Food safety is increasingly becoming a defining measure of quality and professionalism in the global hospitality industry. Recognising this growing priority, the College of Tourism & Hotel Management (COTHM) Pakistan hosted Richard Sprenger, Chairman of Highfield Group UK, for a Gold Standard Training and Certification in Food Safety on November 12, 2026, at COTHM Cavalry Ground, Lahore.
The initiative highlighted the importance of strengthening food hygiene practices, improving professional awareness and promoting internationally recognised approaches to food safety across Pakistan’s hospitality and food service sectors.
As consumer expectations continue to evolve, food businesses are facing increasing pressure to demonstrate responsibility, transparency and consistency in their operations. From restaurants and hotels to catering services and institutional kitchens, maintaining safe food handling practices is essential to protecting public health and building customer confidence.
Richard Sprenger, Chairman of Highfield Group UK and an internationally recognised food safety expert, led the specialised programme, bringing international professional knowledge to Pakistan’s hospitality education environment.
The training underscored the importance of understanding food safety as an integral part of daily business operations rather than simply a regulatory requirement. Effective food safety management involves every stage of the food journey, including purchasing, storage, preparation, cooking, serving and maintaining hygienic working environments.
For Pakistan’s hospitality industry, developing a stronger food safety culture presents both an important responsibility and an opportunity. As the country’s restaurant, hotel, catering and culinary sectors continue to evolve, businesses need qualified professionals who can apply appropriate hygiene and safety practices in real working environments.
Professional education institutions have an important role in this transformation. By integrating internationally aligned training and industry-relevant qualifications into professional development, they can help prepare a workforce capable of meeting modern hospitality requirements.
COTHM’s engagement with Highfield Group UK reflects this approach, bringing international expertise closer to local students and professionals while highlighting the importance of continuous improvement in hospitality education.
The initiative also draws attention to the relationship between food safety, business sustainability and the reputation of hospitality establishments. Safe food operations help protect consumers, support business credibility and contribute to a more reliable food service environment.
As Pakistan seeks to strengthen its position within the international hospitality and tourism landscape, investment in food safety education and professional workforce development will remain essential. International knowledge exchange, practical training and recognised professional standards can all contribute to building a more responsible and competitive industry.
The Gold Standard Food Safety Training at COTHM represents a valuable contribution to this wider conversation, reinforcing the message that excellence in hospitality begins with the safety, quality and responsibility behind every food service experience.
