The e-learning course is designed for Food Business Operators small, medium and large-scale food manufacturers, processors and packers. This course explains basic food safety and hygiene conditions to be followed by all the above entities in relation to all food, in consonance with the Act, including at the design stage as also at operational stage by individuals being Food Handlers

The establishment in which food is handled, processed and packed, by the food business operator and the persons handling them should conform to the sanitary and hygienic requirements, and food safety measures as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements.

The desired learning outcome of this manual is better understanding of food safety and hygiene requirements and high standards of food safety in the food industry.

This course is Mapped to FoSTaC Food Safety Supervisor Course.