Quality and receiving supervisors at dairy plants and chilling centres
Tanker intake, sampling, pasteurisation and cold-chain dispatch are classic control points, and the receiving dock is where a plan is tested daily.
Course snapshot
CourseHACCP Hazard Analysis and Critical Control Points Training
DurationHalf Day
Validity2 years
CourseHACCP, half a day
FeeAsk our team
CertificateiMost, valid 2 years
Day return from CoimbatorePossible by Alleppey Express
Distance to campusAbout 190 km by road
Aimed atPlan owners, not the whole crew
From pilot plant to licensed factory: where the plan gets written
Coimbatore is better known for pumps and textiles, so it is easy to miss the food-processing infrastructure around its agricultural university. The Centre for Post Harvest Technology at the Agricultural Engineering College and Research Institute, set up in April 2004, describes a pilot-scale bakery rated at 6,000 loaves of bread a day, a grain and spice milling unit and a food processing pilot plant that works as a business incubator, with more than 100 incubates having signed agreements to use it. It also lists a food quality testing laboratory described as NABL accredited. Products that start there, such as bakery lines, instant mixes and spice powders, are exactly the ones that outgrow a pilot plant, and the step to a licensed factory is where a hazard plan is usually written for the first time.
Coconut is the second thread. TNAU's Department of Food Process Engineering at Coimbatore hosts a common incubation centre for coconut products, set up under the central food-processing ministry's micro-enterprise scheme and inaugurated in May 2025, and the Pollachi region of the district was described in a 2022 news report as an emerging hub for coconut and coir exports. The hazards differ by product. Dried and desiccated coconut is about moisture and mould, while packed coconut water is about time, temperature and the cleanliness of the filling step. A single plan template does not fit both, which is why the course spends time on drawing your own flow diagram.
Dairy is the third. The Coimbatore District Cooperative Milk Producers' Union manages Aavin in the district. A trade report dated 14 August 2026 puts local procurement at about 110,000 litres a day, against a regional plant that has to process as much as 310,000 litres for Coimbatore, Tiruppur and the Nilgiris, with bulk supplies from the Karnataka Milk Federation covering the difference. We cannot verify those figures independently. They do point to a HACCP topic that is easy to under-rate: milk that arrives in tankers from another state needs receiving checks, sampling and a clear rule on what happens to a rejected load.
A note on where this page sits. Our Coimbatore Food Safety page is for the cooks, servers and cleaners of canteens, hotels and hospitals. This page is for the person who owns the written plan in a manufacturing unit. The Tamil Nadu Commissioner of Food Safety issues FSSAI registrations and licences in the state, and FoSTaC is FSSAI's own supervisor scheme through authorised providers. Our certificate is an iMost certificate of completion and replaces neither.
Centre for Post Harvest Technology, TNAU
Established April 2004 at the Agricultural Engineering College and Research Institute; pilot bakery, grain and spice milling, food processing pilot plant.
Food business incubation
More than 100 incubates have signed agreements to use the pilot plant, according to the centre's own page.
Common incubation centre for coconut products
Set up in TNAU's food process engineering department and inaugurated in May 2025 under the central micro-enterprise scheme.
Coimbatore District Cooperative Milk Producers' Union
Runs Aavin in the district; about 110,000 litres a day of local procurement reported in August 2026.
Pollachi coconut belt
Described in a 2022 news report as an emerging hub for coconut and coir exports.
Who from Coimbatore should sit this course
Production heads of bakeries and snack manufacturers
Cream and filling products need cooling and holding limits, and ovens and fryers need cooking limits. Shared equipment adds allergen questions that a plan must answer.
Quality leads at spice and masala powder mills
Dry ingredients bring moisture, foreign matter and cross-contact hazards, and milling lines need written cleaning and metal-detection checks.
Processors of coconut, coconut water and coir-adjacent food products around Pollachi
Dried products and packed liquids carry different hazards, so each needs its own flow diagram and limits.
Founders leaving an incubator and setting up their own unit
The first retail or institutional buyer will ask for a written hazard plan. Learning the method before the audit saves a rebuild.
Internal auditors, consultants and food-technology graduates joining local units
A refresher on the seven principles gives them a common vocabulary with owners and floor staff.
Which of the three: HACCP, handler training or risk assessment
Choose by what you are trying to produce. HACCP produces a written plan with limits and records, and suits a manufacturer or a central kitchen with a repeatable process. Food Safety for Catering gives every handler the same daily habits and suits canteens and hotels, so a unit with both a plan owner and a large crew will often buy both. A risk assessment course is for hazards to workers, not to the product. If you need FSSAI's supervisor certificate, that is a separate scheme we do not offer.
Food Safety for Catering Training →
Handlers on the line, in the canteen or at the counter who need hygiene, cleaning and temperature habits. Ask our team for the fee.
Risk Assessment Training →
Safety officers rating hazards to workers around ovens, mills and conveyors, as opposed to hazards in the food.
