FSSAI Schedule 4 Hygiene Requirements for Restaurants
Schedule 4 of FSSAI’s Licensing and Registration Regulations sets hygiene and sanitary requirements for food businesses. Food-service businesses should read the provisions for their kind of operation and use the current official text. A general article cannot certify a kitchen: compliance depends on the premises, process, food handled and applicable licence conditions.
What the current official source says
FSSAI organizes hygiene requirements by food-business type. Its official hygiene page links to Schedule 4 and related checklists for food-service establishments. The document covers areas such as premises and equipment, water, cleaning, pest control, personal hygiene, storage, preparation, waste and records. The FSSAI hygiene requirements page is the source hub; consult the schedule rather than relying on a brief social-media checklist.
A useful reading method is to match every requirement to a physical location or operating step. A clause about potable water maps to its source and handling; a cleaning requirement maps to a surface, method and frequency; a pest-control requirement maps to prevention, monitoring and records. This does not replace the regulation. It helps distinguish a documented control from a claim that a control exists.
Scope and how to read the requirement
The rule’s application can differ by operation. A full-service restaurant, central kitchen, bakery and food retailer may share some hygiene themes while having different relevant activities. Schedules and licence conditions can also be amended. FSSAI’s 2026 changes to registration and licensing do not remove the separate obligation to meet hygiene requirements appropriate to the food business.
Limits and records
Do not treat this article as a complete audit score, guarantee of compliance or substitute for the official schedule. The schedule and current inspection checklist control where they differ from this summary. A business should retain evidence that is actually required for its activity, use dated procedures, and avoid claiming that one certification alone proves compliance with every hygiene clause.
Schedule 4 is best read alongside the inspection and checklist material that corresponds to the business type. A clause may describe an outcome while the operator’s process explains how that outcome is controlled in a particular kitchen. Those local procedures are evidence of practice, not replacements for the rule. An inspection record should distinguish the official requirement, the observed condition, the corrective action and the date it was checked so that a reader can trace each conclusion.
Frequently asked questions
What does Schedule 4 cover for a restaurant?
It sets hygiene and sanitary requirements within the FSSAI licensing framework. Consult the schedule’s food-service provisions for the operation.
Does an FSSAI registration remove hygiene duties?
No. FSSAI’s 2026 FAQ says hygiene and safety duties continue even though licence validity is perpetual.
For related context, see fssai registration and license for restaurants, fssai licence requirements for cloud kitchen india, fostac training requirement for restaurant food handlers.
Sources and further reading
Source links support the facts above. Check dated source material for current details.