FOSTAC, a program by India's FSSAI, trains & certifies food handlers to ensure safe food practices. It covers hygiene, sanitation, HACCP to prevent foodborne illnesses & protect consumer health.
The Food Safety and Standards Authority of India (FSSAI) plays a crucial role in ensuring the safety of food consumed by millions across the country. One of its key initiatives in this regard is the Food Safety Training and Certification (FoSTaC) program.
Launched in 2010, FoSTaC aims to raise awareness about food safety and hygiene among food business operators (FBOs) at all levels, from small street vendors to large restaurants and food processing units.
Why is FoSTaC Important?
Foodborne illnesses are a significant public health concern, leading to millions of cases and even deaths every year. Unsafe food handling practices and a lack of awareness about food safety standards can contribute to the spread of harmful bacteria, viruses, and parasites. FoSTaC addresses this challenge by equipping FBOs with the knowledge and skills necessary to handle food safely and hygienically.
What Are the Objectives of FoSTaC?
Food Safety Training and Certification, the Food Safety Training and Certification program by FSSAI, pursues a multi-pronged approach to ensure safe and hygienic food for all. Here are its key objectives:
Raising Awareness:
- Equip all food business operators (FBOs), from street vendors to large companies, with essential knowledge about food safety principles and best practices.
- Educate FBOs and consumers about the importance of food safety in preventing foodborne illnesses and promoting public health.
Enhancing Food Safety Practices:
- Train FBO personnel, especially food handlers, in proper hygiene procedures, food contamination prevention, and HACCP (Hazard Analysis and Critical Control Points) implementation.
- Encourage FBOs to adopt effective food safety management systems to ensure safe food handling, storage, and distribution throughout the supply chain.
Ensuring Compliance with Regulations:
- Familiarise FBOs with the FSSAI regulations and standards related to food safety and hygiene.
- Promote self-compliance among FBOs by equipping them with the knowledge and tools necessary to meet regulatory requirements.
Building Consumer Confidence:
- Increase consumer trust in the safety of food served by trained and certified FBOs.
- Empower consumers to make informed choices about food by raising awareness about food safety practices and certification programs like FoSTaC.
Fostering Continuous Improvement:
- Regularly update FoSTaC training modules and curriculum to reflect the latest scientific advancements and regulatory changes.
- Collaborate with stakeholders, including FBOs, consumer organisations, and academic institutions, to continuously improve the effectiveness of the program.
FoSTaC Training and Certification Process
The Food Safety Training and Certification program offers a three-tiered training structure, catering to different levels of FBOs:
- Basic Level: This level is mandatory for all food handlers and covers basic food safety principles, personal hygiene, food contamination, and HACCP (Hazard Analysis and Critical Control Points) concepts.
- Advanced Level: Designed for supervisors and managers, this level delves deeper into food safety management systems, quality control procedures, and food safety regulations.
- Special Level: Focused on specific areas like catering, meat processing, dairy farming, etc., this level provides specialised training relevant to the particular FBO sector.
Eligibility Criteria for Trainees
Here’s a paraphrased version of your text on eligibility for FoSTaC courses, emphasising clarity and conciseness:
Basic Level Course:
- Open to all food handlers, regardless of education or position.
- Six months of experience in the relevant sector may be required, depending on the chosen course.
Advanced Level Course:
- Graduates in science with one year of supervisory experience in the relevant sector are eligible.
- Graduates in non-science with two years of supervisory experience in the relevant sector can also apply.
- Final-year undergraduate students in nutrition, hospitality, food science, or allied fields are eligible.
Special Courses:
- Scientific graduates with one year of supervisory experience in the specific sector are eligible.
- Graduates in non-science with two years of supervisory experience in the specific sector can also apply.
