A Step Toward a Safer and Stronger Dairy Future
At Planeteer Innovative and Research Consultancy Pvt. Ltd., we believe that if local businesses are strong, the nation will be stronger nation. With this vision, our team recently organized a two-day Food Safety Management System (FSMS) training for dairy small and medium enterprises (SMEs) in Rangeli Municipality, Morang, an emerging hub for dairy entrepreneurs in Koshi Province.
The Food Safety Management System training, conducted under the initiative “प्रविधि संग सहज पहुँच (Prabidhi Sanga Sahaj Pahuj)”, was designed to strengthen food safety, enhance product quality and promote sustainable practices in Nepal’s growing dairy sector.
The Need for Food Safety Management in Dairy SMEs
We have seen, dairy production and marketing have grown rapidly in Rangeli, where numerous small businesses collect and process milk on a regular basis. However, we saw a large number of these SMEs operate without structured food safety systems, leading to challenges in hygiene, contamination risks and limited market access.
Recognizing this gap, Planeteer Innovative took the initiative to equip dairy entrepreneurs with both theoretical understanding and hands-on experience in food safety management.
As one participant shared,
“हामीले धेरै समयदेखि डेरी व्यवसायमा काम गर्दै आएका छौं, तर खाद्य सुरक्षाको महत्व बुझ्न भने पहिलो पटक यस प्रशिक्षणमै थाहा भयो।”
(“We have been working in the dairy business for years, but this training helped us truly understand the importance of food safety.”)
Training Overview: Practical Learning Meets Real-World Application
The two-day training, held from Poush 29 to Magh 1, 2081, brought together 18 participants from different dairy SMEs in Rangeli. The sessions were facilitated by Planeteer’s dedicated technical team along with external experts in food safety, dairy technology and product development.
Key Trainers Included:
- Manoj Kumar Acharya – External Trainer
- Kshitij Basnet – Food Safety and Product Development Officer
- Adit Sangroula – Field Officer and Analyst
- Sandesh Chaudhary – Technical Support
- Bijay Krishna Shrestha – Field Officer and Analyst
Each session combined theory, discussion and practical learning to make sure participants could directly apply their knowledge in their own dairy operations.
Day 1: From Understanding to Application
Session 1: Introduction to Food Safety Management System
The program began with an overview of food safety management principles, helping participants understand how systematic hygiene control ensures product quality and consumer trust.
Session 2: Dairy Product Packaging and Storage
Experts discussed proper storage temperatures, packaging materials and labeling requirements, essential to maintain freshness and prevent contamination.
Session 3: Testing for Adulteration in Dairy Products
Participants learned to identify adulteration through simple laboratory methods, using meta cards and visual tools. They practiced checking milk purity and understanding microbial safety indicators.
Session 4: Practical Demonstrations – Khua, Lollipop & Bombay Sun
In the afternoon, participants engaged in a hands-on food safety practice session, producing traditional sweets like Khua, Lollipop and Bombay Sun. This activity not only enhanced product-making skills but also reinforced the concept of maintaining hygiene at every production step.
Day 2: Nutrition, Labeling and Quality Enhancement
The second day focused on quality standards, labeling, and Good Manufacturing Practices (GMP) – vital for improving the professionalism and market readiness of local dairy products.
Session 1: Nutrition Labeling and Standards
Participants explored how to design accurate nutrition labels and follow national standards. Trainers emphasized that proper labeling builds transparency and consumer confidence.
Session 2: Good Manufacturing Practices (GMP)
Through group activities and discussions, participants learned about workplace sanitation, waste management and production flow design, all essential for reducing contamination risks.
Session 3: Paneer Production and Practical Application
In a hands-on session, the team demonstrated paneer production techniques. Participants learned about pasteurization, fermentation, and temperature control, followed by paneer-based recipe development.
Final Evaluation and Closing Ceremony
The training concluded with a short examination and certificate distribution ceremony, celebrating each participant’s progress. The atmosphere was filled with motivation and appreciation for the new knowledge gained.
“यो प्रशिक्षणले हामीलाई डेरी उत्पाद सुरक्षित बनाउँदा कस्तो प्रक्रिया अपनाउने र लेबलिङ कसरी गर्ने भन्ने सिकायो।” shared one enthusiastic participant.
