Regulatory library

If you sell savouries, sweets or similar items, you need a notice board listing separately which items were cooked in ghee vs. edible oil vs. vanaspati/other fats.

If you sell any pre-packaged item (bottled sauce, packaged bakery goods, retail products), the label needs your FSSAI logo and licence number in the correct format -- not just on your premises display.

Every packaged food item needs the correct green (veg) or brown (non-veg) dot-in-a-square symbol, sized correctly for the package -- this is a precise, regulated symbol, not just any indicator.

Packaged food containing any of 8 major allergen categories (gluten, shellfish, milk, egg, fish, nuts, soy, sulphites) needs a "Contains..." declaration on the label.

Your menu (card, board, or booklet) needs allergen info and the veg/non-veg logo next to each item -- unless you're a short-season caterer or the item is a free condiment or a custom special order.

This only applies if you hold a Central FSSAI licence or run 10+ outlets -- if so, your menu needs calorie counts per serving plus the standard "2,000 kcal/day" reference line.

You need some way for customers to raise a food-safety complaint, and for it to actually get handled.

Food handlers need an annual medical fitness exam AND compulsory inoculation against the enteric group of diseases (e.g. typhoid) per the recommended vaccine schedule, with both kept on record.

Records need to be retained for at least a year, or the shelf-life of the product if longer -- the FoSCoS checklist flags this as one of the items that can fail a whole inspection on its own.

Beyond just having potable water, you need to periodically clean water storage tanks and keep a written record of when it was done.