Food Safety Training and Certification (FOSTAC)

FoSTaC FSSAI

The Food Safety Training and Certification (FoSTaC) is an initiative of the Food Safety and Standard Authority of India (FSSAI). Food safety training is conducted under FoSTaC for target groups in the food business to maximise awareness and knowledge of food safety policies and regulations to ensure food hygiene and safety.

FSSAI provides that all licensed food businesses should have at least one certified and trained food safety supervisor under FoSTaC for every 25 food handlers on each food premises. Thus, every Food Business Operator (FBO) must have a food safety supervisor certified under the FoSTaC programme. FoSTaC is a short training course authorised exclusively by FSSAI, but a training partner conducts the FoSTaC training module.

Objectives of FoSTaC

To bring about behavioural change and inculcate a food safety culture across the country.

To create an environment of self-compliance to Food Safety and Standards (FSS) Act, regulations and rules by the responsible food businesses.

Food Safety Courses Under FoSTaC

FoSTaC offers 17 different courses for different types of food businesses on different competency levels. The duration of each course is 8-12 hours spreading over 1-2 days. The domain experts have developed the courses. The training modules are based on manufacturing practices or general hygiene as provided under Schedule 4 of the FSS regulation. The FoSTaC course has been divided into three levels which are the basic, advanced and special courses.

The training for the food safety supervisors under the three FoSTaC courses is conducted through the face to face mode. FSSAI has created training content for the three courses, available in English and translated into other regional languages also.

The details of the FoSTaC courses for food safety supervisors training (trainees) are provided below:

Sl.No.	FoSTaC Course	Duration (per day)	Optional/Mandatory	Applicable food business
1.	Level 1 for manufacturing units	4 hours	Recommended for all small manufacturing units.	For every type of small manufacturing or processing unit.
2.	Level 2 for manufacturing units	8 hours	Mandatory for every manufacturing unit other than milk products and milk processing units and health nutraceuticals and supplements.	Every food processing unit other than milk products and milk processing unit, and health nutraceuticals and supplements.
3.	Milk and milk products	12 hours	Mandatory for all milk products and milk processing units.	All milk products and milk processing units.
4.	Meats and poultry	12 hours	Mandatory for all poultry and meat processing unit.	All poultry and meat food processing units except small slaughterhouses.
5.	Seafood and fish	8 hours	Mandatory for all seafood and fish processing units.	All seafood and fish processing units.
6.	Health supplements	8 hours	Mandatory for all health supplement units.	All health nutraceuticals and supplements processing units.
7.	Level 1 for bakeries	4 hours	Recommended for all small bakery units.	Small scale bakery processing units.
8.	Level 2 for bakeries	8 hours	Optional for bakeries.	All bakery processing units.
9.	Edible oil and fats	8 hours	Optional for fats and edible oil manufacturing units.	All fats and vegetable oils processing units.
10.	Water and water-based beverages	8 hours	Optional for water and water-based beverages processing units.	All water and water-based beverages processing units.
11.	Level 1 for retail units	8 hours	Recommended for small retail units.	For all types of small retail shops.
12.	Level 2 for retail units	8 hours	Mandatory for all retail units.	All wholesalers and retailers.
13.	Level 1 for transport and storage	8 hours	Recommended for all small transport and storage units.	For all types of small transport and storage units.
14.	Level 2 for transport and storage	8 hours	Mandatory for all transport and storage units.	All food transport and storage units.
15.	Level 1 for catering	8 hours	Recommended for all small catering units.	All types of small catering units.
16.	Level 2 for catering	8 hours	Mandatory for all catering units.	All catering establishments, including hotels, restaurants, caterers, Dhabas, flight catering, rail catering, canteens etc.
17.	Street food vendors	4 hours	Recommended for all street food vendors.	All street food vendors.

Eligibility Criteria

The eligibility criteria for trainees to apply for FoSTaC courses are as follows:

Eligibility criteria for basic level courses

An individual working in the food business with six months of experience in the relevant sector (depending on the selected course).
Students pursuing the final year of under graduation in food science, hospitality, nutrition, or other allied fields.

Eligibility criteria for advanced level courses

Any graduate in science in a supervisory role with one year of experience in the relevant sector.
Any graduate in a non-science discipline in a supervisory role with two years of experience in the relevant sector.
Any student pursuing a final year of under graduation in food sciences, hospitality, nutrition, or other allied fields.

Eligibility criteria for special courses

Any graduate in science in a supervisory role with one year of experience in the relevant sector.
Any graduate in a non-science discipline in a supervisory role with two years of experience in the particular sector.

FoSTaC Application Process

The application process for the FoSTaC course by trainees for training and certification as food safety supervisors are as follows:

Visit the official FoSTaC website.
Scroll down and click on the ‘Register’ button available against the heading ‘Get Food Safety Supervisor’s Certificate’ on the homepage.
Fill the trainee application form details, such as the personal information, address details, and business details and click on the ‘Submit’ button.
The screen will display the FoSTaC unique username ID and password.
Login to the FoSTaC website by entering the username ID and password to enrol for FoSTaC training.
After enrolling in the desired course, the trainees can generate an admit card to attend classroom training according to the schedule if they are eligible.

Benefits of FoSTaC

Understand basic concepts of food hygiene and safety.
Minimise legal hassles and help in complying with FSSAI requirements.
Train more people within the organisation to maintain food hygiene and safety standards.
Reduce the percentage of food poisoning and infections and long term consequences due to such incidents.
Certificate from FSSAI after completion of the training.