The Undergraduate Department of Microbiology, SSC, organized an Add-on Programme on HACCP Food Safety System leading to HABC UK Certification – Level 3. The programme was designed to enhance the students’ knowledge and skills in food safety management, quality assurance, and international certification standards, thereby preparing them for global career opportunities in the food and allied industries.
Participation
A total of 30 students of B.Sc. Microbiology actively participated in the programme:
Programme Details
The sessions were conducted on 8th, 9th in online mode and 10th, 11th, and 12th February.in off line mode and The training covered theoretical concepts as well as practical insights into the Hazard Analysis and Critical Control Points (HACCP) Food Safety System. Topics included:
- Principles and importance of HACCP in the food industry
- Identification of food hazards and risk analysis
- Critical Control Points (CCPs) and their monitoring
- Documentation and record-keeping procedures
- Implementation of HACCP in food processing and catering industries
- International food safety standards and regulations
- Preparation for HABC UK Level 3 Certification
Expert trainers with recognized industry experience and certification guided the sessions through interactive lectures, case studies, and demonstrations.



