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FSSAI Training and Awareness Programs
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Overview of FSSAI Training and Awareness Programs
- The Food Safety and Standard Authority of India (FSSAI) has launched multiple training programs for Food Business Operators (FBO’s) that help to enhance their skill set and educate them on food safety and hygiene practices. One such initiative is Food Safety Training and Certification (FoSTaC), which provides training to FBOs across various sectors in the food industry.
- Promoting food safety awareness among the general public and food business operators is crucial to avoiding foodborne illness. FSSAI-based initiatives like training programs for food business operators, FoSTaC training and certification can help in creating food safety awareness. It is mandatory to have at least one FoSTaC-certified person in the food business.
Introduction to FSSAI's Training and Awareness Initiatives
- Apart from setting science-based regulatory standards for food, FSSAI also plays a major role in training food business operators, food safety officers and creating food safety awareness campaigns among consumers. One of the primary training aspects of FSSAI involves strengthening the capacity of laboratory personnels who are involved in analysing food quality.
- Programs like Good Food Laboratory Practices (GFLP) specialised training programs, including the analysis of pesticide and drug residues in food, are conducted time-to-time. Good Food Laboratory Practices (GFLP) is a mandatory training program that is meant for all laboratory personnel under the FSSAI.
- The overall duration of the training is 5 days and is conducted in identified and reputed laboratories having testing facilities along with safety parameters. The testing facilities should have full NABL scope. The main objective of the programs is to cover aspects of good food laboratory practices. Trainers directly from NABL assessors and subject experts with major experience and laboratory work are identified for conducting the training program. Apart from this, FSSAI also initiates specialised training programs for trainers.
Food Safety Training & Certification (FoSTaC)
FSSAI has initiated a Food Safety Training and Certification (FoSTaC) program in July 2017. The FoSTaC program focuses on the FSSAI certification process to create food safety supervisors who are well trained in food hygiene and manufacturing practices.
The outline of the program was created with the objective of enhancing the availability of skilled and trained manpower in the food industry and creating an improved ecosystem where individuals continue to be self-reliant and self-compliant with the Food Safety and Standards Act of 2006.
It was launched to make sure that the individuals involved in the food business are aware of the rules and regulations and to bring about behavioural change and a culture of food safety in the country.
Goals of FoSTaC
- Creating a national culture of food safety and positive behaviour encouragement
- Guiding ethical food companies to voluntarily follow the Food Safety and Standards Act,2006 and its guidelines
- Closing the skills gap in the food business through the certification and training of qualified workers
- Providing food businesses with the information and resources they need to reach and uphold the highest levels of sanitation and hygiene.
FoSTaC Training Modules and Eligibility
FoSTaC provides Training Modules in the following phases:
Basic Training:
Small enterprises and final-year undergraduates studying food science, nutrition, hospitality, or similar subjects can apply for these courses. Depending on the course, six months of relevant experience can help you get started right away.
Advanced Training:
Postgraduate students studying nutrition, food science, hospitality, or similar fields would benefit greatly from advanced courses. Except for smaller firms, they are necessary for all food businesses. This is best for opening up additional learning opportunities in the field of food safety, at least one year of relevant experience may be necessary, depending on the course.
Special Training:
These classes cover topics such as dairy, meat, fish, vitamins, and so forth. Depending on the course, you should have at least two years of relevant experience. To succeed in your chosen industry, receive specialised training.
Training for Regulatory Staff and FSSAI Employees
A well-trained regulatory workforce is crucial for consistent implementation of the Act throughout the country. The Food Safety and Standards Rules of 2011 include provisions for training Designated Officers and Food Safety Officers by FSSAI.
In 2016, the Food Safety & Standard Authority of India developed a training policy for Food Safety Regulatory Officials, which includes both induction and refresher training for regulatory officers. It also aims to create a pool of trainers through a Training-of-Trainers program. The policy was reviewed by the Central Advisory Committee and approved by the Food Authority in May 2016. Subsequently, a Food Safety Training Manual was created based on this policy for the training of regulatory officers. FSSAI food safety training has been conducted in various states and union territories accordingly.
