Fahed Khan

EP Infoways Pvt. Ltd. is a registered Training Partner with FOSTAC – FSSAI for Training and Certification.

Food Safety Training & Certification (FoSTaC) Legal context – As per the portal – https://foodlicensing.fssai.gov.in/PDF/FoSTaC_uploading.pdf

In terms of Section 16(3)(h) of the Food Safety and Standards Act, 2006, FSSAI has to ensure training (whether within or outside their area) of persons who are or intend to become involve^ in Food Businesses, whether as FBOs or employees or otherwise.
All FBOs having Central License or State License should have at least one trained and certified Food Safety Supervisor for every 25 food handlers or part thereof on all their premises. These supervisors should in turn carry out periodic onsite training of all food handlers at least on a quarterly basis and maintain a record thereof for food safety audits and inspections. Food handlers in all petty food businesses that are registered should be trained and certified.
Recommended Timeline to complete training (i) Catering, Manufacturing, Milk & Milk Products, Meat & Poultry ‐ 31/05/2020 or as mandated by Licensing & Registration regulations whichever is earlier. (ii) Petty FBOs‐By 31/03/2021 (iii) Retail, Storage, Bakery, Water & beverages, Edible Oil & Fat, Health Supplement, Fish & Sea Food ‐ By 31/12/2020 or as mandated by Licensing & Registration regulations, by 31/12/2020 whichever is earlier.
FoSTaC Programme ‐ Food Safety Training & Certification (FoSTaC) program is a large scale training program for food business across the value chain. 18 Courses have been launched under this program. The duration of the courses is from 04 to 12 hours categorized in three levels i.e. Basic, Advance and Special for different kinds of businesses. The training is being imparted through Training Partners empanelled for this purpose. EP Infoways is a Registered Training Partner.

EP Infoways Details can be seen – http://epinfoways.com/fostac All FBOs having Central License or State License should have at least one trained and certified Food Safety Supervisor for every 25 food handlers or part thereof on all their premises. These supervisors should in turn carry out periodic onsite training of all food handlers at least quarterly and maintain a record thereof for food safety audits and inspections. Food handlers in all petty food businesses that are registered should be trained and certified. Program Overview Training At the end of the course, learners will be able to: • Why it’s part of your job to produce clean, safe food. The importance of personal hygiene. • What to look for inside and outside the building that can cause contamination. How to prevent contamination from equipment, tools, and utensils. • How to safely handle and inspect raw materials and ingredients and how to document those inspections • FSSAI standards & requirements; Demonstrate learnings of Schedule-IV Virtual Training Courses: Because of COVID-19 pandemic IMPORTANCE OF FOOD SAFETY SUPERVISOR CERTIFICATE: Per Order of Food Safety and Standard Authority of India, Section 16(3)h of the Food Safety and Standards Act, 2006 dated 6th October 2017, Training becomes mandatory for All Central and State Licensed FBO (Food Business Operator ) under Food Safety Supervisor Act 2006 and so it is accorded under the Central License or State License to have at least one trained Food Safety Supervisor for a minimum of 25 food handling staff. The course is Relevant for –

Hospitality Professionals
Hotel/Restaurant Professionals
Hotel Management Students
Food Safety, Quality, Technologist Professionals
Catering, Cafe, and related professional

ISO 22000 is a broader food safety system that is fully based on quality principles. HACCP is a risk management tool that prevents food safety hazards from ever occurring in the first place. ISO 22000 incorporates HACCP principles and regulations.

A food safety management system (FSMS) is not only a legal requirement but a helpful tool to ensure safe practices are followed within your business. An FSMS is a systematic approach to controlling food safety hazards within a food business to ensure that food is safe to eat

FSSC 22000 scheme, in contrast to the ISO standard, is recognized by the GFSI (Global Food Safety Initiative). GFSI recognition demonstrates that the scheme meets the highest standards globally leading to international food industry acceptance.

From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle to curb these risks and prevent harm to consumers.

Hence we are organizing this Awareness training session for these system implementations on food safety.