Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Handwashing stations need soap, hot and cold running water, and hygienic hand-drying -- plus clean towels for customer use where relevant.
RequirementFood handlers need to be equipped with suitable aprons, gloves and headgear, wherever necessary.
RequirementCatering/food-service premises need adequate hand-wash basins with soap, hot and cold water, and clean towels -- including for customer use where relevant.
RequirementBeyond wearing the right protective gear, food handlers need to actually maintain personal cleanliness day to day -- trimmed nails, covered cuts, no loose jewellery, no smoking or spitting near food.
Inspection criterionStaff who handle food shouldn't also be the ones handling cash -- or should wash/sanitise hands between the two -- to avoid cross-contamination.
RequirementAnyone visiting your food-prep area (contractors, inspectors, suppliers) should wear the same basic protective gear staff do, not walk through untouched.
RequirementTurn these requirements into a checklist, a fix-first action plan and an evidence vault.