Matter
FSSAI Food Licence
Mandatory for anyone who handles food, from a cloud kitchen to an importer. The tier you need is decided by turnover and activity, and applying at the wrong tier means starting again.
This engagement covers
- Tier assessment
- Product categories
- Application filing
- Query and inspection
- Licence and renewal
“They set up our Private Limited in under two weeks and explained every form before we signed it. The fee never moved from the first quote.”
Requisition
SH/GROW/FSSAIF
- Governed by
- Food Safety and Standards Act, 2006
- Tiers
- Basic registration · State licence · Central licence
- Decided by
- Turnover, capacity and nature of activity
- Typical timeline
- 7–30 working days by tier
- Validity
- 1 to 5 years, at your election
Overview
Best suited to. Restaurants and cloud kitchens, food manufacturers, packers, storage and transport operators, importers, retailers and e-commerce food sellers.
How we price it. One fixed professional fee, agreed in writing before any work begins, with government fees and statutory charges itemised separately and payable at actuals. If the scope changes, we tell you before doing the work.
What’s included
- 01
Tier assessment
Basic, State or Central determined on your actual turnover, capacity and activity — including whether you import or operate in more than one state.
- 02
Product categories
The right categories selected from the FSSAI schedule. Getting these wrong is the most common cause of rejection.
- 03
Application filing
Filed on FoSCoS with the declarations, layout plans and analysis reports the tier requires.
- 04
Query and inspection
Departmental queries answered and inspection requirements coordinated where the tier calls for one.
- 05
Licence and renewal
Certificate delivered with the renewal date tracked — a lapsed FSSAI licence stops your operation.
Documents required
Collected once, digitally. We check the whole set before anything is filed — document problems are what turn a two-week job into a six-week one.
The business
- Identity and address proof of the proprietor, partners or directors
- Premises proof — rent agreement or ownership document with NOC
- Incorporation or partnership documents
- Passport-size photograph of the applicant
Food operations
- List of food products or categories handled
- Layout plan of the processing unit, for manufacturers
- Water test report from a recognised laboratory, where required
- Food safety management plan and details of the technical person, for higher tiers
How it works
- Step 01
Tier and categories
We assess which licence you need and select the correct product categories.
- Step 02
Documents assembled
Layout plans, test reports and declarations prepared to the standard the tier requires.
- Step 03
Filed on FoSCoS
Application submitted, with queries and inspection requirements handled.
- Step 04
Licence issued
Certificate delivered with the FSSAI number for your packaging and menus, and renewal tracked.
Questions
Q1Which licence do I need?
Broadly, Basic registration for the smallest operators, a State licence in the middle band, and a Central licence for large operators, importers and businesses operating across states. The exact thresholds are set by the FSSAI and we confirm your position before filing.
Q2Do home kitchens and cloud kitchens need one?
Yes. Any food business operator needs at least a Basic registration, and delivery platforms will not onboard you without a valid FSSAI number.
Q3Must the number appear on packaging?
Yes. The licence number must be displayed on food packaging and, in most cases, at the premises. Delivery aggregators also display it on your listing.
Q4What if the licence lapses?
Operating without a valid licence is an offence under the Act and carries penalties. Renewal must be applied for before expiry, which is why we put the date on your calendar.
Something specific to your situation? Ask us directly — we answer within one working day.
Also under Licences & registrations
Next step
Get a written quote for fssai food licence.
Tell us your situation in one message. We come back with the scope, the documents required and the total cost — before any work begins.