Details of FoSTaC Courses 2024
| Course Name | Duration | Mandatory/Optional | Applicable Businesses | Course Name |
| Level 2 (Manufacturing) | 8 hours/day | Mandatory | All food processing units (except milk, health supplements, and nutraceuticals) | Level 2 (Manufacturing) |
| Level 1 (Manufacturing) | 4 hours/day | Recommended | Small food processing units | Level 1 (Manufacturing) |
| Milk and Milk Products | 12 hours/day | Mandatory | Milk and milk product processing units | Milk and Milk Products |
| Meats and Poultry | 12 hours/day | Mandatory | Meat and poultry processing units (except small slaughterhouses) | Meats and Poultry |
| Fish and Seafood | 8 hours/day | Mandatory | Fish and seafood processing units | Fish and Seafood |
| Health Supplements | 8 hours/day | Mandatory | Health supplement and nutraceutical units | Health Supplements |
| Level 2 (Bakery) | 8 hours/day | Optional | Bakery units | Level 2 (Bakery) |
| Level 1 (Bakery) | 4 hours/day | Recommended | Small bakery units | Level 1 (Bakery) |
| Edible Oil and Fats | 8 hours/day | Optional | Edible oil and fat manufacturing units | Edible Oil and Fats |
| Water and Beverages | 8 hours/day | Optional | Water and water-based beverage processing units | Water and Beverages |
| Level 2 (Retail) | 8 hours/day | Mandatory | Retail and wholesale units | Level 2 (Retail) |
| Level 1 (Retail and Distribution) | 8 hours/day | Recommended | Small retail shops | Level 1 (Retail and Distribution) |
| Level 2 (Storage and Transport) | 8 hours/day | Mandatory | Food storage and transport units | Level 2 (Storage and Transport) |
| Level 1 (Storage and Transport) | 8 hours/day | Recommended | Small storage and transport units | Level 1 (Storage and Transport) |
| Level 2 (Catering) | 8 hours/day | Mandatory | Catering establishments (restaurants, hotels, dhabas, caterers, etc.) | Level 2 (Catering) |
| Level 1 (Catering) | 8 hours/day | Mandatory | Small catering units | Level 1 (Catering) |
| Street Food Vendor | 4 hours/day | Recommended | Street food vendors | Street Food Vendor |
Process for Applying as FoSTaC Trainer
Become Associated with an Empanelled Training Partner (TP):
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- Individuals cannot directly apply to FSSAI to become FoSTaC trainers.
- You must first associate yourself with a TP that has been empanelled by FSSAI to deliver FoSTaC training.
- Find a list of empanelled TPs on the FoSTaC website: https://FoSTaC.fssai.gov.in/
Meet Eligibility Criteria:
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- Each TP may have specific eligibility requirements for trainers.
- Typically, you’ll need:
- Relevant educational qualifications (e.g., degree in food science, nutrition, or related fields).
- Significant experience in the food industry, preferably in food safety roles.
- Strong communication and presentation skills.
- Ability to effectively train and engage learners.
Submit Application and Documents:
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- Complete the application form provided by the TP.
- Provide necessary documents, such as:
- Resume or CV detailing your qualifications and experience.
- Copies of educational certificates and professional certifications (if any).
- References or testimonials (optional).
Pass Assessment and Training:
-
- TPs often conduct assessments to evaluate candidates’ knowledge and skills in food safety.
- If selected, you may undergo a training program to familiarise you with FOSTER’s curriculum, training methodology, and assessment procedures.
Get Listed as a Trainer:
-
- Upon successful completion of assessment and training, the TP will list you as an approved trainer in their pool of FoSTaC trainers.
Start Delivering FoSTaC Trainings:
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- Once listed, you can start delivering FoSTaC training sessions under the supervision of the TP.
Basic Responsibilities of a FoSTaC Training Partner:
Delivering FoSTaC Training:
- Conduct training sessions as per the FSSAI-approved curriculum for various levels (Basic, Advanced, Special) and sectors (manufacturing, retail, catering, etc.).
- Ensure high-quality training standards by utilising effective training methodologies and qualified trainers.
- Maintain consistent participant learning outcomes through interactive sessions, assessments, and feedback mechanisms.
Administrative and Reporting:
- Register training venues and manage logistics as required for training programs.
- Prepare and upload quarterly calendars of proposed training sessions on the FoSTaC portal.
- Submit trainee attendance records and assessments to FSSAI within stipulated timelines.
- Maintain complete and accurate records of all training activities and trainee certifications.
Compliance and Regulations:
- Adhere to all FSSAI guidelines, regulations, and training modules for FoSTaC programs.
- Follow guidelines for trainer selection, assessment, and qualification.
- Maintain transparency and ethical conduct in all training activities and financial transactions.
Collaboration and Stakeholder Engagement:
- Collaborate with FSSAI and other stakeholders for the continuous improvement of the FoSTaC program.
- Promote FoSTaC training by providing information and awareness to potential trainees and FBOs.
- Liaise with industry bodies and associations to expand reach and effectiveness of the program.
