Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
You need a written cleaning schedule -- what gets cleaned, how often, and how -- with records kept.
RequirementStaff should not wear outdoor/street shoes while preparing food.
RequirementFruits and vegetables that will be served raw or ready-to-eat need a chlorinated-water wash (50 ppm) before cutting or serving, not just a plain water rinse.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.