FSSAI Registration for hospitality units around ECR Road, Injambakkam — with a documented, audit-ready process
FSSAI Registration for Injambakkam firms under Chennai South (Velachery Division) — fixed fee, deterministic turnaround and archived working papers. Call 9566-068-468.
Under Regulation 2.1 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations 2011 there are three tiers — Basic Registration in Form A for petty Food Business Operators (FBOs) with annual turnover up to ₹12 lakh; State Licence in Form B for FBOs with turnover above ₹12 lakh and up to ₹20 crore or specified mid-scale operations; and Central Licence in Form B for FBOs with turnover above ₹20 crore or operating in multiple States, importers/exporters, e-commerce FBOs, 5-star hotels, port/airport/SEZ units and Central Government catering establishments.
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Prices exclude GST. For enterprise pricing, call 9566-068-468.
Expert FSSAI in Injambakkam — qualified professionals, 15+ years experience, zero-penalty track record.
Cloud kitchens, online food sellers and aggregator-listed restaurants in Injambakkam operating in multiple States licensed under the FSS (Licensing and Registration) Amendment 2018 framework with Central Licence.
FBOs aspiring for FSSAI hygiene rating prepared against Schedule 4 Part V; empanelled third-party audit agency coordinated; rating displayed in premises and on FoSCoS for Injambakkam restaurants and bakeries.
FSMS records, Form D-1/D-2 returns, water test reports, employee medical fitness records, recall logs and consumer complaint registers maintained — defence-ready against Section 32 improvement notices and Section 36 testing.
Turnover, capacity and activity assessed against Regulation 2.1 thresholds before any application is drafted. Injambakkam FBOs never end up under-licensed (Section 63 risk) or over-licensed (unnecessary fee).
Application drafting, fee payment, document upload, ARN tracking and inspection scheduling on FoSCoS handled end-to-end without a single login by the Injambakkam client.
Hygienic and Sanitary Practices documented against the applicable Part of Schedule 4 — manufacturing, dairy, meat or catering — to officer-acceptance standard for Injambakkam licensees.
Every FSSAI Registration engagement delivers measurable, guaranteed outcomes — expert professionals, on time, every time.
Why this matters here — In Injambakkam, the cluster of hospitality, residential, real estate businesses that defines Injambakkam's commercial fabric; served by short connections to Palavakkam and Akkarai and onward to central Chennai.
Share documents via WhatsApp to 9566-068-468. No office visit required for Injambakkam clients.
Miss any of these and the next consequence kicks in automatically.
Deadlines in this neighbourhood — In Injambakkam, Injambakkam businesses in the hospitality arm find that GST rate disputes between 5% non-AC and 12% AC service composite-supply versus mixed-supply classification arise repeatedly; the business activity radiating outward from Injambakkam Beach and nearby commercial pockets.
Deadline pressure points we see in Injambakkam: Closer to Injambakkam, supporting the F&B and front-office workforce that mostly lives within 5 km of the workplace, which is why for Injambakkam IT-services firms managing export-LUT cycles alongside payroll and TDS.
Forms most asked about here — In Injambakkam, where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles; supporting the F&B and front-office workforce that mostly lives within 5 km of the workplace.
Furnishes half-year production and sales data for milk and milk product manufacturers and importers
Nominates the person designated as responsible for compliance under Section 17 of the Act
Used for endorsing changes in address, products, capacity, directors, or food category
Continues existing FSSAI authorisation beyond initial validity selected by the FBO
Used on cessation of food business activity to relinquish FSSAI authorisation
Statutory notice listing contraventions and corrective measures to be undertaken by the FBO
Allows aggrieved FBO to challenge the contents of an improvement notice on facts or law
Calls upon the FBO to explain why the licence should not be suspended or cancelled
Every claim on this page can be traced back to a section or rule below.
Statutory hooks that bite here — In Injambakkam, Injambakkam businesses in the hospitality arm find that GST rate disputes between 5% non-AC and 12% AC service composite-supply versus mixed-supply classification arise repeatedly; where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles.
Section 3(1)(j) defines a food business as any undertaking, whether for profit or not, carrying out activities related to manufacturing, processing, packaging, storage, transportation, distribution or import of food. The definition further extends to food services, catering services and the sale of food or food ingredients. This statutory definition determines whether a person must obtain registration or a license under the Act. Section 3(1)(n) supplements this by defining the food business operator (FBO) as the person responsible for ensuring compliance. Together these provisions form the threshold trigger for licensing tiers prescribed by Schedule 1 of the 2011 Regulations.
