Why it matters
It is mandatory under the food safety law. Operating without it exposes the business to penalties and, in the worst case, closure.
Delivery platforms, marketplaces and most institutional buyers will not list a food business that cannot produce a valid licence number.
The number must be displayed on premises and printed on packaging, which means customers can see it — its absence is noticed.
The tier you hold has to match your actual turnover and operations. Holding the wrong one is treated the same as holding none.
Who needs this
The process, step by step
Establish the right tier
Basic registration for turnover under ₹12 lakh; state licence between ₹12 lakh and ₹20 crore; central licence above ₹20 crore, and mandatory for importers, exporters and multi-state operators. Many businesses assume they need the higher tier and pay for complexity they do not have.
Assemble the documentation
Identity and premises proof for every tier; for state and central, also the layout plan, machinery list, product categories and a water test report from an accredited laboratory.
Apply on FoSCoS
The application is filed with the business category, turnover, premises details and documents, and the fee is paid online.
Scrutiny and inspection
The department reviews the application. State and central applications generally involve an inspection of the premises before grant.
Licence issued
A 14-digit licence number is issued, valid for one to five years depending on what you applied for.
Documents you will need
Sent to you as one consolidated checklist, not as a trickle of requests across a week.
Typical timeline
Basic registration in about 7–10 working days; state or central licence typically 30–60 days
WHAT ACTUALLY MOVES IT
These are honest working ranges, not guarantees. Departmental workload, objections and document quality all move the real duration — and where an office is running behind, we say so at the quote stage rather than after you engage us.
Common mistakes
Applying for the wrong tier
Both directions are a problem. Under-applying leaves you operating on an invalid licence; over-applying buys an inspection and a document burden you did not need.
Weak premises documentation
Layout plans and water test reports are where state and central applications stall. Getting them done properly before filing saves weeks.
Letting the licence lapse
Renewal must be applied for before expiry. A lapsed licence means trading without one, with penalties attached, and the reapplication is slower than the renewal would have been.
Not displaying the number
The licence number must appear at the premises and on packaging. Its absence is one of the first things an inspector looks for.
What happens after
The certificate is not the end of the matter. These are the obligations that start the day it is issued — and they are on the calendar we hand over, whether or not you engage us for that work.
Questions we are actually asked
I sell home-made food through a delivery app. Do I need a licence?
Yes. Turnover decides the tier, not whether you have a commercial kitchen. Platforms require a valid number to keep you listed.
Does one licence cover several outlets?
No. Each premises generally requires its own licence, and operating in more than one state usually means the central licence.
How long is a licence valid?
You choose a period between one and five years at the time of application. Longer periods reduce how often you deal with the renewal.
What if my turnover crosses into the next tier?
You apply to upgrade. Continuing on the lower tier after crossing the threshold is treated as holding the wrong licence.