Dairy plant quality and shift managers
Pasteurisation, chilling and cold-chain dispatch are textbook control points, and the person on the dock at 5 am is the one who must act on a deviation.
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
Not the same asFSSAI FoSTaC or plant approval
Distance to campusAbout 215 km by road
Morning trainVenad Express, about 4 h 20 m
A food economy built on milk, research kitchens and a fishing coast
Start with milk, because it is the product Thiruvananthapuram handles every single day. The Kerala Co-operative Milk Marketing Federation, sold as Milma, has its headquarters in the capital, and the Thiruvananthapuram regional union is one of its three regional unions. Wikipedia's entry for the federation counts 13 processing plants with a combined capacity of 12.50 lakh litres a day, while a Milma tender note from 2023 speaks of 14 dairy plants and an average sale of sixteen lakh litres a day statewide. The figures differ because they come from different years. What matters for a HACCP class is the shape of the job: raw milk arrives warm, is chilled, pasteurised, packed and dispatched within hours, and the critical limits are times and temperatures that an operator can read off a chart.
The second source of HACCP questions is the city's research cluster. ICAR-CTCRI at Sreekariyam, the central institute for tuber crops, reports in its 2021 annual report that it has released 25 value-added food products and runs a techno-incubation centre, with processing lines for cassava flour, chips and low-glycaemic pasta. CSIR-NIIST, a national laboratory in the same city, has an agro and food processing division that works on spices, oils and natural products. A founder who has made a product in an incubator's pilot plant meets a different world when the first retail buyer asks for a written hazard plan. That is the moment people from this cluster tend to write to us.
Then the coast. The Marine Fisheries Census of 2010, summarised by Sahapedia, counted 42 marine fishing villages and 51 fish landing centres in Thiruvananthapuram district, and the CMFRI research centre at Vizhinjam, about 18 km south of the city, sits beside one of the busiest landing points. We want to be straight about the limit of what that means. The Marine Products Export Development Authority lists its regional and sub-regional offices, and Thiruvananthapuram is not among them; the export-approved seafood plants of Kerala are concentrated around Kochi and Aroor, which our Kochi HACCP page covers. In this district the fish chain is mainly landing, icing, auction, retail and the kitchens that buy from them, so a seafood plan here usually starts at receiving, with temperature on arrival and the ice-to-fish ratio as the first things to write down.
Last, a clear statement on what the certificate is. Ours is an iMost certificate of completion. It is not FSSAI's FoSTaC supervisor certificate, and it does not approve a plant, a licence or an export listing. It tells your buyer and your own staff that the people who maintain the plan have been taught how to build one.
Milma, headquartered in Thiruvananthapuram
State cooperative milk federation with three regional unions, one of them for Thiruvananthapuram.
ICAR-CTCRI, Sreekariyam
Tuber crops institute that reports 25 value-added food products and a techno-incubation centre.
CSIR-NIIST
National laboratory with an agro and food processing division working on spices, oils and natural products.
Marine Fisheries Census 2010
Counted 42 fishing villages and 51 landing centres in Thiruvananthapuram district.
CMFRI Vizhinjam Research Centre
About 18 km south of the city, beside the Vizhinjam fishing harbour.
Who from Thiruvananthapuram should sit this course
Founders and production heads of incubator-born food brands
A snack, flour or pasta product that sells well soon meets buyer audits. Learning to draw the flow diagram and set limits early costs less than rebuilding later.
Quality leads at spice, oil and extract processors
Local research on spices and oils feeds small commercial units, and dry products carry their own hazards: moisture, foreign matter and cross-contact with allergens.
Owners and supervisors of icing sheds, small fish processors and hotel fish sections
Receiving temperature and handling time decide whether fish is safe to serve, so these are the first lines of a coastal plan.
Executive chefs and F&B managers at resorts between Kovalam and Varkala
Seasonal staffing, large banquets and long holding times make the cooling and reheating steps worth writing down and signing off.
Consultants and internal auditors for small food businesses in the capital
A refresher on the seven principles helps them explain findings to owners in plain language.
HACCP, Food Safety for Catering or a risk assessment course
Pick HACCP when one or two people must own a written hazard plan, or when a buyer, auditor or licensing officer has asked for one. Pick Food Safety for Catering when you want a whole kitchen to share daily habits on hygiene and temperature. The two pair well: managers take HACCP and crews take the wider course. If the worry is injury to workers rather than contamination of the product, a workplace risk assessment is the better fit. For FSSAI's supervisor requirement, check your licence and plan the FoSTaC route separately.
Food Safety for Catering Training →
Hotel, canteen and caterer crews who need hygiene, cleaning and temperature habits rather than a written plan.
Risk Assessment Training →
Safety officers who want to rate hazards to workers on the dairy dock or the packing line, as opposed to hazards to the product.
