FSSAI Compliance Certification

Module 1: Introduction to FSSAI

• FSSAI overview
• Role of FSSAI
• Food safety framework in India
• Food business responsibilities
• Food safety ecosystem
• Importance of compliance

Module 2: Food Safety Fundamentals

• Food safety principles
• Safe food practices
• Food contamination
• Foodborne hazards
• Food safety responsibilities
• Preventive approaches

Module 3: Understanding Food Business Operations

• Types of food businesses
• Food manufacturing
• Food processing
• Food distribution
• Food service operations
• Retail food businesses

Module 4: Food Business Registration and Licensing Concepts

• Registration overview
• Licensing framework
• Types of food businesses
• Business classification
• Operational information
• Maintaining business information

Module 5: Food Safety Responsibilities

• Food business responsibilities
• Management responsibilities
• Employee responsibilities
• Food handler responsibilities
• Operational supervision
• Food safety culture

Module 6: Food Safety Hazards

• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen-related hazards
• Hazard identification
• Hazard prevention

Module 7: Personal Hygiene Requirements

• Personal cleanliness
• Handwashing practices
• Protective clothing
• Employee health
• Workplace behaviour
• Hygiene monitoring

Module 8: Food Premises and Facility Hygiene

• Premises cleanliness
• Facility layout considerations
• Food-contact surfaces
• Ventilation and lighting
• Drainage
• Facility maintenance

Module 9: Cleaning and Sanitation

• Cleaning procedures
• Sanitisation practices
• Cleaning schedules
• Cleaning chemicals
• Equipment sanitation
• Cleaning verification

Module 10: Pest Management

• Common food pests
• Pest prevention
• Signs of infestation
• Pest monitoring
• Waste control
• Corrective measures

Module 11: Safe Food Handling

• Receiving food materials
• Safe preparation
• Cross-contamination prevention
• Cooking and processing
• Serving practices
• Food handler supervision

Module 12: Temperature Control

• Temperature management
• Chilled food
• Frozen food
• Cooking temperatures
• Cooling and reheating
• Temperature monitoring

Module 13: Food Storage and Warehousing

• Dry storage
• Cold storage
• Frozen storage
• Stock rotation
• Product segregation
• Storage monitoring

Module 14: Food Packaging Requirements

• Food packaging principles
• Packaging material considerations
• Product protection
• Packaging hygiene
• Storage of packaging materials
• Packaging integrity

Module 15: Food Labelling Fundamentals

• Food label components
• Product information
• Ingredient information
• Allergen declarations
• Nutrition information
• Date and storage information

Module 16: Allergen Management

• Common food allergens
• Allergen identification
• Cross-contact prevention
• Ingredient management
• Allergen communication
• Workplace controls

Module 17: Food Safety Management Systems

• Food safety management concepts
• Hazard identification
• Control measures
• Monitoring procedures
• Corrective actions
• Continuous improvement

Module 18: Documentation and Record Management

• Food safety records
• Cleaning records
• Temperature records
• Supplier records
• Traceability records
• Record maintenance

Module 19: Supplier and Raw Material Management

• Supplier selection
• Raw material receiving
• Product specifications
• Incoming material checks
• Supplier performance
• Non-conforming materials

Module 20: Traceability and Food Recall

• Traceability concepts
• Batch identification
• Product tracking
• Recall procedures
• Product withdrawal
• Recall documentation

Module 21: Food Safety Inspection Readiness

• Workplace inspections
• Hygiene checks
• Documentation review
• Identifying non-conformities
• Corrective actions
• Maintaining operational readiness

Module 22: Building Effective Food Safety Practices

• Routine food safety monitoring
• Employee awareness
• Operational controls
• Internal review
• Corrective and preventive actions
• Continuous food safety improvement