Conclusion
FoSTaC stands tall as a beacon of hope in India’s journey towards a safer and healthier food ecosystem. Its commitment to training and certifying food handlers across the entire supply chain empowers individuals and businesses to handle food responsibly and hygienically.
By equipping FBOs with the knowledge, skills, and tools necessary to comply with food safety regulations and implement best practices, FoSTaC tackles the critical challenge of foodborne illnesses head-on. This not only protects the health of consumers but also fosters trust in the food industry and boosts economic growth.
The program’s flexibility and adaptability are key to its success. With its diverse range of courses catering to different sectors and levels, FoSTaC ensures that every individual involved in the food journey, from street vendors to manufacturing giants, has access to the necessary training.
However, the journey towards a truly safe food system is continuous. Ongoing collaborations with stakeholders, regular updates of the curriculum, and innovative approaches to reach even the remotest corners of the industry are crucial for further success.
In conclusion, FoSTaC represents a powerful force for good in India’s food landscape. By nurturing a culture of food safety and empowering individuals with knowledge, it paves the way for a healthier future for all. As the program continues to evolve and adapt, its impact on food safety and public health will undoubtedly grow, ensuring that every bite is a celebration of safety and well-being.
FAQs on FoSTaC
FoSTaC regulations cover a wide range of sectors in the food industry, including: Manufacturing: This encompasses food processing units (except milk & milk products, health supplements, and nutraceuticals), meat & poultry processing, fish & seafood processing, edible oil & fat manufacturing, water & water-based beverage processing, etc. Retail & Wholesale: All retailers and wholesalers dealing with food products fall under FoSTaC regulations. Storage & Transport: Units involved in food storage and transportation are required to have trained personnel. Catering & Hospitality: This includes restaurants, hotels, dhabas, caterers, rail & flight catering, canteens, etc. Street Food Vendors: FoSTaC training is recommended for street food vendors, although not mandatory.
The mandatory requirement for FoSTaC training varies depending on the size and sector of the food business. Generally: Mandatory for larger businesses: All manufacturing units (except specific exemptions), retail & wholesale units with annual turnover exceeding ₹10 lakh, and large catering establishments need to have at least one trained and certified individual per premise. Recommended for smaller businesses: Small manufacturing units, small retail shops, small catering establishments, and street food vendors are encouraged to participate in FoSTaC training, although not mandatory.
Finding a training partner: Food businesses can register for FoSTaC training through empanelled training partners (TPs) listed on the FoSTaC website: https://FoSTaC.fssai.gov.in/. Enrolling in relevant courses: Choose the appropriate course based on your sector and level (Basic, Advanced, Special). Completing training and assessments: Attend the training sessions and successfully pass the required assessments. Receiving certificate: Upon successful completion, you will receive a FoSTaC certificate valid for five years.
FoSTaC training modules cover a comprehensive range of food safety topics, including: Personal hygiene and sanitation: Emphasise handwashing, personal cleanliness, and maintaining hygienic work environments. Foodborne illnesses: Explain causes, symptoms, prevention methods, and reporting procedures. HACCP (Hazard Analysis and Critical Control Points): Provide knowledge on identifying and controlling potential hazards in the food chain. Food safety management systems: Train how to implement food safety plans, temperature control, pest control, and other preventative measures. Specific regulations and standards: Familiarise participants with relevant FSSAI regulations and industry standards.
FoSTaC training aligns with and complements various food safety regulations and standards set by FSSAI, including: Food Safety and Standards Act, 2006 Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 FSSAI guidelines and manuals for specific food sectors
Non-compliance with FoSTaC regulations, depending on the severity and scale of the offence, can lead to: Fines and penalties imposed by FSSAI officials. Licence suspension or cancellation. Negative media coverage and reputational damage. Increased risk of foodborne illness outbreaks and legal liability.
FoSTaC certificates are valid for five years. Refresher training modules are encouraged but not mandatory. FSSAI regularly updates the FoSTaC curriculum to reflect advancements in food safety science, regulations, and industry practices. Training partners are expected to incorporate these updates into their training programs. Which sectors of the food industry are covered under FoSTaC regulations?
Is FoSTaC mandatory for all food businesses, or are there exemptions?
How can food businesses enrol in FoSTaC training programs, and what are the certification requirements?
What topics are covered in FoSTaC training modules for food safety?
Are there specific regulations or standards that align with FoSTaC requirements in the food industry?
What are the consequences of non-compliance with FoSTaC regulations for food businesses?
How often does FoSTaC training need to be renewed, and are there updates to the program's curriculum over time?
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