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A. Registration, Licensing, Surveillance & Enforcement Drive (All activities are mandatory)

A1. Registration and Licensing Drive

Brief Description

Under the Food Safety and Standards Act and the FSS (Licensing and Registration of Food Businesses) Regulations, 2011, it is mandatory for every food business operator to get registration/license as per the procedure laid down under these regulations. The aim is to cover all the food business operators under the ambit of FSSAI.

Steps to undertake for the activity
  • Identification of all food business operators in the city/district including street food vendors.
  • Categorisation of the data of food business operators into those FBOs who have valid license and FBOs not having license/registration. The exercise may also focus on FBOs who have obtained registration certificate despite being eligible for License and FBOs continuing food business with expired License/without license.
  • Motivate and sensitize food business operators to access the details of their License/Registration through the ‘Know Your FSSAI License’ page at https://foodlicensing.fssai.gov.in. FBO’s may be given an opportunity to verify their license details and if any modification is required, apply for the said modification. Those working without any license/registration should be motivated to apply for the same.
  • State Food Authorities to provide guidance and assistance to the food business operators to take FSSAI license/registration or to correct anomalies in their existing license.
Resource Material

A2. Surveillance Drives

Brief Description

With a view to ascertain the pattern of prevalent risk in food items available in specific areas and specific seasons, surveillance drives are to be carried out by analysing the samples.The surveillance will help identify hotspots - where non-compliance occurs – deliberate or inadvertent.

A National Surveillance Plan has also been shared with States for surveillance purposes. States/ Districts can modify the same as per their specific requirements. Districts may conduct commodity wise surveillance drives especially during period when non-compliance is most expected eg. festival times, high consumption periods.

Steps to undertake for the activity
  • Achieve the target of surveillance samples
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A3 (a). Enforcement Drives

Brief Description

Based on the outcome of surveillance drives and also for ensuring compliance to the standards notified by the Food Authority by industrial units engaged in manufacture or processing of food, enforcement drives are required to be carried out. States are also given a target of drawing enforcement samples every year. The enforcement drive may be commodity wise, category of FBO wise or area wise.

Steps to undertake for the activity
  • Achieve the target of enforcement samples
  • Enforcement is to be conducted as per FSS Act, 2006 Rules and Regulations made thereunder.

A3 (b). Inspection using FoSCoRIS

Brief Description

District wise details of licenses in the States categorized as High, Medium and Low risk as per their nature of businesses has already been shared by the State by FSSAI. State/ District to conduct inspections of these licenses at following frequency:

High Risk : Once in 12 months
Medium Risk   : Once in 18 months
Low Risk : 10% of licenses selected on random basis every year.

FSSAI has classified food businesses falling under food product codes 1,8,9,10,15 and 16 as High Risk and with product codes 11,12, 13 and 14 under Medium risk categories available at:https://foodlicensing.fssai.gov.in/PDF/Food_Categorization_Code.pdf . The State/ District may at their discretion can add more categories as per the risk classification specific to State and carry out regular inspections at frequencies as defined above and share action taken reports. States have been asked to use the FoSCoRIS app available on Google Playstore for conducting inspections.

Steps to undertake for the activity
  • Inspect all high and medium risk food businesses as shared with the State
  • Inspections to be conducted through FoSCoRIS app
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A4. Special Camps for Food Testing By Consumers

Brief Description

To create a transparent and easy channel for consumers to report concerns/grievances, special food testing camps can be organised where consumers can get their food samples tested.

Steps to undertake for the activity
  • Organise food testing camps in places of high footfall and invite consumers to bring their food products for testing. Exercise due diligence and send the sample to FSSAI notified lab for further evaluation.
  • Districts can also coordinate with the state food safety department to lend Food Safety on Wheels (a mobile food testing lab) to your district.
  • Districts can also use the Food Safety Magic Box by procuring it from the GEM portal at https://mkp.gem.gov.in/search?q=Food%20safety%20magic%20box
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B. Capacity Building & Certification (Choose any three)

B1. FoSTaC

Brief Description

This is a competency-based training ecosystem to ensure compliance to hygiene and sanitary practices in handling of food by all food businesses. All food businesses are required to have a Food Safety Supervisor (FSS) for every 25 food handlers. These Food Safety Supervisors are trained and certified by FSSAI through FoSTaC and its empanelled training partners. The Food Safety Supervisors are expected to train the food handlers periodically. There are 19 certification courses available under FoSTaC. The duration of a course varies from 8 to 12 hours spread over 1 to 2 days. These courses are offered at three levels: Basic, Advanced & Special. The courses cover general hygiene or manufacturing practices as detailed under Schedule 4 of FSS Regulation and are being delivered in face to face class room training either in the premise of food businesses (in-house training) or in the premises provided by training partners (open class).

