The Department of Hotel Management at SRMS College of Engineering, Technology & Research (SRMS CETR) , Bareilly organized a hands-on workshop on ‘Food Service Standards’, followed by ‘Hazard Analysis Critical Control Point (HACCP) Principles’. Designed for students of Bachelor of Hotel Management & Catering Technology (BHMCT), the workshop emphasized upon challenges in implementing HACCP—a preventive system that ensures safe food handling practices.
During the session, Dr Moushumi Banerjee , HOD, BHMCT & Sapna Thakur , Assistant Professor shared insights on HACCP principles with a focus on maintenance & modification in food & beverage services. Based on logical application of technical & scientific principles in food production from farm to table, the intense training included theoretical &practical sessions, wherein students explored HACCP plan preparation & implementation stages as per international food handling safety requirements. Students also gave presentations & received first-ever comprehensive exposure to HACCP, helpful in their future entrepreneurial ventures.
Dr Mohd Danish Chishti, Associate Professor, MBA Department & Lab In-Charge, Saurabh were also present.