FSSAI FOR HAWKERS: A PRACTICAL GUIDE TO FOOD SAFETY COMPLIANCE

Street food, food carts, and mobile vendors, also known as hawkers, are central to India's culinary culture. But there's just as much flavour to responsibility. The Food Safety and Standards Authority of India's (FSSAI) minimal standards for safety, hygiene, labelling, and licensing must be followed by even small, mobile food vendors. For hawkers, compliance is essential; it is not an option.

In light of the most recent FSSAI amendments, this guide will outline the essential information you need to operate lawfully and safely under a "hawker food license" or "FSSAI for hawkers."

WHY FSSAI COMPLIANCE MATTERS FOR HAWKERS

Safety and public health: Foodborne infections are a major worry. Hawkers frequently operate in less regulated settings. In addition to lowering risks, proper compliance guarantees safe food handling, preparation, and storage.
Legal requirement: Before operating a food business, a Food Business Operator (FBO) is required by the Food Safety & Standards Act, 2006, to register or obtain a license. Penalties and company closures may result from failure to comply.
Consumer access and trust: As consumers become more conscious, they demand cleanliness. Vendors or platforms frequently request documentation of FSSAI.
Avoiding fines and sanctions: The government has the authority to stop operations, forfeit food, and impose fines. The hawker is shielded from financial and legal risks by compliance.

FSSAI REGISTRATION VS. LICENSE: WHAT HAWKERS NEED TO KNOW

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Registration

Petty Food Business Operators (PFBO) — hawkers, small stalls, itinerant vendors etc.
Up to ₹12 lakh per annum roughly, depending on state/town.
Form A (Schedule II) under FSS (Licensing & Registration) Regulations, 2011. Usually simpler.
Validity can be from 1 to 5 years usually. With recent amendments, hawkers now get registration valid for 5 years, free of charge (new applications & renewals) for registration.

License

Businesses that exceed certain thresholds (turnover, production etc.) or those in high risk or large scale operations.
Above that amount. State or Central Licence depending on business size, interstate or international trade etc.
License requires more documentation, often premises inspection, more compliance on hygiene, possibly technical person etc.
Also generally 1–5 years depending on category. Renewal required before expiry.

ELIGIBILITY CRITERIA FOR HAWKERS

Certain eligibility requirements must be fulfilled in order to be eligible for FSSAI registration (as opposed to a license). These usually consist of the following for hawkers:

Being a Petty Food Business Operator (PFBO): It includes hawkers, mobile or itinerant vendors, and temporary or permanent stands that produce, prepare, store, or market food on a small scale.
Turnover threshold: Not exceeding ₹12 lakh per annum. If turnover is more, a license may be required.
Production capacity caps: For non‐milk, non‐meat items, production up to 100 kg or litres per day.
When handling or collecting milk, up to 500 liters should be handled each day.
The capacity to kill two large animals, ten small animals, or fifty poultry birds a day or less, if applicable.
The location and type of business are also important; a license might be required if you deal with exports, operate across states, or handle high-risk food categories.

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

Here is a practical roadmap for hawkers to get their registration or license in order:

Decide whether registration or license

Based on your turnover, scale, food category. If under thresholds, go for registration; else license.

Collect required documents

Typical documents: identity proof (Aadhaar, PAN), business address proof (rent agreement / premises proof), photograph, list of food items being sold/handled. For licensing: premises NOC, layout plan, water test reports etc.

Visit the FoSCoS portal (Food Safety Compliance System)

Since mid‑2020 FoSCoS replaced the older FLRS system. All new registrations/licenses are to be done via FoSCoS.

Fill the appropriate form

Registration: Form A
Licensing: Form B (State or Central depending)

Upload documents, pay fees

Fees depend on whether registration or license. Recent amendment for hawkers: registration fees waived

Premises inspection (if required)

For license, usually inspection by Food Safety Officer. For registration, inspection may be optional / only if authority deems necessary.

Receive certificate / license

Once all is okay. Registration certificate/license will have a 14‑digit number. For hawkers, registration number starts with “2” under Form A category.

Display certificate / number

Must be displayed at stall/premises. Also on packaged food items if packaged

FEES AND VALIDITY: WHAT HAWKERS SHOULD BUDGET FOR

Registration Fees: Waived for hawkers as of 28 September 2024.
Validity: FSSAI registration for hawkers is now valid for 5 years, free of cost.
License Fees (if required):
State License: ₹2,000 – ₹5,000/year
Central License: ₹7,500/year or more
Renewal: Required before expiry. Use the FoSCoS portal for timely renewal.

For most hawkers, no fee and 5 years of validity under the updated FSSAI registration rules.

HYGIENE, PACKAGING, AND LABELING REQUIREMENTS FOR HAWKERS

Even after obtaining a license or registration, operational compliance is essential.

Cleanliness

Clean water supply for utensils, cooking, and washing.
appropriate disposal of waste (oil, water, and leftovers).
Raw and cooked foods should be stored separately.
utilizing hygienic and secure cooking appliances.
Personal hygiene: wash your hands, wear hats or hair nets, and keep your clothes clean.

Packaging and Labelling

If the food is being sold in packaging, the label must include the following information: name, ingredients, net weight, the name and address of the manufacturer (or hawker), and the FSSAI registration/licence number.
Dates of manufacture and packing, any applicable expiration dates, and storage recommendations.
Verify the accuracy of any claims (such as "organic," "low sugar," etc.); making false claims could land you in hot water.
Since the rules for labelling amendments are scheduled to take effect on July 1st of every year, businesses can plan ahead.

Common Violations And How To Avoid Them

Common Violations

No FSSAI registration/license
Unhygienic conditions
Improper food storage
No or incorrect labelling
False claims on food
Improper waste disposal

How To Avoid Them

Hawkers now receive free five-year registration when they apply through the FoSCoS portal.
Keep things tidy by using utensils, clean water, and good personal hygiene.
Use clean, covered containers and keep raw and cooked food separate.
Write the FSSAI number, ingredients, dates, and other information on the label of every packaged item.
Steer clear of deceptive terms (like "organic") unless they are confirmed.
Make use of bins; properly and consistently dispose of food waste.

Audits, Renewals, And Digital Tools (Fssai Portal)

Hawkers must keep up their proactive approach to renewals and compliance. Hawkers must renew their FSSAI registration via the FoSCoS portal prior to its expiration, as it is valid for a period of five years. Online filing of annual returns is mandatory. Documentation and hygiene are essential because food safety officers may conduct audits or inspections. The FoSCoS portal is used for applications, renewals, information updates, and compliance monitoring. By regularly reviewing it, Hawkers can stay up to date on FSSAI regulations and stay out of trouble.

QUICK COMPLIANCE CHECKLIST FOR HAWKERS

Do I qualify under petty food business / hawker category?
Have I applied for FSSAI registration (if under threshold) or license (if above)?
Do I have the registration/licence number and certificate?
Is the certificate displayed at stall/premises?
Are all instruments, utensils clean; is water safe & sufficient?
Are raw & cooked food separated? Are storage containers covered and clean?
Do packaging and labeling meet current rules (name, ingredients, FSSAI number, weight/date)?
Are hygiene practices followed by personnel (handwashing, protective gear)?
Is annual return submitted via FoSCoS?
Do I have records for procurement, preparation, cleaning etc. (if required)?