Food Safety and Hygiene Management

Course Category : Administrative Development

A comprehensive professional program that enhances the capabilities of specialists in implementing food safety systems and ensuring hygiene standards to achieve quality and consumer protection.

Introduction

Food safety and hygiene are fundamental pillars of public health and business sustainability. This program provides participants with a structured framework to manage food safety risks, comply with international standards, and implement effective hygiene practices. Through practical approaches, participants will strengthen their ability to ensure compliance, reduce contamination risks, and safeguard consumer trust..

Targeted Specializations

-Food Safety Officers

-Quality Managers

Food Production Supervisors

-Inspection & Compliance Teams

Public Health Officials

Targeted Skills

Apply HACCP principles with confidence in diverse food environments.
Strengthen monitoring and inspection procedures.
Confidently implement hygiene protocols across operations.
Evaluate food safety management systems effectively.

-Apply international and local regulatory frameworks in practice.

Expected Outcomes

- By the end of this program, participants will be able to

Design and implement effective food safety management systems.
Identify and mitigate contamination risks across supply chains.
Apply HACCP, ISO 22000, and other global standards in practice.
Conduct internal audits and prepare for external inspections.
Strengthen hygiene culture within organizations.
Enhance compliance with local and international regulatory bodies.
Improve consumer trust and organizational sustainability.

Training Topics Index

Basic concepts of contamination types
Pathogenic microorganisms and impacts
Farm-to-fork food chain

-Legal and regulatory frameworks

Introduction to HACCP system
ISO 22000 requirements
Integration with quality management systems
Monitoring and documentation review

Food risk assessment
Internal and external inspection procedures

-Audit preparedness

-Continuous improvement mechanisms

Personal hygiene for workers
Facility and equipment hygiene
Workplace environment control
Waste management and sanitation

Building compliance culture
Role of leadership and management
Continuous training programs
Performance measurement and sustainability

Course Features

Modern and practical content
Real-world examples and leadership exercises
Pre- and post-course assessments to measure impact
Accredited certificate with QR code verification

Food Safety and Hygiene Management