges from ₹7,500 to ₹10,000 for 1 year
For 5 years: approximately ₹18,750 to ₹25,000
Depends on business size and category

Additional costs you should know:

Late fees if you apply after starting operations
Re-inspection fees if first inspection fails
Consultant fees (if you hire one like me)

Realistic Timeline:

Official timeline vs. reality:

Basic Registration:

Official: 7 working days
Reality: 10-21 days
Fastest I’ve seen: 5 days (complete documents, no queries)
Slowest: 45 days (incomplete docs, queries, corrections)

State License:

Official: 60 days
Reality: 30-90 days depending on the state
Includes inspection scheduling time
Maharashtra and Karnataka: usually 45-60 days
Some northeastern states: can take 90+ days

Central License:

Official: 60 days
Reality: 60-120 days
Delhi office handles all applications—volume is high
Inspection and verification are thorough
Complex businesses take longer

Factors affecting timeline:

Document completeness (biggest factor)
Inspector availability in your area
Festival seasons (offices work slower)
Queries and clarifications needed
Your response time to queries
State/regional processing speed

Pro advice: Don’t plan business launches around getting your license “on time.” I always tell clients to apply at least 2-3 months before they need it. One cloud kitchen delayed their launch by six weeks because they assumed 60 days was guaranteed.

Common Mistakes to Avoid

In ten years, I’ve seen these mistakes repeatedly. Learn from others’ experiences:

1. Applying for the Wrong License Type

Mistake: A snack manufacturer with ₹18 lakh turnover applied for Basic Registration.

What happened: Application rejected. Lost time and had to reapply for State License.

Lesson: Check your category carefully. When in doubt, go for the higher category—you can’t operate with a lower license than required.

2. Incomplete or Poor Quality Documents

Mistake: Submitting blurry photos, partially visible addresses, or compressed images.

What happened: Multiple queries from FSSAI, delays of 3-4 weeks.

Lesson: Scan documents at good resolution (not from photos), ensure text is readable, save as PDF when possible.

3. Wrong Food Category Selection

Mistake: A pickle manufacturer selected “spices” instead of “pickles and chutneys.”

What happened: Inspection focused on wrong parameters, had to refile application.

Lesson: Food categories are specific. If unsure, check FSSAI’s food category list or consult someone knowledgeable.

4. Premises Issues

Mistake: Applying with a residential address when running a commercial kitchen, or using a friend’s address temporarily.

What happened: Inspector visited, found discrepancies, application failed.

Lesson: Your actual business location must match the application. If you’re truly home-based, that’s acceptable for registration—just be honest.

5. Starting Operations Before Getting License

Mistake: Many people start selling, then apply for license thinking they’ll get it quickly.

What happened: If caught during this period, hefty penalties (₹25,000+ for first offense) and possible business closure.

Lesson: Apply early. You can prepare your business while the license is being processed, but don’t start commercial sales.

6. Ignoring Inspection Preparation

Mistake: Not preparing the premises before inspection, thinking the officer will understand “it’s under setup.”

What happened: Failed inspection, needs re-inspection, delays of another month.

Lesson: Have basic hygiene measures, proper storage, handwashing facilities, and pest control before inspection day.

7. Not Responding to Queries

Mistake: Missing emails or SMS from FSSAI asking for clarifications or additional documents.

What happened: Application gets auto-rejected after 30 days of no response.

Lesson: Check your registered email and phone daily during the application period. Respond within 48 hours of any query.

8. Expired or Mismatched Documents

Mistake: Submitting a rent agreement that expired, or Aadhaar with different spelling than PAN.

What happened: Document verification failed, need to resubmit.

Lesson: Check document validity dates. Ensure name spelling is consistent across all identity proofs.

9. Not Keeping Up with Renewals

Mistake: Operating with an expired license, thinking grace period applies.

What happened: Considered as operating without license, penalties applicable.

Lesson: Set reminders 3 months before expiry. Renewal applications can be filed up to 180 days before expiry.

