Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Food needs to reach a minimum core (internal) temperature during cooking -- higher and shorter for non-veg than veg -- not just look cooked on the outside.
Inspection criterionFrozen meat, fish and poultry should be thawed in the fridge at 5C or in a microwave; shellfish/seafood in potable running water at 15C or below within 90 minutes. Once thawed, food must be used within 12 hours and never re-frozen.
Inspection criterionReheated food needs to reach 75C at the core for at least 2 minutes, using a proper heat source -- never a steam table, bain-marie, bun drawer, or heat lamp, none of which reheat food safely from cold.
Inspection criterionCooking oil shouldn't be reused more than 3 times (reuse builds up trans fats) -- and only packaged oil should be used, avoiding high-trans-fat oils like vanaspati.
RequirementOnce a gravy or dish is cooked, don't thin it out with added water afterward -- a food-safety rule, not just a quality one.
RequirementLeftover food should never be mixed into a fresh batch -- if there's any doubt about a food's safety, the rule is to discard it.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.