Virtual Training Program

Virtual Training Programs

Food Safety Training and Certification (FOSTAC) is an initiative by FSSAI whereby food safety training are conducted for target groups in the food business to maximize knowledge and awareness of food safety regulations and policies to ensure food safety and hygiene.

FSSAI recommends that all licensed food businesses must have at least one trained and certifiedΒ Food Safety Supervisor under FoSTaC for every 25 food handlers on each premise.

FSSAI mandated this training under section 16(3)(H) of the Food Safety And Standards Act, 2006.

Eligibility :

Any person who is in business or intends to become involved in the food business, student, or food professionals can be the certified Food Safety Supervisor.

Benefits :

1) Food Safety Supervisor (FSS) can give training to the food handlers.

2) Certificate from FSSAI after completing training successfully.

3) Understand food safety and food hygiene.

4) Minimize legal hassles.

5) Helps in fulfilling FSSAI requirements.

Upcoming Training Programs

  • 𝐀𝐃𝐕𝐀𝐍𝐂𝐄𝐃 ππ€πŠπ„π‘π˜ π…πŽπŽπƒ π’π€π…π„π“π˜ π’π”ππ„π‘π•πˆπ’πŽπ‘ 18th

    Rated 0 out of 5
    1,500.00
  • Beverage Production & Marketing Nitty- Gritty’s for Fresher’s & Aspiring Entrepreneurs 25th July

    Rated 0 out of 5
    445.00
  • HACCP ISO 22000:2018 & FSSC 22000 V 5.1

    Rated 0 out of 5
    999.00

FOSTAC BASIC (LEVEL 1) TRAINING

FOSTAC BASIC (LEVEL-1)

MANUFACTURING TRAINING

FOSTAC BASIC (LEVEL 2) TRAINING

FOSTAC ADVANCE (LEVEL-2)

BAKERY TRAINING

FOSTAC ADVANCE (LEVEL-2)

MANUFACTURING TRAINING

FOSTAC ADVANCE (LEVEL-2)

RETAIL AND DISTRIBUTION

FOSTAC ADVANCE (LEVEL-2)

CATERING TRAINING

FOSTAC SPECIAL (LEVEL 3) TRAININGS :

FOSTAC SPECIAL (LEVEL-3)

MILK AND MILK PRODUCT TRAINING

FOSTAC SPECIAL (LEVEL-3)

EDIBLE OIL AND FAT TRAINING

FOSTAC SPECIAL (LEVEL-3)

MEAT AND POULTRY PRODUCTS

OTHER TRAININGS :

IMPLEMENTATION OF

HACCP & ISO 22000:2018 IN FOOD INDUSTRY

APPLICATION OF

BRC TRAINING IN FOOD SAFETY