Manufacturing ( Level 1) & COVID- Food Safety Supervisor
What is FoSTaC training?
Food Safety Training & Certification(FoSTaC) is a large scale training and certification ecosystem for Food Businesses across the food value chain. Persons successfully trained & certified under FoSTaC will be termed as Food Safety Supervisor(FSS).
Is FoSTaC training mandatory?
FSSAI has made training mandatory for all Central and State Licensed FBOs under FSS Act, October 06th 2017*. DNV GL is authorized to provide training under this programme.Each Food Business Operator, exceeding specified head count needs to have at least one trained & certified person in their business premises to ensure food safety. The FSSAI shall provide training programs in food safety and standards for people who are in the food businesses, whether as food business operators or employees or otherwise. DNV GL is authorized to provide training under this programme.
Food Safety Training and Certification (FOSTAC) is an initiative by FSSAI whereby food safety trainings are conducted for target groups in the food business to maximise knowledge and awareness of food safety regulations and policies to ensure food safety and hygiene.
Basic level certification are meant for petty food business. Duration of each basic course is of 4 hours. Course are: – Street Food Vending, Catering, Manufacturing, Storage & Transport and Retail & Distribution
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.
Level 1 (Basic) Food Safety Supervisor- Manufacturing
6 hours/ 1-2 Days
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
“Food Safety Management System (FSMS)”means the adoption Good Manufacturing
Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such
other practices as may be specified by regulation, for the food business;
“Manufacture” means a process or adoption or any treatment for conversion of
ingredients into an article of food, which includes any sub-process, incidental or
ancillary to the manufacture of an article of food;
“Manufacturer ”means a person engaged in the business of manufacturing any article
of food for sale and includes any person who obtains such article from another person
and packs and labels it for sale or only labels it for such purposes;
“Package” means a pre-packed box, bottle, casket, tin, barrel, case, pouch, receptacle,
sack, bag, wrapper or such other things in which an article of food is packed.
- Lectures 0
- Quizzes 0
- Duration 50 hours
- Skill level All levels
- Language English
- Students 0
- Certificate No
- Assessments Yes