A. General License Conditions for All FBOs

FBOs must ensure the following at all times:

1. Display of License

• A true copy of the license (Form C) must be displayed prominently at the business premises.

2. Access to Premises

• Licensing Authorities or their authorized personnel must be allowed access for inspections or verifications.

3. Change Notification

• Any modification in activities or content related to the license must be reported promptly to the Authority.

4. Qualified Supervision

• At least one technically qualified person should oversee production. Acceptable qualifications include:
• Degree in Science (Chemistry, Biochemistry, Microbiology, Food/Nutrition)
• Diploma/Degree in Food Technology, Dairy Technology, Oil Tech, Hotel Management, etc.

5. Return Filing

• Submit an annual return (1 April–31 March) by 31 May each year.
• For Milk and Milk Products, file half-yearly returns by:
• 30 November (for 1 April–30 Sept)
• 30 May (for 1 Oct–31 March)

6. Product Restriction

• Only the products listed in the license can be manufactured.

7. Sanitation and Hygiene

• Factory and staff hygiene must comply with Schedule 4 standards, based on the type of food business.

8. Record Maintenance

• Daily logs of production, raw material usage, and sales must be maintained separately.

9. Source Standards

• Ensure quality of raw materials used is verified and meets standard norms.

10. Premise Separation

• No food production or storage is allowed near waste, drains, or toilets without adequate separation as per licensing authority standards.

11. Clean-In-Place (CIP) Systems

• Regular machine and equipment cleaning systems must be in place where applicable.

12. Food Testing

• Conduct periodic testing (minimum every 6 months) of food samples for chemical and microbial contaminants using:
  • Own lab (if available)
  • NABL-accredited or FSSAI-notified laboratories

13. Cold Chain Maintenance

• Maintain appropriate temperatures across the supply chain—from procurement to consumer delivery.

14. Licensed Transactions

• Purchase and sale of food products must be limited to licensed/registered vendors, and records must be maintained.