In its on-going efforts to align its systems with that of the Food Safety and Standards Authority of India (FSSAI), the Hotel and Restaurant Association of Northern India (HRANI) recently organised training cum certification session in Dehradun city. Based on Food Safety Training & Certification (FoSTaC) programme developed by FSSAI, HRANI conducted the session for interested participants for getting certified in the advanced level of catering. The Food Safety Supervisor Training in Advance Catering Programme was meant for catering establishments to institute a supervisor who in turn can effectively cascade the communication to the grass root levels in the establishment in order to uniformly implement the processes as required by the FSSAI.
The food handlers were trained by the eminent speaker Mr. Vivekanand Chandrasekaran, Operations head, Parikshan Mumbai. Sh G. C. Kandwal, Designated Officer, Food Safety, Dehradun and Sh P. C. Joshi, Food Safety Officer were also present.
The session organised at Hotel Madhuban, Dehradun was participated by a large number of hoteliers and restaurateurs. The Association has organised eight similar programmes in the month of November, 2017 in various cities of North India to familiarise hoteliers and restaurateurs with the finer nuances of food safety and hygiene. Food businesses across India, from roadside eateries to restaurants & Hotels, will have to comply with a wide set of food safety rules, norms and procedures and obtain Food Business Operator (FBO) licences.
Sanjay Sood President, HRANI said, “HRANI applauds the initiative of the FSSAI under its Chairman Pawan Agarwal, for holding effective consultations with the industry and for partnering with the Association in the creation of master trainers and thus, a trained and technical workforce in aid of the Food Safety laws in the Country. FSSAI’s objective behind the Food Safety Training & Certification (FoSTaC) programme is to have at least one trained and certified Food Safety Supervisor in each and every Food Service Establishment including the catering industry. The trained supervisor will be responsible for ensuring hygiene and food safety implementation in their respective establishments. We think this is a great way to ensure that each establishment understands and maintains the standards without any ambiguity in implementation across the country.”