Training Course in Food Safety Risk Management: From Hazard to Recall
1Summary
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.
2Objectives and target group
- 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.
3Course Content
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.