A single contaminated batch of food can shut down a restaurant, trigger a public health investigation, and put people in hospital — long before anyone traces it back to a missed inspection step. Preventing that chain of events is the job of a trained food safety inspector, and it is exactly what this course prepares participants to do.

Delivered by the Arab British Fellowship Training Academy, the Food Safety Inspector Training Course equips professionals with the knowledge and skills needed to inspect food establishments, enforce regulatory compliance, and apply hygiene and safety best practice across the food industry — protecting public health at every stage of handling and preparation.

Who should attend?

• Food safety professionals, health inspectors, and quality assurance staff in the food industry.
• Employees of food establishments, government agencies, or public health sectors.
• Anyone building a career in food safety inspection.

By the end of the programme, participants will be able to:

• Apply the principles of food safety, including hazard analysis and critical control points (HACCP).
• Conduct effective food safety inspections and audits, and assess compliance with national and international regulations.
• Maintain hygiene standards and prevent contamination throughout food handling.
• Identify foodborne pathogens and prevent them through proper handling and storage.
• Carry out the health inspector's role in food safety education and public health communication.

Module 1: HACCP and Hazard Identification

• The seven principles of HACCP and its role in preventing risk.
• Identifying biological, chemical, and physical hazards, and the risk factors tied to specific products.
• Establishing and monitoring critical control points.

Module 2: Foodborne Disease and Pathogens

• The impact of foodborne disease on public health, and common sources of contamination.
• Common pathogens, how they spread, and the effects on consumers and food businesses.

Module 3: Hygiene and Personal Practice

• The role of food handlers in preventing contamination.
• Personal hygiene protocols, handwashing, attire, and behaviour.

Module 4: Legal Frameworks and the Inspector's Role

• National and international food safety regulations, and the bodies behind them, including WHO and FAO.
• The responsibilities of a food safety inspector and how compliance is enforced.

Module 5: Planning and Conducting an Inspection

• Preparing for an inspection, what to check, and the tools and equipment used.
• Evaluating establishments, identifying high-risk areas, and assessing regulatory compliance.

Module 6: Storage, Handling, and Preservation

• Best practice for storage, temperature control, and preservation to keep food safe.
• Safe handling of raw and cooked food, and the role of packaging and labelling.

Module 7: Documenting, Auditing, and Reporting

• Recording inspection findings and writing clear, actionable reports.
• Conducting a full food safety audit and evaluating overall performance.

Module 8: Environment, Risk Management, and Public Communication

• Assessing environmental factors — ventilation, temperature, humidity — and cleanliness and pest control.
• Conducting risk assessments and setting control measures.
• Educating the public and food establishments, and handling complaints with transparency.