FSSAI Tightens Record Keeping and Stock Rotation Rules for Food Businesses, With Key Exemptions

FSSAI now requires manufacturers to keep daily, separate records of production and raw material use, and mandates combined FIFO+FEFO stock rotation for storage, with retailers and non-manufacturers explicitly exempted. The rule is final and already in force from 23 June 2026.

FSSAI has made two important changes to how licensed food businesses must handle their records and stock, and if you're a manufacturer or storage operator, this one's worth reading closely.

On 23 June 2026, FSSAI notified the Food Safety and Standards (Licensing and Registration of Food Businesses) Second Amendment Regulations, 2026. This finalises a draft that was first published back on 23 January 2026, after a 30-day window for public feedback. It's now a final, in force rule, not a proposal.

What's the background here?

The 2011 Licensing and Registration Regulations already lay out the conditions food businesses need to meet to hold a license, this includes what records they must keep and how they should handle hygiene and storage. This amendment updates two specific provisions within that framework: one about production records, the other about how stock is rotated in storage.

What exactly has changed?

1. Production record keeping (Schedule 2, Annexure 3, Serial No. 8)
Licensed food manufacturers must now maintain daily records of:

• Production, and
• Raw material utilisation

These two records must be kept separately, not combined into one log.

📌 Exemption: If your business doesn't manufacture food (for example, you're purely a trader or retailer), this condition doesn't apply to you.

2. Stock rotation practices (Schedule 4, Part II, Para 5.2.5)
When storing raw materials, ingredients, work-in-progress, or finished/packaged food, businesses must now follow both:

• FIFO (First In, First Out), and
• FEFO (First Expire, First Out)

Using just one of these is no longer enough, both practices need to work together.

📌 Exemption: Retailers are specifically excluded from this requirement.

Who does this apply to?

• Production record-keeping rule → licensed food manufacturers
• FIFO/FEFO rule → all licensed FBOs handling storage of raw materials or finished goods, except retailers

What should FBOs do now?

1. If you manufacture food: Set up (or update) a system to log production and raw material use daily — and keep the two logs separate
2. Check your business category: If you're non-manufacturing, confirm that clearly so you know the daily record rule doesn't apply to you
3. If you handle storage: Put both FIFO and FEFO into practice together, not just whichever is easier
4. If you're a retailer: You're exempt from the FIFO/FEFO condition — but it's worth documenting why, in case of an inspection query
5. Update your SOPs and train your staff on both changes before your next inspection

For exam aspirants: what's worth remembering

• This is a great question to test whether candidates can tell FIFO and FEFO apart, many mix up the two, and this amendment specifically requires both together, not either/or.Remember the full forms.

Source: Food Safety and Standards (Licensing and Registration of Food Businesses) Second Amendment Regulations, 2026, F. No. REG-11013/1/2026-Regulation-FSSAI, dated 23 June 2026, signed by Rajit Punhani, CEO, FSSAI.