Introduction

In events, a lot of the time, the people working a food stall do not appreciate the need for paperwork and hygiene. Be it a license for FSSAI for food stall, fairgrounds, mela grounds, or community jamborees, there are recurring mistakes and paying attention to these mistakes is critical not only for the law, but for community welfare as well. This is an attempt to understand the outcomes of negligence and the legal requirements that come with FSSAI.

WHY FSSAI COMPLIANCE MATTERS FOR EVENT-BASED FOOD VENDORS

Legal Obligation: Any person doing a food business has to get it registered or get a license, and this includes making food for stals or fairs and for religious purposes.
Public Health Risks: Poor hygiene and any kind of illness can spread quite easily among a lot of people at an event.
Reputation & Trust: That FSSAI for food stall can absolutely put down confidence among the people coming to the event.
Avoiding Penalties: If a person is not complicit is paying taxes, the person can be fined, the food can be taken, and the stall can be closed.

FSSAI REGISTRATION VS. LICENSE FOR TEMPORARY STALLS

Prior to putting up the stall, it is very important to ascertain whether the FSSAI for food stall registration basic registration or FSSAI for food stall registration FSSAI food registration is required.

ELIGIBILITY AND DOCUMENTATION FOR EVENT FOOD SETUPS

Eligibility Criteria

Type of license is determined solely based on size of your business and revenue.
As long as it is temporary, the stall still needs FSSAI approval.
Central license is required for operations of multiple states or for high capacity.

Documents Needed

ID and address proof of the applicant.
Details of the stall site along with a site layout.
Passport size photograph of the applicant.
List or menu of food items.
Proof of revenue or a certificate of incorporation if applicable.

Permissions from organizers or municipality of that region.

STEP-BY-STEP: HOW TO APPLY FOR FSSAI REGISTRATION OR LICENSE

1. Eligibility: Determine if license or registration is needed.

2. Check registration: Go to the FSSAI website and click on registration/license.

3.Fill the Registration Form: Form A for registration and Form B is for the license.

4.Document Submission: ID and address, stall address, menu, etc.

5.Payments: Registration: ₹100/year; State License: ₹2,000–₹5,000/year; Central License: ₹7,500/year.

6.Inspection (if any): The Authority may review the space to ascertain its cleanliness and overall condition.

7.Certificates: The license of FSSAI for food stall must be displayed prominently at the food stall.

TEMPORARY KITCHEN STANDARDS: HYGIENE, FOOD HANDLING, AND SERVICE AT EVENTS

Use safe drinking water only.
Cooked and raw food must be kept separately.
Cool and frozen foods must be kept at the correct temperature.
Handlers must wear gloves, aprons, and hairnets.
Waste must be placed in bins with lids.
Educate food handlers on safe food handling practices.

LABELING, NUTRITIONAL INFORMATION, AND PACKAGING REQUIREMENTS

Food must be sold and served in such a way that does not compromise the safety, hygiene or contact with unwashed hands.
Packaged foods must contain the name and FSSAI number along with ingredients and net weight of the food item.
Use safe packaging that is contact with food grade.
Never use harmful plastic packaging or unsealed containers.
Packaged foods must contain a nutrition label.

FEES, VALIDITY, AND RENEWAL TIMELINES

COMMON VIOLATIONS AT FAIRS AND HOW TO AVOID THEM

AUDITS, INSPECTIONS, AND HOW TO PREPARE

Bring and put on display the FSSAI license while setting up the stall.
Along with the necessary documents, keep the records of raw materials purchased and hygiene checks.
Ensure all employees receive some form of instruction on hand hygiene as well as hygiene in general.
Be prepared for any type of inspection at any time.

COMPLIANCE CHECKLISTS AND BEST PRACTICES FOR EVENT VENDORS

1.Get the FSSAI for food stall license or at least registration before the event.

2.Train employees to follow the set Sani hygiene procedures.

3.Ensure the use of clean, potable water and sanitized utensils.

4.Keep raw prepared and cooked food items separate.

5.FSSAI’s license number to be shown on the stall or booth.

6.Keep records of invoices and other basic documents.

7.Ensure proper waste management and drainage facilities to minimize spills.

8.Keep up with the timely renewing of the license.

CONCLUSION

Operating a food stall at events can be quite lucrative, but the rules and regulations must be followed. It is essential to know if the application is for a food stall license FSSAI, or for mere registration, and applying on time. Deficiencies in hygiene, and poor preparation for inspections, can greatly damage customer trust. With the right strategies in place, food distributors and event planners can work together to provide safe, legal, and compliant food at every FSSAI license for festival stalls.