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.
Paragraph 5 of Part II follows the food from the gate to the customer. It covers procurement of raw materials, storage, time and temperature control, packaging, and distribution or service. 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 a check of your processes against these rules, see our FSSAI compliance support service.
Paragraph 5 bars acceptance of raw materials known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs, toxic items, decomposed or extraneous substances that normal sorting or processing will not reduce to an acceptable level (5.1.1). It requires records of raw materials and their source (5.1.3), receiving temperature at or below 5 degrees C for potentially high-risk food (5.1.7) and -18 degrees C or below for frozen food (5.1.8), segregated storage, FIFO or FEFO rotation, time and temperature control, food-grade primary packaging and clean, food-only transport. As per the 2017 compendium.
Paragraph 5 at a glance
| Sub-para | Topic | Headline requirement |
|---|---|---|
| 5.1 | Procurement of raw materials | No acceptance of unsafe inputs; conform to Regulations and standards; records; checks; receiving temperatures |
| 5.2 | Storage | Protected, segregated, rotated, off the floor |
| 5.3 | Processing, preparation, packaging, distribution, service: time and temperature | Controlled where critical to safety; thawing rules; open-fire smoke outlets |
| 5.4 | Food packaging | Protective, food-grade, non-toxic, accommodating labels |
| 5.5 | Food distribution and service | Protected conditions in transit; designated vehicles |
5.1 Procurement of raw materials
- 5.1.1 No raw material or ingredient is accepted if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs, toxic items, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing.
- 5.1.2 Raw materials, additives and ingredients, where applicable, conform to the Regulations and standards under the Act. For the statutory background, see Section 19 on additives and Section 21 on pesticide residues.
- 5.1.3 Records of raw materials, additives and ingredients and their source of procurement are kept in a register for inspection.
- 5.1.4 Raw materials are physically checked and cleaned thoroughly.
- 5.1.5 Purchases match storage or preservation capacity.
- 5.1.6 Packaged raw material checked for expiry, "use by" or other shelf-life date, packaging integrity and storage conditions.
- 5.1.7 Receiving temperature of potentially high-risk food at or below 5 degrees C.
- 5.1.8 Receiving temperature of frozen food -18 degrees C or below.
5.2 Storage of raw materials and food
- 5.2.1 Storage designed to protect from contamination, permit cleaning and avoid pest access.
- 5.2.2 Cold storage where required.
- 5.2.3 Segregation of raw, processed, rejected, recalled and returned materials, distinguishably marked and secured; raw materials and food stored away from printed packaging, stationery, hardware and cleaning chemicals.
- 5.2.4 Raw meat, poultry and seafood cold stored separately from work-in-progress, processed, cooked and packaged products, at the right temperature and humidity.
- 5.2.5 FIFO (first in, first out) and FEFO (first expire, first out) stock rotation as applicable.
- 5.2.6 Non-toxic containers; materials kept on racks or pallets well above the floor and away from the wall.
5.3 Time and temperature control
- 5.3.1.1 The food business develops and maintains systems so that time and temperature are controlled where critical to safety and suitability: receiving, processing, cooking, cooling, storage, packaging, distribution and service up to the consumer, as applicable.
- 5.3.1.2 Defrosted or thawed material is not stored back after opening for future use.
- 5.3.1.3 Only the required portion is thawed at a time.
- 5.3.1.4 Cooking on open fire needs proper outlets for smoke and steam, such as a chimney or exhaust fan.
5.4 Food packaging
Packaging protects from contamination and damage and accommodates required labelling under the Act and its regulations (5.4.1). For primary packaging, only food grade materials are used; standards for materials like aluminium, plastic and tin are those in the FSS regulations and rules (5.4.2). Packaging materials or gases are non-toxic and do not threaten safety under the stated storage and use conditions (5.4.3). The labelling rules themselves are separate regulations, not reproduced here. See FSSAI label compliance for that area.
5.5 Distribution and service
- 5.5.1 Critical links in the supply chain identified to minimise spoilage; processed, packaged or ready-to-eat food protected as per required storage conditions during transport or service.
- 5.5.2 Temperature and humidity needed for safety and quality maintained; conveyances and containers designed and maintained to do so, non-toxic, clean and in good condition.
- 5.5.3 Vehicle receptacles and containers not used for anything other than foodstuffs where that could contaminate food. Where the same conveyance carries different foods, or high-risk foods such as fish, meat, poultry or eggs, effective cleaning and disinfection between loads. For bulk transport, containers and conveyances are designated and marked for food use only.
Why it matters
These controls are what an inspector tests against the licence conditions. Shortfalls can lead to an improvement notice under section 32 (see Improvement notice under the FSS Act). Unsafe or sub-standard inputs also raise questions under the Act's food safety provisions.
Practical examples
Example 1. A frozen-dessert maker receives a consignment at -10 degrees C. Paragraph 5.1.8 asks for -18 degrees C or below on receipt, so the load should be checked at the gate and rejected or handled per the company's procedure.
Example 2. A kitchen stores raw chicken on the same shelf as cooked gravy. Paragraph 5.2.4 requires raw meat and poultry to be cold stored separately from cooked products.
Example 3. A distributor uses one truck to carry both packaged spices and chemicals. Paragraph 5.5.3 bars vehicle receptacles used for other items where they may contaminate food.
Need help building these controls into daily work?
Receiving logs, segregation rules and stock rotation are easiest to keep when they are written into a simple procedure. TaxClue can help you draft and review those records as part of FSSAI compliance support. We will check the current rules first, because the 2017 text may have been revised.
Key takeaways
- Do not accept raw materials with known contaminants that normal processing will not reduce.
- Keep a register of raw materials and their source.
- Receive high-risk food at 5 degrees C or below and frozen food at -18 degrees C or below.
- Segregate raw, processed, rejected and recalled stock; rotate on FIFO or FEFO.
- Control time and temperature throughout; do not refreeze thawed material.
- Use food-grade packaging and food-only, clean transport.
Read next
- Schedule 4 Part II: location, premises, equipment and facilities
- Schedule 4 Part II: management, testing, audit and sanitation
- Food safety management plan template for FBOs
- FSSAI compliance for meat and fish sellers
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.