Home Food Business Legal Compliance Checklist - India
Created by Cheli
Complete step-by-step guide to legally launch and operate a food business from home in India, covering FSSAI registration, GST compliance, packaging rules, and other regulatory requirements.
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Checklist Items (25)
Gather FSSAI Required Documents
Collect: Aadhaar card, passport photo, address proof of kitchen, layout plan of kitchen, list of food products to be manufactured, and bank account details. For state license, also need rent agreement or property documents.
Pay FSSAI Fees and Receive License
Pay applicable fees: Basic (Rs 100/year), State (Rs 2000-5000/year). License is typically issued within 7-30 days. Download and print your FSSAI registration certificate.
Obtain Municipal Health License
Apply for Health Trade License from your local municipal corporation (MCD, BMC, etc.). Required for food preparation in residential areas. Fees vary by city and business size.
Design FSSAI-Compliant Label
Label must include: FSSAI license number (in format 'FSSAI Reg. No. XXXXXX'), product name, ingredients list in descending order, nutritional information, veg/non-veg symbol, manufacturer address, net quantity, MRP, date of manufacturing and expiry, batch number.
Add FSSAI License Number
Display FSSAI registration number prominently in format: 'FSSAI Reg. No. XXXXXX' or 'FSSAI Lic. No. XXXXXX'. Must be clearly visible and legible.
Include Ingredient Declaration
List all ingredients in descending order by weight. Use common names. Highlight any allergens. For mixed products, specify percentage of key ingredients.
Add Nutritional Information
Mandatory for packaged foods. Show energy value, carbohydrates, proteins, fats, and relevant nutrients per serving. Use per 100g or per serving format.
Display Veg/Non-Veg Symbol
Green circle with dot for vegetarian, brown square with dot for non-vegetarian. Mandatory under Food Safety and Standards Act. Place prominently on label.
Add Manufacturing and Expiry Dates
Clearly mention Month and Year of manufacturing and 'Best before' or expiry date. Use format: 'Mfg. Date: MM/YYYY' and 'Exp. Date: MM/YYYY' or 'Best before: months from packing'.
Include Batch Number
Add batch number or lot number for traceability. This helps in product recall if needed. Format can be alphanumeric and should indicate manufacturing batch.
Set Up Proper Kitchen Workspace
Ensure kitchen meets basic hygiene standards: separate preparation area, adequate ventilation, proper drainage, pest control, clean water supply, and dedicated storage space. Not mandatory for basic FSSAI but essential for food safety.
Open Business Bank Account
Open a current account in business name. Required for GST compliance, invoicing, and professional transactions. Carry FSSAI certificate, GST certificate, and ID proof to bank.
Set Up Invoicing System
Generate GST-compliant invoices with: business name, GSTIN, address, invoice number, date, product details with HSN codes, quantity, rate, tax amount, total. Maintain digital records for filing returns.
Set Up Record Keeping System
Maintain records of: raw material procurement with bills, production records, sales invoices, GST returns, FSSAI renewal documents. Keep records for at least 2 years as per FSSAI regulations.
Comply with Weights and Measures Act
Ensure packaging shows correct net weight. Use standardized weights and measures. For pre-packaged commodities, comply with Legal Metrology (Packaged Commodities) Rules.
Explore Export/Inter-state Selling Options
For selling outside home state, need either: E-way bill for each consignment, or get registered on e-commerce marketplaces with proper GST. Central FSSAI license needed for exports.