Basic First Aid Training →
Plants with wet floors, knives, conveyors and steam, where a trained first-aider on each shift is useful. Half a day.
The five modules, read against a Thiruvananthapuram line or kitchen
The half day is interactive classroom teaching with practical demonstrations, case studies and scenario exercises. Assessment is continuous, through participation and practical work, with a short end-of-course evaluation, and a certificate of completion follows. Here is how each module reads for a dairy, an incubator-born snack line or a resort kitchen.
- 01
Introduction to HACCP and food safety
Why the method exists, how foodborne illness affects public health, and how Codex Alimentarius, FDA and EU rules frame it. A start-up that hopes to sell outside Kerala sees why buyers ask in these terms.
- 02
The seven principles of HACCP
Each principle taken in order, from the hazard analysis through to the records an auditor will ask to see. For a dairy the limits are a time and temperature pair; for a banquet kitchen they are cooking cores and cooling times.
- 03
Risk assessment and hazard identification
Flow diagrams and hazard identification technique. Draw your line from receiving to dispatch and mark biological, chemical and physical hazards at each box. Cassava flour or a spice blend brings moisture and foreign matter to the diagram; fresh fish brings time and temperature.
- 04
Developing and implementing a HACCP plan
Choosing the team, defining scope and building the plan step by step, with real-world case studies. Small units learn to keep the plan short enough to be used on the shop floor.
- 05
Monitoring, verification and continuous improvement
Documentation, compliance tracking, internal audits and case studies of plans that failed. Expect to practise writing a corrective action that an auditor would accept the first time.
For Thiruvananthapuram dairies, food start-ups and hotel groups
Buyers here include quality heads at dairy and cooperative units, founders and operations managers of small food brands, hotel and resort groups, and consultants who support them. Most send a core team of two or three people so that the plan has a second reader.
Standards that shape training in Kerala
Codex Alimentarius HACCP guidanceThe international reference that most Indian and export buyers use when they ask for a plan. Our syllabus is built around the same seven principles.
FSSAI licensing and FoSTaCLicensed businesses work to FSSAI conditions, and FoSTaC is the authority's own supervisor scheme through its authorised providers. Our course is not FoSTaC.
Export (Quality Control and Inspection) Act, 1963Relevant only if you export notified products. The Export Inspection Council and its agencies inspect and certify, and an iMost course does not replace that.
Retail and institutional buyer auditsLarge buyers audit against their own checklists. Bring yours 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 writes, reviews and signs off the plan. The buyer or authority decides what else is required. |
| Food Safety for Catering Training | For the people on the line who apply the controls each shift; many companies book them as a second group. |
| Risk Assessment Training | For safety officers who assess hazards to workers and want a method for rating them. |
Planning a group booking
- No fee is published for this course. Send us the roles and headcount, and we will quote the rate and any group arrangement.
- Two or three people per unit work better than one. A single trained person leaves with the plan in their head.
- A corporate account at portal.imostacademy.in/register keeps bookings, GST invoices and certificate dates together, so the two-year expiry is visible well in advance.
- If a buyer or officer has raised a training finding, send us the wording before you book so that we can say how the course fits and what you should still ask them.
Operators and clients set their own requirements; confirm with your contract or HSE department.
From the capital to Njarakkal for a half-day course
Plan your visit around the course reporting time, including any same-day journey.
A half-day course is easiest as a day trip if the batch starts in the afternoon, and as a night-before trip if it starts in the morning. Ask us for the batch time before you buy tickets.
Venad Express 16302 outward
A third-party timetable lists it leaving Thiruvananthapuram Central at 05:20 and reaching Ernakulam Town at 09:40, daily. That suits an afternoon batch. Confirm on the railway enquiry service.
16301 back to the capital
The same listing shows 16301 leaving Ernakulam Town at 17:20 and reaching Thiruvananthapuram Central at 22:00. Book it only after we confirm the finish time of your batch.
Shared vehicle on NH 66
Around 215 km and close to four hours each way. For a team of five or more, one vehicle can cost less than tickets and lets the group leave when the batch time is fixed.
From a first draft to a signed plan
- 1
Choose the plan owners
Pick the quality lead and the supervisor who will record the monitoring; a plan whose owner is never on the floor tends to stay on paper.
- 2
Draw the process on one page
List the steps from receiving to dispatch and mark the ones you think are critical. Bring a recent monitoring sheet with product names removed.
- 3
Ask for a batch and the fee
Write to info@imostacademy.in or WhatsApp +91 8075 787307 with your sector, headcount and preferred month. Ask for the current fee in the same message.
- 4
Travel and attend
Bring valid photo ID and your draft. Test each principle against your own steps, then sit the short evaluation at the end of the session.
- 5
Fix the plan within the week
Correct the draft while the discussion is fresh, brief the shifts, and note the two-year expiry for the next batch.