Handling and selling meat involves significant biological risks. FSSAI has designed stringent 'Schedule 4' hygiene protocols specifically for meat shops and processing units to prevent the spread of zoonotic diseases and microbial contamination.
Retail meat shops are not allowed to slaughter animals on their premises unless they have a specific slaughterhouse license. You must source your meat from FSSAI-authorized abattoirs and maintain 'Purchase Records' as proof.
FSSAI mandates that meat shops have tiled walls (easy to wash), proper pest control, and separate counters for raw and processed meat. Floors must have an appropriate slope for easy cleaning and water drainage without pooling.
Meat must be stored in functional deep freezers or chillers. FSSAI strictly prohibits storing raw meat with other food items (like vegetables or milk) to prevent 'Cross-Contamination', which is a major cause of food poisoning.
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Browse services and select 'FSSAI Registration' from the list.
Make a secure online payment of the service fee.
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• An invoice is automatically generated and available for your records.
• You can track the live status of your application in the 'My Applications' section.
• Our dedicated Pragati support team will contact you within 4–5 hours to collect the required documents and complete the processing.
Can I sell fish in my meat shop with the same license?
Yes, you can select multiple food categories (Meat, Poultry, Fish) under a single FSSAI license/registration.
Is a medical checkup mandatory for butchers?
Yes, FSSAI mandates an annual medical certificate for all meat handlers to ensure they don't have communicable diseases.
What should be the temperature of a meat freezer?
Frozen meat must be maintained at -18°C or below, while chilled meat should be between 0°C and 4°C.