EAT RIGHT CAMPUS EAT RIGHT MOVEMENT E AT R IGHT C AMPUS (ERC) Eat - - PowerPoint PPT Presentation

EAT RIGHT CAMPUS

EAT RIGHT MOVEMENT

EAT RIGHT CAMPUS (ERC)

“Eat Right Campus” initiative of FSSAI is a powerful tool to create an environment of safe food and healthy eating for residents and visitors in various campuses:

➢ Workplaces/Corporates ➢ Colleges/institutes/ universities ➢ Railway stations ➢ Defence & paramilitary establishment ➢ Hospitals/health institutions ➢ Tea/Coffee Estates ➢ Railway/Airline campus

Benchmarks framed on following four parameters

Food Safety & Hygiene Healthy Food Sustainability Consumer Awareness

AUDIT PARAMETERS

Based the final score, ERC rating will be given: 85% and above Exemplary ***** 75% and above Full Compliance **** 65% and above Satisfactory compliance *** Below 65% Non compliance Second audit SAFE & HYGIENIC FOOD Location & surroundings Design, Layout Control of Operations Personal Hygiene Cleaning & Maintenance SUSTAINABILITY RUCO No Food Waste Water conservation No plastic CONSUMER AWARENESS Food safety messages Awareness programs IEC material dissemination HEALTHY FOOD Local & Seasonal Food Healthy Diets & Lifestyle Reducing consumption

• f HFSS

01 02 03 04 05

Enrolment of campus

• n website

Training of food handlers under FoSTaC Sustenance & Renewal

• f certificate*

Certification by FSSAI

06

Pre audit: Self assessment/By Food safety Deptt/Third party Final Audit by third party

STEPS FOR CERTIFICATION

KEY STAKEHOLDERS

State/UT’s FDA and other related Govt. Bodies Training Partners Campuses Auditing Agencies Corporates/Industries /Funding Partners

RESOURCES

Nodal Person: Ms. Sakshi Jain(9350455208) Email id: eatrightcampus@gmail.com; Website: https://eatrightindia.gov.in/EatRightCampus/

Nine campuses got certified as “EAT RIGHT CAMPUS”

➢IIT Gandhinagar ➢IIT Roorkee ➢LBSNAA Mussoorie ➢HCL, Noida ➢Genpact, Gurugram ➢Wipro Sarjapur,Bengaluru ➢Unilever ETSC, Bengaluru ➢Mercedes Benz, Pune, Maharashtra ➢MIT University, Pune, Maharashtra

CURRENT STATUS

IIM Shillong , IIT Guwahati, BHU Varanasi, PSU’s , Tihar jail etc. are identified for implementation

EXPERIENCE SHARING BY EAT RIGHT CAMPUSES

Wipro, Bengaluru

• After getting this certification,

employees of near by companies also come in our canteen to have food.

• Local and seasonal foods served

in the meals connect with our traditional culture and legacy.

• Our employees believes in

quality of food served to them.

LBSNNA, Mussoorie

• System was in place but

with the help of audit and training , we were able to know the gaps and improvement required.

• Food handlers was also

happy and motivated with the recognition

• We all eat food but whether

this food is safe and healthy is always a question in the mind of consumers. ”Eat Right Campus” helped to bring that trust among our people.

• Sustainability helps us with

periodic checks and training.

IIT, Gandhinagar

• Eat Right Campus led to a

sense

• f

responsibility and awareness about safe and nutritious food among

• ur

students, employees and visitors.

• Use
• f

fortified staples , concept

• f

HFSS and reduction

• f

Trans fat are very accepted.

• Food

wastage has been monitored.

• The institute has tied up with

the BioDiesel Association of India (BDAI) for collection of used cooking

• il

from the eating joints.

• Use of plastic discouraged
• Other IIT’ also got excited to

implement Eat Right Campus

FSSAI EXPERIENCE

 Eat Right campus covers the whole ecosystem around in a campus starting from

preparation till serving and sale.

 It addresses the major concerns of consumers like food safety, hygiene and

nutrition.

 By the help of training, we are able to develop culture of safe and hygienic

handling by food handlers at various levels of food operations.

 Preserve our traditional culture by promoting local and seasonal food to resident

and visitors inside the campus

 Campus and people associated with these campuses are very much excited with

this initiative.

 Few easy steps taken can make a big difference in lifestyle of people as

“Prevention is always better than cure”. “Self compliance among these campuses ultimately reduces load

• f

regulatory inspections which we are ultimately aiming for.”

