The latest FoSTaC training sessions took place on September 25, at the Hotel Diplomat in Mumbai and on September 26, at Usha Ascot in Matheran. 74 hospitality professionals participated in the programmes that aimed at equipping professionals with the essential knowledge and skills to ensure safe and healthy food practices.
The training session at the Hotel Diplomat was inaugurated by Vivekanand, Trainer; Gurbir Bedi, owner, Hotel Diplomat and secretary, HRAWI; and Kunal Gujral, secretary general, HRAWI. The latter was inaugurated by Vivekanand;nRahul Munot, resident manager, Usha Ascot and Sharma, manager, Byke Hotel.
Pradeep Shetty, president, HRAWI, said, “The significance of this training program cannot be overstated, especially in today’s world where consumers place a premium on health and food safety. The collaboration between FSSAI and HRAWI represents our joint commitment to promoting safe and healthy food practices within the hospitality industry. We are proud to have successfully trained and certified close to three thousand hospitality professionals across India’s Western region. Our mission is to continually raise the bar in food safety, ensuring that our patrons enjoy safe and delightful dining experiences.”
The FoSTaC training initiative underlines the industry’s commitment to meeting the demands of health-conscious and food safety-aware consumers. It covers a wide array of essential topics including food handling, preparation, hygiene, sanitation and waste management. Participants immerse themselves in these critical areas, gaining a deep understanding of food safety practices and acquiring the skills needed to implement them effectively in their daily operations.
Nirav Gandhi, senior vice president & chairman, FSSAI matters, HRAWI, said, “As the industry continues to thrive, ensuring food safety becomes even more critical. The FoSTaC programme plays a pivotal role in this by equipping professionals with the knowledge and expertise to maintain high food safety standards. HRAWI and FSSAI remain dedicated to this collaborative mission of promoting safe and healthy food practices in the hospitality industry. With each successful training session, we take a step closer to ensuring that every dining experience is not just delightful but also safe.”