S. No.

Compliance Requirement

Compliance Action / Evidence

1

Display of Licence

Display a true copy of the Form C licence at all times at a prominent place in the food business premises.

2

Access to Authorities

Provide necessary access to the Licensing Authority or its authorised personnel for inspection of the premises and business activities.

3

Changes in Licence Details

Inform the concerned authorities about any change or modification in the activities or contents/details of the licence.

4

Technical Person

Employ at least one qualified technical person to supervise the production process. Maintain evidence of the person's prescribed educational qualification and employment/appointment.

5

Annual / Half-Yearly Returns

Furnish the annual return for 1 April–31 March by 31 May every year. FBOs engaged in collection, handling or manufacturing of milk and milk products must also furnish the prescribed half-yearly returns within the applicable timelines.

6

Licensed Products Only

Ensure that only those food products specified in the licence/registration are manufactured/produced in the unit.

7

Sanitary & Hygienic Standards

Maintain the prescribed factory sanitary and hygienic standards and worker hygiene requirements in accordance with the applicable category under Schedule 4.

8

Daily Records

Maintain separate daily records of production, raw-material utilisation and sales.

9

Quality of Raw Materials

Ensure that the source and quality/standards of raw materials used are of optimum quality and maintain supporting procurement/quality records.

10

Separation from Unsanitary Areas

Do not manufacture, store, display or sell food in premises that are not effectively separated, to the satisfaction of the Licensing Authority, from privies, urinals, sullage, drains or places where foul/waste matter is stored.

11

Cleaning of Equipment

Where necessary, maintain and implement Clean-In-Place (CIP) systems for regular cleaning of machinery and equipment.

12

Food Safety Testing

Test relevant chemical and/or microbiological contaminants in food products based on applicable requirements, historical data and risk assessment, through the FBO's own laboratory or a NABL-accredited/FSSAI-notified laboratory, at least once every six months.

13

Temperature Control

Maintain the required temperature conditions throughout the supply chain, as applicable, from procurement/sourcing through chilling, transportation and storage until delivery to the end consumer.

14

Licensed/Registered Vendors

Manufacturers, importers and distributors shall purchase from and sell only to licensed/registered vendors and maintain records of such purchases and sales.