Food Safety and Hygiene Management

Targeted Audience

-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.