View sourceSection 26 casts a primary statutory duty on every food business operator to ensure that articles satisfy the requirements of the Act at all stages of production, processing, import, distribution and sale. The section bars unsafe, misbranded, sub-standard or adulterated articles from commerce. It also requires FBOs to provide assistance to enforcement officials. This responsibility persists irrespective of whether the operator holds a registration certificate or a license. Sub-section (2)(ii) is the principal hook for prosecutions filed under Sections 59 and 63, making this provision central to compliance training for new licensees.
View sourceSection 31 is the substantive licensing provision. It declares that no person shall commence or carry on any food business except under a license granted under the Act, with the exception of petty food manufacturers and tiny operators who only require registration. Sub-section (2) empowers the Authority to lay down procedure, fees, validity and renewal. Sub-section (4) prohibits any designated officer from refusing registration without recording reasons in writing. This section is the parent provision under which the Licensing and Registration of Food Businesses Regulations 2011 were notified, including the turnover-based tier structure.
View sourceRegulation 2.1.1 governs the basic FSSAI registration tier intended for petty food manufacturers whose annual turnover does not exceed twelve lakh rupees. The registration is obtained by filing Form A with the local registering authority, generally the Designated Officer at the district level. Petty FBOs include hawkers, itinerant vendors, small retailers, temporary stallholders and home-based food businesses. The certificate is granted in Form C and is valid for one to five years at the option of the applicant. The fee prescribed is one hundred rupees per year.
View sourceRegulation 1.2 specifies that the licensing and registration regulations apply to every food business operator engaged in any of the activities listed in Schedule 1, except those at the household level for self-consumption. The regulation operationalises Section 31 by drawing the boundary between commercial and non-commercial activity. It also clarifies that an operator engaged in multiple kinds of food businesses on the same premises must obtain a single license covering all kinds. This single-premises principle simplifies compliance for composite units operating manufacturing, retail and storage on one address.
View sourceRegulation 2.1.2 prescribes the state licence tier for FBOs whose annual turnover exceeds twelve lakh rupees but does not cross twenty crore rupees. Application is made in Form B to the state licensing authority on the FoSCoS portal. Manufacturers with capacity beyond petty thresholds but within Schedule 1 Part III limits, hotels rated up to four stars, storage units handling less than fifty thousand metric tonnes and most restaurants and caterers fall within this tier. The licence fee ranges from two thousand to five thousand rupees per year depending on category and the document is issued in Form C.
View sourceWhich of these bite hardest in Injambakkam: Closer to Injambakkam, where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles, which is why supporting the F&B and front-office workforce that mostly lives within 5 km of the workplace.
Every Injambakkam engagement we open begins with the basics: PIN 600115, the Velachery Division, and the coordinates 12.9367, 80.2483 that anchor the locality. Businesses registered in Injambakkam share the Chennai South jurisdiction, and their statutory matters route through the same Velachery Division each time. For FSSAI Registration at PIN 600115, understanding the Velachery Division's documentation norms removes most of the friction from the process. Injambakkam (PIN 600115) falls under the Velachery Division of the Chennai South, the jurisdiction that handles statutory matters for businesses at this PIN.
The businesses clustered around Injambakkam Beach in Injambakkam drive the bulk of the FSSAI Registration workload we see each cycle. Working in Injambakkam brings a logistical edge: proximity to Injambakkam Beach and the Injambakkam Bus Stop corridor keeps physical document handling fast. Each FSSAI Registration cycle for Injambakkam reflects its commercial rhythm — invoices generated near Injambakkam Beach, expenses routed through the Injambakkam Bus Stop freight network. Most commerce in Injambakkam — invoices, expenses, purchases and statutory records — eventually surfaces in the FSSAI working file we maintain for clients here.
A hospitality operator in Injambakkam gets a FSSAI workflow shaped by sector norms, not a one-size-fits-all template. Mixed hospitality activity across Injambakkam means our FSSAI team keeps sector playbooks ready rather than improvising per client. The hospitality firms we serve in Injambakkam value a FSSAI partner who already understands their sector's compliance rhythm. For a hospitality business in Injambakkam, the FSSAI Registration scope is rarely generic; we tailor the checklist to how that sector actually transacts.
We keep a repeatable FSSAI checklist for Injambakkam so nothing in the cycle is improvised or missed. Document intake for Injambakkam clients runs over WhatsApp, so there is no office visit and no paper shuffle for a FSSAI Registration engagement. Our Injambakkam FSSAI process is built to be predictable, documented, and on time, cycle after cycle. Turnaround for Injambakkam FSSAI Registration is deterministic — fixed fee, a scoped timeline, and a same-business-day acknowledgement once filed.
