What's FoSTaC?
A large scale training programme, by Food Safety Standard Authority of India (FSSAI), a Government of India undertaking, initiated to spread education and raise awareness on Food Safety & Standard Act, Rules and Regulation among food business operators.
After completion, each person & the organization gets a Government of India certificate for knowledge & maintenance of the highest standards of food safety & hygiene.
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FSSAI Recommends Food Safety Certified Professionals
- Certify your employees and unit as per the revised FoSTaC standards
- Ensure 100% compliance if you are a part of the food ecosystem
- Have Food Safety Professionals cater to your customers
- Each staff member gets a FoSTaC certificate valid for 2 years
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Training Programmes
In pursuance of Section 16(3)(h) of the Food Safety and Standards Act 2006, FSSAI had initiated the Food Safety Training & Certification (FoSTaC) program in July ,2017.This was aimed at creating pool of food safety supervisors, who are trained in good hygiene and manufacturing practices as per requirements in schedule 4 of Food Safety and Standard Licensing and Registration Regulatrions,2011.To address training needs for all types of food businesses at various levels in the food system, a total of seventeen courses at three levels; basic, advanced and special have been developed.
The details course conducted at Mosaic Workskills, Indore for FoSTaC program are as follows:
| SL No. | Name of The Training | Mode of Training | Duration | Mandatory/Optional |
|---|---|---|---|---|
| 1 | Manufacturing (Level-1) Food Safety Supervisor | Online/Offline | 4 hrs /1 day | Recommended for petty manufacturer Recommended for petty manufacturing unit |
| 2 | Manufacturing (Level-2) Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Mandatory for all manufacturing units other than Sl No 3 and 6 units |
| 3 | Milk and Milk Products Food Safety Supervisor | Online/Offline | 12hrs/1-2 days | Mandatory for Milk and Milk Product Processing Units |
| 4 | Meat and Poultry-Food Safety Supervisor | Online/Offline | 12hrs/1-2 days | Mandatory for Meat and Meat Product Processing Units |
| 5 | Fish and Sea food-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Mandatory for Fish and Sea Food Processing Units |
| 6 | Health Supplements -Food Safety Supervisor | Online/Offline | 8 hrs /1 day | Mandatory for health supplement unit |
| 7 | Bakery (Level-2)- Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Optional for Bakery Units |
| 8 | Bakery (Level-1)- Food Safety Supervisor | Online/Offline | 4 hrs/1 day | Recommended for small bakery units |
| 9 | Edible oil and Fats-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Optional for Edible oil and Fat Manufacturing Unit |
| 10 | Water and Water based beverages-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Optional processing unit –Water and water based beverages |
| 11 | Retail (Level 2)-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Mandatory for retail units |
| 12 | Retail and Distribution (Level 1) -Food Safety Supervisor | Online/Offline | 8 hrs /1 day | Recommended for petty units |
| 13 | Storage and Transport (Level-2)- Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Mandatory for Storage and Transportation Units |
| 14 | Storage and Transport (Level-1)- Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Recommended for petty units |
| 15 | Catering (Level 2)-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Mandatory for Catering Unit |
| 16 | Catering (Level 1)-Food Safety Supervisor | Online/Offline | 8 hrs/1 day | Recommended for petty catering units |
| 17 | Street Food Vendors | Online/Offline | 4 hrs/1 day | Recommended for Street Food Vendors |
Top Course
| Course | Qualification / Experience |
|---|---|
| Basic | |
| A — Food Handlers / Supervisors or other individuals employed in Petty Food Business. | Class 5th Standard No experience required |
| B — Students/ other individuals ' intending to enter the Food Business. | Education in relevant field with 10+2 passed with Science. No experience required |
| Advance & Special | |
| A — Food Handlers/ Supervisor or other individuals employed in the business having State License & Central License. | For Special Category (High Risk Food — Such as Milk, Meat, water etc.) - Degree in science with Chemistry /Bio-Chemistry/Food and Nutrition / Microbiology or a degree or diploma in Food Technology /Dairy Technology /Dairy Microbiology /Dairy Chemistry /Dairy Engineering / Oil Technology Veterinary Science /Hotel Management & Catering Technology or any degree or diploma in any other discipline related to the specific requirement of the business from a recognized university, institute or equivalent with 1 year experience in a supervisory role in the relevant sector. For others - Graduate with one-year experience in relevant sector. |
| B — Students/ other individuals intending to enter the Food Business. | Completed/ pursuing final year of graduation in food science/ nutrition/ hospitality/Chemistry/ Bio-Chemistry/ Microbiology! Dairy/Oil/ Veterinary/ Hotel Management & Catering Technology or diploma in other discipline related to the specific requirements of the business from a recognized university, institute or other allied fields with an exposure to industrial training/ experience of a minimum 6 weeks in the relevant sector (as per the course selected) |
Who Provides FoSTaC Training?
FoSTaC, a short training course is authorised exclusively by FSSAI but the training module is conducted by a trading partner. There are nine different types of courses categorised for different types of food businesses on different competency level and the FBO is responsible to ensure at least one trained and certified person in the promises to keep up with the food safety guidelines.