A single contaminated batch that leaves the factory floor can undo years of brand trust in the time it takes to issue a recall. As food-contamination incidents rise globally and supply chains grow more complex, the professionals who can catch a hazard before it reaches the shelf have become essential, not optional.

The Arab British Fellowship Training Academy designed this course to build exactly that capability, giving participants a thorough grounding in Hazard Analysis and Critical Control Points (HACCP) and compliance with global standards such as ISO 22000, alongside the documentation, inspection and crisis-response skills that keep a food business both safe and credible.

• Build an integrated understanding of food safety management systems and their main components.
• Acquire the practical skills needed to implement the HACCP methodology.
• Strengthen the ability to identify, evaluate and reduce hazards at every production stage.
• Understand national and international legal requirements around food safety.
• Develop practical documentation, inspection and compliance-reporting skills.

Target Audience

• Employees of food manufacturing and packaging companies.
• Health inspectors in governmental regulatory bodies.
• Quality and food-safety officers in hotels, restaurants and food-service establishments.
• Consultants and supervisors across food supply, transport and distribution chains.

Module 1: Understanding Food Safety Risk

• Key concepts in food safety and the distinction between quality and safety.
• Biological, chemical and physical contaminants, and the practices and storage/distribution failures that cause contamination.
• Classifying hazards by source and understanding the relationship between frequency and severity.

Module 2: HACCP and International Standards

• The seven principles of HACCP and the steps for implementing it inside a food facility.
• The scope of ISO 22000 and how it integrates with wider quality-management systems.
• The role of bodies such as Codex Alimentarius, WHO and FAO, and how global regulation shapes local legislation.

Module 3: Assessing and Testing for Risk

• Quantitative and qualitative risk-assessment methodologies, and how findings are documented for decision-making.
• Using laboratory results, past incident reports and scientific literature as data sources.
• Microbiological and chemical testing, and how results are interpreted against accepted limits to trigger corrective action.

Module 4: Good Manufacturing and a Controlled Environment

• Personal hygiene, raw-material control and process design that prevents contamination.
• Managing the health and hygiene conditions of the facility, including ventilation, cooling, lighting, pest control and waste management.

Module 5: Supply Chain, Traceability and Suppliers

• Tracing products from source to consumer, and the recall procedures triggered when a defect is detected.
• Monitoring risk across supply, transport and storage, and the impact of a weak link on final safety.
• Supplier qualification, field audits and quality control at the point of receiving materials.

Module 6: Inspection, Documentation and People

• Internal inspection plans, checklists and following up on violations, alongside preparing for external, official inspections.
• Writing inspection reports that classify findings by severity and present them professionally.
• Public-health requirements for staff, ongoing training, and the individual's role in reporting deviations early.
• Institutional documentation: standard operating procedures, inspection records and controlled, up-to-date versions.

Module 7: Emergency Preparedness and Crisis Communication

• Identifying possible emergency scenarios and preparing a comprehensive response plan with a dedicated team.
• Reporting, root-cause analysis and immediate corrective action when an incident occurs.
• Internal and external crisis communication that protects consumer trust and institutional reputation.