News from NUCSER | Integrated Food Safety Management and Regulatory Compliance Training

The Departments of Food Safety & Nutrition and Environmental Health & Toxicology, Nitte University Centre for Science Education & Research [NUCSER] in collaboration with Aspire Training & Research Consultancy conducted a four-day Integrated Food Safety Management and Regulatory Compliance Training from 25th to 28th February 2026 at NUCSER, for the final year postgraduates of Food Safety and Biotechnology and the students of one-year Master Program in Food Science & Technology.

The welcome address was delivered by Dr. Mamatha B S, HoD, Food Safety & Nutrition. Chief guest Ms. Preetha K, Technical Officer, FSSAI, Mangalore emphasised the importance of implementing food safety standards such as HACCP and ISO 22000:2018 in both academic and industrial sectors. Prof. (Dr) Indrani Karunasagar, Director (Projects) and Coordinator, DST Technology Enabling Centre, Nitte DU was the guest of honour. The program was presided over by Prof. (Dr) Anirban Chakraborty, Director, NUCSER. The inaugural session concluded with the vote of thanks by Dr. Divyashree M, HoD, Environmental Health & Toxicology.

During the workshop, participants received intensive training on HACCP, ISO 22000:2018 Food Safety Management Systems, FoSTaC and Pest Management. The sessions on HACCP Level and 22000:2018 were handled by Mrs. Shilu Leslie, who provided detailed insights into the seven principles of HACCP, including hazard identification, determination of critical control points (CCPs), establishment of critical limits, monitoring procedures, corrective actions, verification and documentation. She explained the structure and major clauses of ISO 22000:2018, risk-based thinking, prerequisite programs (PRPs), operational PRPs (OPRPs), internal audit procedures, identification of non-conformities, corrective actions and management review processes, thereby giving participants a clear understanding of audit preparedness and certification requirements.

The sessions on FoSTaC and Pest Management were conducted by Mr. Yashwanth Murthy, who elaborated on FSSAI regulatory requirements, responsibilities of food business operators, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and the importance of food handler training and certification. He discussed integrated pest management strategies, common pests in food establishments, preventive and control measures, monitoring systems and documentation practices necessary to maintain hygiene standards and regulatory compliance in food industries.