Opening a bakery—be it an artisanal patisserie, cloud kitchen, or a full-scale bread and confectionery unit—requires more than great recipes. You must legally authorize your food operations through the FSSAI registration process. This ensures food safety, boosts customer trust, and lets you sell through marketplaces, modern retail, and aggregators.

Below is a practical, bakery-specific guide that walks you through eligibility, documents, step-by-step filing, timelines, fees, and post-licence compliance.

1) Do you need Registration or Licence?

Under the Food Safety and Standards Act, food businesses (FBOs) must either Register (Basic Registration) or obtain a Licence (State or Central) depending on scale:

• Basic Registration – For petty FBOs; typically when annual turnover ≤ ₹12 lakh. Suits small home-bakers or micro cloud kitchens.

• State Licence – For medium operations with turnover above ₹12 lakh and up to the state threshold; typical for most retail bakeries and small manufacturing units.

• Central Licence – For large units (higher turnover/capacity), exports, or when operating in multiple states or inside Central Govt. premises.

Tip: If you manufacture/pack baked goods (bread, cakes, cookies, rusks, pastries), you’re considered a manufacturer. Choose licence type based on turnover/capacity and where you sell.

2) Documents checklist (bakery-specific)

Keep clean scans (PDF/JPEG). Exact requirements can vary by category/state, but for bakeries, expect:

For Basic Registration (Form A)

• Passport photo of proprietor/authorized signatory

• Government ID & address proof (Aadhaar/PAN/Passport/Driving License)

• Business address proof (utility bill, rent agreement + owner NOC, or property tax receipt)

• Brief description of food activity (e.g., “manufacture & retail of baked goods”)

For State/Central Licence (Form B) – Manufacturer

• Entity proof: Partnership Deed / Certificate of Incorporation / Firm Registration / MOA–AOA / Board Resolution / Authority Letter

• Layout plan of the bakery with area (in sq. ft./m²) and process flow (receiving → mixing → proofing → baking → cooling → icing → packing → dispatch)

• List of equipment & machinery (ovens, mixers, proofers, slicers, chillers, freezers, packing machine) with capacities

• Water analysis report (potable water for process/ice), from a NABL/Govt. lab

• FSMS plan / checklist (as per FSSAI Schedule 4 – hygiene & sanitation)

• Address proof of premises & NOC from owner/landlord if rented

• Photo ID & address proof of proprietors/partners/directors

• Product list / category list (bread, buns, cakes, cookies, pastries, savouries, etc.)

• For label packs: draft label conforming to FSS (Labelling & Display) Regulations, 2020

• Proof of turnover/capacity (if asked): CA certificate, production plan, or utility bills

3) The FSSAI Registration Process: Step-by-Step

1. Decide the category
   Identify if you’re registering as manufacturing+retail (typical bakery) or retail only. Choose Basic, State, or Central based on turnover/capacity and geography.

2. Sign up on FoSCoS
   Visit the FoSCoS portal (FSSAI’s online system), create an account for your business, and select your state and activity.

3. Fill the correct form

   • Form A for Registration (Basic)

   • Form B for Licence (State/Central)
     Provide details: entity type, address, contact, product categories, installed capacities, cold storage, water and waste management, etc.

4. Upload documents
   Attach clear, legible documents from the checklist. For manufacturers, emphasize layout, equipment list, and FSMS plan.

5. Pay the fee
   Fees depend on Registration vs Licence, chosen validity (1–5 years), and category. Registration is usually low; licences vary by state/category.

6. Inspection (if required)
   The Designated Officer/Food Safety Officer may conduct a premises inspection, especially for manufacturing licences. Be ready with hygiene controls (Schedule 4), pest control logs, cleaning SOPs, temperature logs for chillers/freezers, and personal hygiene facilities.

7. Grant of Registration/Licence
   On approval, you’ll receive your 14-digit FSSAI number and a certificate/licence. Display it prominently at the bakery and print it on packaged labels, invoices, and delivery panels (as applicable).

Typical timelines: Basic Registration can be quite quick; Licences may take longer due to scrutiny/inspection and clarifications.

