Quick Answer
Paneer is one of the most consumed dairy products in India and also one of the most commonly adulterated. FSSAI has strict standards for paneer composition, microbial quality, and packaging. Every commercial paneer manufacturer must have FSSAI State License.
Who Needs FSSAI License for Paneer Manufacturing Unit?
- Dedicated paneer manufacturing units
- Dairy plants producing paneer as a product line
- Cottage paneer producers selling commercially
- Paneer suppliers to restaurants and retail
💡 The 14-digit FSSAI License number must be displayed at your premises and printed on all packaging, bills, and menus.
Which License Type Do You Need?
| Annual Turnover | License Type | Issued By |
|---|
| Below ₹12 Lakh | Basic FSSAI Registration | State Food Authority |
| ₹12 Lakh – ₹20 Crore | State FSSAI License | State Food Authority |
| Above ₹20 Crore | Central FSSAI License | FSSAI Central Office |
⚠️ If your business operates across multiple states, a Central FSSAI License is required regardless of turnover.
Documents Required
- PAN & Aadhaar or Company documents
- Manufacturing premises proof
- Milk sourcing documentation
- List of paneer products (regular, low-fat, flavoured)
- Cold storage capacity details
- FSMS plan
- Water test report
Step-by-Step Application Process
- Determine License Type — Based on annual turnover decide Basic, State, or Central.
- Register on FoSCoS Portal — Visit foscos.fssai.gov.in and create an applicant account.
- Fill Application Form — Complete Form A (Basic) or Form B (State/Central).
- Upload Documents — Attach all required documents in prescribed formats.
- Pay Government Fee — Pay online via UPI, net banking, or debit/credit card.
- Await Inspection — An FSSAI officer may inspect your premises within 30 days.
- Receive License — Download your FSSAI License certificate from the FoSCoS portal.
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Fees & Timeline
| License Type | Government Fee | Processing Time |
|---|
| Basic Registration | ₹100/year | 7–10 working days |
| State License | ₹2,000–₹5,000/year | 15–30 working days |
| Central License | ₹7,500/year | 30–60 working days |
Frequently Asked Questions
What are FSSAI compositional standards for paneer?
FSSAI specifies that paneer must contain minimum 70% moisture, minimum 50% fat on dry weight basis for full-fat paneer. The milk fat content and microbial standards (total plate count, coliforms) are also regulated.
What is the common adulteration in paneer and how does FSSAI detect it?
Common adulteration includes using skimmed milk or adding starch as a filler. FSSAI tests detect starch with iodine test, checks fat content, and performs microbial tests. Adulterated paneer leads to license cancellation.
How long does paneer last and what labelling is required?
Fresh paneer has very short shelf life of 2–3 days without packaging. Vacuum-packed paneer can last 10–14 days under refrigeration. Labelling must include manufacturing date, best before date, storage temperature, and FSSAI license number.
Can paneer be stored at ambient temperature?
No. Paneer must always be stored at below 4°C. Paneer left at ambient temperature rapidly develops microbial contamination. FSSAI violations for improper paneer storage are among the most commonly prosecuted food safety cases.
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