CAPACITY BUILDING & CERTIFICATION

Food Safety Training &
FoSTaC Certification

FSSAI-mandated FoSTaC training solutions for food handlers, supervisors, and management to instill a culture of food safety excellence.

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Food Safety Training Workshop
FSSAI FoSTaC
Certified Master Trainer Workshops
STATUTORY REQUIREMENT

Mandatory FSSAI FoSTaC Certification

Under FSSAI mandates, every Food Business Operator (FBO) must have at least one trained and certified Food Safety Supervisor (FSS) for every 25 food handlers on premises.

FoodSure conducts official Food Safety Training and Certification (FoSTaC) workshops led by certified Master Trainers to ensure your workforce understands critical hygienic practices and regulatory compliance.

FSSAI Recognized
Official FoSTaC certificates
On-Site & Online
Flexible training delivery
TRAINING BATCHES

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We conduct customized corporate workshops for catering, manufacturing, retail, and hospitality workforces.

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CURRICULUM MODULES

Comprehensive Training Modules

Our practical training curriculum empowers food handlers and supervisors with essential operational safety knowledge.

Pillar 1: Hygiene & Personal Safety Standards
01

Personal Hygiene Standards

6-step handwashing technique, protective workwear etiquette, hairnet/glove protocols, and personal illness reporting.

02

Food Contamination Control

Identifying biological pathogens, toxic chemical residues, physical hazards, and major food allergen cross-contact.

03

Food Safety Culture

Instilling personal accountability, open communication, safety leadership, and continuous hygiene improvement across teams.

Pillar 2: Process Control & Cleaning SOPs
04

Cross-Contamination Prevention

Raw vs cooked food segregation, color-coded chopping board rules, sanitized utensil handling, and contact surface care.

05

Cleaning & Sanitation SOPs

Effective chemical dilution, 4-step cleaning method (Clean, Rinse, Sanitize, Air Dry), and master cleaning schedules.

06

Storage & Temperature Control

Understanding the Danger Zone (5°C to 60°C), thermometer usage, chiller/freezer monitoring, and FIFO/FEFO rotation.

Pillar 3: Operational Practices & Compliance Logs
07

Safe Food Handling

Best practices for raw material receiving, thawing/defrosting, cooking core temperatures, and safe hot/cold holding.

08

Pest Management Awareness

Recognizing signs of rodent/insect infestation, keeping food covered, bait station safety, and reporting structural gaps.

09

Documentation & Monitoring

Training supervisors to accurately fill daily temperature logs, oil TPC sheets, cleaning registers, and corrective action forms.

CERTIFICATION TIERS

FSSAI FoSTaC Course Offerings

Official FSSAI-approved courses for all sectors of the food industry.

BASIC LEVEL

Basic FoSTaC Course

Designed for petty food handlers, hawkers, and entry-level staff in catering and retail.

  • Basic Catering & Street Food
  • Basic Retail & Distribution
  • Basic Manufacturing
ADVANCED LEVEL

Advanced FoSTaC Course

Mandatory for designated Food Safety Supervisors in restaurants, hotels, and processing plants.

  • Advanced Catering & QSR
  • Advanced Manufacturing
  • Advanced Storage & Transport
SPECIALIZED LEVEL

Specialized FoSTaC Course

Tailored for high-risk food sectors requiring specialized hygienic controls.

  • Milk & Dairy Processing
  • Meat & Poultry Processing
  • Packaged Water & Beverages
TRAINING CONSULTANCY

Enquire About FoSTaC Staff Training Today

Certify your workforce and meet FSSAI mandatory supervisor requirements with FoodSure experts.

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