FSSAI FOR HEAD OFFICE (REGISTERED OFFICE): A PRACTICAL COMPLIANCE GUIDE

Running a corporate head office with a kitchen, cafeteria, or canteen requires more than just serving meals it also means following India’s strict food safety standards. Obtaining FSSAI for head office is not just a legal necessity but also a way to ensure employee health, food quality, and corporate reputation. This guide explains everything from eligibility to application steps, hygiene standards, and compliance checklists.

WHY FSSAI COMPLIANCE MATTERS FOR CORPORATE HEAD OFFICES

Corporate cafeterias and canteens serve hundreds of employees daily. Without FSSAI for head office proper licensing, companies risk penalties, food contamination issues, and reputational damage. ensures that food handling, preparation, and distribution follow national food safety norms. It also builds employee trust and safeguards against compliance violations.

FSSAI REGISTRATION VS. LICENSE FOR HEAD OFFICE KITCHENS AND CANTEENS

$C:\Users\lenovo\Documents\11-10-2025\Blue and White Simple Business Workshop Banner (1).jpg$

Not every head office requires the same level of licensing.

FSSAI Registration: For small head office pantries or canteens serving less than Rs.12 lakh turnover annually.
FSSAI License: Needed for larger corporate cafeterias, centralized kitchens, or offices with high food handling capacity.

ELIGIBILITY AND DOCUMENTATION FOR CENTRALIZED CORPORATE KITCHENS

For FSSAI license for corporate cafeterias and centralized kitchens in head offices, the following are generally required:

Proof of registered office address.
PAN & GST of the company.
Food safety management plan.
List of directors/partners.
Kitchen layout plan & equipment details.
Employee medical fitness certificates.

These documents help establish compliance readiness during the FSSAI for head office kitchens application process.

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

Here’s how companies can apply for FSSAI for head office kitchens:

Visit the Food Safety and Compliance System (FoSCoS).
Choose between Registration, State License, or Central License (depending on scale).
Fill out Form A (for Registration) or Form B (for License).
Upload required documents.
Pay fees online.
Await verification and inspection.
Receive your head office canteen license FSSAI certificate.

HEAD OFFICE KITCHEN STANDARDS: HYGIENE, FOOD HANDLING, AND SERVICE AREAS

FSSAI places strong emphasis on hygiene for head office kitchens. Corporate cafeterias must:

Maintain clean storage and cooking areas.
Ensure safe handling and segregation of vegetarian/non-vegetarian food.
Provide proper pest control measures.
Use food-grade containers and packaging.
Train staff on hygiene and safety practices.

LABELING, NUTRITIONAL INFORMATION, AND PACKAGING REQUIREMENTS

Even head office cafeterias serving packaged meals must comply with labelling norms. This includes:

Ingredient list & allergen information.
Nutritional values (calories, proteins, fats, carbs).
Date of manufacture & expiry.
FSSAI license number on packaging.

FEES, VALIDITY, AND RENEWAL TIMELINES

Registration Fees: Rs.100 annually.
License Fees: Rs.2,000 – 7,500 annually (depending on type and turnover).
Validity: 1 to 5 years (based on choice).
Renewal: Apply 30 days before expiry to avoid late fees.

Timely renewal of FSSAI for head office prevents suspension or cancellation of licenses.

COMMON VIOLATIONS IN CORPORATE HEAD OFFICES AND HOW TO AVOID THEM

Running a cafeteria without head office canteen license FSSAI.
Using expired raw materials.
Poor storage and pest control.
Serving food without proper labelling.
Employing untrained food handlers.

AUDITS, INSPECTIONS, AND HOW TO PREPARE

FSSAI officers conduct inspections to ensure compliance. Companies should:

Keep all licenses displayed in the kitchen/cafeteria.
Maintain food safety records.
Conduct regular internal audits.
Ensure kitchens meet hygiene ratings.

COMPLIANCE CHECKLISTS AND BEST PRACTICES

Display FSSAI license for corporate cafeterias prominently.

Train staff regularly.
Conduct mock inspections.
Implement digital tracking for food quality.
Schedule regular pest control.