What Is FSSAI?
Food safety is not only about checking whether food tastes good or looks fresh. It also involves making sure that food is manufactured, processed, stored, packaged, transported and sold under conditions that protect consumers.
In India, the organisation responsible for setting and overseeing national food safety standards is the Food Safety and Standards Authority of India (FSSAI).
FSSAI is a statutory authority established under the Food Safety and Standards Act, 2006 and functions under the Ministry of Health and Family Welfare, Government of India. Its broad mandate is to develop science-based food standards and regulate and monitor the manufacture, processing, storage, distribution, sale and import of food so that safe and wholesome food is available to consumers.
In simple terms, FSSAI acts as India’s central food-safety regulator. It does not merely issue licences. It also develops standards, monitors compliance, coordinates food testing and surveillance, regulates imports, supports enforcement and works to improve food-safety practices across the food chain.
Why Is FSSAI Important?
India has a huge and diverse food industry, ranging from street vendors and small restaurants to multinational food companies and large manufacturing plants.
Without common safety standards, consumers could face risks from:
- Contaminated food
- Food adulteration
- Unsafe additives
- Incorrect or misleading labels
- Poor manufacturing hygiene
- Improper storage temperatures
- Pest infestation
- Unsafe packaging
- Undeclared allergens
- Misleading advertising claims
- Products that fail prescribed quality standards
FSSAI’s framework is designed to address these risks and establish a more consistent food-safety system across the country.
Does FSSAI Ban Companies?
This is an important distinction.
News reports often use phrases such as “FSSAI bans a company,” but in many cases the actual regulatory action is against particular products, claims, manufacturing premises or licences, rather than a permanent ban on the entire company.
Depending on the circumstances, enforcement action can include:
- Prohibiting the sale of a particular food product
- Suspending a food-business licence
- Issuing a prohibition order
- Requiring corrective action
- Ordering or encouraging product recalls
- Taking samples for laboratory testing
- Initiating legal proceedings
- Restricting products that do not comply with prescribed standards
Therefore, consumers should distinguish between a company-wide ban, a licence suspension, and a sale prohibition affecting particular products.
Five Major Food Businesses That Faced Recent FSSAI Action
Several high-profile cases in 2026 brought food-safety regulation into the spotlight. However, their regulatory status is not identical.
1. Dabur India — Action Over “100%” Claims
FSSAI issued a prohibition order against Dabur India over food products carrying claims such as “100% Pure,” “100% Natural,” “100% Purity Guaranteed” and similar expressions.
The products mentioned in reports included honey, apple cider vinegar, virgin coconut oil, sesame oil, cow ghee, coconut water and coconut milk.
FSSAI’s position was that such absolute “100%” claims could be ambiguous, unverifiable and misleading to consumers under the Food Safety and Standards (Advertising and Claims) Regulations, 2018.
The case is important because food advertising is not simply a marketing issue. Claims made on packaging, websites and advertisements can influence consumer perception and therefore have to comply with food-labelling and advertising requirements.
However, it is incorrect to describe this as a permanent ban on Dabur. The Delhi High Court later stayed the FSSAI prohibition order, with the court observing, at the interim stage, that the order should not have been passed without giving Dabur an opportunity to be heard.
2. United Spirits — Scrutiny Over Flavouring in Alcoholic Beverages
FSSAI also took action involving selected alcoholic beverages manufactured by companies including United Spirits.
The regulatory dispute concerned the use of artificial or nature-identical flavouring substances in certain rum and whisky products. FSSAI’s concern was that adding characteristic rum or whisky flavours could conflict with applicable standards and potentially create a misleading impression about how the product obtains its characteristic taste and aroma.
Products reported in connection with the action included brands such as Royal Challenge and Antiquity Blue, while other companies and brands were also affected by the wider regulatory action.
Importantly, the situation changed during August. United Spirits later withdrew its court challenge after FSSAI revoked the relevant restriction against its products.
This makes the case a good example of why headlines saying a company has been “banned” should always be checked against the latest regulatory and court developments.
3. Everest Food Products — Compounded Hing
Everest Food Products faced a separate and more direct product-level action in August 2026.
FSSAI prohibited the sale of certain compounded asafoetida, commonly known as hing powder, manufactured by Everest Food Products after laboratory testing found samples to be substandard and misbranded. The regulator also issued action against Laljee Godhoo and Company in connection with compounded hing.
Reports stated that the samples failed prescribed requirements, including the parameter relating to alcoholic extract.
The action illustrates an important part of food regulation: a familiar brand name does not exempt individual products from laboratory testing. If a product fails the applicable standard, regulators can take action against that product.
