What is the process for setting up a hygienic, home-based unit for traditional pickle (achar) and preserve (murabba) making that meets FSSAI standards for online sale?

To start a home-based pickle and murabba unit:1. FSSAI Registration: Obtain a basic or small-scale FSSAI license for home production.2. Hygiene & Setup: Use a clean, separate kitchen area with proper storage, utensils, and labeling protocols.3. Recipe Standardization: Maintain consistent taste, preservative levels, and shelf-life for quality assurance.4. Packaging & Labeling: Use airtight jars with proper FSSAI labeling, ingredient list, and batch number.5. Online Sales: Use e-commerce platforms, social media, or your own website.6. Quality Checks: Regularly test products and follow safety protocols to avoid contamination.Compliance with FSSAI hygiene standards and consistent quality builds trust for repeat online sales.