FSSAI Hygiene Checklist for Restaurants: 25 Things to Check Before an Inspection

Food businesses in India must follow general hygiene and sanitary practices set out in FSSAI regulations. Inspectors and third-party auditors look at the same basic areas again and again. Use this 25-point self-check to find gaps before someone else does. It is a starting point - always check the current FSSAI requirements that apply to your licence or registration.

Licence and records

• Valid FSSAI licence or registration displayed prominently.
• Food Safety Display Board displayed where applicable.
• Medical fitness certificates for food handlers, renewed at least yearly.
• Pest control contract and recent service reports available.
• Water potability test report within your defined frequency.

Premises and equipment

• Clean, intact floors, walls and ceilings - no leaks, flaking paint or condensation.
• Insect-proof mesh on windows and vents; doors close properly.
• Handwash basins near food areas with soap, running water and paper towels.
• Working, calibrated probe thermometer.
• Colour-coded chopping boards and knives in use.

Storage

• Chillers at or below 5 °C and freezers at or below -18 °C, logged twice daily.
• Raw meat and poultry stored below cooked and ready-to-eat food.
• Food stored off the floor, covered and labelled with dates.
• No expired stock; FIFO / FEFO followed.
• Cleaning chemicals stored away from food.

Cooking and service

• Core cooking and reheating temperatures checked and recorded.
• Hot food held at 63 °C or above.
• Cooked food cooled quickly and recorded.
• Allergen information available for every dish.
• No newspaper or printed paper touching food.

People and pests

• Clean uniforms and head covers; no jewellery or nail polish.
• Staff know when to wash hands and report illness.
• No eating, smoking, spitting or chewing tobacco in food areas.
• No evidence of pests - droppings, insects, gnaw marks.
• Cleaning schedule followed and signed off.

Turn the checklist into a habit

A one-time check helps; a monthly internal audit changes behaviour. Walk the kitchen unannounced, score each area, record what you saw, assign an owner and a deadline to every gap, and compare scores month to month.