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HRAWI conducts FSSAI’s FoSTaC training for hospitality professionals in Mahabaleshwar
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Friday, 06 March, 2026, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Hotel And Restaurant Association (Western India) (HRAWI) conducted the latest Food Safety Supervisor Training in Advance Catering (FoSTaC) programme of Food Safety and Standards Authority of India (FSSAI) recently at Hotel Dreamland in Mahabaleshwar.
The training session, led by Dr V. Pasupathy, saw participation from 26 hospitality professionals representing hotels and restaurants across the region. The programme focused on strengthening food safety systems within hospitality establishments and reinforcing compliance with regulatory standards.
Key topics covered during the session included safe food handling practices, personal hygiene protocols, sanitation standards, waste management and preventive controls aimed at minimising food contamination risks. Participants were provided with practical, operations-oriented guidance to help integrate food safety best practices into their day-to-day functioning.
Speaking on the initiative, Jimmy Shaw, President, HRAWI, said, “Food safety remains fundamental to sustaining guest trust and operational excellence in the hospitality sector. He noted that the FoSTaC programme reflects the association’s continued commitment to empowering professionals with updated knowledge on hygiene and compliance standards. Shaw added that such training initiatives help build a culture of responsibility within the industry, ensuring guest well-being while enhancing the credibility of Indian hospitality”.
HRAWI has trained and certified 3,773 hospitality professionals through FoSTaC and FSSAI’s Management Training Programme to date. The structured training modules are designed to foster long-term behavioural change and strengthen regulatory awareness among food business operators.
By regularly organising such capacity-building programmes, HRAWI aims to support its members in maintaining high food safety standards and aligning with national regulatory requirements, while contributing to a more resilient and quality-driven hospitality ecosystem.
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