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#CAN I START MY HOMEMADE FOOD BUSINESS WITH ONLY A FOOD LICENSE IN THE CITY? Vishesh Jangir
omvinseo · 3 years
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CAN I START MY HOMEMADE FOOD BUSINESS WITH ONLY A FOOD LICENSE IN THE CITY? Vishesh Jangir
If cooking is what interests you and makes your soul happy then a business out of it is a very profitable idea. Although even if you are dealing in small scale business and selling food in your local state only applying for FSAI license is mandatory. By getting FSAI food license registration you validate yourself under the law made by the government for Food Safety and Standards. The FSSAI license will verify your food cooking procedures, storage facilities, ingredients involved and added into recipes etc. It is important to understand that FSSAI license is as compulsory and advantageous for homemade caters or FBO as it is for restraint owners and other medium or large scaled FBO’s. FSSAI license ensures your customers with the food you deliver and save you from any hygiene-related accusations etc.
Although if you want to apply FSSAI license limited to your city there are some pointers in which you have to come out as eligible. Those are –
1. Your annual turnover should be between twelve lakhs to twenty crores.
2. Your food operation level should be within the state only.
3. More than 5000 liters of milk dairy unity processing or even more than 2500 MT of milk solid annually
4. Minimum of 2 MT exceeding capacity for process and production of vegetable oil.
5. In the case of the meat processing business, the capacity should exceed over 500 kg daily or 150 MT annually.
6. As Homebased food industries earn their profits through distribution it is important for them to have a turnover exceeding 20 Crore.
If you complete the eligibility criteria for a State-level FSSAI license then you need to bring along the given documents which are required at the time of FSSAI food license registration.
1. FORM B self-attested and filled by the owner/director of the respective FBO. (Duplicate of which will be submitted)
2. Blueprint or layout plan of the processing unit showing the dimensions in meters/squares with operation-wise allocated departments.
3. List of Trust/Directors/proprietor/Executive Members of the respective society /Partners with full address and contact details (for companies)
4. If you are a manufacturer then name and list of types of equipment and machinery along with their number.
5. Photo ID and Address proof issued by the government authority of Proprietor/Partner/Director(s)
6. If you are a manufacturer then the list of all the food categories which are manufactured.
7. Proof of Premises possession.
8. Source of Raw material for meat and meat processing plants if applicable.
9. NOC from Municipality or Local body
10. Form IX.
11. Declaration Form (in case of Delhi and Himachal Pradesh)
Government Fee for State FSSAI food license registration varies upon the production capacity of the manufacturer. A basic fee of 5000 is applicable for Producing 1 Metric Ton or more. The range of milk units should be within ten thousand to fifty thousand. Milk unit range from annually should be 500 metric tons to 2500 metric ton in a year. Although fees of Rs 3000INR is applied when production is less than 1 Metric ton and milk units are within 500-10000. A basic fee of 2000 is applied to every hotel, restaurant, canteen, club etc.
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donaldmckenzie13 · 5 years
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The patio tour is one of three that I’ve done over the last few years. I’ve decided to take them and combine them all into one story. Tap In Tour 
Tour Time Returns
If you read this blog fairly regularly you know that I’m a fan of Food Trucks. I enjoy being able to eat my meals outside. Yet, there’s more than one way to enjoy outdoors dining. Winnipeg also has a large number of patios where you can enjoy you food and drink. Patio dining allows you to watch the world go by and engage with friends and strangers as they pass by on the street.
For years people in Winnipeg have tended to associate patios with Corydon Avenue but over the last few years the numbers of patios in the downtown has increased quite considerably. Back in 2006 there were 22 patios downtown. At that time the Downtown Winnipeg Biz started encouraging the restaurants among their members to add patio space. In the nine years since the number of patios has increased by almost 75%, to where there are now 36 patios downtown.
