Schedule 4 explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Part I of Schedule 4 lists the basic hygiene and sanitary practices a petty food business operator applying for registration should follow. It has two lists: one for petty manufacturers, processors and handlers, and one for street food vendors and units other than manufacturing or processing. This article is based on the 2017 compendium (Version II, 09.11.2017); later amendments may have changed it, verify on fssai.gov.in. For help with the registration and declaration, see our basic FSSAI registration service.
Part I applies to petty Food Business Operators applying for registration (see Regulation 2.1.1(2)). If the Registering or Licensing Authority directs an inspection, the inspection "should confirm that the following measures are adopted by the unit as far as possible". List 1 covers manufacturers, processors and handlers (20 points). List A covers street food vendors and units other than manufacturing or processing (23 points). Petty operators give a self-attested declaration of adherence with their application. As per the 2017 compendium.
Where Part I fits
Regulation 2.1.1 requires a petty manufacturer to follow the basic hygiene and safety requirements in Part I and to give a self-attested declaration with the application. The registering authority may inspect before granting registration. The phrase "as far as possible" in Part I's opening words softens the standard compared with Part II, which applies to licence applicants. The overall schedule preamble adds that these are "basic - compulsory requirements" and that FBOs should keep improving with a goal of attaining India HACCP standards within a previously determined period.
List 1: food manufacturer, processor or handler
The 2017 text gives 20 numbered points. In groups:
| Theme | Points (as numbered) | What it asks |
|---|---|---|
| Location and space | 1, 2, 3 | Sanitary place, clear of filthy surroundings; new units away from polluted areas; adequate manufacturing and storage space; clean, lit, ventilated premises with open space for movement |
| Floors, walls, ceilings | 4, 5 | Sound, smooth, easy to clean, no flaking paint or plaster; floor and skirted walls washed with effective disinfectant; kept clear of insects; no spraying during business, use fly swats; windows and openings netted or screened |
| Water | 5, 6 | Potable water; chemical and bacteriological examination at regular intervals at a recognised laboratory if required; continuous supply or adequate storage for intermittent supply |
| Equipment | 7, 8, 9, 10 | Easy-to-clean design; no vessel likely to cause metallic contamination (copper or brass lined); equipment cleaned, dried and stacked at close of business; placed away from walls for inspection |
| Drainage and waste | 11 | Efficient drainage and refuse disposal |
| Workers | 12, 13, 14, 15, 16 | Clean aprons, gloves and head wear; no persons with infectious diseases; cuts covered; trimmed nails; hand washing before work and after toilet; no false nails or loose jewellery; no eating, chewing, smoking, spitting or nose blowing in the premises |
| Storage and transport | 17, 18, 19, 20 | Stored articles fit for consumption and covered; transport vehicles clean and in good repair; temperature maintained for packaged foods in transit; insecticides and disinfectants stored separately |
List A: street food vendors and non-manufacturing units
The second list has 23 points and is aimed at carts, stalls and units that sell rather than make packaged food. Main requirements:
- Contamination sources such as rubbish, waste water, toilets, open drains and stray animals are to be avoided (point 1).
- Vending carts: food-contact surfaces of solid, rust and corrosion resistant material, protected from sun, wind and dust; working surfaces impermeable and easy to clean, such as stainless steel, placed at least 60 to 70 cm above ground (points 2 and 4).
- Waste: a covered rubbish bin for consumers' waste (3); covered garbage bin cleaned every day (20).
- Utensils: in good condition, not broken or chipped (6); no cadmium, lead, non-food-grade plastic or other toxic utensils (10); cleaned after every operation under running water (11).
- Water: potable water for cleaning, washing and food; drinking water transported and stored in covered, protected containers (8, 9).
- People: no persons with infectious disease (13); clean clothes, trimmed nails, hand washing before work and after touching food or using the toilet (14); gloves, aprons, head gear and covered mouth where necessary (11).
- Food handling: prepare or cook per the day's requirement to avoid leftovers reused unsafely; leftovers into the refrigerator immediately (18); vegetarian and non-vegetarian items segregated (21).
- Storage: racks with clear identity for each commodity (19); stored only in food-grade plastic containers as steel containers may leak (16, as worded).
- Refrigerator: cleaned at least once a week; temperature 4 to 6 degrees C (22).
- Location: the vending unit should be in a place approved by the local authorities, not blocking traffic or pedestrians or near unhygienic locations (23).
How this links to penalties
Non-compliance with hygiene conditions can lead to an improvement notice under section 32 and, for the trade as a whole, to section 56 of the Act, which provides a penalty which may extend to one lakh rupees for manufacturing or processing food under unhygienic or unsanitary conditions. See Sections 56 and 57. Part V of Schedule 4, on catering and street food, is covered in our existing post Schedule 4A: conditions for catering and street food.
Practical examples
Example 1. A home-based pickle maker who registers under Regulation 2.1.1 keeps potable water, screens on windows and a clean separate storage area, because these are List 1 points.
Example 2. A tea stall owner checks List A: a covered bin, a clean working surface at the stated height, no chipped crockery and a fridge at 4 to 6 degrees C.
Example 3. An inspector visits a registered snack seller and finds the fridge uncleaned for weeks. The point is on the list, and the seller can expect a written direction to improve.
Need help meeting the registration hygiene standard?
If you are a small operator, the declaration you sign with Form A is only as good as your premises. TaxClue can walk through the Part I points against your kitchen or cart and then file your basic FSSAI registration. We check the current requirements first, as the 2017 text may have been revised.
Key takeaways
- Part I sets basic hygiene for petty operators applying for registration.
- Two lists: manufacturers, processors and handlers (20 points), and street vendors and non-manufacturing units (23 points).
- Inspection, if directed, checks that measures are adopted "as far as possible".
- Potable water, cleanliness, healthy handlers and protected storage run through both lists.
- Street vendors must keep fridge temperature at 4 to 6 degrees C and segregate vegetarian and non-vegetarian items.
- Unhygienic processing can attract a penalty under section 56 of the Act.
Read next
- Regulation 2.1.1: registration of petty food business
- Schedule 4 Part II: location, premises, equipment and facilities
- Schedule 4A: conditions for catering and street food
- FSSAI hygiene rating: how to apply
Disclaimer: Based on the Food Safety and Standards Act, 2006 as enacted, read with the Jan Vishwas (Amendment of Provisions) Act, 2023 where it applies (ss.59, 61 and 63 only), and Schedule 4 of the FSS (Licensing and Registration of Food Businesses) Regulations, 2011 as per the 2017 compendium (Version II, 09.11.2017). Later amendments may have changed the Regulations (fees, forms, validity, portal steps and thresholds); verify on fssai.gov.in. Verify current notifications, regulations and FSSAI orders before acting.