Following three types of training have been prescribed :

- 5 Courses of Short duration - 4 Hours
(Industry: Street Food Vending, Catering, Manufacturing, Storage & Transport, Retail)

- 4 Courses of 8 Hours each
(Industry: Catering, Manufacturing, Storage & Transport, Retail)

- 9 Courses of 4-8 Hours each
(Industry: Milk & Milk Product, Animal Meat & Meat Product's, Poultry Meat & Meat Products, Fish & Seafood, Packaged Water, Bakery Level 1 and Level 2, Edible Oil & fats, Health Supplements)

FSSAI has empanelled 225 Training Partners to conduct trainings of FBOs (Food Handlers) under FoSTaC (List of Training Partners' link : https://fostac.fssai.gov.in/fostac/listoftrainingpartner).

States/UTs/Districts may coordinate / have meetings with empanelled Training Partners to organise training in their respective area.

FSSAI has not prescribed any fee for any courses. Fee may be fixed by floating necessary bidding for the respective course/geographical area. In order to meet the expenses, Districts/ City administrations may encourage FBOs to pay for the training - partially or fully. Alternatively, other Government schemes, CSR, Marketing funds (of FBOs) etc. may conduct & fund such training.

Steps to undertake for the activity
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B2. Hygiene Rating

Brief Description

Food businesses such as Food Service Establishments (Hotels, Restaurants, Cafeteria, Dhaba, etc.), Bakeries, Mithai (Sweet) Shops and Meat Retail can improve the food hygiene and safety standards by applying for the hygiene rating scheme.

Steps to undertake for the activity
  • Identify establishments which can be hygiene rated in your district, as per the guidance document of FSSAI. Conduct a workshop to sensitize and plan a roll out of the scheme in the city/district.
  • Get FSSAI License/Registration and follow Schedule 4 requirements under FSS (Licensing and Registration of Food Business) Regulations, 2011.
  • Connect food establishments with the audit agencies to implement the scheme.
  • FoSTaC training of supervisory staff
  • Get verification audit done by FSSAI recognized/empanelled audit agency
  • Ensure that certified establishments display the rating certificate prominently in the food premise.
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B3. Hub Certification - Street Food, Vegetable Markets, Places of Worship

Brief Description

FSSAI adopts a cluster approach, under cluster approach group of vendors located in a particular area/geographical location are selected for holistic capacity building to ensure food safety compliance through a process of training, audit and by providing access to basic facilities like standardized vending cart, personnel hygiene gears, potable water supply, waste disposal, wash rooms etc. as per the requirement of identified cluster. Currently under cluster approach there are three initiatives "Clean Street Food Hub (CSFH)", "Blissful Hygienic Offering to God (BHOG)" and "Clean and Fresh Fruit and Vegetable Market".

Steps to undertake for the activity
  • Hold a meeting with the state Food Safety Dept. and other related Govt. bodies like State level Government Authority for religious places, National Urban Local Mission (NULM), Municipal Corporation etc. Related Associations and industry representatives may also be called.
  • Assigns officers for survey and identification of potential places where these clusters like
    fruit & Vegetable markets, street food hubs, places of worship along with nearby vendors selling prasad
    are located.
  • Select implementation partner, training partner and auditing partner with the help of the State food safety department.
  • License and registration of food business activity under FSS Act, 2006.
  • Schedule dates for audit and training.
  • Conduct training and first audit, if required conduct second audit.
  • Certification of cluster on the basis of final audit score as "Clean Street food Hub (CSFH)” or “Blissful Hygienic Offering to God (BHOG)" or "Clean and Fresh Fruit and vegetable Market" depending on selected/target cluster.
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B4. RUCO, No Food Waste Certification

Brief Description

No food waste and RUCO initiatives under the realm of Eat Right India movement aim to make food businesses safer, healthier and sustainable places of food supply. These initiatives facilitate in preventing food wastage by distributing leftover food to the needy, leftover used cooking oil (which contains trans-fat and higher levels of total polar compounds above 25%) to be converted to biodiesel.

Steps to undertake for the activity

No Food waste

  • Conduct a workshop for food distribution agencies and their volunteers. Key agenda of this workshop will be:
    1. FSSAI Registration of food distribution agencies
    2. Food Safety Awareness training for food distribution agencies and volunteers
    3. Sensitization about Save Food Share Food Initiative, its campaigns and Food Safety and Standards (Recovery and Distribution of Surplus Food) Regulations, 2019.
  • Connect food distribution agencies with leading hotels, companies and their associations in the district.
  • Consumer awareness drive at events/State Department Events, Conferences regarding food donation.