A corner of the patio outside of Clay Oven
The patio program, which is funded by member businesses, offers an A to Z guide for businesses on how to get started on a patio.  Along with the guide several members of the Biz team, including Jason Sivixay, Stephanie Voyce, and Melanie Andrushko, our tour guide, have backgrounds in city planning and urban design. Plus, the patio program helps the businesses navigate the many regulations and licensing steps. Finally, the patio program provides loans of equipment, at no cost. for businesses wanting to give patos a trial run.
Patio Tour:
Yesterday, I was part of an invited group of journalists and bloggers who were taken on a patio tour. The Downtown Biz offers a series of tours throughout the summer.  Our group visited four locations, Casa Burrito, Fools and Horses Coffee, Bar Red Sea, and Clay Oven at the Hydro Building. These locations are part of a couple of the tours on offer.
Bar red Sea Sign
This was a walking tour. One of the great things about a walking tour is that it gives you a chance to easily flow back and forth among the other people on the tour. This meant that I was able to visit with just about everyone of the dozen or so people there. Along with mainstream media such as CBC, Winnipeg Free Press, and the Metro, there were a few bloggers.
http://www.cbc.ca/i/caffeine/syndicate/?mediaId=2671362615
It’s always good to touch base with my fellow bloggers. Among those on the tour were Sagan Morrow, Wendy Elias-Gagnon of EatSipSlurp, and Susie Erjavec Parker from Momstown Winnipeg. We were also joined by staff from Streetside Developments.
At each location we were given a sample of the food that each restaurant specializes in. We also heard each owner explain why a patio was a good idea for them. As well, we heard about some of the ways that Downtown Biz patio program had assisted or was assisting them in the process.
Ben Gillies extolling the praises of Fools and Horses.
With four different stops, not only was there plenty of food on the tour, but the variety was equally plentiful. From Mexican at Casa Burrito, Ethiopian at Bar Red Sea, Charcuterie at Fools and Horses, and Indian at Clay Oven the tour featured a little bit of something for everyone’s tastes. Below is a gallery of most of the items we tried.
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Burrito and Salad from Casa Burrito.
Charcuterie Board from Fools and Horses
Coffee From Fools and Horses Coffee
A Selection of Eithiopian dishes served on Injera
Pita and Dips from Clay OVen
Pakora from Clay Oven
Casa Burrito Salsas
The plate set up at Casa Burrito
Skewers from Bar Red Sea.
Tap In Tour
Back to Top Each summer the Downtown Biz offers a series of tours to allow people to sample some of the many food and beverage offerings in the downtown. Last year I was given the opportunity to go on the patio tour. This year I had hoped to go on the breakfast tour, but those are on Sunday’s and for some reason my parish expects me to be at
church those days. However, when that didn’t work out, Emily Ormonde, the tour coordinator for Downtown Biz kindly switched me over to the Tap In Tour. You can find out more information on the various tours here.
Goat Cheese Quiche from Shannon’s Irish Pub.
The secret to making a tour like this a success is having a good tour guide. Susan, our tour guide, did an excellent job. In addition to getting us from stop to stop in good time, she took us along to a couple of other spots downtown, to see some of the interesting activities taking place. 
It was an interesting evening. When I arrived I discovered that I was the only person on the tour who was not part of a group. This for me is usually a recipe for disaster. As an introvert among introverts, meeting new people is always difficult. This is especially true when I’m in big groups. However, as the evening went on, I found he various small groups to be quite welcoming which made the event quite enjoyable
Tap In Tour: Shannon’s Irish Pub
The tour started at Shannon’s Irish Pub. I was running a couple of minutes of late so I missed the beginning of the presentation. Our beverage for the stop was a Black and Tan.. Then we found out why we should never order a Black and Tan if we were in Ireland. For the snack we got a crunchy shrimp skewer along with a slice of goat cheese quiche. The quiche was the definite food highlight of the evening. It was smooth, rich and creamy with just a touch of sweetness. It would actually make a nice dessert as well.