Basic First Aid Training →
Mills and bakeries where burns, cuts and dust inhalation are the likelier injuries. Half a day, ₹10,000.
The five modules, read against a Coimbatore processing line
Expect interactive classroom teaching with practical demonstrations, case studies and scenario work across the half day. Assessment is continuous, with a short end-of-course evaluation, and a certificate of completion is issued on success. Here is how each module reads for a dairy, bakery, spice mill or coconut unit.
- 01
Introduction to HACCP and food safety
The role of HACCP in a food safety system, the frameworks behind it (Codex Alimentarius, FDA and EU rules) and the effect of foodborne illness on public health. Units selling to other states or abroad will recognise the buyer-audit logic.
- 02
The seven principles of HACCP
From the hazard analysis to the record-keeping, in order. In a dairy, limits are pasteurisation times and temperatures; in a bakery, baking cores and cooling times; in a spice mill, moisture and metal-detector checks.
- 03
Risk assessment and hazard identification
Risk assessment methods, flow diagrams for process mapping and hazard identification technique. Bring one product, draw it from receiving to dispatch, and mark the biological, chemical and physical hazards.
- 04
Developing and implementing a HACCP plan
Team selection, scope and a step-by-step build of a plan, with real-world case studies. Small units learn how short a plan can be and still be followed.
- 05
Monitoring, verification and continuous improvement
Documentation, compliance tracking, audits and case studies of failures with their corrective actions. A unit with access to an accredited laboratory can discuss how test results feed verification.
For Coimbatore dairies, bakeries and processing units
Buyers here include quality heads at dairy and cooperative units, plant managers of bakeries and snack makers, spice and coconut processors, and consultants who support small units. They normally send two or three people, so that a plan has an owner and a second reader.
Standards that shape training in Tamil Nadu
Codex Alimentarius HACCP guidanceThe international reference behind most buyer requests for a plan, and the framework our syllabus follows.
FSSAI registration and licenceIn Tamil Nadu the Commissioner of Food Safety issues registrations and licences. Check your licence conditions and plan any FoSTaC training separately.
Accredited laboratory testingVerification often relies on NABL accredited laboratories. TNAU's post-harvest centre describes its testing laboratory as accredited, which shows the kind of support available locally.
Retail, institutional and export buyer auditsLarge buyers audit against their own checklists. Share yours with us and we will point to the module that covers each item.
What employers commonly ask for
| Course | Requirement note |
|---|---|
| HACCP Hazard Analysis and Critical Control Points Training | For whoever owns and signs the plan. Whatever else is needed is set by your buyer or the licensing officer. |
| Food Safety for Catering Training | For handlers in canteens, tasting rooms and counters attached to the unit. |
| Risk Assessment Training | For safety officers who assess hazards to workers on mills, ovens and packing lines. |
Planning a group booking
- We do not publish a fee for this course. Send the roles and headcount and we will quote the rate and any group arrangement.
- A day return is possible on the Alleppey Express, so a plant manager and a supervisor can travel together and be back on site by late evening.
- A corporate account at portal.imostacademy.in/register holds your bookings, GST invoices and certificate dates, so the two-year renewal stays visible.
- If a buyer has raised a finding on HACCP records, share the wording first and we will say how the course fits.
Operators and clients set their own requirements; confirm with your contract or HSE department.
A day return from Coimbatore to the campus
The overnight Chennai to Alleppey train passes Coimbatore at 04:00 and reaches Ernakulam in the morning, and its return working leaves Ernakulam in the afternoon. Together they let a half-day course be done in one long day.
Alleppey Express 22639, early morning outward
A third-party timetable lists it leaving Coimbatore Junction at 04:00 and arriving at Ernakulam Junction at 08:40, daily. Check the railway enquiry service for current times before you book.
Express 22640, afternoon home
The same source lists the Alleppey to Chennai train leaving Ernakulam Junction at 16:27 and reaching Coimbatore at 21:32. Book the return only after we confirm your batch will finish in time.
Hired van via Palakkad and Thrissur
About 190 km each way on NH 544. A team of four or more can share one vehicle and leave when the batch time is fixed.
Planning the day, and the plan that follows
- 1
Pick one product to build around
Choose the line with the most buyer attention, such as a bread line, a masala blend or a packed coconut product. One concrete flow diagram teaches more than several vague ones.
- 2
Ask for the batch and the fee
Write to info@imostacademy.in or WhatsApp +91 8075 787307 with your sector, headcount and preferred month, and ask for the current fee in the same message.
- 3
Decide day return or one night
A morning batch fits the 22639 and 22640 pair. If you prefer to arrive rested, travel the evening before and ask our team about places to stay near the campus.
- 4
Attend with your draft
Bring photo ID and your sketch. You will test your steps against each principle and sit the short evaluation.
- 5
Finish the plan on site
Within a week, correct the draft, brief the shifts and diarise the renewal two years ahead.