FoSTaC Training
In accordance with Section 16 (3)(h) of the Food Safety and Standards Act 2006, the Food Safety and Standards Authority of India (FSSAI) is responsible for providing training programs in Food Safety and Standards to individuals involved in food businesses. The largest initiative undertaken by FSSAI in this regard is the Food Safety Training & Certification (FoSTaC) program, which was launched in July 2017.
The objective of the FoSTaC program is to enhance the availability of skilled and trained manpower in the food industry, promote self-compliance to food safety regulations among food businesses, and cultivate a culture of food safety in the country. To achieve these goals, FSSAI has developed 25 certification courses (including one self-learning course) in accordance with the hygiene and sanitary requirements outlined in Schedule 4 of the Food Safety and Standards Licensing and Registration Regulations, 2011. These courses cover various aspects of the food value chain and are designed to cater to the training needs of different types of food businesses at various levels.
Here are some key aspects typically covered in FoSTaC Training :
Proper handwashing, personal cleanliness, and the use of protective clothing such as gloves, hairnets and aprons.
Preventing the transfer of harmful bacteria from one surface or food to another, especially between raw and cooked food. This includes proper cleaning and sanitizing of utensils, cutting boards, and food preparation areas.
Ensuring that food is stored, cooked and served at safe temperatures to prevent bacterial growth. This involves knowledge of temperature danger zones, cooling and reheating procedures and the use of food thermometers.
Guidelines for proper storage of food items, including appropriate temperature settings for refrigerators and freezers, stock rotation (first in, first out) and safe storage of different types of food.
Understanding and preventing cross-contact with common food allergens, such as nuts, gluten, dairy, and shellfish. This includes proper labelling, handling and communication with customers regarding allergenic ingredients.
Proper cleaning procedures for equipment, utensils and food preparation areas, along with the correct use of sanitizing agents to eliminate harmful bacteria.
Knowledge of common foodborne illnesses, their causes, symptoms and prevention measures. This includes understanding the importance of reporting illnesses and exclusion policies for sick employees.
Understanding the principles of HACCP, which is a systematic approach to identify, evaluate and control hazards in food production processes.
Food safety training can be delivered through various methods, such as classroom-based courses, online training programs, on-the-job training, or a combination of these.
It’s important for food handlers to undergo regular training and refreshers to stay updated on the latest food safety practices and regulations to maintain a safe and hygienic environment for food preparation and service.