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HRAWI hosts FSSAI’s latest FoSTaC training programme in Diu, 39 hospitality professionals certified
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Friday, 05 December, 2025, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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The Hotel and Restaurant Association (Western India) – HRAWI successfully conducted FSSAI’s latest Food Safety Supervisor Training in Advanced Catering (FoSTaC) on 26th November 2025 at Kohinoor Hotel, Diu. The programme brought together hospitality professionals from across the region for an intensive training session focused on strengthening food safety standards across the industry.
The event was graced by Dr. Ashok Kunchala, MD, medical officer, Government Hospital Diu and designated officer, Diu district, Union Territory of Dadra and Nagar Haveli and Daman and Diu, who attended as the special guest. The training was inaugurated by Praveen Andrews, trainer, Parikshan FSS Ltd, Dr. Ashok Kunchala; and Yatin Fugro, executive committee member and union territory coordinator – Diu, HRAWI.
A total of 39 hospitality professionals participated in the session, which focused on key components of food safety, including hygienic food handling, sanitation protocols, kitchen safety, and waste management. The training was conducted by Praveen Andrews of Parikshan, who delivered practical and actionable insights tailored to day-to-day operations of restaurants and hotels.
Participants were guided through updated regulatory expectations, scientific methods of maintaining safe food environments, and preventive measures to reduce foodborne risks. The session emphasized the importance of implementing robust food safety systems, not only to ensure compliance with FSSAI guidelines but also to enhance overall consumer trust and service quality.
With this programme, HRAWI continues to strengthen its commitment to building a well-trained hospitality workforce. To date, the Association has successfully trained and certified 3,671 hospitality professionals through its FoSTaC initiatives across Western India.
HRAWI reiterated that FoSTaC plays a crucial role in empowering food handlers and supervisors with the right knowledge, enabling hotels, restaurants, cafés, and catering businesses to uphold the highest standards of safety and hygiene in their daily operations.
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