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Course Overview

This Three (3) days training workshop aims to equip participants with the knowledge and skills needed to maintain high standards in food production, ensuring consumer safety and confidence. It also ensures protection of public health, and ensuring that businesses operate effectively and sustainably. It typically includes a mix of theoretical knowledge and interactive sessions /case studies to provide a comprehensive understanding of food safety and quality control measures.

Suitability:

This course is suitable for Food safety inspectors and auditors, Quality assurance and control managers, Regulatory affairs specialists, Food safety consultants, Food technologists and scientists, Supply chain managers, Policy makers and government officials, Food business owners and executives, and public health officials.

Topics to be covered

Introduction to Food Safety

Registration, introductions, expectations •

Training goals, learning outcomes, and assessment approach •

Introduction to Food Safety •

Concepts of Food safety-; its importance &impacts of unsafe food •

Basic food safety practices and hygiene

Overview of national and international food safety regulations and standards •

International food trade •

Interactive session: Case studies and discussions

Food Safety Systems

- Introduction to food safety systems • Critical Control Point (CCP)

- In-depth look at principles and practices of Hazard Analysis and Critical Control Point (HACCP)

- Good Manufacturing Practices (GMP) & safety food regulations - General employee hygiene & food handling practices - Facility permits and certification processes

- Implementation and maintenance of Food Safety Management Systems (FSMS)

- Interactive session: Identifying and managing food hazards

Food Contamination, Hazards and Hazard Controls

- Food contamination and safety hazards; types of hazards -; biological, chemical and physical hazards Risk assessment, management and communication; Identification and mitigation of risks

- Control and elimination of hazards, including allergens and GMO foods

- Food Defense (protecting food from intentional adulteration)

- Future of food safety systems

Hygiene and sanitation-;

- Personal hygiene- hand washing, proper attire & PPE

- Facility hygiene- Cleaning & sanitation practices for food premises and equipment

- Sanitation Programs- Developing & implementing effective sanitation programs

- Food preservation techniques and proper food storage • Interactive session:

- Real life examples and group activities

Quality Control and Assurance (QC & QA)

- Quality Control processes and characteristics in food production

- Quality Assurance Systems and Practices (Key QA principles and practices)

- Quality Management Systems (QMS)- ISO Standards and other quality management frameworks - Overview of national and international food safety regulations and standards

- Compliance and enforcements of the regulatory requirements

- Interactive Session: Role-playing and scenario analysis

Best Practices and Future Trends

- Technology and Innovation - Technological tools and solutions for food safety and quality control - Integration of ICT, mobile technology

-Other emerging trends in food safety and quality&nbs