The College of Tourism and Hotel Management (COTHM) organized a thought-provoking panel discussion titled “Transforming Pakistan’s Food Safety to Meet International Standards,” bringing together leading experts from the food industry, regulatory bodies, and international organizations to discuss the future of food safety in Pakistan.
The session focused on strengthening food safety systems, improving industry practices, and aligning Pakistan’s food sector with global standards to ensure consumer protection and international credibility.
Richard Sprenger, Chairman of Highfield UK, joined the discussion online and highlighted the importance of professional training in food safety.
“Food safety is not just about regulations; it is about building a culture of responsibility. When food handlers are properly trained and certified, the entire industry benefits,” he said.
Zoobia Tahir, Corporate Manufacturing Services Head at Nestlé, emphasized the role of industry leadership in maintaining quality.
“Food safety must begin at the source and continue throughout the entire production chain. Strong internal systems and accountability are essential to deliver safe food to consumers,” she noted.
Saira Iftikhar, Scaling Up Nutrition (SUN) UN Global Nutrition Champion, spoke about the broader impact of food safety on public health.
“Safe food is directly linked to healthier communities. Improving food safety standards is not only an industry priority but also a national health responsibility,” she remarked.
Munir Chopra, Director Planning, Training and Coordination at the Punjab Food Authority, highlighted the importance of regulatory frameworks.
“Effective food safety depends on collaboration between regulators, businesses, and educators. When these sectors work together, sustainable improvements become possible,” he stated.
Mustajab Ahmad, General Manager Quality Assurance, Research and Development at Cakes & Bakes, stressed the value of consistent quality control.
“In the food business, quality assurance is a continuous process. Innovation must always be supported by strict safety protocols and professional discipline,” he shared.
The event also featured an engaging question and answer session, where participants actively interacted with the panelists on key challenges and opportunities in Pakistan’s food safety landscape.
Founder, President and CEO of COTHM, Ahmad Shafiq, also took part in the discussion and raised thoughtful questions for the panelists, reflecting his strong interest in the food and beverage sector and his concern for improving food safety and health standards in Pakistan.
The discussion highlighted COTHM’s ongoing commitment to promoting professional excellence, industry collaboration, and global best practices within Pakistan’s hospitality and culinary sectors.
