Schedule 4 refers to the set of basic hygiene and safety requirements that food business operators (FBOs) in India must follow under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. These regulations are issued by the Food Safety and Standards Authority of India (FSSAI), and Schedule 4 specifically outlines the hygienic practices to be followed at every stage of food handling—from procurement to preparation, storage, and distribution.
Schedule 4 is divided into different parts, depending on the type and scale of the food business. It includes guidelines for small food vendors, retailers, restaurants, manufacturers, transporters, and storage units. The focus is on maintaining cleanliness, avoiding contamination, ensuring personal hygiene of workers, and proper waste disposal—all to ensure food safety for consumers.
For small business owners, Schedule 4 is a practical checklist of hygienic practices that must be followed to stay compliant with FSSAI norms. It becomes particularly important when applying for an FSSAI license or registration, as adherence to Schedule 4 is a key requirement during inspections and renewals. Non-compliance can lead to penalties or even suspension of licenses.
Understanding and implementing Schedule 4 helps businesses build customer trust, avoid legal issues, and maintain a safe and professional environment. Whether you're starting a cloud kitchen, managing a grocery store, or operating a food truck, following Schedule 4 requirements is essential.
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