Tap In Tour: Garrick Hotel
After Shannon’s we headed over to the Garrick Hotel. The Garrick is a classic throwback bar that is something of a downtown institution. In keeping with that idea, we were served Hot Rods and Old Dutch chips. The beverages were tourist choice, and I went with the Rolling Rock Extra Pale. While we enjoyed our food and drink, we were treated to a video show of local bands that appear at The Garrick.
A bottle of Rolling Rock from our stop at the Garrick Hotel.
Tap In Tour: Garbonzo’s Pizza Pub
Our third stop was a place I’ve visited before. This is the one spot where I didn’t manage to get any pictures. I decided to satisfy my inner hipster by ordering a PBR to drink. It was either that or wear skinny jeans, and nobody wants to see that. One of the reasons I didn’t get pictures here was that it was trivia night. Despite being on my own, I managed to attach myself to a table of people who enjoy trivia as much as I do. We played through the first half of the trivia game before moving on to the final stop on the tour. Naturally the food was pizza. I ate a nice thick slice of the meat lovers.
Tap In Tour: Rudy’s Eat and Drink
Our final stop was at Rudy’s Eat and Drink. I didn’t get the name of the beer, which was already in a pitcher on the table, but it was clean and fairly light. As the 4th beer of the evening I appreciated the light quality. Rudy’s offered us a nice variety of snacks. They had homemade crinkle cut kettle chips and dip, Chicken Wings, An asian perogie (gyoza), and finally some sticky ribs. All of the items were very good, with the sticky ribs being a standout.
Tap-In tour Wings from Rudys.
Once again, I switched tables when we got to Rudy’s and was able to enjoy the company of some of the other people on the tour. Thank you to Downtown Biz for inviting me along. Thank you to Susan for being such a great tour guide. Thank you to all the friendly people who turned this into a great evening out.
Tour Time Returns
Tour Time Returns – Along with some New Patios
Back to Top Over the last couple of years, I’ve gone on a couple of the Downtown Biz tours. Last year I did the Tap In tour, and the year before that I went on the Patio Tour. This year, Susan Ainley, tour co-ordinator invited me, along with a group of other social media inclined folks to join her on this year’s edition of the patio tour.
It was National Caesar Day. This is the Classic Caesar from Pony Corral.
One of the first things I noted was that the list of participating restaurants this year was different from the Patio Tour I went on a couple of years ago. Patios in the downtown continue to grow, and so there are always lot’s to choose from.
Patio Stops
Our gathering spot for the day was the patio at Pony Corral on St. Mary Avenue. It was beginning to cloud over but we still managed to find some sun for ourselves. Besides Susan and myself, our social media group consisted of Craig and Michelle Hologroski, Natalie (PegCityLovely) Bell, Lindsay Somers, Cory Beal, and Jaime Vales-Riench. For our first two stops we were also joined by Tineke de Jong of the Downtown Biz.
Being National Caesar day, I made the Classic Caesar, shown above, my drink of choice at Pony Corral. Along with our beverages we were served a platter of chicken bites with tzatziki and pita slices. The chicken was wonderfully moist and well-seasoned.
The patio tour requires a bit of walking, and that’s a good thing, because it allows you to work off some calories and leave room for the food that follows. So, after our stay at Pony Corral we headed over to Carbones Pizza. Here we caught the high point of sun for the afternoon.
The tasting menu was also enjoyable as we got to try both the White and the Tyrol Pizzas. The White is one of the better vegetarian options going. For a beverage I went with the Torque Beer, Helles Lager. Enjoyable all the way down.
The Carbones White Pizza is an excellent, vegetarian option.
Tyrol Pizza on the patio tour.
