About Project
Food safety Training & Certification (FoSTaC) is a large scale training programme of Food safety & standard Authority of India initiated with the aim to spread education and raise awareness on Food safety & Standards Act, Rules & Regulation among food business operators.
Raising the bar of food safety in the country by:
- A. Creating an improved environment of self compliance to FSS Act, Rules and Regulations by the responsible food business.
- B. Bringing a behavioral change and inculcating a culture of food safety in the country.
- C. To enhance the availability of skilled/ trained manpower in the food industry.
Mandatory Regulations:-
Food Safety Supervisors are trained in good hygienic and sanitary practices to be followed by all food business operators as per requirements in Schedule 4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
Section 55, 56 & 58 of FSSAI Act mandates hygiene and post-covid precautions as directed to each state & UT Food safety officers denying which may cause penalty.
|
Course Name |
Duration |
Fees |
|
Basic Catering – General & COVID |
4 Hours |
500 |
|
Basic Catering – Mid Day Meal & COVID |
4 Hours |
500 |
|
Basic Catering – Bakery Level 1 & COVID |
4 Hours |
700 |
|
Basic Manufacturing – General & COVID |
4 Hours |
1000 |
|
Basic Retail and Distribution – General & COVID |
4 Hours |
1200 |
|
Basic Storage and Transport – General & COVID |
4 Hours |
1200 |
Eligibility for Basic & Awareness courses
- Food Handlers/Supervisors or other individuals employed in Petty Food Business.
- Students/ other individuals intending to enter the Food Business.
- Qualification / Experience Class 5th Standard with No experience required
Documents required:
- FSSAI License (if any)
- Photo Id Proof like Adhaar or Voter ID card
- Proof of education
- One Photograph
Roles of Food Safety Supervisor:-
- 1.Food Safety supervisors should carry out periodic onsite training of all food handlers, at least on a quarterly basis and maintain record thereof for the purpose of food safety audits and inspections.
- 2.To recognize and prevent risks associated with food handling in the food business.
- 3.To train and supervise the other food handlers in the food business premises.
- 4.Ensure the compliance of food business with all the FSSAI’s requirements.
- 5.Create a behavioral change in other food handlers regarding personal hygiene, good hygienic/manufacturing practices, safe handling of foods.
- 6.Responsible for incorporating the culture of food safety in the food business premises