Schedule 4, Part IV of the FSS Licensing Regulations, 2011: retail meat shops

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.

The last section of Part IV, headed "Sanitary and Hygienic Requirements for the Retail Meat Shops", sets the conditions a retail meat shop must meet. It covers location, size, premises, ventilation, equipment, transport, pest control, personnel hygiene, sanitary practices and other requirements. 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 State licence for a meat shop, see our State FSSAI licence service.

The requirements are to be followed under the supervision of qualified Veterinary staff. A meat shop should preferably be in a meat market, away from vegetable, fish or other food markets. The text gives minimum distances from places of worship (50 metres, and 100 metres if directly opposite the entry gate). The shop is at least 3 metres high (2.5 metres if air-conditioned), with impervious walls to at least 5 feet, a display refrigerator at 4 to 8 degrees C, hot water at not less than 82 degrees C, an annual medical examination of handlers and no slaughter on the premises. A retail meat shop licence is granted subject to fulfilment of all the requirements. As per the 2017 compendium.

The ten paragraphs at a glance

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Location and size (paragraphs 1 and 2)

The shop should preferably be a unit of a meat market away from vegetable, fish or other food markets, and without undesirable odour, smoke, dust or contaminants. Where no meat market exists, an individual shop can be set up considering those factors. The text then states: the minimum distance between a licensed meat shop and any place of worship shall not be less than 50 metres, and a 100 metre condition applies if the premises are directly opposite the entry gate of a religious place of any community. Shops near religious places must be fitted with black glass doors, kept closed except for entry or exit. The owner is responsible for hygiene in the shop and on the way leading to it, including the pavement, for materials such as blood, offal and scraps. Size may vary with the business, but the height must not be less than 3 metres, or 2.5 metres if air-conditioned.

Premises and ventilation (paragraphs 3 and 4)

• Structurally sound; walls impervious to a minimum height of 5 feet (for example, glazed tiles or hygienic panels).
• Floor impervious and non-slippery with a slope of not less than 5 cm for a floor of 3 metres.
• Fittings non-corroding; processing tables, racks, shelves and boards with zinc, aluminium, stainless steel or marble-granite tops.
• A sign board showing the type of meat sold; nothing else but meat is sold at the premises.
• Sewer connection for wastewater; continuous potable water, with softening arrangements for bore well water and intermittent storage.
• Self-closing door with dark glass top, kept closed; no carcasses visible from outside.
• Cross ventilation with at least one electric fan and one exhaust fan; carcass rails and hooks of non-corrosive metal, with hooks 30 cm apart and rails 60 to 70 cm apart.

Equipment and transport (paragraphs 5 and 6)

The shop has fly-proofing such as air curtains or flytraps; a display cabinet refrigerator maintaining 4 to 8 degrees C, or a freezing cabinet if meat is stored more than 48 hours; scales that avoid unnecessary handling with stainless steel or nickel-coated plates; stainless steel knives, tools and hooks; a geyser giving hot water of not less than 82 degrees C for cleaning premises and equipment; a stainless steel or porcelain wash basin with liquid soap and nail brush; a chopping block of food-grade synthetic material or solid hardwood; and a pedal-operated covered waste bin.

Carcasses move from the slaughter house in zinc, aluminium or stainless steel lined boxes or wire gauze meat safes, washed daily, and to the shops in insulated refrigerated vans. The text says carcasses shall not be transported in vehicles used for commuting of human beings, or in an exposed condition.

Pest control and personnel (paragraphs 7 and 8)

The shop runs a continuous programme against insects, rodents and vermin, and keeps a record to show the local officer at inspection. The text bars chlorinated hydrocarbons, organo-phosphorus compounds, synthetic pyrethroids and rodenticides as pesticides, and bars storing them at the shop. No live animals or birds inside or adjacent to the shop.

Every person handling meat is medically examined annually by an authorised registered medical practitioner, including sputum and chest x-ray for tuberculosis and stool examination for specified parasites and organisms (8.1). A certificate or record of medical fitness is kept on the premises (8.02). Workers with fever, vomiting, diarrhoea, typhoid, dysentery, boils, cuts, sores or ulcers (however small) may not work (8.03). Nails short and clean, hands washed with soap or detergent and hot water; no eating, spitting, nose cleaning or tobacco or betel chewing; "No smoking" and "No spitting" boards displayed.

Sanitary practices and other requirements (paragraphs 9 and 10)

• Chopping block sanitised daily with sea salt after cleaning with hot water; chopping instruments cleaned with hot water at 82 degrees C (9.1, 9.11).
• Floor washed with disinfectant at start and close of each working day; no organic material on the floor; refrigerated cabinets regularly cleaned.
• Slaughtering of animals or birds inside the shop is strictly prohibited (9.05); carcasses are not covered with wet cloths.
• Only wholesome meat from an authorised slaughter house is sold, and a record is kept (9.07). Meat from unauthorised sources or unstamped meat is liable to be confiscated and destroyed (9.13).
• No residential use; no personal belongings; hides, skins, hoofs, heads and unclean gut not stored; no food preparation of any type inside the outlet.
• Waste is disposed of as arranged by the local body, in heavy polythene bags in burial pits (dhalaos) where so provided.
• Prepared meat is packed in waxed paper and then polyethylene bags, or directly in food-grade plastic bags (10.1).
• Failure to comply may entail legal action and cancellation of licence (10.02).
• A No Objection Certificate from a law and order point of view from the police or the concerned Panchayat, Municipality or Corporation is needed before grant of a licence for a buffalo meat and pork shop (10.03).
• The local bodies are to appoint qualified Veterinary staff for ante-mortem and post-mortem inspection, or contract them (10.04).
• A retail meat shop licence is granted subject to fulfilment of all the above technical and administrative instructions (10.05).

Penalty context

A meat shop that requires a licence and operates without one faces section 63, which as amended by the Jan Vishwas (Amendment of Provisions) Act, 2023 provides a penalty which may extend to ten lakh rupees. Unhygienic conditions can also attract section 56, up to one lakh rupees. Where the source is unclear, for example on the local body's role, confirm with the licensing authority.

Practical examples

Example 1. An applicant plans a shop 40 metres from a temple. The text sets a minimum of 50 metres, so the site does not meet the distance rule.

Example 2. A shop buys carcasses from an unknown slaughter point with no stamp. Paragraph 9.13 makes such meat liable to confiscation and destruction, and 9.07 allows only meat from an authorised slaughter house.

Example 3. A shop serves cooked kebabs from its counter. Paragraph 9.12 prohibits preparation of any food inside the meat sale outlet.

Need help licensing a meat shop?

Siting, local body approvals and the health records are what usually slow a meat shop licence. TaxClue can check your site against these paragraphs and prepare the application through our State FSSAI licence service. We confirm the current rules first, because the 2017 text may have been revised.

Key takeaways

• Requirements apply under the supervision of qualified Veterinary staff.
• Stated minimum distances from places of worship: 50 metres, or 100 metres if directly opposite the entry gate.
• Height at least 3 metres (2.5 metres if air-conditioned); walls impervious to 5 feet.
• Display refrigerator at 4 to 8 degrees C; hot water at not less than 82 degrees C.
• Annual medical examination and records for meat handlers.
• No slaughter or cooking in the shop; only meat from an authorised slaughter house.
• Buffalo meat and pork shops need a law-and-order NOC.

Read next

• Schedule 4 Part IV: meat processing units
• Schedule 4 Part IV: slaughter house and transport of animals
• FSSAI compliance for meat and fish sellers
• FSSAI licence for meat and fish processing

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.