FSSAI & FDA Compliance Hub
Compliance Documentation
What documentation should a kitchen keep on hand?
Beyond the license itself, inspectors typically expect to see documented SOPs for receiving, storage, prep and service; a HACCP plan appropriate to the operation; staff medical fitness certificates; FoSTaC certificates for the required number of supervisors; and pest-control and water-testing records.
The usual problem isn't that these documents don't exist. It's that they're scattered across emails, folders and someone's memory. We keep a single document vault per location so everything is in one place, current, and ready to hand to an inspector on request.
Compliance Hub