Serving Injambakkam and Sholinganallur from one team keeps FSSAI Registration turnaround identical across the cluster. From the same Injambakkam team we also serve Sholinganallur and other nearby localities without re-onboarding clients. Coverage from Injambakkam naturally extends to Sholinganallur, so group entities across the area share one FSSAI Registration workflow. Group companies spread across Injambakkam and Sholinganallur consolidate their FSSAI under one engagement with us.
Over several cycles in Injambakkam, the recurring FSSAI Registration issues cluster around a predictable short list we screen for early. Common patterns in the Velachery Division give Injambakkam businesses an early-warning map we use to pre-empt FSSAI issues. The longer we serve Injambakkam, the more precisely we predict where a FSSAI file needs attention. Because we work repeatedly across Injambakkam, we can benchmark a new client's FSSAI Registration position against the locality norm.
Relocating a registered office into Injambakkam (PIN 600115) changes the assessing division, and we handle that FSSAI Registration transition cleanly. We onboard new Injambakkam entities onto a FSSAI Registration cadence that is audit-ready from the very first cycle. A startup setting up near ECR Road in Injambakkam gets a FSSAI foundation built for the Velachery Division from day one. When a Akkarai business expands into Injambakkam, we extend its FSSAI setup to PIN 600115 without disruption.
Food businesses in Injambakkam are licensed under Section 31 of the FSS Act 2006 and Regulation 2.1 of the FSS (Licensing and Registration) Regulations 2011 — Basic Registration in Form A for petty FBOs up to ₹12 lakh, State Licence in Form B up to ₹20 crore and Central Licence in Form B above ₹20 crore or for multi-state, import/export and e-commerce operators.
A dedicated FSSAI consultant in Injambakkam prepares Form A or Form B on the FoSCoS portal, drafts the Food Safety Management System plan against Schedule 4, coordinates the NABL water test report and walks the client through the pre-licence inspection by the Designated Officer.
FBOs in Injambakkam crossing ₹20 crore turnover, operating in two or more States, importing or exporting food, running e-commerce platforms, 5-star hotels or units in port/airport/SEZ require Central Licence under Schedule 1. We file Form B Central with full annexures and FSMS plan.
Every FSSAI-licensed manufacturing FBO in Injambakkam must file Form D-1 annual return by 31 May under Regulation 2.1.13. Late filing attracts ₹100 per day penalty. Dairy units file Form D-2 half-yearly returns by 31 October and 30 April.
Yes. 100% Export Oriented Units and food exporters must hold a Central FSSAI Licence under Schedule 1 entry (vii) of FSS (Licensing) Regulations 2011, regardless of turnover. APEDA RCMC and EIC registration are additional sector-specific export requirements.
Yes. Dairy units handling above 50,000 LPD or 2,500 MT per annum require Central FSSAI Licence under Schedule 1. Smaller dairy units fall under State Licence. All dairy licensees must additionally file half-yearly Form D-2 under Regulation 2.1.13(2) of FSS (Licensing) Regulations 2011.
Every food product label must display the FSSAI logo with the 14-digit licence number in a clearly readable rectangular box, under Regulation 2.6.1(8) of FSS (Packaging and Labelling) Regulations 2011 read with the Display Regulations 2018, including online marketplace product pages.
FoSTaC (Food Safety Training and Certification) is FSSAI's mandatory training programme for food handlers and supervisors under Schedule 4 of FSS (Licensing) Regulations 2011. State and Central licensees must have at least one certified supervisor per 25 food handlers.
FSMS is a documented food-safety system covering hazard identification, critical control points, prerequisite programmes, hygiene SOPs, and continual improvement, required under Regulation 2.1.2(8) of FSS (Licensing) Regulations 2011 and the FSSAI FSMS Guidelines 2018 for State and Central licensees.
Schedule 4 prescribes hygiene and sanitary requirements applicable to different categories of food businesses — Part I for petty FBOs, Part II for manufacturers, Part III for restaurants, Part IV for storage, and Part V for transport, with category-specific compliance norms.
What Injambakkam clients want to know before signing: Closer to Injambakkam, around the Injambakkam Beach catchment of Injambakkam, which is why where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles.
Localised for Injambakkam, Chennai — where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles.
