Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


Food safety includes food hygiene and prevention of hazards related to food. Nowadays food- borne risks are becoming an important issue to consumers. Therefore, the food processors and food handlers in hospitality industries should initiate to improve their knowledge and skills on food safety practices. A methodological and sensitization training for awareness along with laws and guidelines enforcement are likely to minimize the hazard related to food and its risks. Both traditional and new technologies for assuring food safety should be improved and carefully executed. This needs to be done through various measures wherever suitable and required with adherence to industry compliances and creating food safety sensitization among the staff. To ensure compliances following measures should be fulfilled:

. Proper and adequate training should be given to all staff regularly and records for training should be maintained.
Everyone should practice Good Hygiene Practices (GHP).

. All rules and regulations from related authorities must be complied and followed by the staff.

.Food Safety and Quality related records like temperature, cleaning, hygiene, pest services, maintenance etc records to be maintained on a regular basis.

The application of new techniques to recognize, identify, monitor and assess food-borne hazards are required for meet the huge challenges of food safety in the hospitality industry. It has become very essential to understand the concept of food safety and hygiene legislation for those involved in food handling and preparation in hospitality industry. Currently, the application of food safety policies in hospitality industry like practical guidance on food hazard analysis, including planning, implementation, control and measurement is an utmost requirement.

Faculty of Food Safety and Quality has launched this programme to meet the requirements for food safety and quality for the hospitality, catering and tourism industry professionals in food sector. The core objective of the programme is to develop professionals for development, implementation and auditing of Food Safety and Quality system in hospitality industry. In the longer run, it would contribute in ensuring food safety sensitization among hospitality professionals and consumer safety globally.

Post Graduate Diploma in Food Safety in Hospitality Industry

Executive Diploma in Food Safety in Hospitality Industry