FoSTaC Advance Course

About FoSTaC Advance Course

Food Safety Training and & Certification (FoSTaC) is a large-scale training programme of Food Safety & Standard Authority of India (FSSAI), initiated with the aim to spread education and raise awareness on Food safety & standard Act, Rules & Regulations among food business operators. All  food businesses operating in India with FSSAI Licences either central or state, should have at least one trained and certified food safety supervisor for every 25 food-handlers or part thereof on all their premises. FSSAI runs Food Safety Training and & Certification program (FoSTaC) under three categories – Basic, Advance, and Special food safety courses. This is FoSTaC food safety advance training course certified by FSSAI. The FoSTaC advance course will be insightful session for all the food processing professionals based in industry or academics to maximise   their knowledge and awareness of General hygienic and sanitary practices mandated by FSSAI and mentioned in Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011. FICSI is an empanelled training partner and is authorised to conduct food safety advance training programmes for FoSTaC Advance Course in India and issue FoSTaC certificate to the successful candidates. The new challenges posed by COVID had initiated online food safety advance course training. FICSI successfully runs Online food safety advance training courses in India. 

Course Details

Basic Details

  • Duration: 7hrs
  • Time: 10:00am-5:00 pm
  • Mode : Online
  • Language : English
  • Eligibilities: Students in final year of their diploma/degree courses

Course Objective

  • What is food safety and Food Safety and Standards Act, 2006?
  • Potential Hazards and its control
  • Schedule IV Requirements
  • HACCP Study
  • FSMS Plan development
  • Schedule IV Compliance

   FoSTaC advance training applicable in India covers-

  • Insights about principal food safety regulations in India
  • Potential hazards and associated risks with food businesses
  • Control of potential hazards and risks
  • General Hygiene and Manufacturing Practices mandatory under Schedule IV of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulation, 2011.
  • Developing Food Safety Management System Plan (FSMS) incorporating HACCP

Eligibility criteria

1. Student Studying in final year of their degree/diploma courses

2. Entrepreneurs

3. Food handlers

4. Food Professionals

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Benefits to candidates after course completion

Candidates will learn about types of hazards in foods and how they can be controlled using the 7 HACCP principles.

FAQs

In the crowded world of food safety, it can be hard to know what you need. As more and more food processing industries are required to have formal systems in place for effectively managing food safety, it can be difficult to keep up with the latest options. HACCP (Hazard Analysis Critical Control Point) was developed with this exact problem in mind. The number of people who need training in HACCP implementation courses is growing, thanks to increasing legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) and the re-issue of the International Food Safety Standard, ISO 22000 2018, and the ISO22002 Prerequisite standard.

This is an outline of our HACCP implementation training.

  • Knowledge of HACCPFood Safety Systems and the corresponding legislative requirements 
  • Knowledge of the Preliminary steps and Principles of HACCP
  • Increased skills in identifying hazards to be addressed in the Food Safety System 
  • Knowledge of the Codex Principles of Food Hygiene 
  • Awareness of the various support programs required for a food safety management system 
  • Understanding of how the various elements of a food safety system integrate. 
  • Case studies & Discussion.

Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.

Hazard analysis is essential for creating a successful HACCP plan because without it, you have no way of knowing what processes to control and monitor. A HACCP plan is only as good as what hazards are identified within it, so this initial step must be thorough and accurate, which is why we’ve covered this in detail in our HACCP implementation course.

Delegates who have received the appropriate food safety training, especially in the areas of Food Science and Food Microbiology, are encouraged to attend this course.

Additionally, delegates should have some prior experience working in the food industry. This experience can be in any of the following areas:

- Food handlers

- Retailers

- Manufacturers

- Food processors and packers

- Warehousing and logistics

- Foodservice and catering

If the aforementioned conditions are met, the person should go for this HACCP implementation course.

HACCP implementation procedures provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage, and distribution to sale and service of the final consumer. The preventive approach of HACCP-based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are:

  • Saving you money in the long run
  • Avoiding poisoning your customers
  • Increasing your food safety standards
  • Ensuring you are compliant with the law
  • Increasing your food quality standards
  • Organizing your process to produce safe food
  • Organizing your staff, promoting teamwork and efficiency
  • Giving you a due diligence defence in court.

This HACCP course is designed for use in all segments of the food industry from processing, manufacturing, distributing, and merchandising to preparing food for consumption.

To get a HACCP certificate, a candidate must attend the provided training successfully and pass the assessment. After completing the assessment with the required score, the candidate can become eligible for a certificate.

FICSI has been providing customized training programs for years with one goal in mind - to help individuals and businesses improve their performance through knowledge-based learning.  HACCP is designed to be practical, informative, and engaging. We know that every company is different, which is why we offer customizable training programs for your unique needs. Our course includes hazard analysis and critical control point training in an interactive and easily consumable way.

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Frequently Asked Questions

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.