Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Mandated by law — non-negotiable.
What an FSSAI inspector actively checks.
Recommended practice from the authority.
Our own best-practice suggestion.
Use separate chopping boards/knives for raw and ready-to-eat food, and store raw meat/poultry below ready-to-eat items in the fridge.
Turn these requirements into a checklist, a fix-first action plan and an evidence vault.