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FOSTAC TRAININGS

Food Safety Training and Certification (FoSTaC)


(FSSAI Initiative for Ensuring food safety and hygiene)-

  • It is mandatory that every food business operator (FBO) has a Food Safety Supervisor trained under the FoSTaC Training Programme.

  • FSSAI had made Training mandatory of all Central and State Licensed FBOs direction under section 16 (5) of Food Safety and Standards Act, 2006 under Food Safety and Standards (Licensing and Registration of Food Business) Amendment Regulations, 2019, effective from 28th August 2019 for food regulatory compliance . Each Food Business Operator, exceeding specified head count needs to have at least one trained & certified person for every 25 food handlers in their business premises to ensure food safety. The FSSAI shall provide training programs through their empanelled training partner in food safety and standards for people who are in the food businesses, whether as food business operators or employees or otherwise.

  • Centre for Public Health and Food Safety (CPHFS) is authorized to provide training under this programme. We are conducting a range of In-house and Open training for Individuals and corporates alike.

 

About the Course

16 types of Competence based certification programmes are available under FoSTaC. Duration of each course is of 8 to 12 hours spreading over 1 to 2 days. Course have been developers by domain experts and visited by expert committee of FSSAI. Training manuals are based on general hygiene or manufacturing practices as detailed under schedule 4 of FSS Regulation courses have been divided into following 3 levels-

BASIC

Basic level certification are meant for food business. Duration of each course is of 4 hours. Course are: - (1) Street Food Vending,(2) Catering,(3) Manufacturing / Processing,(4) Storage & Transport, and (5) Retail & Distribution.

ADVANCE

Advanced courses and certification are for State & Central Licensed food business. Duration of each course is 8 hours. Course are: - (1) Catering (2) Manufacturing / Processing, (3) Storage & Transport, and (4) Retail & Distribution

SPECIAL

Special course have been developed for high risk food business or The food business which require special attention. Duration of special course is 8-12 hours. Spread over 1-2 days. Course are: - (1) Milk & Milk Products, (2) Meat & Poultry, (3) Fish & Sea Food, (4) Packaged Water, (5) Bakery (6) Edible Oil and Fat, (7) Health Supplement & Nutraceuticals

Who should attend

COURSE TYPE COURSE DURATION INDUSTRY FOCUS
Basic (Level - 1) 4 to 6 hours Street Food Vending; Catering; Manufacturing; Storage & Transport; Retail & Distribution.
Advance (Level - 2) 8 hours Catering; Manufacturing; Storage & Transport; Retail & Distribution.
Special (Level - 3) 8 to 12 hours Milk & Milk Products; Meat & Poultry; Fish & Seafood; Packaged Water; Bakery; Edible Oil & Fat, Health Supplement & Nutraceuticals

Mode of Delivery

  • The training programs for the Food Safety Supervisors at all 3 levels (viz. Basic, Advanced and Special) would be conducted through the classroom sessions.

  • The content for FOSTAC has been created by our experts to address the specific needs of each of these identified groups.

  • FSSAI notified FosTaC Trainer only on their specific field can provide this training.

  • FoSTaC program shall be conduct a range of In-house and Open training for Individuals and corporates.

  • Maximum number of participants are not more than 40 in one training session.

