Every FSSAI requirement that applies to a food-service business — in plain language, with the official source behind it.
Mandated by law — non-negotiable.
What an FSSAI inspector actively checks.
Recommended practice from the authority.
Our own best-practice suggestion.
If you deliver or transport food (catering, cloud kitchen, delivery), it needs to stay at the same safe temperatures in transit as it would in the kitchen -- or be transported within 2 hours of being prepared.
Turn these requirements into a checklist, a fix-first action plan and an evidence vault.