10. Trying to Cut Corners with “Agents”

Mistake: Paying unofficial agents who promise “quick” licenses through “contacts.”

What happened: Money lost, fake certificates issued, or no license at all. When authorities check, business faces serious legal trouble.

Lesson: Use only the official portal or registered consultants. There are no shortcuts in FSSAI process.

Why Choose an FSSAI License Consultant Instead of Applying Yourself?

I’ll be honest with you—some people successfully apply on their own. But here’s what I tell everyone who asks whether they need a consultant:

When You Can Apply Yourself:

You have a very simple business (home-based, single product)
You’re comfortable with online government portals
You have time to research and understand requirements
Your documents are in perfect order
You’re applying for Basic Registration
You can handle delays and figure out queries on your own

When a Consultant Makes Sense:

1. Time is money for you

If you’re running a business, every day spent figuring out forms is a day not spent growing your business. I’ve had clients who spent weeks trying to understand the portal, got frustrated, and finally came to me. We completed their application in two days.

2. First-time applicants

The FSSAI portal isn’t intuitive. Field names are technical. One wrong selection can delay you by months. A consultant knows exactly what goes where.

3. Complex business operations

Restaurants, manufacturers, importers—these need detailed documentation. A consultant ensures nothing is missed.

4. You’ve already faced rejection

Many clients come to me after their DIY application was rejected. We identify what went wrong and fix it properly the second time.

5. You need inspection preparation help

Inspectors check specific things. We tell you exactly what they’ll look for and how to prepare your premises.

6. State or Central License applications

These are complex. Form B has 20+ sections. Food safety plans need to be proper. This isn’t like filling a simple form.

What Value Does a Consultant Actually Provide?

From my experience helping businesses:

Knowledge and accuracy: We know the exact requirements, current rules, and what FSSAI officers look for. This eliminates trial and error.

Time savings: What takes you 3-4 weeks of research and multiple attempts, we complete in days with the right approach.

Error-free applications: We’ve done hundreds of applications. We catch mistakes before submission that would otherwise cause rejection.

Document preparation: We help you create food safety plans, prepare layout diagrams, organize certificates—things most business owners don’t know how to do.

Inspection readiness: We prepare you for what the inspector will check, what questions they’ll ask, and what they expect to see.

Communication handling: We know how to respond to FSSAI queries professionally and promptly, reducing back-and-forth.

Follow-up: We track your application status and push when things get stuck, which happens more often than you’d think.

Post-license compliance: We advise on display requirements, labeling rules, and hygiene maintenance—the license is just the beginning.

The Reality of Costs:

DIY cost: License fees only (₹100 to ₹25,000 depending on type)

DIY hidden costs: Your time (20-40 hours), potential mistakes leading to rejection and reapplication, delayed business launch, stress and confusion.

Consultant cost: ₹2,000 to ₹15,000 depending on license type and complexity

Consultant value: Time saved, stress eliminated, higher success rate, proper guidance throughout, someone to call when problems arise.

A restaurant owner once told me: “I tried for a month on my own. Paid you ₹5,000. Got my license in 40 days. If I’d come to you first, I’d have saved a month and launched earlier. I lost more than ₹5,000 in delayed revenue.”

How Our FSSAI Consultant Service Helps You

Let me walk you through how we actually work with clients:

Initial Consultation (Free)

We start with understanding your business:

What food products or services you offer
Your business scale and turnover
Current operations status
Your timeline and urgency
Any specific concerns

Based on this, we tell you honestly which license you need and whether we can help.

Document Assessment

We review what documents you have:

Identify gaps immediately
Tell you exactly what’s missing
Guide you on how to obtain missing documents
Help you organize everything properly

We don’t ask you to run around unnecessarily. If a simple NOC from your landlord will work instead of property papers, we tell you that.

Application Preparation

This is where our expertise shows:

We fill your application forms accurately
Select correct food categories based on your actual products
Prepare food safety management plans tailored to your business
Create proper layout plans if needed
Organize all supporting documents in the right format

We do this while keeping you informed at every step. It’s your business—you should understand what’s being submitted on your behalf.

