WorkshopFoSTaC, HACCP & ISO 22000:2018-Three-day Certification Course 2025
The Department of Food Technology, JCT College of Engineering and Technology, conducted a three-day Certification Course on “FoSTaC, HACCP & ISO 22000:2018” from 23–25 October 2025, equipping students with practical knowledge of food safety and quality assurance
Department of Food Technology
Certification Course on FoSTaC, HACCP & ISO 22000:2018
JCT College of Engineering and Technology | 23–25 October 2025
Course Overview
The Department of Food Technology, JCT College of Engineering and Technology, successfully organized a three-day Certification Course on “FoSTaC, HACCP & ISO 22000:2018” from 23 to 25 October 2025 at the Seminar Hall.
The certification program was designed to enhance students' professional competence in Food Safety Management Systems, HACCP implementation, hygiene practices and ISO certification standards, bridging the gap between academic knowledge and current industrial practices.
Building Industry-Ready Food Safety Professionals
The primary objective of the course was to provide students with structured and practical exposure to nationally and internationally recognized food safety practices and management systems.
Through professional certification-oriented training, students gained insights into food hygiene, hazard identification, critical control points, quality assurance, documentation and auditing procedures relevant to careers in the modern food industry.
Resource Person
Mr. James Mathai
Managing Director, FHEMS
Mr. James Mathai, a globally certified trainer with over 40 years of expertise in Food Safety, HSE and Quality Assurance, conducted the training sessions. He is an FSSAI/FoSTaC-approved Trainer and Assessor and an IRCA-certified Lead Auditor for various ISO standards.
Inaugural Session
The certification course commenced with a welcome address followed by the traditional lighting of the lamp, symbolizing knowledge and wisdom.
Dr. P. Balamurugan, Head of the Department of Food Technology, guided the participants and emphasized the growing importance of professional certifications and specialized food safety training for aspiring food technologists.
Day 1 | 23 October 2025
FoSTaC – Level 1 & 2
The first day focused on the fundamentals of food safety through FoSTaC Level 1 & 2. Students were introduced to essential practices required to maintain safe and hygienic food production environments.
- Fundamentals of Food Safety
- Good Manufacturing Practices (GMP)
- Good Hygiene Practices (GHP)
- Personal Hygiene and Food Handling Practices
Day 2 | 24 October 2025
HACCP – Level 3
The second day provided focused training on Hazard Analysis and Critical Control Points (HACCP). Students learned how potential food safety hazards can be systematically identified, evaluated, controlled and monitored.
- Hazard Analysis
- Identification of Critical Control Points
- Risk Prevention and Control Measures
- HACCP Implementation Strategies
Day 3 | 25 October 2025
ISO 22000:2018
The final day focused on ISO 22000:2018 Food Safety Management Systems. Students were introduced to structured approaches for managing food safety responsibilities within an organization.
- Food Safety Management Systems
- ISO 22000:2018 Requirements
- Documentation and Record Management
- Food Safety Auditing Procedures
Interactive & Practical Learning
The three-day course adopted an interactive learning approach that combined technical lectures, case studies and real-world examples. This enabled students to connect theoretical food safety concepts with practical situations encountered in industry.
Students actively participated throughout the sessions, gaining a deeper understanding of global food safety practices, risk management, certification requirements and quality assurance systems.
Key Competencies Developed
- Understanding of food safety principles and practices
- Knowledge of GMP and GHP requirements
- Hazard identification and risk assessment
- Identification and management of Critical Control Points
- Understanding of ISO 22000:2018 requirements
- Food safety documentation and auditing awareness
- Industry-oriented quality assurance knowledge
Program Coordination
The certification course was coordinated by Dr. A. Allwyn Sundaraj, Assistant Professor, Department of Food Technology, along with Ms. Sandhiya, Student Coordinator.
Their coordinated efforts ensured the smooth organization and successful execution of all three days of training.
Certification of Participants
At the successful completion of the three-day program, certificates of completion were presented to the participants, recognizing their participation and the competencies gained through the training in food safety and management standards.
Program Outcome
The certification course successfully strengthened students' understanding of food safety, quality assurance, HACCP and international management standards.
By combining professional training with practical examples, the program helped bridge the gap between classroom learning and industrial expectations. Participants gained valuable knowledge relevant to careers in food manufacturing, quality control, food safety, auditing and regulatory compliance.
Acknowledgement
The Department of Food Technology expressed its sincere gratitude to the Management, Principal Dr. S. Manoharan and Dr. P. Balamurugan, Head of the Department of Food Technology, for their continuous encouragement and support in successfully organizing the certification program.
From Food Safety Knowledge to Industry Readiness
The FoSTaC, HACCP & ISO 22000:2018 Certification Course empowered students with practical knowledge of food safety management, quality assurance and international standards, strengthening their professional readiness for careers in the modern food industry.
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