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First batch training programme on “Advances in Safety of foods of animal origin” conducted at Meat Technology Unit, Mannuthy for Food Safety Officials of Kerala.



Posted on Oct 05 2018

Three-day training course was conducted for the officers of food safety department of Kerala from 27th-29th sep 2018 at Meat Technology Unit, KVASU, Mannuthy. Foods of animal origin are nutrient dense perishable foods that are potentially contaminated and possibly hazardous if strict control measures are not adapted. Food safety officials need to be expand the gamut of expected potential hazards arising out of differently processed animal products and also in different marketing scenarios. They also need to be able to link such hazards to their possible origin so that future occurrence of such hazards can be effectively controlled.
 
In this backdrop, Meat Technology Unit, Mannuthy, Kerala Veterinary and Animal Science University has decided to undertake a customized training programme for the food safety officials of the State. The comprehensive training course provided understanding how to know the wholesome of foods of animal origin like meat, milk, and egg and the training may also helped to build capacity of the food safety officers to handle field level problems related to foods of animal origin.

The course covered various aspects with real time live demonstrations to have a basic understanding on topics like recognition of potential hazardous, personal and premises hygiene, procedure for cleaning and sanitizing equipment’s and utensils, detection of spoilage in meat, milk and egg, sampling techniques, scientific slaughtering, CCP in processing line etc.

The training was inaugurated by Prof (Dr) P. Sudheer Babu, Dean, College of Dairy Science and Technology, Mannuthy. The chief guest of the inaugural programme smt. A.K. Mini, Joint Commissioner food safety (enforcement), Kerala, addressed the gathering. Dr. V. N Vasudevan, Course Co-ordinator welcomed the gathering. Dr. Sathu. T, Course Director gave an introduction about the course. Dr. C. T. Sathian Professor and Head (i/c) Meat Technology Unit gave the presidential address and Dr. Irshad. A, Assistant Professor and Course Co-ordinator, Department of LPT gave vote of thanks.

 

 

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