The Torque Beer Helles Lager
The weather turned a little bit chillier and damp at this point so our next two stops were indoors. We stopped at Moxie’s in the MTS Centre, (at least it was the MTS Centre when we were there). Here we were served their house made hard lemonade. A delightful drink made better by the fact that it isn’t overly sweet. We received a taco for our food portion, and then they went and brought out some of their tried ribs and table smashed guacamole for us to try. Finally, they brought us a shot that featured coconut rum.
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The pork taco at Moxie’s
Our coconut rum based shot
For our final stop we ended off at Rudy’s Eat & Drink. Here we ran into the dilemma of piles of food at the end of the a filling tour. However, we dug in and did our best. There were Spring Rolls, Kyoza, and what looked like chicken or pork bites. They were at the far end of the table and I didn’t try them. There were also two choices of beverage. The Little Brown Jug 1919, and a fruit-filled cocktail topped with Mango slices. Having tried the 1919, I decided on the cocktail. It was delicious. However, it is also dangerous, as you could easily drink 3 or 4 without realizing how much alcohol you are consuming.
As always with the downtown tours the conversation is the best part. Most of the people who were on the tour are people I only know through their social media profiles. So, it is nice to be able to find out about them IRL. If you are looking for a good way to discover more about downtown Winnipeg, the Biz tours are always a good way to go.
  Patio season will be starting soon, so I decided to gather all my patio tour posts in one place. Enjoy. Patio Proliferation Enlivens Downtown @DowntownPeggy @FHCoffeeCompany The patio tour is one of three that I've done over the last few years. I've decided to take them and combine them all into one story.
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dineson66 · 6 years
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Nach Deutschland, Mit Liebe
To Germany, with love! And what better way to usher in such sentiments than with a little bit of Deutschland down on Route 66? Can I get an amen?
OK, I’ll say it. Amen! Start your journey on Route 66 in Chicago, go two blocks, and stop. I mean it. STOP. Do not continue your Mother Road adventure until you have eaten at The Berghoff. Just be sure to wear your lederhosen and dirndls.
OK, maybe not. Any clothes will do, but after this feast, you may very well feel like donning some clothing of the Mother land.
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Now please allow me to digress for a few sentences. I have very fond memories of coming to the Berghoff with my parents and younger brother back in the 1960s and 1970s. Mom and Dad loved the place, and since Dad had grown up in Chicago, he had been going there for years. Weiner schnitzel for everyone was his mantra. So we did. And so I have returned as often as I can when visiting my hometown Chicago.
The Berghoff has been around since 1898, and has remained in one family the entire time. Its Adams Street location wound up on Route 66 after Chicago implemented one-ways on Jackson and Adams in 1955. It put the “B” in comfort food (cut me a little slack here, please), and is noted for getting the city’s first liquor license in 1933 after Prohibition was repealed. While the menu is distinctly German in flavor and style, it has evolved to become rather American progressive as well recently (albeit with German influence).
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We came prepared for a two-hour meal, because this is not one to be rushed. It is to be savored and remembered. In fact, just forget any further progress on the day you visit. Get a hotel, because after you eat, you’ll be ready for a Nickerchen. I mean nap.
For openers, I selected a pint of Berghoff Dortmund Lager, a beer that has been in the Berghoff family since the late 1800s, and is now brewed under contract in Stevens Point WI. Deanna went with a distinctly traditional southern beverage, iced tea....except to her dismay, it was only available unsweetened. Southerners can be funny like that.
A cornucopia of breads arrived a second later, along with plenty of butter slather. Be careful here, folks. It’s delicious bread (the rye is amazing), but you don’t want to fill up before the main course.
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We carefully selected our entrees and two appetizers so that we could share from a variety. To that end, we ordered a butternut squash lasagna (OMG...but more on that later), spinatknodel (spinach dumpling), spaetzle (a basic egg noodle dish), and potato pancakes with apple sauce (simple enough). If that all doesn’t make you want to stand up and sing “Hallelujah!” (it’s the same in English and German), I don’t know what will.