Reading this guide locally — In Injambakkam, in the coastal residential and beach hospitality micro-market of Injambakkam; Injambakkam businesses in the hospitality arm find that GST rate disputes between 5% non-AC and 12% AC service composite-supply versus mixed-supply classification arise repeatedly.
Where the FBO does not fall in any of the mandatory Central categories, the choice between Basic Registration, State Licence and Central Licence is driven by aggregate annual turnover computed at PAN-India level. Turnover up to twelve lakh attracts Form A Basic Registration; turnover from twelve lakh to twenty crore attracts Form B State Licence; turnover above twenty crore attracts Form B Central Licence. The aggregate turnover is computed on the financial-year basis ending 31 March. Mid-year crossing of a threshold triggers an obligation to upgrade within thirty days under Regulation 2.1.2(2). Failure to upgrade is treated as operating without correct licence and attracts Section 63 of the FSS Act.
Many FBOs voluntarily obtain a State Licence even when below the twelve-lakh threshold because aggregator platforms, e-commerce marketplaces and institutional buyers increasingly insist on State Licence as minimum tier. Voluntary upgrade does not, however, allow the FBO to evade the Central Licence threshold if capacity or category triggers it. Group-entity structuring — where a holding company holds the licence and operating subsidiaries handle distribution — must align with the legal definition of FBO under Section 3(1)(j) of the FSS Act, which is premises-specific. Each premises requires its own licence even if owned by the same legal entity.
FSSAI registration in India is governed by the Food Safety and Standards Act 2006, which consolidated eight pre-existing food laws including the Prevention of Food Adulteration Act 1954, the Fruit Products Order 1955, the Milk and Milk Products Order 1992, the Vegetable Oil Products (Control) Order 1947 and others. Section 31(1) of the FSS Act mandates that no person shall commence or carry on any food business except under a licence or registration granted under the Act. The Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations 2011 operationalise this requirement and prescribe three tiers — Basic Registration for annual turnover up to twelve lakh, State Licence for turnover from twelve lakh to twenty crore, and Central Licence for turnover above twenty crore or for specified categories regardless of turnover. The 14-digit FSSAI Licence Number scheme codifies the licensing authority, year of issue and unique premises identifier and must be displayed prominently per Regulation 2.2.2(9) of the Packaging and Labelling Regulations 2011.
State Licence on Form B attracts a graduated fee depending on the FBO category. Hotels in the four-star and below category pay five thousand rupees per annum; restaurants and other catering establishments pay two thousand rupees per annum; manufacturers with production capacity above one metric tonne per day pay five thousand rupees per annum; smaller manufacturers, traders, distributors and storage pay three thousand rupees per annum; transporters pay two thousand rupees per annum per vehicle for up to one hundred vehicles. Validity is one to five years. Renewal must be filed at least thirty days before expiry; late renewal attracts a one-hundred-rupee-per-day surcharge for ninety days after which the licence lapses.
Central Licence on Form B is fixed at seven thousand five hundred rupees per annum regardless of the food category. Validity is one to five years. The Central Licence is issued by the Central Licensing Authority of FSSAI through the FoSCoS portal and is required for all imports, exports, and capacity-based mandatory categories. Renewal must be filed thirty days before expiry. Modifications including change of product category, change of capacity or change of authorised signatory require a modification application on FoSCoS with prescribed fee under Regulation 2.1.4 and must be filed before the modified activity commences.
Material changes during the validity of a licence including premises shift, capacity increase, addition of a new product category, change of management or change of legal entity must be reported through a modification application on FoSCoS within fifteen days under Regulation 2.1.4. The modification fee is the same as the renewal fee for the relevant tier. Surrender of a licence on discontinuation of business is filed through the surrender module on FoSCoS with declaration that all stock has been exhausted or otherwise disposed of in compliance with the FSS Disposal Regulations 2011. The FSSAI number cannot be re-used by another FBO post-surrender.
Basic Registration on Form A is intended for petty FBOs and the workflow on FoSCoS is largely auto-approved. The applicant logs in with PAN and Aadhaar, selects 'Registration', uploads identity proof, photograph, address proof and a self-declaration, pays one hundred rupees per annum and downloads the registration certificate with QR-coded 14-digit number. The statutory timeline is seven working days under Regulation 2.1.3(7) but in practice the certificate is issued within twenty-four to forty-eight hours where documents are complete and FoSCoS auto-verification with PAN and Aadhaar databases passes.
