Food, recipes and more

By Chef Chandan Prajapati

FSSAI Audit Points

Dear Hoteliers. As we all know that it has become mandatory to follow FSSAI procedures in hotels, restaurants or any other catering establishment and so with regards to this I have noted down some FSSAI points during my training and audits; and these points might help you in getting a quick review of the norms and procedures. I would also like to thank Dr V Pashupathy for his training, guidance and seminars.

I would like to put a disclaimer that the information provided is for educational purpose only. Please consult the experts or certified authority in implementing the food safety guidelines in your establishment.


The following are the points observed for a 5 star hotel


  • There should be a Hand wash area in the entry of receiving
  • Separate Stainless steel or plastic pallet should be there in receiving area for received material and washed material.
  • Different areas for dirty crates and clean crates,
  • Receiving area records maintained are suma tab usage record, weighing scale annual calibration records, weighing scale and stamping records,
  • All chefs, store and purchase individual should know the receiving procedure.
  • Purchase specifications chart of all vegetables, meats, fish, poultry and dairy displayed on wall.


  • Vanaspati should not be used for frying any food. Example jalebi cannot be fried in vanaspati. But vanaspati can be used for sautéing and tempering only. It is recommended not to use.
  • No dented cans in storage area. The reason is that the layer inside the can contains gum which reacts with food when pressed from outside and  which may contaminate the food
  • Check for manufacturing and expiry date. Maintain record for slow moving and non-moving item
  • Make all purchases within nearby manufacture date product.  
  • Do not overlap product label
  • Imported materials list must be ready with the supplier details. Imported material should be well labeled with fssai and suppliers details. Example-  Imported Arborio rice and HP sauce are not fssai labeled in most cases.
  • Purchase records of all purchased material must be maintained. The difference between receiving date and manufacture date should not be more than 3 to 4 months.
  • All products should be segregated and labeled.
  • Rodent bait diagram must be maintained with record of rodent incident report. No carton boxes in the store. Product should be used before 90 % self-life i.e. if the product expires in 10 months it should be used before 9 months.
  • Gelatin product should be labeled as non veg
  • If the product is manufactured in Jan and expires in March then discard them in Feb end or at least 2 weeks before March end.
  • If mrp is changed for a product by a hotel then it should be labeled by hotel and should have a repacking license by fssai. For example mini bar items.
  • Check for storage description on product label. In any unavoidable carton box storage it should be thoroughly wrapped with cling film
  • Product should have packing details of manufacturing, packing, distributing, and marketing and should be fssai approved individually. Nutrition fact and all other fact mentioned on packet or carton. No multiple sticker and labels visible.
  • Carton details for butter should be there and the butter should be kept in crate in fridge with all details from the carton.
  • No pin boards in any food production area including store, no gaps in ceilings
  • Rack should be 6 inch above floor and 6 inch away from wall. No dust on surface of rack. Floor should be cleaned by moving the rack out of the store at least once a month. Frozen item must be stored in deep fridge.
  • All bill record maintained.
  • All vendor list, product purchase and vendors fssai license maintained, all contract letters maintained, no expired license.
  • Form e or certificate of guarantee and certificate of analysis report and supplier and custom inbound lab report for imported product should be maintained. Soft copy is acceptable. For example paneer specification certificate from supplier.