Our meals arrived about the time I needed another beer, so I ventured forward to their Dark varietal, an equally appealing brew with a slightly smoky finish. It didn’t take long for Deanna to become territorial with the butternut squash lasagna placed before her. “Mine. All mine,” she declared after allowing me a brief tasting.
And I agreed with her possessiveness, as it was nothing short of amazing. The homemade round noodles, layered with chunks of butternut squash and surrounded by a puree of the same, melted in our mouths. She became noticeably quiet, which translates into, “This is one of the best dinners I have ever had.”
Enough said.  I mean not said.
My spinatknodel was likewise delicious, but whereas the lasagna was an A++, this was a fraction of a notch below. Let’s call it an A+. I love me some spinach, and being a vegetarian, it is a staple in my diet. A dumpling made from one of my favorites? Yes, please!
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Actually, Deanna and I both were swooning throughout dinner. She waxed poetic about the total and unmitigated foodgasm she was experiencing. Not exactly like When Harry Met Sally, but close enough. We were in love...with each other, and The Berghoff.
Next time I’ll have what she’s having, though.
The potato pancakes were trademark Berghoff goodness...a mouth watering side dish that I have had at other German restaurants, at from breakfast to dinner. They are the starchy compliment that meets cultural dietary guidelines, and I had no argument. I love ‘em.
As for the spaetzle, it was good, but not great. If anything, it was the only less-than-superb aspect of the entire meal. I have had far better spaetzle dishes in Germany (maybe a little more butter would have made them go down more easily). Ours was just a little dry.
But wait. There’s more. We couldn’t prematurely depart this culinary wonder without dessert. It was at this juncture that we hit a roadblock, because we identified six potential selections, each of which would have added the sugary finale our stomachs needed to walk away bloated like a couple of fattened Dachshunds.
It was a difficult choice, but we went with the blueberry crisp with ice cream. And as Deanna is always wont to say, “It ain’t cobbler without ice cream.” I have learned to live with those words, and thus become a frequent purveyor of vanilla.
While I was in love with those Michigan blueberries baked in that gooey goodness, Deanna mumbled something about having rather opted for the Old World Apple Cake. But that’s just us. Anything with the word “berry” in it has my attention.
Two hours later and a pay parking receipt that was about to run out, we bid Auf Wiedersehen to The Berghoff, Deanna asking when we were coming to Chicago again. I suspect she was hinting about dinner.
And I have no argument. My parents trained me well, and taught me the virtues of fine dining. I am forever grateful to them for introducing me to The Berghoff, because it became my privilege to do the same for my wife.
Feel the Liebe, y’all! Amen!
Nick & Deanna
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Would We Go Back: The question should be, “When are we going back?” Yeah. It’s that good.
Price: $-$$ Our meal (minus the two souvenir beer glasses) was about $60 before tip.
Dress: Casual to business, especially during the week when office peeps will be there for lunch.
Comments: The Berghoff is a must-stop place along Route 66, in our estimation. The only other one in this category is The Turquoise Room in Winslow AZ. Everything else is optional. You will not be disappointed.
Map View of DinesOn66 locations.
