Jodhpur March 18, 2020 : Hotel and Restaurant Association of Northern India today organized the 37th Food Safety Training & Certification (FOSTAC) programme at Jodhpur. The objective of the session was to train the hospitality aspirants in food safety.
The faculty of the session was Mr. Vikas Gupta, Professor, Amity University Noida who enlightened the participants on various food safety measures and the policy framework in this regard.
“The training is among our efforts to skill the youth and ensure brighter prospects in the hospitality sector. Backed by increasing disposable income, urbanization and globalization, hospitality is a sunrise segment of the Indian economy,” said Surendra Kumar Jaiswal, President, HRANI
“Food safety is a first step to ensuring a healthy population and thereby economic productivity. We are glad to receive an overwhelming response to the workshop,” said Mr. Deepak Parihar, Managing Committee Member, HRANI..
“The Commitment on part of the FSSAI trainers was noteworthy, especially the methodology applied and the resultant training session were lucid and interactive enough for a thorough understanding of the subject of Food Safety at a very practical level,” said Mr. J.M. Boob, participant from Chandra Imperial.
“We have been conducting the FOSTAC Programmes for the past 3 years in different cities of Northern India. The next three training programme are scheduled in Faridabad on March 26, 2020 at Radisson Blu Faridabad, Shimla on March 28, 2020 at The Oberoi Cecil & in New Delhi on April 18, 2020 at The Oberoi, New Delhi respectively. We aim a ensuring the maximum hospitality professionals from our member units are benefitted from this training,” said Renu Thapliyal, Secretary General, HRANI.
Hotel and Restaurant Association of North India (HRANI) is the lead Training Partner for organized sector in Northern Region empanelled by Food Safety and Standards Authority of India (FSSAI). HRANI has been doing the Food Safety Supervisor training and Certification (FOSTAC) programs in all ten states on rotation basis to facilitate the members of association.
About FOSTAC: Section 16 (3) (h) of FSS Act mandates that Food Safety and Standards Authority of India shall ensure training of Food Business Operator. In this line, FSSAI has developed training ecosystem which will create trained food handlers who will be called as Food Safety Supervisor. There should be at least one trained and certified Food Safety Supervisor (on maximum 25 employees) in each Food Service Establishment including Catering Industry.
The Food Safety Supervisor will be nominated by the owner of a food business organization (FBO) and may be the business owner, manager or an employee who is in charge of Food Safety in their organization. The Food Safety Supervisor will have the responsibility to carry out implementation of hygiene as per FSS Regulations in their respective food outlets and also to train the food handlers in their outlets about safe food handling practices.
The Key Responsibilities of FSS are:
- To carry out implementation of hygiene as per FSS Regulations in their respective food outlets.
- To train the food handlers in their outlets about safe food handling practices.
