Starting a food truck business in India involves more than just culinary creativity and mobility. It requires strict compliance with food safety laws and local municipal regulations. The Food Safety and Standards Authority of India (FSSAI), constituted under the Food Safety and Standards Act, 2006, mandates that all food business operators (FBOs), including mobile food vendors such as food trucks, must obtain an FSSAI license. Simultaneously, local municipal bodies and other regulatory departments issue permits and No Objection Certificates (NOCs) necessary to operate such a business lawfully in public spaces. This article explores all the legal formalities, registration requirements, and recent updates relevant to setting up a food truck business in India.

In this article, CA Manish Mishra talks about Food Truck Business License: FSSAI + Local Permits.

FSSAI License: Legal Mandate for Food Safety Compliance

The FSSAI license is mandatory under Section 31 of the Food Safety and Standards Act, 2006. Food truck operators must apply for one of the three types of licenses based on their expected annual turnover. For businesses with turnover up to ₹12 lakhs, a Basic FSSAI Registration is sufficient. If the turnover ranges between ₹12 lakhs to ₹20 crores, a State License is required. For businesses operating across multiple states or with turnover exceeding ₹20 crores, a Central License is mandatory.

To apply, the operator must register through the Food Safety Compliance System (FoSCoS) portal. Required documents include proof of identity and address, photographs of the mobile unit, a food safety management plan, details of the kitchen equipment and layout, NOC from the local municipality, and water quality reports. The license is typically granted after an inspection by a Food Safety Officer and is valid for a minimum of one year and a maximum of five years, subject to renewal.

In accordance with Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, food trucks must maintain basic hygiene and sanitary practices, including regular waste disposal, pest control, and use of protective gear by food handlers. Furthermore, staff involved in food preparation and handling must undergo mandatory FoSTaC (Food Safety Training and Certification) programs, aimed at reducing contamination and foodborne illnesses.

Local Municipal Permits and Other Approvals

In addition to the FSSAI license, several local approvals are necessary. First, a Trade License from the municipal corporation or municipal council of the area where the food truck intends to operate is mandatory. This ensures that the operator is authorized to conduct business in the specified jurisdiction.

The Vehicle Registration and Permit under the Motor Vehicles Act, 1988, is another essential requirement. The vehicle must be registered as a commercial vehicle and equipped in a manner that conforms with food safety norms. A Fire Safety NOC from the local Fire Department is crucial if cooking is done on the truck, especially when LPG cylinders or electric cooktops are used. This ensures compliance with safety norms and reduces fire hazard risks.

Additionally, a No Objection Certificate (NOC) from the local municipal authority, panchayat, or police department may be required to operate in public areas. These authorities assess the suitability of proposed vending locations, especially regarding traffic, waste management, and public convenience.

If the food truck hires more than ten employees, it must also register under the respective state’s Shops and Establishment Act, which regulates working conditions, employee rights, and business hours. Operators are also encouraged to obtain MSME (Udyam) Registration, which helps access benefits like subsidies, low-interest loans, and participation in government tenders.

Labelling, Display, and Operational Compliance

All food trucks must comply with the FSSAI’s labelling guidelines under the Food Safety and Standards (Packaging and Labelling) Regulations, 2011. Packaged items must mention ingredient lists, allergen information, manufacturing/expiry dates, net weight, and FSSAI license number. From July 2025 onwards, the new front-of-pack labelling norms mandate clearer visibility for High Fat, Sugar, and Salt (HFSS) classifications, allergen warnings, and vegetarian/non-vegetarian symbols. These changes are applicable to mobile food vendors as well.

It is also compulsory to display a Food Safety Display Board (FSDB) on the truck, prominently showing the FSSAI license number, hygiene ratings, and a QR code (if applicable) for customer feedback. Additionally, operators are expected to maintain temperature logs, cleaning schedules, and food test reports, particularly for perishable or high-risk items such as meat, dairy, and street snacks.

Regular food sampling may be conducted by Food Safety Officers. Under Section 38 of the FSS Act, officers have powers similar to those of an Inspector under the Code of Criminal Procedure (CrPC) to inspect premises, collect samples, and initiate prosecution for violations. Non-compliance with the food safety law can result in heavy penalties, suspension of license, and even criminal liability under Sections 50 to 67 of the Act, depending on the nature and severity of the violation.

Recent Legal Developments in 2025

In 2025, several regulatory updates have been introduced to improve transparency and consumer safety. One major change is the revised license renewal cycle, under which FSSAI licenses can now be renewed in quarterly cycles (January, April, July, and October) instead of staggered validity dates. This move is aimed at streamlining administrative processes and reducing delays.

Another significant update includes mandatory compliance with new labelling regulations by July 1, 2025, requiring clearer indication of nutritional values and food additives. Food trucks using plastic or recycled PET packaging are now required to comply with the latest environment-friendly packaging rules, promoting sustainable practices.

Furthermore, the ban on antibiotic residues in animal products is being enforced strictly in 2025. Food truck operators sourcing meat, eggs, or dairy must ensure that suppliers comply with the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, as amended.

States like Uttar Pradesh and Maharashtra have launched state-wide food truck policy initiatives that define vending zones, mobile unit aesthetics, waste management systems, and use of bio-degradable packaging. Food truck associations in metro cities are actively lobbying for uniform national-level guidelines to simplify interstate operations and minimize red tape.

Legal Consequences for Non-Compliance

Non-compliance with FSSAI and local licensing provisions can lead to serious consequences. If a food truck operates without a valid FSSAI license, it may face penalties under Section 63 of the FSS Act, which prescribes imprisonment up to six months and a fine up to ₹5 lakh. Unauthorized vending in public spaces can attract penalties under the relevant Municipal Corporation Acts and Motor Vehicles Act.

Using unsafe or misbranded food products may attract actions under Sections 50 to 59 of the FSS Act, including license cancellation, seizure of the vehicle, or even criminal prosecution. In some cities, joint inspections are carried out by Food Safety, Police, and Municipal departments to crack down on unlicensed mobile food vendors.

Conclusion

Setting up a food truck business in India requires thorough understanding and adherence to multiple legal frameworks. The FSSAI license ensures food safety compliance, while local permits such as trade license, vehicle permit, fire NOC, and municipal approvals are essential for lawful operations. With the evolving regulatory environment in 2025, food truck operators must stay vigilant about new labelling requirements, antibiotic residue norms, and packaging guidelines. Maintaining proper documentation, training staff, undergoing regular food testing, and renewing licenses on time not only ensures legal compliance but also enhances customer trust and business sustainability in the long run.