Training
Training your team will remember on Monday
Most food safety training is a slideshow, a certificate and no change in behaviour. The team sits through it, signs the attendance sheet, and goes back to doing exactly what they did before.
We train on your premises, using your process, your equipment and the things that actually go wrong in your operation. People remember training that is about their own job.
What we deliver
Training for every level of your team
Food handler training
The basics done properly. Personal hygiene, cross contamination, temperature control, cleaning, illness reporting. For kitchen staff, production operators and packing teams.
Supervisor training
For the people responsible for others. Monitoring, record keeping, what to do when something goes out of limit, and how to correct a colleague without it becoming a fight.
FoSTaC
FSSAI's structured training and certification programme, across the relevant categories for your business.
HACCP awareness
So the team understands what a critical control point is and why the monitoring they do actually matters.
Induction training
For new joiners, so they start correctly rather than learning habits from whoever is standing next to them.
Refresher sessions
Short sessions to keep standards from slipping, and to reset after an audit finding.
How we run it
- On your premises. In your kitchen or on your floor, not in a hotel conference room. It is more relevant and it costs you less downtime.
- In the language your team speaks. Training delivered in a language people only half follow is not training.
- Practical, not theoretical. Demonstrations, real examples from your own operation, and things people can try during the session.
- Scheduled around production. Split across shifts if needed, so you do not have to stop.
- With something to show for it. Attendance records, assessment and certificates, which are also what an auditor will ask to see.
Common questions
How long is a session?
A food handler session is usually half a day. Supervisor training and FoSTaC sessions run longer. We will tell you when we know your team size and what you need covered.
How many people can attend at once?
Small groups work far better than large ones for practical training. We will suggest group sizes once we know your team.
Do you provide certificates?
Yes, along with attendance records and assessment results, which form part of your training records for audit purposes.
Which languages do you train in?
Tell us what your team speaks and we will confirm what we can deliver.
How often should staff be retrained?
Annually as a baseline, with refreshers after an audit finding, a process change or a run of new joiners. High turnover operations need it more often.
Can you train our team on our own procedures rather than generic material?
Yes, and that is the more useful version. If we wrote your documentation, training on it is the natural next step. If somebody else wrote it, we will work from that.
Diptasree Chaudhuri
Founder, Inspeckt Food Solutions
Diptasree Chaudhuri founded Inspeckt Food Solutions after nearly a decade across production floors, audits and quality systems in the Indian food industry, including an HSEQ role at HungerBox covering around 50 corporate foodservice clients across Bangalore. She works with food brands on the part of the business that rarely gets talked about: regulations, labelling, licensing, testing and manufacturing quality. Inspeckt today supports more than 15 food businesses, from established brands to founders launching their first product.
More about DiptasreeTraining that changes what happens on the floor
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