Staff Reporter

SALEM: The food processing industry should take concerted efforts to ensure safety and suitability of food for consumption, said the Collector N. Mathivanan.


At the Awareness Workshop on Food Safety and HACCP here recently, he said the industry should ensure manufacture of safe and hygienic food products.

The workshop was organised by the Kerala Bureau of Industrial Promotion (K-BIP), Department of Industries, Government of Kerala and National Centre for HACCP Certification in association with the Salem District Small Scale and Tiny Industries Association (SDSSTIA).

Global market

Mr. Mathivanan said industrial units involved in food products manufacturing and distribution could sell their goods at the international market only after getting HACCP (Hazard Analysis Critical Control Point) certificate.

Sago manufacturing units, poultry industry, hotels, food grain manufacturers, beverage manufacturers and other food product manufacturers and distributors in the district too should get HACCP certificate, Mr. Mathivanan said.

`Quality, vital'

Highlighting the importance of maintaining quality in food products, Mr. Mathivanan said the work environment in the food processing industries should be monitored carefully and clean.

Workers in mango pulp units should be medically screened. They should be provided with clean clothes and gloves.

"By taking such preventive steps, we can prevent a number of contagious diseases," he pointed out.

The district was produced sago worth several crores, and supplyied it to northern States.

Mango pulp

The region, comprising Salem, Dharmapuri and Krishnagiri districts, was in the forefront of mango pulp production.

The Director of Industries and Commerce of Government of Kerala T.O. Sooraj said the workshop was organised to create awareness among those involved in food processing on maintaining quality in food products, HACCP certification and export opportunities for the food industries.


Veerapandi MLA S. Raja delivered the inaugural address. A technical presentation on food safety and HACCP was given.

Those who spoke in the workshop included the president of SDSSTIA K. Mariappan and the General Manager of K-BIP V. Rajagopal.