A single undetected contaminant in a production line can trigger a recall, a health scare, and lasting damage to consumer trust — which is why food businesses increasingly measure their competitiveness by the strength of their quality and safety systems, not just their product range. This Safeguarding the Food Chain training course from the Arab British Fellowship Training Academy was built for professionals in food production, laboratories, and quality departments who need to put that strength into practice.

The course combines chemical and microbiological food analysis with internationally recognized safety systems such as HACCP and ISO 22000, alongside field inspection techniques. Participants finish able to evaluate product quality scientifically, apply food safety standards inside real establishments and laboratories, and respond effectively when something goes wrong.

Who Should Attend?

• Quality and food safety officers in factories and food establishments.
• Professionals working in food analytical laboratories.
• Health inspectors and auditors in governmental and private agencies.
• Graduates of agricultural and food-related fields entering the food sector.

Programme Objectives

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

• Apply scientific methods to analyze food quality and detect contamination.
• Implement food safety management systems such as HACCP and ISO 22000.
• Interpret key international food safety standards and specifications.
• Carry out systematic inspection and monitoring of food establishments.
• Manage traceability and product recalls across the supply chain.

Module 1: Why Food Safety Matters — Risk, Trust, and Public Health

• Quality versus safety: two related but distinct concepts.
• Food safety as a public health priority.
• How food quality shapes consumer trust in a brand.

Module 2: The Three Families of Food Hazards

• Biological contaminants — bacteria, viruses, parasites.
• Chemical contaminants — pesticides, heavy metals, additives.
• Physical contaminants — glass, metal, foreign particles.

Module 3: Chemical Analysis of Food

• Analyzing fats, proteins, and carbohydrates.
• Estimating preservatives and artificial colorants.
• Detecting chemical contaminants.

Module 4: Microbiological Testing Methods

• Total bacterial count procedures.
• Detecting pathogens such as Salmonella and Listeria.
• Correct sample collection, transport, and analysis conditions.

Module 5: HACCP — Hazard Analysis and Critical Control Points

• The seven principles of the HACCP system.
• Preparing a HACCP plan for an establishment.
• Documentation, monitoring, and updates.

Module 6: ISO 22000 Food Safety Management System

• System components and requirements.
• Integrating ISO 22000 with other quality management systems.
• Internal auditing and review mechanisms.

Module 7: Good Hygiene and Manufacturing Practices (GHP & GMP)

• Personal hygiene and conduct of food handlers.
• Cleaning of equipment and the production environment.
• Pest control and preventing cross-contamination.

Module 8: Inspecting Food Establishments

• Health requirements for factories and restaurants.
• Inspection tools and checklists.
• Preparing inspection reports and improvement recommendations.

Module 9: Traceability and Safety Across the Supply Chain

• Tracing products from source to consumer.
• Verifying storage and transportation conditions.
• Managing complaint reports and recalling non-compliant products.

Module 10: Responding to Food Safety Emergencies

• Handling food poisoning cases and complaints.
• Emergency plans and product recall procedures.
• Communicating with regulators and the media.