How Schedule 4 is organised
FSSAI describes Schedule 4 as being divided into parts for different kinds of business. Part I covers petty food businesses applying for registration. Part II sets general hygienic and sanitary practices for licensed businesses that manufacture, process, store or distribute food. Further parts add specific requirements for milk and milk products, for slaughter houses and meat processing, and for catering and food service establishments, which apply in addition to Part II.
So a licensed restaurant, canteen or cloud kitchen reads Part II together with the catering part. A street vendor works to Part I. Check which parts apply to your licence or registration.
Cold-storage principles that run through the schedule
| Principle | What it means in practice |
|---|---|
| Time and temperature control | Businesses should have systems to control time and temperature where it matters for safety: receiving, cooking, cooling, storage, distribution and service |
| Receiving temperatures | The published text gives 5 °C or below for potentially high-risk chilled food and −18 °C or below for frozen food on receipt |
| Cold storage where needed | Provide cold storage for raw and processed food according to its type and requirement |
| Separation | Store raw meat, poultry and seafood separately from cooked, processed and ready-to-eat food |
| Stock rotation | Use FIFO and FEFO stock rotation for raw materials and finished food |
| Thawing discipline | Thaw only what you need; don't return thawed material to the freezer for later use |
| Records | Keep records of storage and other operations; the published text says for one year or the product's shelf life, whichever is more |
What the catering part adds
For restaurants, hotels, canteens, tiffin services and other food service businesses, the catering part of the published schedule is more specific. It says fridges should in practice be set at 5 °C, frozen food stored at −18 °C or below, cooked food cooled quickly before refrigeration, and food dated when it goes into the fridge so it can be used in order.
It also sets an order for shelves: vegetarian food above non-vegetarian, cooked food above uncooked, and raw meat and poultry below ready-to-eat food, ideally with a separate fridge for raw meat. It describes how to thaw frozen products, either in the refrigerator at 5 °C or less or under cold running water within set limits, and says reheated food should reach at least 74 °C.
Expectations for small and petty food businesses
Part I, for small operators applying for registration, is shorter but still covers refrigeration. The published text asks for the fridge to be cleaned at least weekly to remove ice and food particles, gives a fridge temperature range of 4 °C to 6 °C, and says leftover consumables should go into the refrigerator immediately after use. Even a single-door fridge in a small eatery is expected to be clean, cold and organised.
Equipment and premises expectations
- Storage should protect food from contamination and pests, and allow cleaning; food is kept off the floor and away from walls.
- Equipment in contact with food should be made of non-toxic, easy-to-clean materials and kept in good repair.
- Refrigerators and display units should be maintained in good working order so they actually hold temperature.
- Cleaning chemicals, packaging and hardware are stored away from food.
- Rejected, recalled or returned product is kept separate and clearly marked.
People, training and supervision
Equipment is only half the picture. The schedule expects supervisors to understand food hygiene and to take corrective action when something goes wrong. FSSAI's FoSTaC programme states that businesses with a Central or State licence must have at least one trained and certified Food Safety Supervisor for every 25 food handlers or part thereof on their premises. In cold-storage terms, that person is the one who should know the temperature limits, check the logs and decide what happens to food after a failure.
Showing that you meet the expectations
Inspectors and auditors look for evidence, not intentions. Temperature logs signed at fixed times, dated labels on stored food, a clean and orderly fridge, a working thermometer and staff who can explain what they do when a reading is high all show that controls are working. Keep the evidence simple enough that it is filled in every day.
Frequently asked questions
- Does FSSAI specify an exact refrigerator temperature?
- The published Schedule 4 text gives figures in several places: 5 °C or below for receiving high-risk chilled food, a practical fridge setting of 5 °C in the catering part and 4 °C to 6 °C in the part for petty vendors. Regulations are amended over time, so check the current text on FSSAI's website and follow your licence conditions and food-safety plan.
- Is this article a substitute for reading the regulations?
- No. It explains the principles in plain language to help you run cold storage well. For compliance, read the current regulations on FSSAI's website, follow the conditions of your licence or registration and take advice from a qualified food-safety professional where needed.
