FSSAI Food Safety Training

FSSAI requires food businesses to have trained Food Safety Supervisors. In practice that means someone on your payroll — usually a chef, kitchen manager or outlet manager — has to hold the Food Safety Supervisor certification that FSSAI issues through its own FoSTaC scheme, and is then accountable for how food is handled on that premises: hygiene standards, temperature discipline, cleaning schedules and the records that prove all three were followed.

Training the supervisor alone rarely changes much. The person plating the food, the one receiving the delivery and the one wiping the prep counter all have to work to the same standard. HTI runs practical food safety sessions for whole teams, on your premises, in the languages your staff work in, so the standard the supervisor is accountable for is the standard the floor actually keeps.

Book training for your team

Who this is for

Restaurants & QSRs

High-volume kitchens and service counters where crews change often and every new joiner needs the same handling standard fast.

Hotels

Multiple outlets, banquets and room service running off shared kitchens and stores, where one weak link affects every cover served.

Cloud kitchens

Delivery-only operations where food sits in transit after it leaves you, and packing and holding discipline decides what the customer opens.

Catering

Off-site and event catering, where food is cooked in one place, transported, held and served hours later under far less control.

Food manufacturing & retail

Production units, packhouses and store teams handling open and packaged food, with audit trails and documentation to maintain.

What the training covers

Food safety fundamentalsHow food becomes unsafe in the first place — biological, chemical and physical hazards, how contamination spreads through a kitchen, and the handful of controls that prevent most of it.
Personal and kitchen hygieneHandwashing at the moments that matter, uniform and grooming standards, reporting illness and cuts, and the habits that separate a clean kitchen from one that only looks clean.
Storage and temperature controlReceiving and checking deliveries, cold and dry store organisation, stock rotation, safe cooking, cooling, holding and reheating temperatures, and how to actually check them.
Cross-contaminationSeparating raw and ready-to-eat food, colour-coded boards and equipment, allergen handling, and the cross-over points in a busy service where mistakes are most likely.
Cleaning and sanitationThe difference between cleaning and sanitising, correct dilution and contact times, cleaning schedules that survive a rush, waste handling and pest prevention.
Documentation and record-keepingTemperature logs, cleaning checklists, supplier and traceability records, and how to keep them so they are useful during service and defensible during an inspection.

New to FoSTaC?

FoSTaC is FSSAI's own food safety training and certification scheme — the route through which Food Safety Supervisors are certified. If you are still working out which course level applies to your licence, how many supervisors you need, or what the scheme is for, start with the guide before you book anything.

New to FoSTaC? Read our full guide →