FSSAI, ISO 22000, HACCP and FoSTaC: what caterer certifications mean
Caterers list certifications to show they take food safety seriously, but the acronyms are confusing. Here is what each one means, which is mandatory, and what to ask before you book.
Key takeaways
- An FSSAI licence or registration is mandatory for every food business in India.
- ISO 22000 and HACCP show a structured food safety system.
- FoSTaC shows staff have been trained in food safety.
- Ask for the FSSAI number and check it matches the business.
What is an FSSAI licence?
An FSSAI licence or registration is issued by the Food Safety and Standards Authority of India and is mandatory for every food business in the country under the Food Safety and Standards Act, 2006. It carries a 14-digit number. Any caterer you hire should be able to share it.
What do ISO 9001 and ISO 22000 mean?
ISO 9001 is an international standard for quality management systems: documented processes and consistent output. ISO 22000 is the international standard for food safety management systems, covering hazards from sourcing to serving. Both are voluntary and are certified by external auditors, so they signal a structured, checked approach.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a method of identifying the points in food preparation where hazards can occur, such as cooking temperatures or storage, and controlling them with set limits and checks. ISO 22000 builds on HACCP principles.
What are GMP, GHP and FoSTaC?
GMP and GHP are Good Manufacturing Practices and Good Hygiene Practices: baseline hygiene and sanitation requirements for food businesses set out by FSSAI. FoSTaC, Food Safety Training and Certification, is FSSAI’s training programme for food handlers and food safety supervisors, showing that staff have been trained.
| Certification | What it shows |
|---|---|
| FSSAI licence | A licence or registration from the Food Safety and Standards Authority of India, which every food business in India needs under the Food Safety and Standards Act, 2006. |
| ISO 9001 | An international standard for quality management systems: documented processes, consistent output and continual improvement. |
| ISO 22000 | An international standard for food safety management systems, covering the whole chain from sourcing to serving. |
| HACCP | Hazard Analysis and Critical Control Points: a method for identifying food safety hazards and controlling them at critical steps. |
| GMP and GHP | Good Manufacturing Practices and Good Hygiene Practices: the baseline hygiene and sanitation requirements for food businesses set out by FSSAI. |
| FoSTaC | Food Safety Training and Certification: FSSAI’s training programme for food handlers and food safety supervisors. |
What should you ask a caterer about food safety?
Ask for the FSSAI licence number and check that the name matches the business you are hiring. Ask which other certifications they hold, how food is kept hot or cold in transit, how Jain food is kept separate, and who on their team is FoSTaC-trained. Good caterers answer these easily.
- FSSAI licence number and the name on it
- Any ISO 22000, HACCP or ISO 9001 certificates
- How food is held at safe temperatures in transit
- Who on the team is FoSTaC-trained
- How special diets are kept separate
Frequently asked questions
Is an FSSAI licence mandatory for caterers?
Yes. Every food business in India, including caterers, must hold an FSSAI licence or registration under the Food Safety and Standards Act, 2006. The type depends on the size of the business. Ask your caterer for the 14-digit number and check that the name matches.
Is ISO 22000 better than HACCP?
They are related. HACCP is a method for controlling food safety hazards at critical points; ISO 22000 is a full food safety management system that builds on HACCP principles and adds management, documentation and external audit. A caterer with either is showing a structured approach to food safety.
What does FoSTaC certification mean?
FoSTaC is Food Safety Training and Certification, FSSAI’s training programme for people who handle food and supervise food safety. A FoSTaC-trained supervisor has completed FSSAI-approved training in hygiene and safe food handling, which helps a caterer follow FSSAI’s hygiene requirements day to day.
How can I check a caterer’s FSSAI licence?
Ask for the 14-digit licence or registration number and the name it is issued to, then check it against FSSAI’s public licence information. The name should match the business you are hiring, and the licence should be current for the address where the food is prepared.
Do KhanePe vendors hold these certifications?
KhanePe’s vendors are vetted for, or hold, one or more of: an FSSAI licence, ISO 9001, ISO 22000, HACCP, GMP and GHP practices, and FoSTaC training. Each shortlisted quote states which certifications that vendor holds, so you can compare food safety alongside menu and price.
One brief. Three vetted quotes. Book at least a week ahead.
Tell us the date, guests and food you want. KhanePe calls you, briefs vendors and sends the best three quotes to compare.