State and Central Licence applications on Form B route through Designated Officer review under Regulation 2.1.3. The applicant uploads all documents including layout plan, equipment list and FSMS plan, pays the prescribed fee and submits. The Designated Officer at the State Food Safety Department (for State Licence) or the Central Licensing Authority (for Central Licence) reviews the application within sixty days. Where the Designated Officer raises queries, the applicant has thirty days to respond, failing which the application is rejected. Where queries are responded to, the licence is issued within sixty days of complete documentation under Regulation 2.1.3(6).
For State and Central Licence applications involving manufacturing, processing, packing or repacking, the Designated Officer may direct physical inspection of premises by a Food Safety Officer under Regulation 2.1.3(5). The inspection verifies the layout plan against actual premises, the equipment list against installed equipment, the water source and FSMS implementation. The Food Safety Officer files an inspection report within ten days of inspection. Where the report is favourable, the licence is issued within sixty days of application. Where deficiencies are noted, a Show Cause notice under Section 31(7) is issued and the applicant has the opportunity to remedy.
Adjudication of FSS Act offences below Section 59 (life-threatening unsafe food) is by the Adjudicating Officer at the rank of Additional District Magistrate, designated by the State Government under Section 68. The Adjudicating Officer is required to follow principles of natural justice and to record reasons. Appeals lie to the Food Safety Appellate Tribunal under Section 70, constituted in each State, with further appeal to the High Court under Section 71 on questions of law. Section 59 offences are tried by the Court of Sessions and appeals lie under the Code of Criminal Procedure. Compounding of offences below Section 59 is permitted under Section 69 on payment of three times the maximum fine.
Section 63 of the FSS Act 2006 prescribes the principal penalty for operating a food business without obtaining the prescribed licence or registration. The penalty is imprisonment up to six months and fine up to five lakh rupees. Where the contravention is continuing, an additional fine of one lakh rupees per day from the second day onwards is imposable. Prosecution is launched by the Designated Officer with prior consent of the Commissioner of Food Safety. The proper response to a Section 63 notice is to apply retrospectively for the correct licence tier, pay the late-application fee, and contest the prosecution on the grounds of bona fide belief if applicable.
Sections 50 to 58 of the FSS Act 2006 prescribe penalties for sub-standard food, misbranded food, food containing extraneous matter, failure of food business operator to comply with directions of the Food Safety Officer, and unhygienic processing. The penalties range from twenty-five thousand rupees for sub-standard food to ten lakh rupees for unsafe food and unhygienic processing. Section 59 separately addresses unsafe food causing death or grievous injury, with imprisonment up to seven years or life and fine up to ten lakh rupees. The adjudication is by the Adjudicating Officer (the Additional District Magistrate) under Section 68 of the FSS Act.
What Injambakkam clients usually ask next: Closer to Injambakkam, supporting the F&B and front-office workforce that mostly lives within 5 km of the workplace, which is why where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles; for Injambakkam IT-services firms managing export-LUT cycles alongside payroll and TDS.
Terms you will hear in this area — In Injambakkam, where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles.
Endorsement of changes in the licence particulars such as address, food category, capacity, name of FBO or directors. Modification is processed online on FoSCoS within fifteen days of the underlying change.
Duration for which the registration or licence remains in force, ranging from one to five years at the option of the FBO. Higher validity attracts higher fee multiplied by the chosen number of years.
Schedule 4 of the 2011 Regulations prescribes general hygienic and sanitary practices to be followed by food businesses based on the nature of activity. It is verified during inspection and forms part of audit checklists under the 2018 Regulations.
Authority notification mandating filing of annual return in Form D-1 by central and state licensees electronically on FoSCoS and dispensing with manual filing. It also clarifies categories exempted from the annual return obligation.
FBO bringing food articles into India from outside the country. Every importer requires a central licence irrespective of turnover and must obtain a No Objection Certificate through the FoSCoS imports module for each consignment.
No Objection Certificate issued by FSSAI Imports Division authorising clearance of a food consignment at port of entry. NOC is generated on FoSCoS after sampling, label scrutiny and laboratory testing where applicable.
Schedule 2 of the 2011 Regulations prescribes the testing standards including water potability, microbiological limits and chemical parameters that an applicant must comply with at the time of grant and renewal of the licence.
Laboratory analysis report of potable water used in manufacturing operations annexed with Form B at the time of application and renewal. The report must be from a NABL accredited laboratory or FSSAI notified laboratory.
Set of supporting documents to be uploaded with Form B including premises layout, list of equipment, water test report, nomination form, identity proof, address proof and food safety management plan as applicable.
