New crews ready before opening day, and the same standard in every outlet
Your SOPs become short lessons and a test in each store’s language, on staff phones, with a certificate per person. You see who’s done, store by store. When a process changes, change the lesson once and every store gets the update.
So many new stores, and the trainer can’t be in all of them
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Opening day doesn’t move
Each new crew has to get through your SOPs before the doors open, in every new store this year.
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Every outlet does it a little differently
The same menu, the same process and the same food-safety rules, taught a different way in every store.
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People leave, and new people start
With attrition this high, training is never finished. There is always a new crew to bring up to standard.
From your store manual to store-by-store proof
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Send your SOPs
The store manual, a new menu or process note, your food-safety procedures: as they are.
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Short lessons and a test in each store’s language
On staff phones, with an employee number and PIN. Every number is checked against your document, and a person on your team approves the plan and the questions.
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Who’s done, store by store
Each person gets a certificate. You see who has finished and who is missing, by store, region and role.
What every store gets
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A certificate per person
With a QR code anyone can check, naming the course version and the language it was taken in.
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Store-by-store reports
By person, role, store, region and country, with CSV exports.
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On staff phones
Any phone browser, an employee number and a PIN. No app to install, no email address needed.
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New joiners covered by role
Training follows the job, so a new starter is given what their role needs the day it is entered.
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A change reaches every store
Change a lesson and choose who retakes it: at their next renewal, or now, by a date you set.
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Knowledge checks after training
Short checks on a schedule, to see what people still remember weeks later.
Practice calls are an optional extra: practice only, never the certificate.
Hear a restaurant practice callFor office teams and for frontline teams
Office teams
Head-office and regional teams take policy updates on a laptop.
Frontline teams
Store crews, kitchen staff and delivery riders learn on their own phones, in their own language.
What the rules and the numbers say
Quick-service restaurant attrition runs at 10–40% a month.
Source: TeamLease, 2024FSSAI requires a certified food safety supervisor for every 25 food handlers.
Source: Food Safety and Standards Authority of India (FSSAI)
Summarised as we checked them on 8 November 2026. Not legal advice: check the current text before you rely on it.
What stays with FSSAI’s partners
We train your food handlers on your own SOPs. FoSTaC certification stays with FSSAI’s training partners.
What buyers ask us
Does this replace FoSTaC certification?
No. FoSTaC stays with FSSAI’s training partners. Examiverse trains your food handlers on your own SOPs and records who understood them.
Do staff need to install an app?
No. They use any phone browser, with an employee number and a PIN. No email address is needed.
Can we see progress store by store?
Yes. Reports break down by person, role, store, region and country, and export to CSV.
What happens when the menu or a process changes?
Change the lesson and choose who retakes it: staff at their next renewal, or now, by a date you set. Staff part-way through take the changed lesson.
Which languages?
Films and written lessons in 64 languages, including Hindi, Tamil, Telugu, Kannada, Marathi, Bengali and Malayalam. The learner screens are in 18 languages.
Prices are quoted for each company: ask for a quote. How every step works is in the product guide.
See it on one of your own documents
Examiverse turns your document into lessons, tests, certificates and reports on its own. Tell us how many people and which languages, and we send a written quotation.