Is Your Food Business Ready for a Food Safety Inspection?
Check your kitchen’s food safety readiness using guidance mapped to official FSSAI requirements. Find gaps and critical problems, get a clear action plan, and download your report before an inspector visits. Free, private and easy to use.
- All 47 FSSAI checklist items
- 11 critical items flagged
- No registration or sign-up
Overall status
Good readiness · 86%
3 actions recommended before an inspection
Action recommended: pest-control service records are missing (official item 36).
Independent self-assessment tool. Not affiliated with, endorsed by or operated by FSSAI or any government food authority. Results are based on your own answers and do not replace an official inspection.
Read full disclaimerWho it’s for
Who can use this readiness checker?
Built for food service businesses covered by FSSAI’s Catering inspection checklist.
- Restaurants & cafésDine-in, quick service and casual dining
- Cloud kitchensDelivery-first and dark kitchens
- Hotels & banquetsHotel restaurants and banquet kitchens
- Caterers & canteensEvents, offices, schools and clubs
- Tiffin & dhabasDabba services, dhabas and food stalls
- Coming soonBakeries & retailManufacturing and retail checklists
Other food businesses can already use the questions as a general self-check, without official marks.
Built for compliance and ease
Key benefits of self-checking
Find hidden food safety gaps yourself, without hiring a consultant.
Mapped to the official checklist
Covers all 47 items of FSSAI’s Catering inspection checklist, with the 11 critical items clearly marked.
Clear, prioritised action plan
Every gap comes with practical fix steps. Urgent food safety problems are listed first.
100% private by design
No account, no server, no tracking. Your answers stay in your own browser.
Reports you can keep
Download a PDF report or CSV for your team, and a backup file to continue on another device.
Simple 4-step method
How the self-assessment works
A practical walkthrough designed for busy kitchen owners and managers.
Step 1: Quick setup · 2 minutes
Tell us about your kitchen
Choose your business type and how you serve food. Questions that do not apply, like thawing if you never use frozen food, are skipped.
Step 2: Kitchen walkthrough
Answer each checklist item
Choose Compliant, Partially compliant, Non-compliant, Not applicable or Not sure. Each item explains what to check.
Step 3: Transparent scoring
See your readiness
Marks are calculated with FSSAI’s published marking method. Any failed critical item is flagged straight away.
Step 4: Correct & re-check
Fix and re-assess
Follow the action plan, tick off completed work and update your answers to track your progress.
Official regulatory framework
Mapped to FSSAI’s official Catering inspection checklist
Every official question follows the checklist that Food Safety Officers use, in the same order, with the same marks and the same critical (starred) items. FSSAI bases this checklist on Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
- Design & facilities: layout, surfaces, lighting, ventilation, potable water testing
- Control of operation: receiving, storage, veg/non-veg segregation, cooking, cooling and holding temperatures
- Maintenance, hygiene & records: cleaning, pest control, staff health, training and complaints
Free guides
Learn what inspectors look for
Practical guides written from official FSSAI documents, in plain English.
How to Prepare Your Restaurant for an FSSAI Food Safety Inspection
A practical walkthrough of what a Food Safety Officer checks in a restaurant kitchen, which documents to keep ready, and a simple four week plan to close gaps before the visit.
The 11 Critical Items in the FSSAI Catering Inspection Checklist, Explained
FSSAI marks eleven items as critical in its Catering inspection checklist. Failing any one of them means non compliance. Here is what each one asks for and how to show you comply.
How FSSAI Inspection Marks and Grades Are Calculated
Compliance, partial compliance, non compliance and not applicable: how each finding is marked in the FSSAI Catering checklist, what changed in 2022 and 2025, and a worked example.
Got questions?
Frequently asked questions
Everything you need to know about the method, privacy and limits of this tool.
Is this an official FSSAI tool?
No. Food Safety Ready is an independent, free, open-source educational tool. It is not affiliated with, endorsed by or operated by FSSAI or any state food safety department, and it cannot give you a licence, certificate, grade or approval.
Which checklist does this assessment use?
For restaurants, hotels, caterers, canteens, dhabas, tiffin/dabba services and food stalls it follows FSSAI’s Food Safety Inspection Checklist for Catering (47 items), including FSSAI’s orders of November 2022 and April 2025. Extra good-practice questions are clearly marked as advisory and never change your marks.
Is my restaurant data kept private?
Yes. Your answers are saved only in this browser on this device. Nothing is sent to us, to FSSAI or to anyone else. You can download a backup file or delete everything at any time.
Will a high score guarantee I pass a real inspection?
No. Results are based only on your own answers. A Food Safety Officer may observe things differently, and other laws and local rules may apply. Use the results to find and fix problems early.
How long does the assessment take to finish?
About 20–30 minutes for the full checklist. Your progress saves automatically, so you can stop and continue later on the same device, or move it to another device with the backup file.
Can I use this tool on my phone or tablet?
Yes. It is designed for mobile phones first and works in any modern browser. No app download is needed.
What does a Food Safety Officer check in a restaurant?
FSSAI’s Catering inspection checklist has 47 items in five areas: design and facilities; control of operation (receiving, storage, cooking, cooling, holding and transport temperatures); maintenance and sanitation (cleaning, pest control, drains, waste); personal hygiene; and training and records. You can read the full list on the 47-point checklist page.
Which items are critical in the FSSAI catering checklist?
Eleven items are marked critical: potable water tested against IS 10500, thawing, cooking temperatures, cooling, hot and cold holding, reheating, food transport, food-grade packaging (critical since FSSAI’s order of 3 April 2025), no signs of pests, food handlers’ personal hygiene, and documentation and records. FSSAI treats failure of any critical item as Non-compliance.
How are the marks calculated?
Following FSSAI’s published marking method: Compliant earns 2 marks (4 for a critical item), Partially compliant earns 1 mark (not allowed on critical items), Non-compliant earns 0. Since FSSAI’s order of 2 November 2022, items that are not applicable are left out of the total. The maximum is 116 marks when every item applies.
Free forever · Instant results
Ready to check your kitchen?
Take 20–30 minutes to find problems early and fix them before an inspection. Your progress saves automatically.
Start Free Assessment NowNo sign-up · No data leaves your device · PDF and CSV reports