Food safety is a cornerstone of public health protection and product quality assurance throughout the food supply chain. With the growing challenges related to food safet…
Food safety is a cornerstone of public health protection and product quality assurance throughout the food supply chain. With the growing challenges related to food safety and the rising number of food contamination incidents globally, there is an urgent need to qualify professionals capable of managing food safety systems efficiently and in accordance with the latest international standards.
This course offers a specialized course in Food Safety Management and Analysis of Associated Risks to meet this professional demand. This program is designed to provide participants with a comprehensive understanding of the fundamental concepts and practical applications of food safety systems, focusing on Hazard Analysis and Critical Control Points (HACCP) and compliance with global standards such as ISO 22000.
The course covers legal and regulatory frameworks, assessment and control mechanisms, good manufacturing practices, and the development of control documentation and professional reporting. It also emphasizes fostering a preventive organizational culture, emergency preparedness, and swift decision-making, which collectively enhance product quality, protect consumer safety, and support the reputation of food establishments in local and international markets.
By the end of the course, participants will be able to:
Who Should Attend?
Employees in food manufacturing and packaging companies.
Health inspectors in governmental regulatory bodies.
Quality and food safety officers in hotels, restaurants, and food service establishments.
Consultants and supervisors in food supply, transportation, and distribution chains.
Knowledge and Benefits:
After completing the program, participants will be able to master the following:
Gain an integrated understanding of food safety management systems and their main components.
Acquire the skills necessary to implement the HACCP methodology.
Enhance the ability to identify, evaluate, and mitigate hazards.
Understand the legal requirements and national/international food safety regulations.
Develop practical skills in documentation, inspection procedures, and compliance reporting.
Definitions of key terms and their importance in the food sector
Differentiating between quality and safety
Potential hazards and their impact on public health
Biological contaminants: bacteria, viruses, parasites
Chemical contaminants: pesticides, preservatives, heavy metals
Physical contaminants: foreign bodies, solid particles, impurities
Improper manufacturing practices
Poor storage and distribution
Inadequate controls at various operational stages
The seven principles of HACCP
Implementation steps in food facilities
The role of documentation and continuous review in effective application
Scope of ISO 22000 standard
Integration between ISO 22000 and quality management systems
Advantages of applying international standards in export and compliance
Codex Alimentarius
Role of the WHO and FAO
Influence of global regulations on local legislation
Classification by source: biological, chemical, physical
Identifying hazards at each stage of the production chain
Understanding the relationship between frequency and severity
Quantitative and qualitative evaluation techniques
Defining risk levels and estimating acceptable thresholds
Documenting analysis for effective decision-making
Using laboratory test results
Reviewing previous incidents and inspection reports
Referencing scientific literature and statistical data
Personal hygiene of staff
Raw material control
Process design and contamination prevention
Health and hygiene conditions within facilities
Ventilation, cooling, and lighting systems
Pest control and waste management mechanisms
Internal tracking systems
Recall procedures upon detection of defects
Coordination with regulatory authorities and the media
Developing periodic inspection plans
Preparing institutional checklists
Following up on recommendations and addressing violations
Report contents and key evaluation points
Classification by risk severity
Professional presentation of inspection findings
Preparing for official inspections
Aligning with approved regulations
Corrective actions following inspections
Monitoring risks in supply, transport, and storage
Tracing materials from source to consumer
Impact of supply chain weaknesses on final safety
Supplier qualification criteria based on compliance levels
Field audits and certificate verification
Performance review and contract reassessment
Incoming inspection and acceptance protocols
Isolation procedures for non-conforming materials
Use of electronic tracking systems for oversight
Hand hygiene, clothing, and protective equipment
Managing injuries and illnesses within facilities
Required behaviors and practices during work
Designing periodic training programs for staff
Assessing employee understanding of procedures
Internal review mechanisms for policy adherence
Importance of individual commitment in reducing risks
Early reporting of deviations
Engaging with corrective instructions
Common microbial contamination indicators
Sampling and analysis techniques
Internationally accepted contamination limits
Measuring pesticide residues and heavy metals
Detecting unauthorized additives
Analyzing industrial and accidental contaminants
Comparing results with maximum limits
Taking corrective action based on findings
Documenting and sharing results with relevant authorities
Documenting processes to ensure transparency
Record-keeping for improved oversight and accountability
Facilitating internal and external audits
Standard Operating Procedures (SOPs)
Inspection and audit records
Incident and operational deviation reports
Establishing an effective archiving system
Updating documents following procedure changes
Access control for official versions
Identifying possible emergency scenarios
Preparing a comprehensive response plan
Forming emergency teams and assigning responsibilities
Steps for reporting and documentation
Root cause analysis of incidents
Implementing immediate corrective measures
Developing internal and external communication plans
Collaborating with authorities and media
Maintaining consumer trust and public reputation
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Arab Training Institute
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Arab Training Institute
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