Engagement with Higher Education Institutes

FOUR-PRONGED APPROACH

Mainstreaming Content with the Curriculum Practical Learning (Hands-on- Training) Interactive Learning Merit Scholarships

MAINSTREAMING CONTENT WITH THE CURRICULUM

FoSTaC : Large Scale Training and Capacity Building

• Students as Certified

Food Safety Supervisors

• Faculty members as

Certified Master Trainers/NLRPs Academic Curriculum for Food Safety ○Model course curriculum by domain experts:

• One 4-credit

semester paper on “Food Safety” under existing UG programmes.

• Certificate

Programme on Food Regulations (Duration: 6 months)

• PG Diploma on

Food Safety (1 year): food scientists/ engineers, microbiologists

• Online Professional

Certificate Course

• n Nutrition

Faculty Development Program

• Conducted for 12

days with 6-8 modules across the country.

• Visit to a Food

industry and Food Testing Laboratories as a part of training. Eat Right Initiatives

• Eat Right Campus
• Eat Right Quiz
• Eat Right Home

PRACTICAL LEARNING

Internship at FSSAI (6 to 8 weeks)

• Students in full-time post graduate degree/diploma from a recognized institute within India/

abroad or 3rd/4th year Bachelors in Food Technology

• Food related areas, Business, Policy, Media and Communications

Dissertation support (3 to 6 months)

• Students enrolled in a full-time PhD Programme/Masters Programme in the Department of

Food Science from a recognised institute within India/abroad

• The completed dissertation will have to be submitted to FSSAI at the time of dissertation

submission Fellowship in Food Analysis (FIFA) (3 years)

• To incentivise Junior Analyst Examination (JAE) qualified candidates to fulfill experience

criteria for eligibility as a food analyst, through attachment at an FBO’s laboratory/testing laboratory

• FIFA is a paid fellowship (Rs 20,000 pm) for 3 years, after which the Fellows can take the Food

Analyst Examination (FAE)

• Fellowship on the basis of rank obtained in the JAE

INTERACTIVE LEARNING

• Open to 20 students of each participating college.
• Each college to reach 200 schools over a year under SNF@School.
• Admin fee for college and stipend for student

SNF Fellowships

• Development of funded incubation cells as enabling environment for start ups
• A Steering Committee with domain experts mentoring and guiding budding

entrepreneurs. Food Innovators Network (FINE)

• Eat Right Quiz - an interactive way to learn and become a part of the Eat Right

India Movement Quiz Contests

MERIT SCHOLARSHIP

Facilitation of education for underprivileged students enrolled in Food Science courses Inclusion of Tuition fees, hostel accommodation and allowance for purchase of study material

ROLE OF HIGHER EDUCATION INSTITUTES

Mainstreaming Content with the Curriculum

• Include FoSTaC

modules in main curriculum

• Offer certification

courses

• Operate as training

partners and experts

• Expertise in

curriculum revision

• Capacity building,

infrastructural support and mobilisation of participants

• Adopt Eat Right

Campus and create awareness on eating right in their institutes Practical Learning (Hands on Training)

• Shortlist capable

students for applying for JAE

• Mentor the

students for preparing for the examination Merit Scholarships Interactive Learning

• Identify

and nominate students for the scheme.

• Monitor

the activities

• f

fellows and conduct periodic reviews

• Collate

ideas and share with Start-ups

• Provide

infrastructure support

• n

incubation cells

• Mobilise

participation

• Formulation of

the jury to select and award scholarships.

• Conduct first-

level scrutiny of the selected student within the college.

• Provision of the

institute’s principal/HoD’s certification of the student

Institutes/Organizations

Certificate Course on Food Safety and Nutrition. Training partners through FoSTaC. Facilitator Institutes for Eat Right initiatives

Faculty Members

Certified Master Trainers National Level Resource Persons in FoSTaC and Faculty Development Programs. Health and Wellness Coordinators for Eat Right School, Home, etc..

Students

Field experience through SNF Fellowship. Qualify for Fellowship for Food Analysts in Laboratories. Qualify as Certified Food Safety Supervisor. Support for Internship/Dissertation Scheme at FSSAI. Quiz Contest on Food Safety. Win a Scholarship.

OPPORTUNITIES FOR STAKEHOLDERS

COMMUNICATION COLLATERAL

THANK YOU

THANKS

“A JOURNEY OF A THOUSAND MILES BEGINS WITH A SINGLE STEP.” —LAO TZU