Food Safety Training and Certification (FoSTaC)

November 2017

Food Safety Training and Certification (FoSTaC) is an ecosystem  for capacity building of FBOs across the food value chain. FSSAI, through eminent domain experts, has developed 16 courses at 3 levels - Basic, Advanced and Special for training of Food Safety Supervisors targeting different sectors of Food Business including Catering, Manufacturing, Storage, Retail and Transport and also for product specific areas including Milk, Meat & Poultry, Oil etc. These are short duration courses of 4 to 12 hours, which can be delivered in online or offline mode and focus on FSMS practices, GHP and GMP.

Draft Manual for Basic Level are available in English and also in eleven Regional Languages.

Comments are solicited on the draft manual for upgarding the contents, if any. Comments may be forwarded at fostac@fssai.gov.in.

Training Manuals for  Food Safety Supervisor Course

Basic Level

  1. Basic Food Safety Training Manual Catering.(PDF, 9.8 MB). (Uploaded on: 08.11.2017)
Urdu   Bengali    Kannada     Punjabi       Malayalam  Odia      Tamil    Telegu      Marathi   Gujarati 
  1. Basic Food Safety Training Manual for Food Manufacturers, Processors and Packers. (DOC, 9.8 MB). (Uploaded on: 08.11.2017)
Urdu Bengali Kannada Punjabi Malayalam Odia Telugu Gujarati
  1. Basic Food Safety Training Manual Supervisor Basic (Level 1) Storage and Transport. (DOC, 9.8 MB). (Uploaded on: 08.11.2017)
 Urdu    Bengali     Kannada   Malayalam    Odia    Telegu Marathi        Gujarati    
  1. Basic Food Safety Training Manual Supervisor Course Basic (Level 1) Retail & Distribution. (PDF, 9.8 MB). (Uploaded on: 08.11.2017)
  1. Street Food Vendor Training On Food Safety and Hygiene. (PDF, 9.8 MB). (Uploaded on: 08.11.2017)
Urdu    Bengali       Kannada      Hindi Odia    Telegu       

Advance Level

Special Level

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.
2017-11-10T13:03:32.399+05:30