Lovely Professional University’s Human Resource Development Center (HRDC) successfully organized a Short-Term Course (STC) on Hazard Analysis and Critical Control Point (HACCP) from February 20 to February 25, 2025. This six-day program aimed to equip participants with essential knowledge and practical insights into food safety management, focusing on the HACCP system, which plays a crucial role in ensuring food safety in the industry.
The course commenced with an inaugural session led by Mr. Sarabjit Singh Kwatra (Associate Dean, HRDC, LPU), who set the stage for the program. Dr. Sawinder Kaur (Professor & COS, School of Agriculture, LPU) provided context on the significance of HACCP, while Dr. Prasad Rasane (Professor & HOD, Department of Food Technology and Nutrition, LPU) explained the evaluation pattern for the participants. The first session, conducted by Dr. Hamid (Assistant Professor, Department of Food Technology and Nutrition, LPU), introduced participants to the fundamental concepts of HACCP, highlighting its importance in identifying and controlling food safety hazards. Over the next few days, Dr. Hamid continued to lead the sessions, delving into the principles of HACCP, the development of HACCP plans for the food industry, and the pre-requisite programs (PRPs) essential for food safety compliance. Participants also explored the types of records maintained in HACCP, the benefits of certification, and the challenges faced during implementation.
Short-Term Course on Hazard Analysis and Critical Control Point (HACCP)
On the final day, participants engaged in project presentations, demonstrating their understanding of HACCP concepts and their practical applications. The program concluded with a post-training evaluation and valedictory session, recognizing the efforts of both the participants and faculty members. The STC successfully provided an in-depth understanding of food safety protocols, emphasizing risk assessment, hazard control strategies, and industry best practices. Through interactive learning and expert guidance, participants gained valuable insights that can be applied in real-world food industry scenarios.
Lovely Professional University remains committed to enhancing professional competencies through such specialized training programs, reinforcing its vision of academic excellence and industry-oriented education.
 successfully organized a Short-Term Course (STC) on Hazard Analysis and Critical Control Point (HACCP) from February 20 to February 25, 2025.){kind=link}