  • Organise a meeting with FBOs who are involved in repeated frying of foods to sensitise them about the adverse health effects of used cooking oil using the content provided and available on FSSAI website.
  • Ensure FBOs with consumption of more than 50 liters of cooking oil per day mandatorily maintain UCO disposal records as per the directions issued by FSSAI at https://fssai.gov.in/ruco/direction.php
  • Check if biodiesel manufacturers are present in the geographical spread and connect FBOs with them. The list of enrolled biodiesel manufacturers is available at https://fssai.gov.in/ruco/enrolled-biodiesel-manufacturers.php
  • FBOs to sign a pledge to not use cooking oil having developed TPC of 25%. Sample pledges are available at https://www.fssai.gov.in/ruco/pledge.php
  • Once the meeting is done, follow up with FBOs and the aggregators for sustainability.
  • Conduct mass awareness among the citizens and activities using posters, flyers, videos by playing them in public places or sticking posters in high visibility areas at https://fssai.gov.in/ruco/picture.php
  • .
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B5. Eat Right Toolkit - Training of ANMs / ASHA Workers / Anganwadi Workers

Brief Description

The Eat Right Toolkit is a comprehensive pedagogical tool on safe and healthy diets to enable frontline health workers to deliver these messages effectively at the grass root level. The Eat Right Toolkit is an interactive training module that has been designed to be integrated with the existing training modules of frontline health workers. It consists of a training manual and useful tools and videos to engage and educate people about eating a balanced diet, choosing fortified foods and avoiding foods high in salt, sugar and fat in a simple, clear and effective manner. Through the videos in the toolkit, community members would learn about eating safe and healthy.

Steps to undertake for the activity
  • The 14 videos in the Eat Right Toolkit can be played during Village Health and Sanitation Day, followed by addressing queries of the participants by the frontline health workers.
Resource Material

C. Eat Right Food Environments (All activities are mandatory)

C1. Eat Right School

Brief Description

The Eat Right School is for the school children and through them the community at large. The programme aims at creating awareness about food safety, nutrition & hygiene and sustainability at the school level. It includes integration of scientifically credible information to support curricular and co-curricular activities and promote experiential learning.

Steps to undertake for the activity
  • Conduct a meeting with relevant stakeholders like the State Education Department, State Education Boards, Management Committee of Schools, and FBOs to sensitize them about the initiative.
  • The FBOs may also be sensitized about the SNF Fellowship programme, where university students approach the schools in their vicinity or identified areas to help them adopt the Eat Right School programme. The FBOs may also consider sponsoring fellows under the CSR initiative.
  • Register the school @ https://fssai.gov.in/eatrightschool/
  • Create and train Health and Wellness Ambassadors (teacher/ senior students) online
  • Conduct Eat Right Activities such as:
    1. Encourage children to make display boards/posters/ wall art on healthy diets, no food waste, fortified foods, food safety and put them up in relevant areas.
    2. Suggest healthy tiffin menus to children and parents. Other activities are available in the activity book.
    3. Hold awareness sessions for parents on the benefits of eating Safe and Healthy diets during Parent Teacher meetings etc.
    4. Conduct 'I cook Healthy' day in schools, where students get recipes for healthy food.
    5. Encourage students to bring a fruit to school in tiffin every day for 21 days. By following a practice for 21 days, it becomes a habit.
    6. Upload evidence on https://fssai.gov.in/eatrightschool/
    7. Monitor and Evaluate (Eat Right School Matrix)
    8. Eat Right School certification.
  • Upload evidence-based activities as mentioned on the Eat Right School Portal, basis which schools will be rewarded and recognised by FSSAI.
  • The nodal person to nudge FBOs to fund the SNF Fellowship Program, and help with printing and dissemination of resource material under their CSR activities.
Resource Material

C2. Eat Right Campus

Brief Description

The 'Eat Right Campus' aims to promote safe, healthy and sustainable food in campuses across the country. The concept of ‘Eat Right Campus’ has been institutionalized based on a five star-rating mechanism with a set of well-defined benchmarks on food safety and hygiene, food waste management, healthy diets, promotion of local/seasonal food and awareness generation. Certification as an Eat Right Campus recognizes the efforts of the campus, adds prestige to its name and enables it to set an example for other campuses.

