FSSAI Medical Fitness for Restaurant Food Handlers

Direct answer and scope

FSSAI Schedule 4 Part V, clause 10.1.2 says food handlers and employees of the establishment should be medically examined once a year to ensure they are free from infectious, contagious and other communicable diseases. It also says a record signed by a registered medical practitioner must be maintained for inspection. This page explains that published requirement and its neighboring illness-reporting provisions.

What official sources say

The clause is part of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. The official Schedule 4 text says the business must have a system for a person affected by illness or symptoms to report it immediately; medical examination may be carried out apart from periodic checks when clinically or epidemiologically indicated. The FSSAI regulation text includes these provisions in Part V.

How to read the evidence

FSSAI’s sample medical fitness certificate shows identifying fields for the food handler and establishment, examination date and a registered practitioner’s signature and seal. It describes clinical examination items and vaccination information. A sample form illustrates how a record can be laid out; it does not authorize a business to omit the rule’s requirements or treat the sample’s specific tests as a universal medical protocol. See the FSSAI sample certificate.

What to verify for a venue

The regulation separately discusses inoculation against enteric-group diseases and keeping a record. Its wording refers to “factory staff,” so do not silently extend that exact clause to every restaurant employee. The broader food-handler medical-examination requirement appears in 10.1.2. Read each subclause in context and check later amendments or official directions relevant to the type of food business.

Limits and current status

A record system can associate the signed certificate with the correct person, workplace, examination date and next annual review date. Access should be limited because medical information is sensitive. A roster helps identify food handlers who directly handle food, equipment, utensils or food-contact surfaces; FoSTaC’s definition is useful for understanding that group. The record should reflect the practitioner’s examination rather than a self-declaration by the employee.

Related questions

This article reports the cited FSSAI provisions checked 2 October 2026. It does not give medical advice, prescribe tests, interpret a worker’s fitness or replace a registered medical practitioner. Current official text controls if a sample form or summary differs. For associated hygiene and training context, read the Schedule 4 restaurant overview, inspection records explainer, and FoSTaC training requirement.

Further reading: fssai schedule 4 hygiene requirements restaurant, fssai inspection records restaurant india, fostac training requirement for restaurant food handlers.