Food Safety and Hygiene Management

Course Category : Administrative Development

A specialised training programme focused on implementing food safety and hygiene standards to ensure health compliance and minimise operational risks across food establishments.
Duration: 5 Days
Level: Intermediate to Advanced

Introduction

Food safety and hygiene are fundamental pillars for protecting consumer health and ensuring operational sustainability across food establishments, hospitality environments, and food-related industries. With increasing regulatory and compliance requirements, organisations are expected to implement integrated food safety systems that minimise contamination risks and maintain adherence to local and international standards.
This course provides a practical framework for managing food safety and hygiene through effective sanitation practices, risk management, HACCP implementation, inspection procedures, and compliance monitoring to improve operational quality and food safety performance..

Targeted Audience

Restaurant and Food Facility Managers and Supervisors
Food Safety and Quality Officers
Food and Beverage Service Staff
Health and Safety Inspectors
Hygiene and Operations Supervisors
Hotel and Central Kitchen Personnel
Compliance and Health Audit Officers
Food Business Owners

Targeted Skills

Food Safety Standards Implementation
Hygiene and Sanitation Management
HACCP Risk Analysis and Critical Control Points
Food Contamination Prevention
Inspection and Health Compliance Management
Safe Food Storage and Preparation
Food Incident and Complaint Management
Food Safety Culture Development

Expected Outcomes

Understand the core principles of food safety and professional hygiene.
Apply food contamination prevention systems and procedures.
Manage sanitation and hygiene operations according to health standards.
Implement HACCP principles for food risk analysis.
Strengthen compliance with local and international food safety regulations.
Develop a safe and sustainable food operating environment.

Training Topics Index

Modern food safety concepts
Types of food contaminants
Causes of food poisoning
Importance of personal hygiene
Health regulations and standards

Cleaning and sanitation procedures
Hygiene equipment management
Scheduled sanitation planning
Pest control management
Sanitisation effectiveness verification

HACCP system principles
Food hazard identification
Critical control points
Documentation and monitoring
Corrective and improvement actions

Safe food storage practices
Temperature control management
Safe food preparation practices
Cross-contamination prevention
Food shelf-life management

Internal and external inspections
Food safety reporting
Incident and complaint management
Safety and performance indicators
Building a sustainable food safety culture

Course Features

Updated and Interactive Content
Hypothetical Examples and Case Studies
Pre- and Post-assessments to Measure Impact
Verified Certificate with a QR Verification Code