- Supervisor Training
Food Safety Supervisor training empowers designated personnel with the authority and knowledge to oversee food handling practices and ensure staff compliance with hygiene standards. This role is critical for identifying potential risks in real-time and implementing corrective actions to maintain a safe environment for both employees and consumers.
2. FSSAI
The Food Safety and Standards Authority of India (FSSAI) is the regulatory body responsible for establishing science-based standards for food articles and regulating their manufacture, storage, and distribution. Compliance with FSSAI guidelines is mandatory for food businesses in India to ensure food safety, quality, and legal accountability.
3. HACCP
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach that identifies physical, chemical, and biological hazards throughout the production process. By establishing monitoring procedures at critical control points, businesses can prevent contamination rather than relying solely on end-product testing.
4. GHP/GMP
Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) provide the foundational environmental and operational conditions necessary for the production of safe food. These frameworks cover everything from personal cleanliness and pest control to the maintenance of equipment and the sanitary design of food premises.
ICD – Institute of Career Development,
Housing Board Junction,
Thiruvananthapuram,
Kerala, India