10 Key FSSAI Regulations Every Indian Food Business Must Follow in 2025

In 2025, adherence to the regulations set forth by the Food Safety and Standards Authority of India (FSSAI) is not merely a legal requirement but a fundamental element of trust within the food sector. Regardless of whether you operate a restaurant, food truck, cloud kitchen, or packaged food brand, comprehending and complying with these essential regulations guarantees consumer safety and the sustainability of your business.

1. FSSAI License or Registration

All food enterprises, irrespective of their size, are required to secure a valid FSSAI license or registration. This is the initial step towards lawful operation, with various categories determined by annual revenue and type of business.

2. Food Safety Display Boards (FSDBs)

Starting in 2024, Food Safety Display Boards (FSDBs) will be required in prominent locations within all food service establishments. These boards will include information regarding licenses, hygiene ratings, and consumer feedback to enhance transparency.

3. Hygiene and Sanitation Standards

The FSSAI enforces rigorous hygiene standards as outlined in Schedule 4 of the Food Safety and Standards Regulation, which encompasses cleanliness in kitchen environments, employee sanitation, pest management, and waste disposal.

4. Labeling and Packaging Norms

Accurate labeling is essential. According to the most recent 2025 regulations, all food packaging is required to prominently feature nutritional information, allergen warnings, symbols indicating vegetarian or non-vegetarian status, expiration dates, and FSSAI license numbers.

5. Fortification Standards

Fortified foods are required to adhere to the micronutrient levels set by FSSAI. Additionally, businesses that provide fortified foods must display the +F logo to signify their compliance.

6. Food Testing and Quality Control

The FSSAI promotes consistent testing via NABL-accredited laboratories. It is essential for businesses to uphold quality control measures to identify adulterants or contamination, particularly in high-risk items such as dairy and meat.

7. Record Keeping

It is crucial to keep accurate records of ingredients, suppliers, storage conditions, and production batches to ensure traceability and accountability, especially during inspections or food recalls.

8. Training of Food Handlers

It is mandatory for all food handlers to complete FoSTaC (Food Safety Training and Certification) training, which enhances the understanding of safe food handling practices among frontline personnel.

9. Allergen Management

The 2025 updates emphasize the importance of clear labeling and handling procedures for significant allergens such as nuts, gluten, and dairy, to prevent cross-contamination and safeguard sensitive consumers.

10. E-Commerce Food Compliance

Online food enterprises are required to adhere to certain regulations, which include the display of FSSAI license information and the assurance that delivery staff maintain hygienic handling procedures.

Complying with these FSSAI regulations safeguards public health, fosters consumer confidence, and shields food enterprises from fines or closures. Adherence today establishes reliability for the future.