Explain the process and requirements of FSSAI registration and licensing.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. Under the FSS Act no food business may run without FSSAI registration or a licence. The tier depends on the size and kind of business.
2 · Draw the tiers. [Diagram: three steps rising: Basic registration (petty) → State licence (medium) → Central licence (large or special)]
3 · Who needs what.
Registration: hawkers, small retailers, home cooks.
State licence: medium manufacturers, hotels, caterers.
Central licence: large units, importers, catering in Central Government establishments, e-commerce platforms.
4 · Process on FoSCoS.
Eligibility check.
Form A or B, documents, fee online.
Scrutiny and inspection.
Certificate with a 14-digit number.
5 · Documents. ID and address proof, premises proof, food categories; for a licence, layout, equipment list, FSMS plan, water report, recall plan.
6 · After the grant. Display the certificate, print the number on labels, comply with conditions, modify when things change, renew before expiry.
7 · In a food business. A tiffin service or hospital canteen registers or takes a licence before it starts serving.
8 · Close in one line. Registration or licensing brings every food business into the FSSAI system and makes it accountable.
Scoring tip: Never write turnover limits or fees; they change. Describe the tiers in words, as small, medium and large or special.
