01
Campus Discovery & Scope Mapping
We map campus population, food outlets, canteens, pantries, food vendors, outsourced caterers, food storage areas, and existing hygiene practices.
02
Eat Right Campus Pre-Assessment
Our consultants evaluate your campus against FSSAI's Safe Food (40 pts) criteria — covering receiving, storage, temperature logs, pest control, and food handler hygiene.
03
Healthy Food Assessment (25 Pts)
Review menu composition, healthier choices, whole grains/millets, beverage options, portion practices, and local seasonal food promotion.
04
Sustainable Food Assessment (10 Pts)
Assess food waste measurement, waste segregation, composting, plastic reduction, water conservation, and responsible food disposal.
05
Building Awareness Assessment (25 Pts)
Evaluate employee/student engagement, food-safety campaigns, posters/signage, nutrition awareness, and awareness calendars.
06
Detailed Gap Analysis Report
Deliver a structured Gap Register classifying every finding by Requirement → Current Status → Evidence → Gap → Risk → Action → Priority → Target Date.
07
Corrective Action & Implementation Support
Help facilities teams implement food safety SOPs, cleaning schedules, vendor hygiene tracking, menu improvements, and waste monitoring systems.
08
FoSTaC Training Coordination
Identify training requirements and coordinate with FSSAI-empanelled training partners for Food Safety Supervisor certification.
09
Final Audit Readiness Assessment
Conduct an internal readiness review evaluating documentation, physical kitchen readiness, and photographic evidence registers.
10
Audit Coordination Support
Assist campus leadership in coordinating with designated eligible audit agencies for the official external audit.
11
Post-Certification Sustenance
Establish ongoing internal audit protocols and annual activity calendars to maintain compliance throughout the 2-year certification validity.
