Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Raw meat, poultry and seafood need to be stored and cold-stored separately from cooked or ready-to-eat food. In the fridge specifically: veg above non-veg, and cooked food above uncooked, on separate racks.
RequirementFood should be stored on racks or shelves, off the floor and away from the wall -- not stacked directly on the ground.
RequirementRaw materials need to be bought only from other FSSAI-licensed or registered suppliers, with records kept of who they were bought from.
Official guidanceIngredients and finished goods need to be used in the order they arrived (or expire) -- oldest first -- not just grabbed from wherever is convenient.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.