Every food business in India needs an FSSAI registration or license. Learn the difference between Basic, State and Central licenses, who needs which, and how to apply.
Who needs an FSSAI license
Under the Food Safety and Standards Act, 2006, anyone involved in the food business — manufacturing, processing, packaging, storing, distributing, selling or importing food — must hold a valid FSSAI registration or license. This covers restaurants, cloud kitchens, home-based food sellers, caterers, packaged-food brands, distributors and online food sellers alike.
The 14-digit FSSAI number must be displayed on your premises and on food packaging. Operating without it is an offence that attracts penalties, and marketplaces and aggregators will not list a food business that cannot produce a valid license.
The three tiers explained
FSSAI uses a turnover- and scale-based system with three tiers. Basic Registration is for the smallest food businesses, typically with annual turnover up to ₹12 lakh — petty retailers, small home kitchens and hawkers.
A State License is for mid-sized operators with turnover between ₹12 lakh and ₹20 crore, such as larger restaurants, mid-scale manufacturers and storage units operating within a single state. A Central License is for the largest operators — those above ₹20 crore turnover, importers and exporters, businesses operating in multiple states, and those supplying to government or operating at airports, ports and railways.
How to apply
Applications are filed on the FoSCoS (Food Safety Compliance System) portal using Form A for Basic Registration or Form B for State and Central Licenses. You provide identity and address proof, details of the food category and business activity, a photograph and, for licenses, additional documents like a layout plan, a list of food products, a water-test report where applicable, and a food-safety management plan.
Processing time varies by tier — Basic Registration is quick, while State and Central licenses involve more scrutiny and sometimes an inspection, taking a few weeks. Getting the tier and documents right the first time avoids back-and-forth clarifications.
Renewals and staying compliant
An FSSAI license is issued for one to five years and must be renewed before it expires — ideally at least 30 days in advance — to avoid a lapse and penalties. Operating on an expired license is treated the same as operating without one.
Beyond the license itself, food businesses must follow hygiene and labelling norms and, depending on scale, file annual or half-yearly returns. Building renewal reminders into your compliance calendar keeps your kitchen running without interruption.