About the Course:

Food is a perishable commodity which is susceptible to contamination and adulteration. In this backdrop, basic sanitary and hygienic conditions are considered to be necessary for the production and distribution of safe and suitable food.This course is designed to explain the requirements for the general hygiene and sanitary practices in India. It starts with an introduction to food hygiene and safety in India. You will explore various aspects of food safety and sanitary practices in India.To ensure quality in the food, the Union Government introduced the Food Safety and Standards (Licensing and Registration of Food businesses) Regulation, 2011. This policy prescription recognises that safe and hygiene food is indispensable to health and welfare of the consumers in India. It’s defined in the Schedule 4 Part II of this regulation where all food business operators need to comply with, for obtaining a license from the Food Safety and Standards Authority (FSSA). This course sheds light on various important aspects of the Food Safety and Standards (Licensing and Registration of Food businesses) Regulation, 2011.

There are 6 Modules for this course as follows:

• Module 1: Introduction to Food Hygiene and Safety:
• Module 2: Establishment: Design and Facilities
• Module 3: Food Operations and Control
• Module 4: Management and Supervision, Food Testing Facilities, Audit, Documentation and Records, Sanitation and Maintenance
• Module 5: Personal Hygiene
• Module 6: Product Information & Consumer Awareness and Training

You will be able to learn: 

• Good hygienic and sanitary practices for production of safe food
• Mantra of safer food and better business
• Better understanding of the FSS Act 2011 (Popularly known as the Food Act)
• General requirements on hygienic and sanitary practices

 This course is useful for: 

• Food safety professionals
• Entrepreneurs (Food)
• Faculty and students (Food science/food processing)
• Food safety auditors
• Food safety consultants
• Food policy researchers

 Certification Benefits:

• It would bring about awareness and a better understanding of hygiene and sanitary practices in the food sector
• Would be beneficial in emerging sectors like food processing industry

Note: This 4 hours course can be completed in 3 months.