Food Safety Management Training Course: HACCP & Compliance
1Summary
One contaminated batch can shut down a food facility overnight - not just financially, but in terms of consumer trust that took years to build. As food industry challenges around product quality, consumer expectations, and strict international compliance continue to grow, food safety has become a non-negotiable pillar of sustainability for any food-related institution, directly linked to public health, brand trust, and commercial survival.
This programme qualifies participants to understand food safety from an applied, managerial perspective: analysing risk, implementing control systems, and ensuring compliance with local and international standards - equipping them with the scientific and systematic framework needed to prevent contamination and protect the food supply chain from end to end.
2Objectives and target group
Who Should Attend?
- Quality and food safety officers in food institutions.
- Employees in the food industry, restaurants, and hotels.
- Food inspectors and health control personnel.
- Production managers and supervisors of supply and distribution chains.
By the end of this course, participants will be able to:
- Explain the fundamental principles of food safety management systems and their organisational importance.
- Apply Hazard Analysis and Critical Control Points (HACCP) methodologies.
- Develop control systems to prevent biological, chemical, and physical hazards.
- Ensure compliance with national and international food safety standards.
- Promote a culture of safety and professional awareness among food sector workers.
3Course Content
Module 1: Food Safety Fundamentals and the Global Standards Landscape
- The concept of food safety and its link to public health.
- Global challenges across the food supply chain and institutional responsibilities.
- Overview of ISO 22000, HACCP, and BRC, and how they compare.
Module 2: Identifying and Controlling Hazards
- Microbiological hazards: types of pathogens, transmission, and contamination control.
- Chemical hazards: contaminants, pesticide residues, and heavy metals.
- Physical hazards: foreign objects and risk reduction strategies.
Module 3: Securing Raw Materials and the Supplier Chain
- Criteria for selecting safe raw materials and pre-production inspection.
- Supplier responsibilities and performance monitoring across the supply chain.
- Proper transportation and storage conditions for raw materials.
Module 4: Good Practice on the Production Floor
- Good Hygiene Practices (GHP): hygiene standards and staff training.
- Good Manufacturing Practices (GMP): process design and critical point monitoring.
- Cleaning and sanitisation programs, disinfectant selection, and effectiveness checks.
Module 5: Implementing HACCP End to End
- The concept, importance, and seven stages of HACCP.
- Identifying and monitoring critical control points.
- Documentation, regular review, and integration with other quality systems.
Module 6: ISO 22000 and Internal Auditing
- System components and requirements, and the relationship between ISO 9001 and ISO 22000.
- Communication management across the food chain.
- Conducting effective internal audits and corrective actions.
Module 7: Risk, Crisis, and Recall Management
- Identifying, evaluating, and root-causing operational risks.
- Emergency procedures for contamination or system failure.
- Product recall planning and communication with regulators and customers.
Module 8: Safeguarding the Product After Production
- Storage and transportation: temperature control and cold chain safety.
- Safe packaging materials and accurate food labelling.
- Traceability systems and fast recall procedures.
Module 9: Technology and the Future of Food Safety
- Rapid testing technologies and AI/IoT applications in contamination detection.
- Digital transformation in food quality management.
- Global regulatory trends and the shift toward a green, digital food economy.
Module 10: Building a Culture of Food Safety
- Organisational culture, employee motivation, and accountability.
- Effective communication between technical, administrative, and regulatory stakeholders.
- Sustainability practices that reduce food waste and improve efficiency.