Submission and Tracking

We submit your application through proper channels
Provide you with application reference numbers
Track status regularly on the portal
Inform you of any updates immediately

Query Resolution

When FSSAI raises queries (and they often do):

We explain what they’re asking for
Help you gather additional information
Draft proper responses
Submit clarifications promptly

Response time matters. We ensure no query goes unanswered beyond 48 hours.

Inspection Coordination

Before the inspector visits:

We brief you on what they’ll check
Provide a checklist for premises preparation
Suggest minor fixes if needed
Can be present during inspection (depending on your location)

After inspection:

We follow up on the report
Help you address any observations
Coordinate with officials for clearance

License Issuance and Post-License Support

Once approved:

We download your license certificate
Guide you on display requirements
Explain labeling rules for packaging
Advise on ongoing compliance
Set renewal reminders

Our Commitment to You:

What we guarantee:

Error-free applications based on correct information provided
Regular updates on your application status
Honest communication about timelines
Support throughout the process

What we don’t guarantee:

Specific approval timelines (FSSAI controls this, not us)
License approval if your premises don’t meet basic requirements
Miracles with incorrect or false information

Our approach:

We work within the legal framework
We don’t promise shortcuts or “quick fixes”
We maintain transparency about costs and timelines
We build long-term relationships, not one-time transactions

Different Businesses We’ve Helped:

Home bakers: Helped them get Basic Registration, set up proper labeling, and grow from Instagram sales to supplying cafes.

Cloud kitchens: Guided multi-kitchen setups under one State License, prepared them for inspections, helped with menu compliance.

Small manufacturers: Assisted with State and Central Licenses, prepared detailed manufacturing process documents, handled technical queries.

Importers: Navigated complex Central License requirements, helped with product compliance for imported items.

Restaurant chains: Managed licenses for multiple outlets, coordinated inspections across locations, maintained compliance documentation.

Why Clients Continue with Us:

Many clients who initially came just for license help continue working with us because:

They need renewal reminders and assistance
They expand and need license modifications
They add new products and want to check compliance
They face inspection visits and want preparation
They have general FSSAI-related questions

We become their long-term compliance partner, not just a one-time service provider.

Frequently Asked Questions

Based on real questions from clients over the years:

Q1: Can I start my food business before getting the FSSAI license?

No, you shouldn’t. While technically you have 90 days from starting operations to obtain a license, this is meant as a buffer, not permission to operate without one. If authorities inspect during this period and you haven’t applied yet, you can face penalties. My advice: Apply first, prepare your business during processing, then launch once licensed.

Q2: I’m selling food products from home with annual sales under ₹12 lakhs. Do I really need registration?

Yes, absolutely. Even if you make and sell just pickles or snacks from your home kitchen, if it’s a commercial activity (you’re earning from it), you need FSSAI Basic Registration. I’ve seen home bakers get notices from local authorities—it’s not worth the risk.

Q3: Can I get FSSAI license for multiple locations under one application?

It depends. For State License, if all your locations are in the same state and under the same business entity, you can get one license covering all locations. For locations in different states, you’ll need separate licenses. For Central License holders operating nationwide, one license covers multiple locations.

Q4: What happens if my application gets rejected?

You can reapply after addressing the rejection reasons. The fees already paid are non-refundable, so you’ll need to pay again. This is why getting it right the first time is important. Understand why it was rejected—usually it’s due to incomplete documents, wrong category, or premises not meeting requirements.

Q5: How long before expiry should I renew my license?

You can apply for renewal up to 180 days before expiry. I recommend starting 3 months before. Don’t wait until the last week—if there are any issues, you’ll need time to resolve them. Operating with an expired license is treated the same as operating without one.

Q6: I’m selling packaged food on Amazon/Flipkart. What do I need?

