The Post Graduate and Research Department of Microbiology, Sree Sankara College, Kalady, in collaboration with PVT Merit Biolabs, Palarivattom, Kochi, successfully organized a Level III HACCP Training Programme from 12th to 14th February 2025. Held at the Sri Chandrasekhara Bharathi seminar hall of the college under the guidance of the Institution’s Innovation Council, this program aimed to empower students and participants with advanced proficiency in Hazard Analysis Critical Control Points (HACCP)—a globally recognized framework for food safety management in the food manufacturing industry.

This initiative is proudly recognized as one of the best practices of the department, demonstrating its dedication to fostering industry-relevant skills and preparing students for professional excellence in microbiology and food safety. The inaugural session commenced with a warm welcome address by Grace Abraham of II M.Sc. Microbiology, followed by introductory remarks from Dr. Sumi Mary George, Head of the Department. The presidential address was delivered by Prof. (Dr.) Anilkumar M, Principal of Sree Sankara College. Smt. Gopika G, IQAC Coordinator, and Mr. Bibin K, PRO & Marketing Head at Merit Biolabs, offered felicitation addresses, and the session concluded with a vote of thanks by Akshaya A, I M.Sc. Microbiology. A panel of eminent resource persons led the technical sessions:Mr. Mohan P, Former Director, Bureau of Indian Standards, Smt. Anu Chacko, Visiting Faculty, IICT Kochi and Mr. Bibin K, PRO & Marketing Head, Merit Biolabs. These experts delivered in-depth lectures on vital topics including the design and implementation of HACCP systems, risk assessment methods, monitoring strategies, and auditing procedures. Their insights, drawn from vast industrial and academic experience, provided students with a practical and theoretical understanding of modern food safety standards.

The training culminated in a certificate examination based on the Highfield Level 3 Award in HACCP, an internationally acclaimed qualification. All participants, especially the postgraduate students, successfully passed the examination, with many securing high grades and distinctions, reflecting the quality of training and their dedication to learning. Following the evaluation, participants were awarded certificates, recognizing their successful completion of the program and their readiness to uphold high standards in food safety management.

This impactful initiative not only enhanced the students’ academic and career profiles but also strongly aligned with the department’s mission to bridge classroom learning with real-world industry expectations, promote a culture of quality and safety, and instill a spirit of lifelong learning and professional integrity—making it a shining example of the department’s best practices.