One missed control point in a food facility can turn into a public health incident within hours. That's the weight a food safety inspector carries — and the reason inspection cannot be reduced to a checklist.

This training program from the Arab British Fellowship Training Academy prepares professionals to inspect food establishments with real technical grounding: hazard analysis, HACCP, hygiene standards, and regulatory compliance, both national and international.

Beyond the inspection itself, participants also learn how to document findings, communicate risk to the public, and support food establishments in building lasting compliance rather than fixing problems only when an inspector shows up.

Who Should Attend?

• Food safety professionals, health inspectors, and quality assurance staff in the food industry.
• Employees in food establishments, government agencies, or public health sectors.
• Anyone involved in food handling, regulatory compliance, or pursuing a career in food safety inspection.

Knowledge and Benefits:

• A solid understanding of food safety principles, including HACCP and hazard analysis.
• The skills to conduct effective food safety inspections and audits, and assess compliance with national and international regulations.
• Knowledge of foodborne pathogens and how proper handling and storage prevent them.
• The ability to maintain hygiene standards and communicate food safety clearly to the public.

• Module 1: Foodborne Disease Risks and Why Hygiene Matters

  • The impact of foodborne diseases on public health and common contamination sources.
  • Common pathogens, how they spread, and the risk factors behind them.
  • The role of food handlers and key hygiene practices in preventing contamination.

• Module 2: The Legal Landscape — National and International Standards

  • National regulations governing food safety and the bodies that enforce them.
  • International food safety guidelines, including the role of WHO and FAO.
  • Aligning national regulations with international standards.

• Module 3: The Health Inspector's Role

  • Core responsibilities of a food safety inspector.
  • Enforcing food safety laws and regulations in line with legislative requirements.

• Module 4: HACCP — Identifying and Controlling Hazards

  • The seven principles of HACCP and its preventive approach to risk management.
  • Identifying biological, chemical, and physical hazards at each production stage.
  • Establishing and monitoring critical control points and critical limits.

• Module 5: Prevention and Personal Hygiene on the Ground

  • Steps to reduce contamination and control cross-contamination in food production.
  • Personal hygiene protocols for food handlers, including handwashing and attire.
  • Best sanitation practices in food establishments.

• Module 6: Planning and Conducting Inspections

  • Preparing for an inspection: what to look for and the tools required.
  • Assessing overall facility safety and identifying high-risk areas.
  • Recording findings accurately and writing clear, actionable reports.

• Module 7: Safe Storage, Handling, and Preservation

  • Best practices for storage, temperature control, and storage equipment.
  • Safe handling of raw and cooked foods, packaging, and labeling.
  • Preservation techniques and understanding shelf life and expiration.

• Module 8: Building a Food Safety Management System

  • Key components of an effective food safety management system.
  • Conducting risk assessments and identifying potential hazards.
  • Implementing control measures and reviewing protocols regularly.

• Module 9: Facility Conditions — Environment, Cleanliness, and Pest Control

  • How air quality, temperature, humidity, and ventilation affect food safety.
  • Cleanliness standards and routine cleaning schedules in processing areas.
  • Pest control strategies and safe waste disposal practices.

• Module 10: Audits, Reporting, and Public Communication

  • Conducting comprehensive food safety audits and evaluating performance.
  • Writing clear audit reports with actionable corrective recommendations.
  • Communicating food safety issues to the public and handling complaints transparently.
  • The health inspector's role in food safety education and awareness campaigns.