Food Safety Management System plan describing the hazard analysis, critical control points, monitoring procedures, corrective actions and records maintained by the FBO in accordance with Schedule 4 of the 2011 Regulations.
Hazard Analysis and Critical Control Points methodology adopted for systematic identification, evaluation and control of food safety hazards. It is the conceptual foundation of FSMS plans required from licensees handling high-risk food categories.
Food article that is wrongly labelled, falsely described, packaged in misleading manner or sold under a misleading trade name. Misbranding is penalised under Section 52 of the Act with fine up to three lakh rupees.
Numerical examples showing tax + interest + penalty across common default scenarios.
Penalty exposure typical of this micro-market — In Injambakkam, Injambakkam businesses in the hospitality arm find that GST rate disputes between 5% non-AC and 12% AC service composite-supply versus mixed-supply classification arise repeatedly; supporting the F&B and front-office workforce that mostly lives within 5 km of the workplace.
How Injambakkam businesses typically avoid these: Closer to Injambakkam, the cluster of hospitality, residential, real estate businesses that defines Injambakkam's commercial fabric, which is why for Injambakkam IT-services firms managing export-LUT cycles alongside payroll and TDS.
How the local trade mix shapes this — In Injambakkam, where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles; the cluster of hospitality, residential, real estate businesses that defines Injambakkam's commercial fabric.
Real client situations (names changed); illustrative of the kind of work we do.
A flavour of cases we handle nearby — In Injambakkam, where hotels restaurants and serviced-apartment operators file GST under composite supply rules and seasonal-occupancy cycles; Injambakkam businesses in the hospitality arm find that GST rate disputes between 5% non-AC and 12% AC service composite-supply versus mixed-supply classification arise repeatedly.
Why these Injambakkam engagements look the way they do: Closer to Injambakkam, the cluster of hospitality, residential, real estate businesses that defines Injambakkam's commercial fabric, which is why for Injambakkam IT-services firms managing export-LUT cycles alongside payroll and TDS.
“FilingPro classified our restaurant correctly — turnover was just over ₹15 lakh so State Licence was the right fit, not Basic. Form B was filed on FoSCoS within 4 days, water test was coordinated through their NABL contact, and the licence was issued within 28 days. Clean process.”
“Started a home baking unit in Injambakkam and was unsure about FSSAI. They confirmed Basic Registration was sufficient, drafted Form A with my Aadhaar and home address NoC and the certificate came in 6 working days. FSSAI number printed on my labels — fully compliant.”
“We export packaged spices and needed Central Licence with import-export coverage. FilingPro handled Form B Central, IEC linkage, FICS registration and FSMS plan for Schedule 4 Part II. The Designated Officer's inspection went smoothly and we received the 5-year licence in 38 days.”
“Missed the Form D-1 annual return for two years — FilingPro filed both with the late fee under Regulation 2.1.13, regularised the licence and set up a renewal calendar so we never miss again. They also flagged that our renewal was due in 6 months and filed it 30 days in advance.”
“Cloud kitchen operating in Tamil Nadu and Karnataka — FilingPro confirmed Central Licence was mandatory under the e-commerce and multi-state rules. They filed Form B Central, drafted FSMS plan covering Schedule 4 Part V catering and we were licensed within 35 working days. Aggregator listing went live the next week.”
“Hygiene rating audit was a recommendation from FilingPro — they prepared us across Schedule 4 Part V, coordinated the empanelled audit agency and we received a 4-star hygiene rating displayed at our restaurant in Injambakkam. Footfall noticeably improved on Swiggy and Zomato.”
Common questions from Injambakkam clients. Call 9566-068-468 for specific queries.
From Subramanya Nagar Street Road, MNM Jain -architecture dept road, 10th Main Road, 1st Avenue and East Coast Road through to Bharathiyar Nagar Main Road, Blue Beach Road, Canalpuram Road and Cholaima Nagar Main Road, our team covers FSSAI for businesses right across Injambakkam and its main commercial roads.
Professional FSSAI Registration in Injambakkam, Chennai. Call @ 9566-068-468. Offices at Maduravoyal, Nerkundram & Nolambur (upcoming). 15+ years experience, 4.9★ rated.
FilingPro Chennai — 15+ Years of Expert Tax & Business Consulting. Offices at Maduravoyal, Nerkundram & Nolambur (upcoming), Chennai. Call @ 9566-068-468. Disclaimer: Information on this page is for general guidance only and does not constitute legal, financial or tax advice. Consult a qualified professional for specific advice.