FoSTaC Basic - Catering (General)
Essential food hygiene and safety practices for Catering (General) staff - the FSSAI-aligned foundation course (about 4 hours).
4 hoursClassroomCall for fees
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From FSSAI FoSTaC certification to HACCP, ISO 22000 and licensing support.
Showing 35 courses
Essential food hygiene and safety practices for Catering (General) staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Catering - Integrated Child Development Services staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Catering - Mid Day Meal staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Catering - Bakery Level 1 staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Manufacturing (General) staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Retail & Distribution (General) staff - the FSSAI-aligned foundation course (about 4 hours).
Essential food hygiene and safety practices for Storage & Transport (General) staff - the FSSAI-aligned foundation course (about 4 hours).
Supervisor-level training on hazard control, record keeping and compliance for Catering (General) - for licensed businesses (about 8-12 hours).
Supervisor-level training on hazard control, record keeping and compliance for Manufacturing (General) - for licensed businesses (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Milk & Milk Products: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Animal Meat & Meat Products: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Poultry Meat & Meat Products: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Fish & Fish Products: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Packaged Water & Water-based Beverages: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Bakery Level 2: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Edible Oils & Fats: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Health Supplements & Nutraceuticals: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Alcoholic Beverages: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Sector-specific advanced training for Manufacturing - Organic Food Products: process hazards, hygiene controls and FSSAI compliance (about 8-12 hours).
Supervisor-level training on hazard control, record keeping and compliance for Retail & Distribution (General) - for licensed businesses (about 8-12 hours).
Supervisor-level training on hazard control, record keeping and compliance for Retail & Distribution - Point of Sale of Health Supplements - for licensed businesses (about 8-12 hours).
Supervisor-level training on hazard control, record keeping and compliance for Storage & Transport (General) - for licensed businesses (about 8-12 hours).
Short awareness programme: COVID-19 - practical hygiene and safe-food basics (about 2-4 hours).
Short awareness programme: Street Food Vending - practical hygiene and safe-food basics (about 2-4 hours).
Short awareness programme: Start-up Course (Self-learning) - practical hygiene and safe-food basics (about 2-4 hours).
Build and run a HACCP plan: hazard analysis, CCPs, limits, monitoring and verification (2 days).
Understand the ISO 22000 food safety management system and learn to audit it internally (2-3 days).
Good Manufacturing and Hygiene Practices that every inspection checks - practical and checklist-based (1 day).
Identify, control and label allergens to protect customers and your brand (online, about 4 hours).
Which licence do you need, documents, fees, filing and renewals - explained step by step (half day).
Get labels right the first time: mandatory declarations, claims, nutrition information and packaging rules (1 day).
Everything a new food business needs to start legally and safely: licence, layout, hygiene and records (1 day).
Learn to plan, conduct and report internal audits against FSSC 22000 v6 / ISO 22000:2018 (2 days).
Audit your business against FSS Act regulations - licensing conditions, labelling, claims, advertising and metrology (2 days).
Internal audit skills for BRCGS Food Safety certified or aspiring sites - export and retail-brand suppliers (2 days).