FOSTAC Training Courses

Course Code Course Name TARGET FBO OTHER TARGET GROUP
1.1 Level 1 (Basic) Food Safety Supervisor - Street Food vending Permanent or temporary stall holders. Examples: Street Food Vendors, tea stalls, petty retailers of snack/ tea at bus stand, railway platform. Open to all
1.2 Level 1 (Basic) Food Safety Supervisor- Catering Registered food businesses in catering sector. Examples : Tiffin Services, food truck, small canteens, sweet shops, home based catering, Dhaba, boarding houses serving food, places of worship, etc. Any individual intending to enter the catering industry, students & professionals.
1.3 Level 1 (Basic) Food Safety Supervisor- Manufacturing Registered food businesses in manufacturing/ processing sector. Examples: Small Bakery, dairy units, vegetable oil processing units, slaughtering units, meat processing units, other food processing units including relabellers & repackers. Any individual intending to enter the manufacturing sector, students & professionals
1.4 Level 1 (Basic) Food Safety Supervisor - Storage & Transport Registered food businesses in storage and transport sector. Example: direct sellers, small godowns, specialized transport vehicles like insulated vans. Any individual intending to enter the storage and transport sector at small scale, students & professionals.
1.5 Level 1 (Basic) Food Safety Supervisor - Retail & Distribution Registered food businesses in Retail & Distribution sector. Example: direct/ online sellers, Retail & Distribution. Any individual intending to enter the Retail & Distribution sector at small scale, students & professionals.
2.1 Level 2 (Advanced) Food Safety Supervisor - Catering Licensed food businesses in catering sector. Examples: Restaurants, hotels, QSRs, places of worship, canteens, caterers, flight catering, rail catering Any individual intending to enter the catering industry, students & professionals
2.2 Level 2 (Advanced) Food S a f e t y S u p e r v i s o r - Manufacturing Licensed food businesses in manufacturing/ processing sector. Examples: Bakery, dairy units*, vegetable oil processing units, slaughtering units, meat processing units, other food processing units including relabellers & repackers. Any individual intending to enter the manufacturing sector, students & professionals
2.3 Level 1 (Advanced) Food Safety Supervisor - Retail & Distribution Registered food businesses in Retail & Distribution sector. Example: direct/ online sellers, Retail & Distribution at big/ medium scale. Any individual intending to enter the Retail & Distribution sector at big / medium scale, students & professionals.
2.4 Level 2 (Advanced) Food Safety Supervisor- Storage & Transport Licensed food businesses in storage and transport. Examples : Warehouse, cold/ refrigerated stores, specialized transport vehicles like insulated vans. Any individual intending to enter the storage and transport sector at large scale, students& professionals
3.1 Level 3 (Special) Milk and milk products Licensed food businesses in manufacturing/ processing in a dairy unit. Any individual intending to enter the manufacturing sector, students & professionals.
3.2 Level 3 (Special) Fish and Fishery products Meat and meat products Licensed food businesses in manufacturing/ processing in Fish and Fishery products, Meat and meat products Any individual intending to enter the manufacturing sector, students & professionals.
3.3 Level 3 (Special) Food Safety Supervisor for Manufacturing - Fish & Seafood Licensed food businesses in manufacturing/ processing of fish and other seafood. Any individual intending to enter the fish and other seafood industry, students & professionals.
3.4 Level 3 (Special) Package drinking water Licensed food businesses in manufacturing/ processing in packaged drinking water. Any individual intending to enter the Water manufacturing sector, students & professionals.
3.5 Level 3 (Special) Food Safety Supervisor for Manufacturing- Bakery Licensed food businesses in manufacturing of bakery products Any individual intending to enter the bakery industry, students & professionals.
3.6 Level 3 (Special) Food Safety Supervisor for Manufacturing- Edible Oil and Fat Licensed food businesses in manufacturing of Edible Oil and Fat. Any individual intending to enter the Edible Oil and Fat, industry, students & professionals.
3.7 Level 3 (Special) Food Safety Supervisor for Manufacturing- Health Supplement & Nutraceuticals Licensed food businesses in manufacturing of Health Supplement & Nutraceuticals products Any individual intending to enter the Health Supplement & Nutraceuticals industry, students & professionals.

Advantage of the FoSTaC training


  • FSSAI license - Mandatory Food Regulatory Compliance.

  • Certificate from FSSAI, Govt. of India, after successful completion of the training.

  • Understanding basic concepts of food safety & hygiene.- Minimizing legal hassles & helps in complying to FSSAI Requirements.

  • Lowering the percentage of food infections & poisoning & also long term consequences due to such incidents.

  • Food Safety Supervisor can train people within your organization.

  • Food Safety Supervisor (FoSTaC ) certificate validity is 2 Years.

Training/Audit Request Form

Centre for Public Health and Food Safety (CPHFS) is empanelled Food Safety Supervisor Training (FoSTaC) and Hygiene Rating Auditing Agency (HRAA) of Food Safety and Standards Authority of India ( Govt. Of India) for Hygiene Rating and Responsible Place to Eat Schemes.


1- Food Safety Supervisor Training (FoSTaC) (Download FSSAI Order copy)

2- Hygiene Rating Auditing Agency (HRAA) (Download FSSAI Order copy)

**CPHFS also provided FSSAI mandatory third party Audit through FSSAI empanelled German based renowned Inspection , Testing and Certification agency TUV InterCert Saar India Pvt. Ltd.

Registration Form-

1- Food Safety Supervisor Training (FoSTaC) (Download Registration Form)

2- **FSSAI Mandatory Third Party Audit (Download Registration Form)

3- Hygiene Rating Audit (HRAA) online registration through FSSAI portal

All queries pertaining to Food Safety and Standards Authority of India ( FSSAI) mandatory regulatory compliance requirements like Food Safety Supervisor Training ( FoSTaC) , Hygiene Rating Audit ( Hotel/ Restaurants) and FSSAI mandatory third party Audit process should be addressed to our technical Team only through info@cphfs.in and admin@cphfs.in.

