The FoSTaC program aims to train Food Safety Supervisors (FSS) in good hygiene and manufacturing practices required by the Food Safety and Standards Licensing and Registration Regulations of 2011, Schedule 4.
The objectives of this training program are:
- Boosting the pool of skilled workers in the food industry.
- Encouraging self-compliance with the FSS Act, Rules, and Regulations among food businesses.
- Fostering a shift in behaviour and fostering a nationwide culture of food safety.
The FOSTAC content, meticulously crafted by domain experts, caters to the distinct requirements of each identified group.
The training modules are structured into three tiers:
- Level 1 (Basic)
- Level 2 (Advanced)
- Level 3 (Special)
Street food vending is categorised at the basic level, while catering, retail and distribution, storage and transport, and manufacturing are covered at both basic and advanced levels. The special level encompasses bakery, oil, packaged water, fish and seafood, meat and poultry, as well as milk and milk products.
The eligibility criteria for prospective trainees applying to these courses are outlined as follows:
Basic Level: These courses are tailored for small businesses and final-year undergraduate students specialising in nutrition, hospitality, food science, or related disciplines. Having six months of pertinent experience (course-specific) is advantageous for immediate application of acquired knowledge.
Advanced Level: Compulsory for all food businesses except small-scale enterprises, these advanced courses are suitable for postgraduate students specialising in food science, nutrition, hospitality, or allied fields. A minimum of one year of relevant experience (course-specific) opens avenues to deepen understanding of food safety principles.
Special Level: Designed for specialised areas such as milk, meat, seafood, and health supplements, these courses require a minimum of two years of relevant experience (course-specific). Embark on specialised training to excel in your chosen field and gain a competitive edge.