4. Switz Foods — Licence Suspension Over Hygiene Issues
In August 2026, FSSAI suspended the licence of Switz Foods following an inspection of its manufacturing facility.
The regulator reported serious non-compliances involving food manufacturing and storage conditions, raising concerns about contamination and food safety.
The case subsequently entered the legal process. The Calcutta High Court stayed the licence suspension temporarily, meaning the original regulatory action should not simply be described as a final and permanent closure of the business.
The case highlights why hygiene inspections are such an important part of food regulation. Even when a product itself appears normal, unsafe manufacturing conditions can create contamination risks.
5. Chheda Specialities Foods — Licence Suspended Over Food-Safety Violations
FSSAI also suspended the licence of Chheda Specialities Foods Pvt. Ltd. after an inspection found serious food-safety and hygiene problems at its facility.
Reported findings included poor food-handling practices, fungal growth around storage areas and deficiencies involving sanitation, infrastructure and waste management.
The action demonstrates that food safety extends well beyond the finished product. Manufacturing premises, employee hygiene, pest control, storage, waste disposal and equipment maintenance are all important parts of compliance.
What Are the Main FSSAI Guidelines for Food Businesses?
Food businesses are expected to follow a broad set of requirements. The exact obligations depend on the nature, scale and activities of the business.
1. Obtain the Correct FSSAI Registration or Licence
Food businesses generally need appropriate FSSAI registration or licensing before starting operations.
FSSAI states that licensing and registration are mandatory under Section 31 of the Food Safety and Standards Act, 2006, with requirements depending on the business and its activities.
Businesses should therefore determine whether they require basic registration, a state licence or a central licence rather than assuming that one type of approval applies to everyone.
2. Maintain Proper Hygiene
Cleanliness is one of the foundations of food safety.
Food businesses should maintain hygienic premises, equipment and food-contact surfaces. Employees involved in food handling should also follow appropriate personal hygiene practices.
FSSAI guidance specifically addresses behaviours that can contaminate food, including smoking, eating, spitting and coughing or sneezing over exposed food.
Regular cleaning and sanitation should therefore be treated as an ongoing process rather than something done only before an inspection.
3. Control Pests
Rodents, insects and other pests can contaminate food and food-contact surfaces.
Businesses should maintain effective pest-control programmes, inspect storage areas regularly and prevent pests from entering production and storage facilities.
The recent enforcement actions involving food businesses demonstrate how seriously pest infestation can be treated when it creates a risk of contamination.
4. Store Food at Appropriate Temperatures
Perishable foods need suitable storage conditions to reduce spoilage and microbial growth.
Businesses handling milk, meat, seafood, prepared foods and other temperature-sensitive products should maintain appropriate cold-chain and storage practices.
Temperature monitoring should be documented where required, particularly for businesses handling products that are highly sensitive to temperature.
5. Use Safe Packaging
Packaging should be suitable for food contact and should not create a safety risk.
Businesses must also ensure that packaging and labelling provide the information required under applicable food regulations.
6. Follow Labelling Requirements
Food labels are an important source of information for consumers.
Depending on the product, labels may need to provide information such as:
- Name of the food
- Ingredient information
- Net quantity
- Nutritional information where applicable
- Allergen information
- Batch or lot identification
- Date-related information
- Manufacturer or marketer details
- FSSAI licence or registration information where applicable
- Storage instructions where required
FSSAI guidance states that packaged foods must carry the required information so that food can be handled and stored safely and products can be traced when necessary.
7. Avoid Misleading Claims
Food businesses cannot treat marketing language as completely separate from food-safety regulation.
Claims should be truthful, meaningful, clear and not misleading.
FSSAI has specifically highlighted concerns surrounding absolute “100 per cent” claims because such wording can create an impression of absolute purity or superiority that may not be objectively established.
The recent Dabur case shows how product descriptions and online marketing can become a regulatory issue.
8. Maintain Traceability
Food businesses should maintain appropriate records that allow products and ingredients to be traced through the supply chain.
Traceability becomes especially important when a product has to be withdrawn or recalled.
A proper system can help identify:
- Where ingredients came from
- Which production batch was involved
- Where the finished product was distributed
- Which products may need to be recalled
9. Train Food Handlers
Employees play a major role in food safety.
Businesses should provide appropriate food-safety training and ensure that workers understand hygiene, contamination prevention, cleaning, storage and handling procedures.
FSSAI’s food-safety framework also promotes trained food-safety supervisors and compliance systems for food businesses.
10. Handle Consumer Complaints Properly
A food business should have a system for receiving, investigating and responding to complaints.
Complaints involving possible contamination, allergens, adulteration or other safety concerns should be taken seriously and investigated promptly.