  • Cleanliness of drinking RO water in coolers: no particles, no rust. All parameters for RO water should be maintained in engineering.
  • Nothing on the floor. Use SS pallets or plastic pallets. No wood shelves in kitchen, no wood basically in kitchen.
  • Lighting covered, and shattered proof.
  • All knives should have a sanitizing bucket. No iron knifes with wooden handles.
  • Charcoal stored in kitchen in a container should be covered.
  • Duct cleaning documents and bills maintained.
  • No loose wiring, no use of packing material for storage.For example Nugel containers used for storing other food item.
  • No aluminum utensils. No thermocol in food area.
  • No cooking of food while cleaning is going on very closely.
  • Cleaned utensils kept inverted.
  • All garbage bins cleaned.
  • SS garbage bins with cover and paddle lock recommended in kitchen.
  • Exhaust and fresh air should be working together.
  • No duster clothes should be used
  • For wiping kitchen tables use tissue paper or use yellow fibre pads for drying then spray sanitizers.
  • Hand washing area in all kitchens with soap dispenser, sanitizer dispenser, tissue paper roll and paddle bin.
  • Separate sanitizing bucket or sinks for veg and non-veg chopping boards. 50 ppm for veg and 100ppm for non-veg. If possible use date tags for dry containers with the manufacture and expiry date of the product.
  • Records for fire extinguisher checking and refilling with location number.
  • Hot water sanitizers for knife are preferable at 80 degree centigrade.
  • Hoods clean of oil and grease. Schedule maintained for duct cleaning, deep cleaning, and almost all  types of cleaning. Every 6 months ducts must be cleaned and recorded.
  • No iron material used in direct contacts with food. Example phulka mesh. Steel container or food grade boxes for ice cream storage are recommended.
  • Drainage must be clean. No water and dirt in drainage.
  • No storage of food in plastic bags, or cartons or suppliers loose packs.
  • Descaling agent must be used for cleaning dishwasher in every 45 days.
  • Hot water and cold water taps should be clearly marked.
  • Nothing stored in packing material. No liquid stored in plastic bottle. Example lemon juice in water bottle.
  • No wooden rolling pin is allowed to use. Acrylic can be used.
  • Temperature records of all refrigerators, fridges and walk-in maintained.
  • Separate area for food and storage.
  • Kitchen fresh air circulation should be 18-22 per hour. Restaurant 6-8 ph. Toilet 20-22 ph. Room 5 ph. Use anemometer for checking fresh air cycle.
  • Gum pad should be used instead of pesto flash. Pest control should be certified by ministry of agriculture, form 8 provided by pest control company.
  • In bakery check the expiry date of yeast and other cream and cheese products. No loose packets of milk. Holder for bakery knives and spatula.
  • Read the instructions of suma bac d 10 carefully and suma tab and use it accordingly.
  • Juice press should not be made of wood. Acrylic can be used.
  • While using thermometer it should be dipped in hot water then food temperature is checked. Then wiped with clean tissue paper. Then dipped in cold water. Then dipped in hot water and the cycle repeats.
  • FSSAI LICENSE or FORM C updated and ready.



  • Gas cylinders used in live counters or kitchen should be stored at gas banks or cage bank with approved gas bank license along with other fire safety license.
  • No storage of cutleries and crockeries with stationaries.
  • All sofas and pillows and chair covers should have cleaning schedules in housekeeping.
  • Service personnel should also have temperature thermometers.
  • Allergen display on buffets.
  • Separate counters for veg and non-veg in buffets.
  • Acrylic platter can be used only for salads and cold foods.
  • Parceled food product should be labeled use before 2.5 hours.
  • Buffet food temperature record maintained by service


  • Pest control records maintained.
  • Rodent Bait map with location number maintained for all food production areas, stores and restaurants. Should be displayed in all locations.
  • Copy of Pest control license (form 8) from ministry of agriculture.
  • License should be there in housekeeping.
  • List of chemicals and MSDS should be there.
  • All chemicals for pest control should be in lock and key.
  • In house laundry should have proper cleaning, collecting and discarding area for uniforms especially for kitchen uniforms.
  • Uniform room should have separate window for clean and dirty uniform deliveries.


  • Medical reports of all food handlers updated for last 1 year.
  • List of food handlers with name, designation, joining date, medical checkup date kept ready.
  • All sick leaves medical report to be kept.


  1. Fssai license needs to be there at prominent place and displayed at a certain place with 5 years validity. Reapply 30 days before expiry. Keep the receipt which is valid for 45 days.
  2. Fssai license from vendors is also required.
  3. Are we purchasing the raw materials from fssai registered or licensed vendor?

Certificate of guarantee or form e is must from suppliers and validity is 6 months.

The manufacturer will have a license of certificate of analysis and we have to collect it from supplier.

  1. Water for any food should be potable. RO water should be tested every 6 months under IS10500 parameter. The certificate should be accredited to fssai or NABL
  2. The food safety officer collecting the sample should be divided into 4 parts. The first part will be taken by the officer; the second and third part should be sealed and kept by government for future investigation use. The fourth part will be given to us. We have to get the sample tested by any accredited lab and keep the record. Same procedure for packed food.
  3. Let the vendors produce COG (certificate of guarantee) and COA (certificate of adulteration)
  4. All group of food sampling is required to be done within 6 month. It includes food from buffet, a la carte and raw food product.
  5. License from ministry of agriculture or form 8 should be maintained. Only permissible chemicals can be used.
  6. Rodent and cockroach trend graph and pest incident report should be maintained. Bait map also required for all areas and documented.
  7. Proper drainage flow should be there. The drainage flow should be from receiving, pre preparation, storage, cooking and towards serving. Height of drainage 4 inch. Tiles on the wall of drainage are recommended.
  8. Proper flow of exhaust and air flow. Kitchen 18-20, toilet 18-22, bar20-22, rooms 5-6, restaurant and lobby 6-8
  9. Documents of all cooking temperature, buffet temp, receiving temp for chill and frozen products and storage temp
  10. Medical fitness checks for food handlers and documented.



  1. Oil should never be reused. Check using PH litmus strip. If red do not use.
  2. Standard total dissolve solvents (TDS) for water should be below 350. UV filtered or ACF  (activated carbon filter) water is better than RO water
  3. Waste disposable SOP should be followed. Documented and filed.


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