The 11 Critical Items in the FSSAI Catering Inspection Checklist, Explained

Not every item on an inspection checklist carries the same weight. In the FSSAI Catering checklist, most items are worth 2 marks, but a handful are marked with an asterisk and are worth 4 marks. FSSAI describes these starred items as ones that may significantly impact food safety and must be addressed as a priority. More importantly, its marking scheme says that failure in any of the starred items leads to non compliance.

Originally there were ten critical items. An FSSAI order dated 3 April 2025 added an eleventh by reclassifying food grade packaging as critical. Below, each critical item is explained in plain language with practical ways to show compliance.

Item 8: Potable water

Water used as an ingredient, or that comes in contact with food or food contact surfaces, must be potable, meet the standards of IS 10500, and be tested every six months with records maintained. This includes water used for ice and for washing utensils and vegetables.

• Keep the latest laboratory report, and set a reminder for the next test six months later.
• Keep storage tanks covered and cleaned, and record the cleaning.
• If a test fails, stop using that water for food and fix the source before testing again.

Item 22: Hygienic thawing

Frozen food must be thawed hygienically, and no thawed food may be stored for later use. Meat, fish and poultry should be thawed in a refrigerator at 5°C or below or in a microwave. Shellfish and seafood can be thawed in cold potable running water at 15°C or below within 90 minutes.

The most common failure here is leaving frozen chicken or fish on the counter overnight. Plan ahead and move tomorrow’s stock into the fridge today.

Item 23: Cooking temperatures

Food must reach a safe core temperature, meaning the centre of the food, not the surface. Vegetarian items must reach at least 60°C for 10 minutes or 65°C for 2 minutes. Non vegetarian items must reach at least 65°C for 10 minutes, 70°C for 2 minutes, or 75°C for 15 seconds.

A food probe thermometer is the only reliable way to know. Check thick items such as whole chicken, kebabs and large batches of gravy.

Item 24: Cooling cooked food

Cooked food that will be refrigerated must be cooled appropriately. For high risk food the checklist sets two stages: from 60°C down to 21°C within two hours or less, and then further down to 5°C within another two hours or less.

Large pots cool very slowly. Divide food into shallow containers, use an ice bath, and do not leave food standing at room temperature for hours.

Item 26: Hot and cold holding

Hot food intended for consumption must be held at 65°C, and non vegetarian food at 70°C. Cold food must be kept at 5°C or below, and frozen products at minus 18°C or below. Check holding temperatures with a thermometer several times during service and record them.

Item 27: Reheating

Reheating must be done properly so that the core of the food reaches 75°C and is held there for at least 2 minutes. The checklist specifically rules out indirect reheating such as adding hot water, or reheating under a bain marie or heat lamp. Those methods keep food warm, they do not reheat it safely.

Item 29: Food transport vehicles

If you transport food, the vehicle must be clean, in good repair and able to maintain the required temperatures: hot food at 65°C, cold food at 5°C and frozen items at minus 18°C. The alternative is to deliver the food within two hours of preparation. This matters for caterers, central kitchens supplying outlets, and businesses with their own delivery vehicles.

Item 32: Food grade packaging

Packaging and wrapping material in contact with food must be clean and of food grade quality. Since the order of 3 April 2025, the packaging material used must also carry a certificate of conformity issued by a NABL accredited laboratory against the FSS (Packaging) Regulations, 2018, and inspectors check the records. The item is now worth 4 marks instead of 2. We cover this change in detail in our packaging guide.

Item 37: No signs of pests

There must be no signs of pest activity or infestation anywhere in the premises: no live insects or rodents, and no eggs, larvae or droppings. A separate, non critical item asks for a pest control programme run by trained people with records, but item 37 is about what the officer can actually see on the day.

• Check behind and under equipment, inside dry stores and around drains every week.
• Seal gaps under doors and around pipes, and fit screens on windows.
• If you find signs of pests, protect exposed food, call a qualified pest control provider, clean and sanitise the area, and keep the treatment report.

Item 42: Personal cleanliness and behaviour

Food handlers must maintain personal cleanliness, which means clean clothes, trimmed nails and waterproof bandages over cuts, and personal behaviour, which means proper handwashing, no loose jewellery, no smoking and no spitting. This is observed directly, so daily supervision matters more than a poster on the wall.

Item 47: Documentation and records

Appropriate documentation and records must be available and retained. The catering checklist text reads “retained for a period of one year, whichever is more”, which appears to be missing a word. Other FSSAI checklists phrase the same requirement as one year or the shelf life of the product, whichever is more. Keeping records for at least one year is the safe approach. See our records guide for a complete list.

Why partial compliance is not an option here

On ordinary items, an inspector can record partial compliance and award 1 of the 2 marks. FSSAI’s marking scheme states that partial compliance is not applicable to starred items. A critical item is either compliant or non compliant. That is another reason to get these eleven right before anything else.