Desription
Understanding the requirements of “FOSTAC-Advance catering” with examples or case studies for better understanding. The key objective would be ‘understand the importance of food safety for all FBO as per the guidance manual of FSSAI for catering. The session as per FSSAI “
also includes the “guidelines for FBO during Covid-19. As per FSSAI recently FOSTAC trainings is approved for virtual mode, as an ‘training partner ‘we are following the guidelines & ensure the module meets the expectations in terms of being interactive & create an team involvement.
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
Who should attend?
- Any FBO in catering /cafeteria/hotels & restaurant /
- Food Retail/ Food Transport
- Admin/HR executive handling canteen operations
- Facilities management team /IT parks/Techno
- Management Representatives
- Internal Auditors and Second Party Auditors
- Supervisors, Food Safety Professionals, Managers,
- actively involved in cooking or service
- Suppliers who play an key role in process of
- catering
- Production Executives involved in Food Safety
- Management System activities
Benifits of Advance Catering level-2 course?
- Certificate from FSSAI, after successful completion of the training.
- Understanding basic concepts of food safety & hygiene.
- High-quality study materials
- Highfield’s comprehensive Food Safety handbook
- Recognised Accredited Qualification
- Study in a friendly environment
- Excellent customer support
- Access to the e-learning course which is CPD accredited.
The main purpose of this training was to promote food safety awareness in India. This training consisted of food safety requirements with reference to HACCP and Schedule IV of FSSAI Licensing regulations.
