Training Manual Of Training Conducted For Food Safety Officers

February (2016)

Manuals

  1. Level 1: Manual on Essential of Food Hygiene - I (Hindi)
  2. Level 1: Manual on Essential of Food Hygiene - I (English)
  3. Level 1: Manual on Facilitator Guide for essentials of Food Hygience - I (English)
  4. Level 2 & 3: Manual on Catering Facilitator Guide for essentials of Food Hygience - II & III (English)
  5. Level 2 & 3: Manual on Catering Facilitator Guide for essentials of Food Hygience - II & III (English)
  6. Level 2 & 3: Manual on Manufacturing Facilitator Guide for essentials of Food Hygience - II & III (English)
  7. Level 2 & 3: Manual on Retail Facilitator Guide for essentials of Food Hygience - II & III (English)
  8. Level 2: Manual on Catering Staff Facilitator Guide for essentials of Food Hygience - II (English)
  9. Level 2: Manual on Manufacturing Staff Facilitator Guide for essentials of Food Hygience - II (English)
  10. Level 2: Manual on Retail Staff Facilitator Guide for essentials of Food Hygience - II (English)
  11. . Level 3: Manual on Catering Supervisors Facilitator Guide for essentials of Food Hygience - II (English)
  12. Manual on Manufacturing Supervisors Facilitator Guide for essentials of Food Hygience - II (English)
  13. Level 3: Manual on Manufacturing Supervisors Facilitator Guide for essentials of Food Hygience - II (English)
  1. Volume I: Introduction to Food and Food Processing
  2. Volume II: Food Safety Regulators and Food Safety Management
  3. Volume III: Food Regulatory Enforcement and compliance through Inspection
  4. Volume III: Food Regulatory Enforcement and compliance through Inspection
  5. Volume IV: Ensuring Food Safety and Standards through Food Sampling and Analysis
  6. Volume V: Key aspects to ensure Food Safety.