FSSAI Licensing: Registration vs. State vs. Central

Three tiers, based on scale

FSSAI operates a tiered system. Basic Registration suits the smallest businesses; a State Licence covers mid-sized manufacturers, processors and larger food service operations; a Central Licence is required for large operators, importers, exporters and businesses operating across multiple states.

Match your turnover and activity

The correct tier depends on annual turnover, production capacity and the nature of your activity. Manufacturers, importers and 100%-export units usually fall under central licensing regardless of size. When in doubt, it is safer to assess against the highest applicable criterion.

Documentation and hygiene

Applications require business and identity documents, a food safety management plan, layout and equipment details, and — for licences — evidence of hygienic design and controls. Well-prepared documentation is the single biggest factor in a smooth approval.

Stay compliant after approval

Licences must be renewed before expiry, displayed at the premises, and kept aligned with any change in activity, capacity or location. Officer observations should be closed promptly with documented corrective action.