Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Cold/ready-to-eat food should be kept at 5C or below. The checklist flags this as one of the items that can fail a whole inspection on its own.
RequirementHigh-risk food should be received either cold (5C or below) or hot (60C or above) -- not lukewarm. Frozen food should be received at -18C or below.
RequirementHot food intended for consumption should be held at 65C or above (the FoSCoS checklist figure -- stricter than Schedule 4 Part V's "at least 60C"). The checklist flags this as one of the items that can fail a whole inspection on its own.
RequirementHot food that needs to be cooled for storage has to pass through two specific windows -- 60C to 21C within 2 hours, then down to 5C within another 2 hours -- not just "put it in the fridge eventually".
Inspection criterionTurn these requirements into a checklist, a fix-first action plan and an evidence vault.