Training of food handlers is a pre-requisite for ensuring food safety and the same is also mandated in the Food Safety and Standards Act, 2006. This course is designed to ensure widespread and effective delivery of training to food businesses across the value chain. This course details the requirements on food safety and hygienic practices to be followed by Food Business Operators engaged in food retail and distribution. It is based on the Schedule 4 requirements of the Food Safety and Standards (Licensing & Regulation of Food Businesses) Regulations, 2011 along with the industry best practices.

This course focusses on the good manufacturing and hygiene practices required in different locations and surroundings, facilities, storage area, food testing facilities, etc. It also explains the types of high risk foods and how to prevent them for big and small retailers, wholesalers, distributors, suppliers, transporters, etc.

The desired outcome of this course is to provide training to the Food Safety Supervisors and to the food handlers in implementing the hygiene requirements in the food retail and distribution sector.

This course is Mapped to FoSTaC Food Safety Supervisor Course.