You need at least FSSAI Basic Registration (if under ₹12 lakh turnover) or State License (if above). Additionally, e-commerce platforms require you to upload your license before listing food products. Your product packaging must display your FSSAI number and logo.

Q7: Can I apply for a higher category license than I currently need?

Yes, you can. If you’re at ₹10 lakh turnover but planning to grow to ₹25 lakh soon, you can directly apply for State License. You cannot operate with a lower category than required, but there’s no problem operating with a higher category. Just remember the fees are higher.

Q8: What’s the difference between FSSAI number and license number?

These are the same—it’s a 14-digit number issued by FSSAI. Sometimes people call Basic Registration a “registration number” and State/Central as “license number,” but technically all are FSSAI numbers for legal purposes.

Q9: Do I need separate licenses for different food products?

No, one license can cover multiple food product categories. When applying, you’ll select all the food categories relevant to your business. For example, a restaurant can cover sweets, snacks, beverages, all under one license. However, you must declare all categories during application.

Q10: Can I transfer my FSSAI license if I sell my business?

No, FSSAI licenses are not transferable. If you sell your business, the new owner must apply for a fresh license. If you’re changing business location, you need to apply for modification of your existing license with the new address.

Q11: What if I operate a tiffin service from home—do my customers need to know my address?

Your FSSAI registration doesn’t require you to publicly display your home address to customers. However, you must have a valid address on your license, and it should match where you actually prepare food. For privacy, some home-based businesses use a registered business address without specifying it as a residence.

Q12: I got my license for sweets but now want to add ice cream. What should I do?

You need to apply for license modification to add the new food category. This involves updating your application, possibly another inspection, and approval. Don’t start selling products not covered under your current license—this is a violation.

Q13: Is there any government subsidy or reduced fee for small businesses?

The FSSAI fees are already nominal, especially for Basic Registration (₹100/year). There are no additional subsidies or waivers currently. Some state governments offer business loans or startup support, but not specifically for FSSAI license fees.

Q14: What happens during an FSSAI inspection? Should I be worried?

Don’t be worried—be prepared. Inspectors check hygiene, pest control, proper storage (separated raw and finished products), cleanliness of utensils and equipment, water source, waste disposal, and whether you’re following the practices declared in your application. They’re generally helpful and want you to comply. If they find minor issues, they’ll give you time to fix them.

Q15: Can I apply for FSSAI license if I’m starting a food cart or mobile food business?

Yes, mobile food businesses need Basic Registration. You’ll need some form of address—this could be your storage location or where you park the cart overnight. Many food truck operators use their commissary kitchen address. The important thing is having a legitimate base of operations.

Final Thoughts from a Consultant’s Perspective

After a decade in this field, I can tell you that FSSAI compliance isn’t just about getting a piece of paper. It’s about ensuring food safety, building consumer trust, and protecting your business from legal troubles.

The process might seem complex, but it’s manageable when you understand what’s required. Whether you choose to apply independently or work with a consultant, the goal is the same—getting compliant and staying compliant.

Many business owners see FSSAI registration as a burden, but I’ve watched businesses grow exponentially after getting licensed. They could supply to bigger retailers, list on online platforms, quote for institutional supplies, and most importantly, operate with confidence.

My advice based on experience:

Start the process early. Don’t wait until you urgently need the license—urgency leads to mistakes.

Be honest in your application. Inspectors can tell when information doesn’t match reality.

Maintain hygiene standards not just during inspection, but always. It protects your customers and your business reputation.

Keep learning about food safety. FSSAI regularly updates guidelines and regulations.

If you’re unsure at any point, ask for help. Whether from FSSAI helpline, online resources, or consultants—don’t guess and proceed.

Remember: Your FSSAI license is not the finish line—it’s the starting point of your compliant food business journey. Stay updated, maintain standards, and grow your business with confidence.

If you have specific questions about your situation, the FSSAI helpline (1800-112-100) is helpful, or you can consult with professionals who specialize in food business compliance.

Best wishes for your food business success!