Food License Registration
FASSAI registration is a mandatory compliance used to ensure the safety of food products and it is essentially a food safety certificate issued by the food authority in India. FSSAI license is mandatory before starting any food business. All the manufacturers, traders, restaurants who are involved in food business must obtain a 14-digit registration or a license number which must be printed on food packages.
Generally, Business operators who are large manufacturers, importers, exporters dealing in large-scale food business need to obtain FSSAI registration from central government and Business operators with small to medium sized manufacturing units, transporters, marketers, traders, etc., need to take FSSAI registration from the state government.
DOCUMENTS REQUIRED FOR FASSAI REGISTRATION
1. Photo Identity of Business operator.
2. Address Proof (eg. Rental Agreement )
3. Partnership Deed / Certificate of Incorporation / Articles of Association etc
4. Filled and Signed Form B
5. List of food products to be dealt with and Food safety management system plan.
FOR STATE REGISTRATION-
1. Filled and Signed Form B
2. Plan of the processing unit showing the dimensions and area allocation.
3. Plan of the processing unit showing the dimensions and operation-wise area allocation
4. List of Directors/ Partners/ Proprietor with address, contact details, and photo ID
5. Name and list of equipment and machinery used with the number and installed capacity
6. List of food category to be manufactured
7. Authority letter from manufacturer nominated a responsible person name and address
8. Analysis report of water to be used in the process to confirm the portability
9. Proof of possession of premises
10. Partnership deed/ affidavit of proprietorship
11. NOC and copy of License from the manufacturer
12. Copy of certificate obtained under Coop Act 1861/Multi state Coop Act 2002
13. Food safety management system plan
FOR CENTRAL REGISTRATION-
1. Form B duly completed and signed
2. Plan of the processing unit showing the dimensions and operation-wise area allocation
3. List of Directors/ Partners/ Proprietor with address, contact details, and photo ID
4. Name and list of equipment and machinery used with the number and installed capacity
5. List of food items to be manufactured
6. Authority letter from manufacturer nominated a responsible person name and address
7. Analysis report of water to be used in the process to confirm the portability and Source of raw material.
8. Ministry of Commerce Certificate for 100% EOU
9. NOC document issued by FSSAI
10. IE code document issued by DGFT
11. Form IX
12. Certificate from Ministry of Tourism
13. Proof of possession of premises or address proof
14. Partnership deed/ proprietorship affidavit
15. NOC and copy of License from the manufacturer
16. Food safety management system plan or certificate
17. NOC from the municipality or local body
18. Supporting document for proof of turnover