(“This training taught us how to follow proper processes to make safe dairy products and create professional labels.”)
Key Learning Areas Covered
The training combined theory with practice, focusing on the following essential areas:
- Sanitation Practices – Proper cleaning of equipment and maintaining worker hygiene.
- Laboratory Utilization – Conducting basic quality and bacterial culture tests.
- Packaging and Labeling – Using safe materials and following national labeling standards.
- R&D and Product Development – Enhancing existing products and developing new items through trials.
- Sensory Evaluation – Using sensory cards to evaluate taste, texture, and safety.
- Application of Dairy Technology – Implementing pasteurization and fermentation techniques.
This comprehensive approach gave participants not only technical competence but also confidence in applying these skills in their businesses.
Empowering Through Inclusivity: Gender and Social Balance
Planeteer strongly values Gender Equality and Social Inclusion (GESI).
Out of 18 total participants, 7 were women and 11 were men, representing a positive shift in the local dairy sector.
Women participants were actively involved in practical sessions, sharing experiences and taking leadership roles in discussions.
“महिलाहरूले पनि डेरी उद्योगमा कत्तिको सक्रिय रूपमा सहभागी हुन सक्छन् भन्ने कुरा यो प्रशिक्षणले देखायो।,”
(“This training showed how women can actively participate and lead in the dairy industry.”)
This balanced representation promotes not only inclusiveness but also ensures that both men and women contribute equally to Nepal’s food safety goals.
Integrated Approach: Linking Product Development with Food Safety
One of the most innovative aspects of this training was the integration of product development with food safety management.
By allowing participants to create products while applying FSMS principles, the training transformed theory into practice.
Participants realized that product quality and safety go hand in hand and adopting structured safety systems improves both business and public health outcomes.
The R&D and sensory evaluation sessions encouraged creativity and critical thinking. Participants tested flavors, evaluated product appearance and analyzed data giving them tools to make informed production decisions in their daily operations.
Major Outcomes and Impact
The Food Safety Management System Training led to several significant outcomes:
- Reduced Risk of Foodborne Illnesses: Participants learned how to identify and eliminate contamination risks.
- Enhanced Product Quality: Adoption of hygienic practices and proper packaging improved shelf life and customer trust.
- Improved Regulatory Compliance: SMEs now understand how to align with national food standards and labeling requirements.
- Increased Consumer Confidence: Safe, well-labeled dairy products build stronger brand loyalty and reputation.
- Empowered Local Entrepreneurs: Practical skills helped participants enhance productivity and profitability.
Challenges and Lessons Learned
At the start, participants found some theoretical parts confusing, especially regarding FSMS terminology and regulatory guidelines.
However, once practical sessions began, their engagement and understanding improved dramatically.
This highlighted an important lesson: training programs are most effective when theory and practice are integrated together.
Planeteer plans to apply this learning in future training by designing more interactive and visual teaching modules that cater to different learning levels.
Participant Feedback
Participants expressed deep satisfaction with the training’s structure and relevance.
Many shared how this was their first exposure to formal food safety training and they were eager to implement the lessons in their businesses.
“यो प्रशिक्षणले हामीलाई केवल ज्ञान मात्र होइन, व्यवहारिक सीप पनि सिकायो। अब हामी आफ्नै डेरीमा सफाइ र लेबलिङ लागू गर्ने सोचमा छौं।”
(“This training taught us not just theory but real practice, now we plan to apply cleanliness and labeling in our own dairies.”)
Conclusion
The two-day Food Safety Management System training conducted by Planeteer Innovative and Research Consultancy Pvt. Ltd. in Rangeli Municipality, Morang, marked a milestone in Nepal’s dairy development journey.
By empowering SMEs with knowledge, skills, and confidence, the training contributed to safer dairy products, stronger local enterprises and healthier communities.
Planeteer remains committed to supporting Nepal’s food sector through ongoing training, technical guidance and research-driven initiatives. When food safety becomes everyone’s responsibility, it strengthens communities and fuels Nepal’s economic growth.
