The eLearning course FoSTac – Advanced Manufacturing:  Bakery level 2 has been tailored for bakery manufacturing units of all sizes, including small, medium, and large-scale operations that produce a diverse range of bakery items. This course is intended to elucidate the basic hygiene and sanitary standards that must be adhered to by all Food Business Operators operating in bakery food service establishments, as mandated by the Food Safety & Standard Act of 2006.

In advanced bakery establishments, ensuring the safety and quality of baked goods is of paramount importance. This short course outlines the essential prerequisites for food safety and hygiene, offering both fundamental guidelines and industry-leading best practices for Food Business Operators to adopt.

Participants will learn the core principles of food safety, regulatory compliance, and industry best practices, enabling them to play a pivotal role in delivering safe and delicious bakery products. 

This course is mapped to the FoSTaC Course, offering participants a recognized pathway to further their expertise in the field of food safety.

Key learning outcomes:

• Better understanding and compliance with food safety regulations and prerequisites.
• Improved knowledge of HACCP implementation.
• Better understanding of hygiene and sanitation practices for personnel and workplace.