FSSAI Audit Checklist: Ensure 100% Food Safety Compliance

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FSSAI Audit Checklist: Ensure 100% Food Safety Compliance

Are you a food business operator in India? Whether you run a restaurant, manufacturing unit, or distribution network, compliance with FSSAI standards is not optional—it’s mandatory.

In this blog, we provide you with a comprehensive FSSAI Audit Checklist to help you stay compliant with the Food Safety and Standards Authority of India (FSSAI). This checklist is based on the Food Safety and Standards Act, 2006, and includes relevant provisions, the nature of the requirement, and the consequences of non-compliance.

📋 What is an FSSAI Audit?

FSSAI audits are periodic evaluations conducted either by the Food Safety Authority or certified auditors to ensure that a food business is maintaining hygiene, safety, and operational standards.

Businesses are categorized into:

  • Basic Registration (annual turnover < ₹12 lakh)

  • State License (₹12 lakh to ₹20 crore)

  • Central License (above ₹20 crore or interstate operations)


🧾 FSSAI Audit Checklist (Key Areas)

Here are 20 key checkpoints every food business must verify


📞 Need Help with FSSAI Compliance?

As compliance specialists, Compliance Monk offers:

  • FSSAI License Registration & Renewal

  • FSMS Documentation Support

  • Mock Audits & Staff Training

  • PAN India Compliance Monitoring

📧 Get in touch: boardhr@gmail.com 
📲 Follow us on YouTube: Compliance Monk


Generic FSSAI Checklist

✅ FSSAI Audit Checklist

1. Licensing & Registration

  • FSSAI license/registration obtained and displayed prominently.

  • License is valid and covers the correct category (Manufacturer, Distributor, Retailer, etc.).

  • FSSAI license number printed on all product labels and invoices.

  • Any change in operations (capacity, product type, address) has been updated in the license.

2. Premises Hygiene & Infrastructure

  • Premises is clean, well-lit, and ventilated.

  • Floors, walls, and ceilings are smooth, non-absorbent, and easy to clean.

  • Water used is potable and tested regularly.

  • Adequate drainage and waste disposal system in place.

  • Pest control measures are implemented and documented.

3. Food Safety Management System (FSMS)

  • FSMS plan (based on HACCP principles) prepared and implemented.

  • Documentation of CCPs (Critical Control Points), risk assessment, and corrective actions maintained.

  • Records of regular internal audits, food testing, and preventive actions maintained.

4. Raw Materials & Storage

  • Only FSSAI-approved ingredients/suppliers used.

  • Raw materials stored properly to avoid contamination (FIFO/FEFO system in use).

  • Storage areas are clean, temperature-controlled (if required), and labeled.

5. Manufacturing & Processing Controls

  • Standard Operating Procedures (SOPs) in place for every processing activity.

  • Personal hygiene practices followed by all staff (gloves, aprons, hairnets, etc.).

  • Cross-contamination prevention measures in place.

  • Equipment and utensils are clean, sanitized, and food-grade.

6. Product Labelling & Packaging

  • All labels meet FSSAI packaging and labelling requirements.

    • Name of food

    • Ingredient list

    • Nutritional information

    • FSSAI license number

    • Manufacturing & expiry date

    • Veg/Non-veg logo

    • Allergen information (if applicable)

  • Packaging materials are food-grade and stored hygienically.

7. Testing & Quality Control

  • Periodic testing of products from NABL-accredited or FSSAI-notified labs.

  • In-house or third-party testing records maintained.

  • Shelf-life validation studies conducted (for perishable/packaged goods).

8. Training & Supervision

  • Food handlers trained in hygiene, sanitation, and food safety.

  • Records of training sessions and attendance maintained.

  • Supervisors monitor compliance with SOPs and hygiene standards.

9. Recall & Traceability

  • Product recall plan in place and tested.

  • Batch coding and traceability system implemented.

  • Records of raw material suppliers and distributors maintained.

10. Legal & Statutory Compliance

  • Compliant with all applicable FSSAI notifications and amendments.

  • No prohibited substances or banned ingredients used.

  • Periodic renewal of license done on time.

  • Food Safety Display Boards (FSDB) placed at appropriate locations.

11. Customer Grievance & Feedback

  • System in place to record and respond to customer complaints.

  • Complaints analyzed and corrective actions taken.

📎 Attachments & Documents to Verify

  • Copy of valid FSSAI License

  • FSMS Plan & SOPs

  • Pest Control Certificates

  • Water Testing Reports

  • Product Test Reports

  • Training Attendance Sheets

  • Internal Audit Reports

📌 Why FSSAI Compliance Matters?

  • Avoid penalties & license cancellations

  • Build consumer trust and brand reputation

  • Prepare for sudden inspections

  • Export-ready operations (mandatory for exports)

📎 Tags:

#FSSAI #FSSAICompliance #FoodSafety #FSSAIAuditChecklist #FSMS #ComplianceMonk #FoodBusinessIndia #FSSAILicense




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