Retail and Distribution ( Level 1) & COVID- Food Safety Supervisor

What is FoSTaC Training?

Food Safety Training & Certification(FoSTaC) is a large scale training and certification ecosystem for Food Businesses across the food value chain. Persons successfully trained & certified under FoSTaC will be termed as Food Safety Supervisor(FSS).

Is FoSTaC training mandatory?

FSSAI has made training mandatory for all Central and State Licensed FBOs under FSS Act, October 06th 2017*. Each Food Business Operator, exceeding specified head count needs to have at least one trained & certified person in their business premises to ensure food safety.

This is the Basic Retail & distribution + Covid course as per the FSSAI – FosTac program. The course will be conducted as a live online class.

Course Outline

Part I– Introduction to Food Safety

• Food safety and food safety hazards

• Food spoilage

Part II – GMP–GHP For Wholesaler

• Facilities

• Drainage and waste disposal Operations & Control

• Storage of Food

• Cleaning and maintenance

• Health Status

• Personal Cleanliness

Part III– GMP–GHP for Distributors

• Facilities

• Drainage and waste disposal

• Storage of Food

• Food distribution

• Cleaning & Maintenance

• Pest Control Systems Personal Hygiene

• Health status

• Personal cleanliness

• Visitors

Part IV – GMP–GHP for Transporters

• · Operations & Control

• · Sanitation and Maintenance of transportation vehicle

• · Cleaning & Maintenance

• · Pest Control System

Part V- GMP–GHP for Small Retailers Applying For Registration

• · Sanitary and Hygienic requirements for FBOs / Food Handlers

Part VI- GMP–GHP for Small Retailers Applying For License

• Facilities

• Drainage and Water Disposal

• Personal Facilities and Toilets Operations and Controls

• Procurement of raw material

• Cleaning and Maintenance

• Pest control systems Personal Hygiene

• Personal cleanliness

Key Responsibilities of FSS are:

• To carry out implementation of hygiene as per FSS Regulations in their respective food outlets.To train the food handlers in their outlets about safe food handling practices.