Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Food on a display counter (bakery cases, buffet, retail chiller) needs to stay within the same safe temperature bands as food in storage or on the stove.
Inspection criterionGravy-based dishes left out at room temperature (e.g. on a buffet or counter) need to move to proper hot-holding or refrigeration within 2 hours.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.