FSSAI Guidelines for Restaurant and Eateries

FSSAI has laid down guidelines to strengthen the food safety that is needed to be followed strictly by the restaurants and eateries from the consumer’s point of view in order to maintain food safety.

Nowadays the restaurant business is mushrooming in India drastically, with the increasing number of the restaurant the requirement of food license is also in demand.

The Food Business Operator is required to obtain FSSAI registration or license as applicable prior to commencing his food business, and need to comply with the rules and guidelines as prescribed by the FSSAI.

The restaurants and eateries must prepare the food in a hygienic manner. On the other hand in case of preparation of food in an unhygienic manner and the consumption of same by the consumers can lead to prone to various diseases and infection and can also lead to a case of negligence on the restaurant or the owner.

All restaurants and eateries have to follow the following FSSAI guidelines to ensure the safety of its consumers:

Food Manufacturing Premises

The wall and ceilings of kitchen or food preparing area, sitting area, restrooms, etc. of the restaurants should be neat and clean, the walls should be smoothly painted and it should non-absorbent.

FSSAI provides the guidelines for the following area:-

  • Kitchen or food preparing area should have a proper ventilation system. Also, the premises of the kitchen should be clean and hygienic.
  • The sitting area of the restaurant should be clean and well maintained. Sitting area premises must be made at the fair distance from the kitchen area or it should be it must be properly covered for the convenience of the customers.
  • The restaurant must have an appropriate facility for restrooms, the restaurant must have a sufficient number of restrooms and Handwashing facilities for the customers and for its employees.
  • Clean water facility i.e. normal water, as well as drinking water,  must be made accessible to its customers and employees.


The restaurants must follow the hygienic practice strictly as it is one of the most important factors for any restaurant. It must keep their surroundings neat and clean.

Restaurants must make proper arrangement to deal with dust and other environmental pollution. The restaurants must arrange regular cleaning of the equipment, utensils, premises, and kitchen.

Food Management System

According to the FSSAI guidelines, a restaurant must keep the storage area and food container clean and well maintained.

  • The treatment of vegetables and fruits must be followed properly and the preparation of raw food must be done with the 50 ppm chlorinated water.
  • The equipment used for the process should be properly cleaned and maintained.
  • In case of preparation of Non-Vegetarian product, the meat should be kept separately from the other food items.
  • The meals should be properly cooked or prepared so that it can eliminate and reduce hazards from the food.
  • Hot food must be kept above 60 degree Celsius and cold food must be kept below 5 degree Celsius.

Maintaining personal hygiene

According to FSSAI regulations, the employees must follow the followings points for maintaining personal hygiene while working in the restaurant:

  • The employee must ensure that the process of preparing food is hygienic and shall also ensure that they wear clean clothes and should wear gloves and headcover.
  • In case an employee is injured, it is mandatory for him to apply bandage all his wounds so that it can prevent from spreading of germs.
  • The employees should take proper care of his personal hygiene i.e. he must take a regular bath and keep his hand clean before cooking or serving food.

Storage System

According to FSSAI Food Licensing & Registration System Guidelines the food irrespective whether it is in raw form or semi-processed or processed it should be stored properly.

Certain points should be considered while storing food items:-

  • There should adequate or well-designed storage rooms that should be moisture and dust-free that may spoil the food.
  • Chemicals, pesticides, detergents, or other chemical products and cleaning materials should be kept away from food items.
  • Food products must be handled and stored in such a manner to prevent damage, contamination, and spoilage.

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