FSSAI guidance specifically calls for systems to receive, evaluate, investigate and address food-related complaints.
What Can Happen When a Food Business Violates FSSAI Rules?
The consequences depend on the nature and seriousness of the violation.
Possible regulatory measures include:
- Inspection of the food premises
- Collection of food samples
- Laboratory testing
- Notices seeking an explanation
- Corrective-action requirements
- Product restrictions or prohibition of sale
- Licence suspension
- Product recall
- Penalties or prosecution under applicable law
- Further regulatory or judicial proceedings
The objective is not simply to punish businesses. Food regulation is primarily intended to protect consumers and ensure that food businesses comply with legally prescribed safety and quality requirements.
FSSAI Rules Also Apply to Small Food Businesses
FSSAI compliance is not limited to large corporations.
Restaurants, bakeries, cloud kitchens, food manufacturers, caterers, retailers, storage operators, food importers and many other food businesses may fall under the regulatory framework.
The precise requirements depend on the activity and scale of the business.
FSSAI’s FoSCoS platform is used for food licensing and registration across India and provides information relating to eligibility, documents and regulatory compliance.
How Consumers Can Check Food Safety Information
Consumers can also take simple steps to make more informed food choices.
Before purchasing packaged food, check:
- The FSSAI licence or registration details
- Expiry or use-by information
- Manufacturing or packing details
- Ingredient list
- Allergen information
- Storage instructions
- Packaging condition
- Batch or lot details
- Whether the label contains unusually broad or absolute claims
Consumers should be particularly cautious when packaging appears damaged, swollen, leaking, tampered with or improperly stored.
For restaurants and food-service establishments, FSSAI’s Hygiene Rating Scheme can also help consumers make informed choices. The scheme assesses participating food businesses on food-safety compliance and hygiene practices.
Why Recent FSSAI Actions Matter
The recent cases involving Dabur, United Spirits, Everest Food Products, Switz Foods and Chheda Specialities Foods show that food regulation can involve very different types of violations.
One case may concern advertising claims. Another may involve product composition. A third may involve laboratory results, while another may relate primarily to hygiene and manufacturing conditions.
That is why describing all regulatory actions simply as “FSSAI bans” can create confusion.
The more accurate picture is that FSSAI uses different enforcement measures depending on the nature and seriousness of the alleged non-compliance.
Some actions can also be challenged in court, stayed, modified or revoked, as happened in some of the 2026 cases discussed above.
Frequently Asked Questions
What does FSSAI stand for?
FSSAI stands for Food Safety and Standards Authority of India.
When was FSSAI established?
FSSAI was established under the Food Safety and Standards Act, 2006.
Which ministry controls FSSAI?
FSSAI functions under the Ministry of Health and Family Welfare, Government of India.
Is an FSSAI licence mandatory for food businesses?
Food businesses generally require the appropriate FSSAI registration or licence under the applicable regulatory framework. The specific category depends on the nature and scale of the business.
Does FSSAI permanently ban companies?
Not necessarily. FSSAI can prohibit the sale of particular products, suspend licences, issue directions and take other enforcement measures. A regulatory action against a product or facility should not automatically be interpreted as a permanent company-wide ban.
Why did FSSAI take action against Dabur?
The 2026 action concerned “100 per cent” claims on various food products, which FSSAI considered misleading and contrary to applicable advertising and claims regulations. The Delhi High Court subsequently stayed the prohibition order.
Why was Everest’s hing targeted?
FSSAI prohibited the sale of certain compounded hing products manufactured by Everest after laboratory testing found samples to be substandard and misbranded.
Why is food hygiene important?
Poor hygiene can allow microorganisms, pests, foreign matter and other contaminants to enter food. Clean facilities, proper storage, trained food handlers and effective pest control help reduce these risks.
Final Takeaway
FSSAI plays a central role in India’s food-safety system. Its responsibilities extend from setting science-based standards and licensing food businesses to surveillance, testing, enforcement and consumer awareness.
The regulatory actions reported in 2026 also offer an important lesson for both businesses and consumers: food safety is not limited to the final product.
Accurate labelling, honest advertising, hygienic manufacturing, proper storage, pest control, safe handling and regulatory compliance are all essential.
For businesses, following FSSAI requirements can reduce regulatory and reputational risks. For consumers, understanding food labels and recognising misleading claims can make everyday purchasing decisions safer and more informed.
Most importantly, when a headline says that FSSAI has “banned” a major company, it is worth checking what exactly was restricted, which product or facility was involved, and whether the order was subsequently challenged, stayed or revoked. That distinction gives consumers a much clearer picture of what actually happened.