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localnewslookback · 7 years
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NEW MADISON Kennedy Vineyard is expecting to soon start a brewery at that location, 3911 State Route 722. They are naming it Big Rock Brewery. “Everything is in place,” said Louisa Kennedy who co-owns the business with husband John. “We’re just waiting for the licensing. The licensing could take up to 100 days.” She said they opened the vineyard three years ago in April, after having bought it four or five years ago. It was part of John’s family’s farm. “He is the son of Barbara Kennedy, who started this in 2002,” Louisa said. “She grew the grapes, made homemade wine and started the vines.” Before moving here, the younger Kennedys had lived in Dublin, Ohio, and John still works in Columbus, commuting from work to home daily. “We moved over here [Darke County] in 2015 and moved to the farm house in 2016,” said Louisa. “John grew up here and was born on the farm. His mother is living with us. John, who is 43, went to school in Arcanum and then went to the Navy. He always wanted to come back home.” It was her husband, she said, who wanted to take the vineyard to the next level by selling the wine on the property. Then, to please some of their customers’ requests, they now have decided to start a brewery, featuring craft beers also at the vineyard. “We’re laid back in this relaxing atmosphere and a lot of people were asking for beer,” Louisa said. “The winery started out as a taste and dine and, in the summertime, people sit out on the patio and listen to music. We have live music here, with lots of local artists, but mostly acoustics.” She said their staple beer will be Oatmeal Stout, a dark beer. There will also be a seasonal beer, maybe something with pumpkin in the fall and a summer shanty in the summertime. The other two beers will fluctuate…with perhaps a lager or a lighter or darker beer. Once the brewery get puts in operation, there will be four types on site. “John is brewing it,” she said. “It only takes 30 days for beer to brew. He’s learning from people who have helped other breweries. It will be made here just like the wine in another building. The wine ferments in this other barn, where there is a walk-in cooler. Pretty much, we did everything from scratch.” She went on, “People can come here, taste here, drink and purchase a growler [a glass jug] to be served in glasses. They can keep the growler they purchase or they can bring it back in when they return.” Two hog roasts and two weddings have been held thus far at the vineyard She said another hog roast is coming up June 3. Dubbed Wine and Swine, it will feature the Vineyard’s homemade food with proceeds going to the organization, Food Adventurers. Tickets are $25 each for the meal, a bottle of wine and music all day on the stage outside. The licensing for the brewery, she said, could take up to 100 days. “We want to do more weddings,” she said. “We saw a need for people in this area. We want to educate people about wine.” The vineyard also hosts a lot of charity functions, with the last one being for House of Hope. The first one, she said, was for their opening and later that year there was a fall harvest festival for area farmers. They are proud to be using local products. “Our main focus here is to stay local,” she said. “We get our apples from Downing’s Fruit Farm, and our juice from the Midwest because there is not enough here.” Their offerings center around Ohio grapes…Concord, Steuben, Catalpa, Niagara…the main ones her mother-in-law grew, because these grapes are conducive to the Midwest. “We bought bigger tanks, made bigger batches,” Louisa went on. “We have 11 wines we’re featuring. We are particular. We make young batches and don’t add sulfides. When you drink ours, you don’t get a lot of additives. We stay pretty pure.” Wine offerings at the vineyard are red wines: KV Sunset (dry), Twisted Oak (dry), Lone Cedar Red (dry), Darke Night (semi-sweet) and Red Neck Girl (sweet); white wines: Emerick Sky (semi-dry), Riesling (semi-sweet) and Love At First White (sweet); fruit wine: Blackberry (sweet) and Apple of My Eye (semi-sweet); and Blush Wine: Resilient (semi-sweet). The KV Sunset wine and the Resilient are limited and Apple of My Eye is seasonal. They name their own wines. “Emerick Sky was named after a nearby road, and we named the one Cedar Red because Barbara didn’t want us to tear down the cedar tree, so we saved it and named a wine after it. KV Sunset was our special wine off of our grapes that we harvested in 2015. There was not enough to make it in 2016.” Husband John chose the name Red Neck Girl, and she said it is their sweetest most popular wine. As noted before, they have held wine-tasting events at their establishment. “We bottled 10 cases of Blush Wine and sold each bottle for $20 which went to the Epilepsy,” she said. “We lowered the price to $12 and now $1 of it goes to Epilepsy. Their