Running a meat or flesh processing business in India requires strict adherence to food safety morals and carrying a valid FSSAI Licence Registration. Whether you're engaged in slaughtering, meat slice, processing, packaging, or dealing flesh and meat products, compliance with FSSAI regulations is obligatory to ensure consumer safety and business credibility.

LICENCE PROCESS

The Food Safety and Standards Act of 2006 requires all meat and poultry processors to register for an FSSAI license. Businesses may require a Basic, State, or Central FSSAI Licence, depending on their annual turnover and operational size.

Steps for Registration:

1. Determine licence type:

Basic Licence – turnover up to Rs.12 lakhs
State Licence – turnover between Rs.12 lakhs and Rs.20 crores
Central Licence – turnover above Rs.20 crores or if operating in multiple states

2. Submit Form-B online via the FSSAI portal along with identity, address proof, and layout plan of the processing unit.

3. Inspection by FSSAI officials to check hygiene, sanitation, and infrastructure.

4. Grant of licence upon satisfactory verification.

A valid FSSAI Meat Licence and Poultry Licence is essential for every butcher, retailer, wholesaler, and poultry processing unit to legally operate in India.

SANITARY REQUIREMENTS

Maintaining hygiene in meat and poultry units is a critical FSSAI compliance requirement. All licensees must ensure:

Proper cleaning and disinfection of slaughter and processing areas.
Use of potable water for washing meat and utensils.
Adequate ventilation, pest control, and drainage systems.
Staff must wear protective clothing, gloves, and caps.
Regular medical check-ups of workers handling meat and poultry.

The FSSAI Licence Registration process also requires periodic audits and record-keeping of sanitation practices to ensure food safety.

PACKAGING & DISPOSAL NORMS

The FSSAI Meat Licence and Poultry Licence mandates that packaging materials must be non-toxic, tamper-proof, and food-grade. All processed meat and poultry products must carry:

Product name and FSSAI logo with licence number.
Manufacturing and expiry date.
Storage instructions (temperature, handling precautions).

For disposal, FSSAI guidelines require that inedible or spoiled meat must be disposed of scientifically through incineration or rendering, without contaminating nearby areas. Wastewater and animal remain should never be dumped into open drains or water bodies.

HOW LAWFINITY WILL HELP YOU

For companies that sell meat and poultry, Lawfinity streamlines the FSSAI Licence Registration procedure. Our team guarantees end-to-end support, from online application and document preparation to collaboration with FSSAI authorities. We also help with:

Selecting the right FSSAI Meat Licence and Poultry Licence category.
Conducting hygiene audits and compliance checks.
Assisting with licence renewal and modification.
Advising on FSSAI norms for packaging, labelling, and waste disposal.

With Lawfinity, your business stays fully compliant and audit-ready.