Hygeine Rating Scheme


  • Hygiene Rating Scheme is a certification system for the food service and retail establishments providing food directly to the consumers. The food businesses are rated based on food hygiene and safety conditions observed at the time of audit/inspection. The hygiene rating certificate will be displayed prominently in the food service area to create demand of high levels of food hygiene standards.

    • FSSAI Hygiene Rating Program

      About FSSAI Hygiene Raing Scheme (Hygiene Rating Program FSSAI)


      • To know more download - Guidance document on “Hygiene Ratings”

        Download document- Hygeine Rating (Hygiene Rating Guidance)

      • Centre for Public Health and Food Safety ( CPHFS) is Notified Hygiene Rating agency by Food Safety and Standards Authority of India ( FSSAI), Govt. of India and Quality Council of India ( QCI) , India


      • CPHFS QUALITY POLICY: Policy Statement for Management Systems Certification- Our Policy, as defined by the Business Assurance Senior Management Team, is to provide our clients with consistent, quality service.To achieve this, CPHFS Business Assurance has established as part of its policy the following:-
        To understand the importance of impartiality and confidentiality in carrying out its management system and process/product certification activities. • To manage conflict of interest and ensure objectivity of its management system and process/product certification activities. • To identify clients’ requirements, measure its performance against those requirements, and continuously implement initiatives to improve its services. • To develop and offer high-quality services that meet the needs of the community and our clients regarding the quality/environmental/Food safety impacts of our operations and services. • To maintain international recognition of our services in support of our clients’ current and future requirements and expectations, including continuing professional development of our staff. • To continually satisfy the requirements of ISO/IEC 17021

      • HYGIENE RATING AUDIT FEE STRUCTURE:- Audit fees calculation based upon the organization license category, number of food handlers / employees and the audit time required for particular Audit as per standards norms.

      • FSSAI Registration: INR 3,000 / Inspection, State License:-INR 6,000 / Inspection, Central License:-INR 9,000 / Inspection, Additionally, 18% applicable GST, Auditor Travel and other expense will be charge extra.

      • Note: Other Standard Fees only applicable when it is defined by the Central/ State Food Safety Department based upon official notification or work order at particular location ( State/ District) to FBOs.

      • Flexibility in fee: Discount of up to 15% can be given in case the Food Business Operator has multiple locations to be audited.

      • For more info (Query/Suggestion/Feedback) contact info@cphfs.in or +91-9891071949

      • Eat Right Campus:-The 'Eat Right Campus' initiative led by FSSAI aims to promote safe, healthy and sustainable food in campuses such as schools, universities, colleges, workplaces, hospitals, tea estates etc. across the country. The objective is to improve the health of people and the planet and promote social and economic development of the nation.

      • BENEFITS OF EAT RIGHT CAMPUS:-While the Eat Right Campus initiative is not mandatory to adopt, it can provide immense benefits to the campus and the individuals in the campus not only in terms of health but also economics. Safe, healthy and sustainable food in the campus would reduce the incidence of food borne illnesses, deficiency diseases and non-communicable diseases among the people in the campus. This means less absenteeism and loss of working hours and greater wellbeing, motivation and productivity of people. This would also reduce the burden of healthcare costs for the workplace, institution, hospital, jail or tea estate. All these factors would ultimately result in economic benefits to the campus. In addition, being recognized as an Eat Right Campus would increase the prestige and brand value of the campus, making it attractive for prospective students, employees etc. Last but not the least, this would also inspire other campuses to promote safe, healthy and sustainable food, thus resulting in the overall development of the country.

      • Certification Process:-Once enrolled in this programme, a campus first undergoes a self-assessment or a third-party audit by an FSSAI empaneled agency based on this checklist to identify gaps and areas of improvement. The campus administration then takes steps to address these gaps. A critical step of this process includes training of Food Safety Supervisors and food handlers in the campus through FSSAI's Food Safety Training and Certification (FoSTaC) Programme. Once these improvements are made, the campus undergoes a third-party audit by the same FSSAI-empaneled agency and is given a rating on a five-star scale.If a campus scores three or more stars, it is certified as an 'Eat Right Campus'. The certification is valid for two years. In order to ensure that these best practices continue, the campus appoints a nodal person to oversee these efforts. Food Safety Department or audit agencies may carry out regular inspections to ensure quality control until the certification is renewed.


      • For more info (Query/Suggestion/Feedback) contact info@cphfs.in or +91-9891071949
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