Food Safety Supervisor – Milk & Milk Products

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Food Safety Supervisor – Milk & Milk Products

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Examples, experience sharing, and case studies are offered to help better comprehend the requirements of “FoSTaC- Special Milk & Milk Products.” The major purpose is for all FBOs to understand the importance and requirement of food safety as described in the FSSAI milk and milk product guidance document.

Food safety supervisors are required to be trained and certified by-laws and legislation.
Food safety training and certification (FoSTaC) is required by legislation in various Indian states. Under Section 16(3) h of the Food Safety and Standards Act 2006, the Food Safety and Standards Authority of India is mandated to provide training to persons who are or want to be involved in the food business.

whether as owners, employees or in other capacities in the food industry. All food businesses with a Central License or a State License must have at least one trained and certified Food Safety Supervisor on all of their premises for every 25 food handlers or portion thereof, according to an FSSAI rule enacted in October 6, 2017.


  • Any FBO in Dairy (Supply chain/ Retail/ Transport.)
  • Field officers who handle milk collection centres & chilling centres
  • Management Representatives in dairy plants
  • Internal Auditors and Second Party Auditors
  • Supervisors, Food Safety Professionals, Managers, actively involved in manufacturing
  • Production Executives involved in Food Safety Management System activities
  • Any person looking to move into the Dairy business
  • Staff members who would like a greater understanding of FOOD SAFETY
  • Job seekers – Milk & Milk Products sectors.
  • Students can attend training if they are pursuing the final year of under-graduation in food science/dairy technology/food technology /nutrition/life science having completed a minimum of 6 months of internship in the industry.



    • Introduction of FSSAI/ FoSTaC/ FOSCORIS
    • Understanding food safety as per FSSAI
    • Understanding types of hazards & their impact on food safety
    • Understanding Schedule IV Part II requirements for
    1. Location/layout/facilities
    2. Cleaning & sanitation
    3. Personal hygiene & personal behaviour
    4. Support services like pest control/management sup-port/audit/testing/documentation.
    • Schedule IV Part III for milk & milk products
    • Control of operations including FSMS plan/ key requirements of process flow & SOP
    • Control of operations including FSMS plan/ key requirements of process flow & SOP
    • Process flow from ‘farmers to customers’, hazards involved & GMP/GHP for the dairy industry
    • Requirements of FBO for Covid-19 prevention.

    DURATION: 8 Hrs.

    CERTIFICATE: FSSAI will issue the certificates of successful completion to all the delegates who attend the entire duration of the course & clear assessment.



    Training Location: In House Training, District wise Face to Face classes Sessions, Spot training / Onsite training (Work Place / Colleges / University /Industrial Units)

    Registrations / Enquiry

    Phone: 8129755499/ 9072624444

    E mail:

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