4) Hygiene, safety & layout expectations (Schedule 4 essentials)

Bakeries are inspected for the following practical controls:

• Zoning & workflow: Raw → prep → baking → cooling → icing → packing (forward flow; no cross-contamination)

• Pest control: AMC in place; sealed gaps; fly screens; rodent control

• Personal hygiene: Aprons, hairnets, gloves, handwash stations, medical fitness (where required)

• Cleaning & sanitation: SS surfaces, approved detergents/sanitizers, CIP where applicable, cleaning schedule & records

• Temperature control: Chillers/freezers with temperature logs, calibrated thermometers

• Allergen control: Clear handling & labelling for allergens (gluten, nuts, dairy, eggs)

• Water & ice: Potable water source; periodic water testing; clean ice handling

• Waste management: Dry/wet segregation, timely disposal; oil/grease traps where needed

• Equipment upkeep: Preventive maintenance, calibration of thermometers/ovens, safe electricals

• Packaging & labelling: If pre-packed, labels must meet FSS (Labelling & Display) regulations (name of food, ingredients, nutritional info where applicable, veg/non-veg logo, FSSAI number, net quantity, lot/batch, date marking, manufacturer details, instructions for storage)

5) Post-licence compliance you must not ignore

• Display FSSAI number at the premises and on packaged foods/online listings.

• Renew on time: Apply 30 days before expiry to avoid late fees or lapse.

• Annual return (Form D1): Manufacturers must file by May 31 for the previous financial year (online on FoSCoS).

• Training: Ensure at least one Food Safety Supervisor completes FoSTaC training (FSSAI-recognized).

• Record-keeping: Maintain purchase invoices, production logs, cleaning/pest logs, temperature records, and complaint/recall records.

• Update licence when you add products, expand capacity, change address, or add locations.

6) Common mistakes (and quick fixes)

• Choosing the wrong category (retail vs manufacturing): If you bake on site, you’re a manufacturer—apply accordingly.

• Weak documentation: Missing layout, water report, or FSMS plan stalls approvals—prepare them first.

• Label gaps: Missing FSSAI number, veg/non-veg logo, or allergen info—align labels with current regulations.

• Late renewal: Set a reminder 45 days before expiry.

• Ignoring records: No temperature logs/hygiene records during inspection leads to non-compliances.

7) Costs & validity (at a glance)

• Validity: 1 to 5 years (you choose).

• Fees: Basic Registration is low; State/Central Licence fees vary by category/state (paid per year).

• Other costs: Water testing, pest control AMC, food handler training, signage, and label redesign if needed.

FAQs on the FSSAI Registration Process for Bakeries

1) Can a home-baker selling online operate with just Basic Registration?
Yes—if turnover is within the petty FBO limit and you’re not employing significant staff or scaling manufacturing. If you grow, shift to a State Licence.

2) Is inspection mandatory?
For manufacturing licences, inspection is common. Basic Registration may not always be inspected, but authorities can visit anytime.

3) Do I need a water test report if I don’t use water directly in products?
Most bakeries still require potable water for cleaning, ice, or ingredient mixing. A water analysis report is strongly advised.

4) What about online platforms (Swiggy/Zomato/Amazon/BigBasket)?
They typically demand a valid FSSAI number and up-to-date licence/registration for listing.

5) Do I need to print the FSSAI number on boxes/stickers?
If you pack and sell (even short-shelf-life items), print the 14-digit FSSAI number and required label particulars.

6) What training is expected for staff?
At least one Food Safety Supervisor with FoSTaC training; basic hygiene training for all handlers; medical fitness where required.

Conclusion

The FSSAI registration process for a bakery is straightforward if you match the right category, prepare a bakery-specific document set (layout, equipment, water report, FSMS), and maintain Schedule-4 hygiene on the floor. Start lean with Basic Registration for home operations, move to a State/Central Licence as you scale, and keep your licence current with timely renewals, records, and training. That way, your oven stays hot, your audits stay cool—and your customers keep coming back.