Steps to undertake for the activity
  • Hold a sensitization meeting with the management/heads of campus.
  • Enrolment of the potential campus on the website: www.eatrightindia.gov.in/EatRightCampus
  • Appointment of a nodal officer from the campus for overall coordination. The campus has to register and will have to create its own login credentials. This will be used for uploading any reports by the campus in the future on the same portal.
  • Once registered, assist the campus in ensuring pre-audit with the attached audit checklist (PDF). Pre-audit can be conducted by self-assessment, with the help of state or central food safety department or through FSSAI empanelled third party agency or hygiene rating auditors.
  • Selection of training partner ( www.fostac.fssai.gov.in ). Please note that training and auditing partners can’t be the same for a particular campus.
  • Schedule date of training of all associated food handlers.
  • Schedule date for the final audit of all food business activities carried out inside the campus. The final audit shall be done by a third party agency only. If the pre-audit was conducted by a third party agency, the final audit shall be conducted by the same agency.
  • The final audit report will reflect the scoring and the rating which is required for certification. Certificate will be given to the campuses with rating 3 stars and above. In a case where the rating is below 3, the campus will have to go for another audit after doing improvement of identified gaps.
  • The campus need to upload the pre-audit, training and final audit report on the website with the credentials mentioned in the point (i). Basis the rating, the final certificate will be generated.
  • The certificate will be valid for two years.
  • Sustenance: Local food safety officer will draw samples randomly as per the risk involved.
Resource Material

For any more information, write to eatrightcampus@gmail.com

D. Changing Food Choices (All activities are mandatory)

D1. Eat Right in Public Spaces (Posters, Backlit boards, Wall Painting)

Brief Description

As a traditional way of spreading awareness, visual ways of advertising the campaign can be adopted. Posters can be put up on walls in allocated areas. Some of the wall can be painted as per the Eat right artworks provided. Having a poster and wall paintings at public places gets noticed by everyone passing by without having to make hard core efforts. This medium will also help speak to an audience that may not be well versed with digital platforms as well. Additionally, backlit scroller boards may be put up around prominent places for Eat Right messaging.

Steps to undertake for the activity
  • Allocate at least 50 public spaces for advert as per space available and location preference for each medium. The places can be government offices, panchayat officers, DC office, transport office, police station, stadiums, temples, malls, cinema homes, food courts, railway stations, bus stations, grocery stores etc.
  • Prominently display the messaging around the public spaces and share pictures of the same.
Resource Material
  • The resources from other programmes can be utilized for this purpose

D2. Play Eat Right Videos in Cinema Halls, Public Places

Brief Description

Undertaking Media Promotion (Different mediums to promote Eat Safe, Eat Healthy, Eat Sustainably).

Resource Material

Theme 1:    Juhi Chawla - Importance of the right nutrition for awareness for maternal health 1000 Days of Nutrition (Hindi, English)

Theme 2:   Virat Kohli & Sakshi Tanwar- on reduced consumption of HFSS foods, including fortified staples, reduction of trans-fat and avoiding reuse of used cooking oil.

Theme 3: Rajkumar Rao - reduced consumption of HFSS

Theme 4 - Videos on Food Adulteration

  • FSSAI has created many videos on adulteration that may be utilized for awareness generation. The same is available here
  • FSSAI has also developed a video library containing focused messages on the Eat Right India Movement. The videos are available here
  • For more videos related to Eat Right India, visit FSSAI's YouTube Channel

D3. Digital Media Outreach

Brief Description

Social media is an important medium to reach out to the audience. Digital outreach will help us to reach our audience in a low-cost, impactful, and effective way. Social media is a good way for engaging and interacting with the audience for any future campaigns help and to create awareness of the activities place. People may not be present on all platforms but will be present in at least one of the platforms and that can help achieve a wider audience. The aim is to have at least 50,000 impressions for an effective campaign so this needs to be published on all social media channels used by the committee.

Steps to undertake for the activity
  • Ensure that all social media channels like – Facebook, Instagram and Twitter are active for your district/city
  • Posting : Click pictures of the campaign initiatives /event and upload it on social media channel. Write a brief description of the event/movement along with relevant hashtags and tag fssai and other stakeholders.
  • Character Limit : Twitter: 280 characters, Instagram: 2,200 characters , Facebook: No character limit.
  • Amplifying : To amplify this activity, share the post by reposting on platforms like LinkedIn and Facebook.
  • Measuring Impact : Impact can be measured by checking on number of likes received and an increased number in followers on the social media profile
Resource Material

E. Innovative Activities (Optional)

E1. Innovative Activities

Brief Description

In addition to activities mentioned above, you may identify innovative activities along with targets to be achieved in 6 months and 1 year. These activities can assist and support activities pertaining to FSS Act 2006, FSSAI and other Eat Right Initiatives. The innovative activities have a separate seed funding that is allocated and districts/cities will be eligible once they submit a proposal on the same.

Steps to undertake for the activity
  • Use best practices as examples and innovate ideas to implement the activities.
  • Prepare a proposal and the approximate financial outlay required.
  • Submit the proposal on the portal.
  • Once approved, the funds will be transferred to the State.