In order to adapt evolving trends and advancements in the food industry, the food safety training and certification manual has been revised to enhance the capacity building of regulatory officers. The updated manual streamlines the Training-of-Trainers programs and provides more flexibility and content for regulatory training. Additionally, the subjects covered in the manual for Food Safety Officers during induction training have been aligned accordingly.
Strengthening Food Safety Awareness
Awareness Campaigns and Stakeholder Engagement
After establishing your goals and objectives, the next step is to pinpoint the key stakeholders you aim to involve in your campaign and separate them into distinct groups according to their characteristics, preferences, needs, and expectations.
Stakeholders can be individuals and entities such as customers, employees, investors, partners, suppliers, media, influencers, regulators, competitors, and any other pertinent parties with an interest or impact on your campaign.
By categorising your stakeholders, you can customise your communication strategies and channels to address their unique requirements and interests, thereby enhancing the likelihood of effectively reaching and engaging them.
Focus on Street Food Vending
Street food safety standards are outlined in the FSSAI. The Eat Right Movement was started by the FSSAI in response to the growing prevalence of lifestyle problems in India. The goal is to educate customers and vendors alike on the value of eating a healthy diet. This movement, which covers every aspect of food consumption, disposal, and procurement, primarily seeks to inspire individuals to lead better lives. The FSSAI has instructed all restaurants and food vendors to post their license information in a Food Safety Display Board (FSDB) outside of their establishment in order to guarantee that food outlets uphold quality requirements. Restaurants and other eateries are required by the FSSAI to put this sign outside of their premises.
As of July 1, food outlets and vendors must comply with the FSSAI's new guideline and cease wrapping food in newspapers and recycled plastic. Additionally, merchants are not allowed to store, pack, or transport food items in plastic bags or containers according to the new regulation.
This has been carried out while keeping in mind that dyes and inks can cause cancer in our bodies. 13.4% of all food items were found to be contaminated in a survey conducted by the Food and Standards Authority of India (FSSAI), which involved the collection of around 380 food samples from the unorganised sector. 51 samples were discovered to contain heavy metal contamination, including foil, plastic bags, bottles, and lids.
Becoming a Training Partner with FSSAI
Individuals interested in joining the FOSTAC program can sign up via the official FOSTAC portal. Here is a general outline of the same:
Responsibility
- Enrol as a training partner via the FOSTAC portal
- Identify trainers based on eligibility criteria and coordinate the Training of Trainer (TOT) Programme in collaboration with FSSAI
- Recruit trainees
- Ensure the training centre is equipped with suitable infrastructure
- Publish the calendar and project details on the portal
- Assess and upload results on the portal to facilitate certificate issuance.
Process
- Step 1: Visit the official FOSTAC portal
- Step 2: Select the ‘register’ button to fill out the trainee registration form with required information
- Step 3: Upon completion of the registration form, click ‘verify’ to submit the details
- Step 4: Eligible trainees can then enrol in their preferred courses and obtain an admit card for attending classroom training sessions according to the schedule.
Training Partner
- Step 1: Prior to applying as a training partner, the applicant must review the eligibility criteria
- Step 2: Eligible training partners are required to complete the designated application form provided on the portal
- Step 3: Upon registration, partners will be assigned a unique user ID and password to access their account on the FOSTAC portal
- Step 4: The certificate for qualified trainees will be generated, containing a unique number necessary for mandatory compliance with FSS regulations.
Frequently Asked Questions
What is the purpose of the FoSTaC program?
Who can participate in FoSTaC training programs?
How does FSSAI train its regulatory staff?
What kinds of awareness campaigns does FSSAI conduct?
Why is there a special focus on street food vending in FSSAI's initiatives?
How can an organisation become a training partner with FSSAI?
What impact have FSSAI's training and awareness programs had on food safety in India?
Are FSSAI's training and awareness programs accessible to small food business operators?
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