Food Safety, FSSAI Compliance and HACCP
Why colleges run this
Food businesses must meet FSSAI and HACCP standards by law; graduates who can build a compliance system are directly employable across food processing and hospitality.
Course outcomes
CO1
Describe the FSSAI regulatory framework and its requirements
K2CO2
Identify food-safety hazards and critical control points
K3CO3
Build a HACCP plan for a food process
K3CO4
Conduct an internal food-safety audit
K4CO5
Produce a compliant food-safety documentation set
K5Modules tap a module for its theory & lab
Hours shown are the recommended 3-day format — module time scales to the duration you pick.
01Food safety foundations4 h
Theory
Hazards, regulations, the FSSAI framework
Lab
Classify food-safety hazards
Output
Hazard list
02FSSAI compliance4 h
Theory
Licensing, standards, documentation
Lab
Assess a facility against FSSAI
Output
Compliance checklist
03HACCP principles4 h
Theory
The seven principles, critical control points
Lab
Identify critical control points
Output
CCP list
04Building a HACCP plan4 h
Theory
Hazard analysis, limits, monitoring
Lab
Draft a HACCP plan
Output
Draft HACCP plan
05Audits and records4 h
Theory
Internal audit, traceability, recall
Lab
Run an internal audit
Output
Audit report
06Capstone4 h
Theory
A HACCP plan for a facility
Lab
Complete a facility HACCP plan
Output
HACCP plan
Every participant receives
Certificate of completion Course material LMS access Interview question bank Mock interview & viva practice