India FSSAI Food Safety Checklist
This comprehensive food safety checklist is designed for Indian food businesses to comply with the Food Safety and Standards Authority of India (FSSAI) requirements under the FSS Act 2006 and Schedule 4 regulations. Use this checklist to prepare for FSSAI license inspections, ensure compliance with food hygiene and sanitation standards, and maintain documentation required by FSSAI regulations. Covers FSSAI license display requirements, food handler health protocols, temperature control, and pest
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 25-35 minutes
- Role: Food Safety Officer / Kitchen Manager / FBO Representative
- Total Items: 49
- Compliance: FSSAI, FSS Act 2006, Schedule 4 FSSAI, HACCP India
FSSAI License Display Requirements
Verification of FSSAI license compliance and display requirements.
- FSSAI license displayed prominently?
- FSSAI license currently valid?
- FSSAI logo on all packaged products?
- License category matches business activities?
- Annual return filed with FSSAI?
- Photo of displayed FSSAI certificate
Hygiene and Sanitation (Schedule 4)
General hygienic and sanitary practices as per FSSAI Schedule 4.
- Premises clean and well-maintained?
- Adequate hand washing facilities?
- Food handlers following personal hygiene?
- Raw and cooked food separated?
- Potable water used for food preparation?
- Proper waste management in place?
- Clean toilet facilities for staff?
Temperature Control
Temperature monitoring for food storage and preparation.
- Refrigerator Temperature
- Freezer Temperature
- Hot Food Display Temperature
- Cooking temperatures verified?
- Temperature records maintained?
- Proper thawing procedures followed?
Staff Health Checks
Food handler health requirements as per FSSAI regulations.
- All food handlers have medical fitness certificates?
- No staff with illness symptoms handling food?
- Cuts and wounds properly covered?
- Health records current and accessible?
- Illness reporting procedure in place?
- Food safety training provided to handlers?
Pest Control
Pest prevention and control measures as per Schedule 4.
- Pest control program in place?
- No evidence of pests observed?
- Pest entry points sealed?
- Fly screens on windows and doors?
- Pest control service records maintained?
- Food stored off floor on shelves/pallets?
Temperature Control & Monitoring
Food temperature safety verification
- Cold holding at 41°F/5°C or below?
- Hot holding at 135°F/57°C or above?
- Thermometer calibrated and accurate?
- Temperature log current and complete?
Temperature Control & Monitoring
Food temperature safety verification
- Cold holding at 41°F/5°C or below?
- Hot holding at 135°F/57°C or above?
- Thermometer calibrated and accurate?
- Temperature log current and complete?
Allergen Management
Allergen safety and communication
- Allergen information posted/available?
- Staff trained on allergen protocols?
- Cross-contact prevention measures in place?
Temperature & Cold Chain Monitoring
FSSAI temperature control verification
- Cold chain integrity maintained?
- Thermometer calibrated?
- Hot food above 60°C?
- Cold food below 5°C?
- Display units at correct temperature?
- Reheated food above 74°C?
- Temperature log maintained?
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Why Use This India FSSAI Food Safety Checklist?
This india fssai food safety checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for food safety officer / kitchen manager / fbo representative professionals, this checklist covers 49 critical inspection points across 9 sections. Recommended frequency: daily.
Ensures compliance with FSSAI, FSS Act 2006, Schedule 4 FSSAI, HACCP India. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the India FSSAI Food Safety Checklist cover?
This checklist covers 49 inspection items across 9 sections: FSSAI License Display Requirements, Hygiene and Sanitation (Schedule 4), Temperature Control, Staff Health Checks, Pest Control, Temperature Control & Monitoring, Temperature Control & Monitoring, Allergen Management, Temperature & Cold Chain Monitoring. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 25-35 minutes.
Who should use this India FSSAI Food Safety Checklist?
This checklist is designed for Food Safety Officer / Kitchen Manager / FBO Representative professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.