Food Lifestyle

Why you should get the help of FSSAI Consultant and what do you mean by FOSTAC?

Why you should get the help of FSSAI Consultant and what do you mean by FOSTAC?
FHRAI seeks deadline extension of FSSAI'S new mandate.(photo:IANSLIFE)

If you wish to start a food company in India, you must first obtain an FSSAI license. You can work in the food industry as an importer, manufacturer, retailer, storage or transportation firm, marketer, or distributor. This license is required for the start-up of your business. Whether you require an FSSAI state license or a central license will be determined by a number of factors. This tutorial will explain what this sort of licensing is and why you should hire a license consultant.

It’s crucial to keep an eye on the quality of the food that’s being sold at the market. Every food manufacturer must meet food quality standards in order to protect the safety of their customers. FSSAI consultant, or the Food Safety and Standards Authority of India, is one such body that plays an important role in this cycle. The FSSAI is in charge of putting measures in place to eradicate anything poisonous or dangerous.

Raw Material Acquisition

The amount of raw components in food is rigorously regulated. The development of such items is pointless if the components are not lowered to an appropriate level. The material will not be allowed for further processing or regular sorting if it contains parasites, unwanted microorganisms, veterinary medications, or degraded chemicals. The Food Safety and Standards Authority of India (FSSAI) have issued a new rule titled Food Safety and Standards Regulations, 2011 to sustain such food establishment activities. According to this rule, every edible material operator must ensure that these food additives or raw ingredients adhere to the regulations’ guidelines.

Food and Raw Material Storage

Many food storage facilities are designed and built in accordance with FSSAI requirements to avoid contamination during storage. There is appropriate maintenance and cleaning permitted during storage to create a barrier against insect entry and buildup. Cold storage facilities are offered for raw, processed, and packed foods depending on their kind and requirements. Separation methods are provided for keeping raw materials, recalled, returned, or rejected items. This separation is mostly for the purpose of separating foods from raw materials.

What is FOSTAC Training?

According to FSSAI, every licensed food business should have at least one trained and certified Food Safety Supervisor under FOSTAC for every 25 food handlers on the premises. For more information about FOSTAC, please see the FOSTAC Brochure. Food Safety Training and Certification (FOSTAC) is a large-scale training and certification ecosystem for food companies along the food value chain. Food Safety Supervisors are those who have been successfully trained and qualified under FOSTAC. These Food Safety Supervisors will then educate additional food handlers on their facilities, creating a training ecosystem.

The Food Safety and Standards Authority of India (FSSAI) created FOSTAC to fulfill its purpose under Section 16(3) h of the Food Safety and Standards Act 2006. FOSTAC trainer will be recognized by the training partners for the different training courses, and they will be trained and certified in Training or Trainers programmers by NLRPs or SLRPs. They will be in charge of giving training to FOSTAC’S target group.

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