Contaminated food does not announce itself — a factory's wastewater, an unmonitored microbe, or a chemical residue can all pass through a production line unnoticed until it reaches a community's health. Because food safety sits at the centre of public health, spotting a hazard early is worth far more than treating its consequences later.

Arab British Fellowship Training Academy designed this training course for anyone working in health management who needs to specialise in food safety across natural, biological, industrial and chemical hazard sources, and to build the monitoring systems that keep food production under real control.

Course Objectives:

• Identify the types and sources of potential hazards across food production, and verify product safety.
• Control biological and chemical hazard sources at every production stage.
• Reach practical methods that guarantee food safety and the health of food products.
• Prevent natural contamination from microbes and toxic substances in food.
• Follow the food processing steps and control the quality of the final product.

Target Audience:

• Quality managers in food industries.
• All employees of food companies.
• Health management personnel.
• Staff of food pollution control authorities.

Module 1: Why Food Safety Cannot Be an Afterthought

• The importance of food safety to public health.
• Types of food hazards and how they reach the production line.

Module 2: Natural and Industrial Hazard Sources

• Natural hazard sources in food.
• Industrial hazard sources, including factory waste and its impact on soil, air and water.

Module 3: Biological and Chemical Hazard Sources

• Biological hazard sources and microbial contamination.
• Chemical hazard sources and their pathways into food products.

Module 4: Guaranteeing Food Product Quality

• Ensuring the quality of food products across the supply chain.
• Food quality analysis systems and monitoring the suitability of factory output.