Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Any kitchen doing cooking or frying needs a properly sized chimney/exhaust installed before opening -- not an optional extra.
RequirementWashing vegetables/raw ingredients in the same sink used to clean pots and equipment risks cross-contamination -- keep them separate where the kitchen layout allows.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.