wine is available in several local businesses, Sutton’s Super Valu in Arcanum, Teaford’s and McMiller’s, both in Greenville and Catz in Verona. A couple of restaurants carry our wine….the Merchant House in Greenville and Schlechty’s Bar and Grill in New Madison.” Not only do the Kennedys serve wine and eventually beer, they also offer food to the customers. They have flat bread pizza made by Louisa, homemade soup made by Cheryl Ganger and meat and cheese trays from Winner’s. Louisa is going back to school for viticulture, the study of the vines, and oenology, the study of the wine. Husband John, she said, has learned from his mother as well as his sister and brother-in-law, who have a winery in Grove City, Ohio. Food and wine tastings are available on site during regular business hours. The vineyard is open 6 to 9 p.m. Thursdays, 4 to 9 p.m. Fridays and 2 to 10 p.m. Saturdays. Special events are held there. It is available for weddings and private parties. The Kennedys have been married almost nine years. they have an 8-year-old daughter Keira and Louisa, who hails from southern Indiana, has a daughter, Shayla, who is 20 and in college. “This is a lot of work for two people, just John and me,” Louisa said. “We’re real excited. I love doing it and we have gotten good reception from people on Saturdays, especially.” She did note, however, they get volunteers to help them bottle wine and pick the grapes. “And, they always leave with lunch and a bottle of wine,” she said of those volunteers. dailyadvocate.com. PublicNoticesOhio.com
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omvinseo · 3 years
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CAN I START MY HOMEMADE FOOD BUSINESS WITH ONLY A FSSAI FOOD LICENSE IN THE CITY?
If cooking is what interests you and makes your soul happy then a business out of it is a very profitable idea. Although even if you are dealing in small scale business and selling food in your local state only applying for FSSAI license is mandatory. By getting FSSAI FOOD LICENSE REGISTRATION you validate yourself under the law made by the government for Food Safety and Standards. The FSSAI license will verify your food cooking procedures, storage facilities, ingredients involved and added into recipes etc. It is important to understand that FOOD LICENSE REGISTRATION is as compulsory and advantageous for homemade caters or FBO as it is for restraint owners and other medium or large scaled FBO’s. FSSAI license ensures your customers with the food you deliver and save you from any hygiene-related accusations etc.
Although if you want to apply FSSAI license limited to your city there are some pointers in which you have to come out as eligible. Those are –
1. Your annual turnover should be between twelve lakhs to twenty crores. 2. Your food operation level should be within the state only. 3. More than 5000 litres of milk dairy unity processing or even more than 2500 MT of milk solid annually 4. Minimum of 2 MT exceeding capacity for process and production of vegetable oil. 5. In the case of the meat processing business, the capacity should exceed over 500 kg daily or 150 MT annually. 6. As Home based food industries earn their profits through distribution it is important for them to have a turnover exceeding 20 Crore.
If you complete the eligibility criteria for State-level FSSAI license then you need to bring along the given documents which are required at the time of FSSAI LICENSE REGISTRATION.
1. FORM B self-attested and filled by the owner/director of the respective FBO. (Duplicate of which will be submitted) 2. Blueprint or layout plan of the processing unit showing the dimensions in meters/squares with operation wise allocated departments. 3. List of Trust/Directors/proprietor/Executive Members of the respective society /Partners with full address and contact details (for companies) 4. If you are a manufacturer than name and list of types of equipment and machinery along with their number. 5. Photo ID and Address proof issued by the government authority of Proprietor/Partner/Director(s) 6. If you are a manufacturer then the list of all the food categories which are manufactured. 7. Proof of Premises possession. 8. Source of Raw material for meat and meat processing plants if applicable. 9. NOC from Municipality or Local body 10. Form IX. 11. Declaration Form (in case of Delhi and Himachal Pradesh)
Government Fee for State FSSAI FOOD LICENSE REGISTRATION varies upon the production capacity of the manufacturer. A basic fee of 5000 is applicable for Producing 1 Metric Ton or more. The range of milk units should be within ten thousand to fifty thousand. Milk unit range from annually should be 500 metric ton to 2500 metric ton in a year. Although fees of Rs 3000INR is applied when production is less than 1 Metric ton and milk units are within 500-10000. A basic fee of 2000 is applied to every hotel, restaurant, canteen,
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