The British Academy for Training and Development offers this training program in Food Safety Management, in response to the growing challenges faced by the food industry related to product quality, consumer expectations, and strict compliance with international safety and health standards.

Today, food safety has become a fundamental pillar of sustainability in food-related institutions, as it is directly linked to public health, product trust, and commercial success. This program aims to qualify participants to understand the food safety system from an applied managerial perspective, including risk analysis, implementation of control systems, and ensuring compliance with local and international standards.

The program is based on a scientific and systematic framework that equips participants with the knowledge and skills necessary to develop effective food safety management systems, prevent contamination, and ensure the safety of the food supply chain within a work environment committed to quality and compliance.

Who Should Attend?

• Quality and food safety officers in food institutions.

• Employees in the food industry, restaurants, and hotels.

• Food inspectors and health control personnel.

• Production managers and supervisors of supply and distribution chains.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Understand the fundamental principles of food safety management systems and their organizational importance.

• Apply Hazard Analysis and Critical Control Points (HACCP) methodologies.

• Develop effective control systems to prevent biological, chemical, and physical hazards.

• Ensure compliance with national and international food safety standards.

• Promote a culture of safety and professional awareness among food sector workers.

• Introduction to Food Safety and Its Importance

  • The concept of food safety and its relation to public health

  • Global challenges in the food supply chain

  • Institutional responsibilities in ensuring food safety

• International Food Safety Standards and Systems

  • Overview of international standards (ISO 22000, HACCP, BRC)

  • Comparison between systems and application requirements

  • The role of international accreditation in ensuring food system quality

• Microbiological Hazards in Food

  • Types of microorganisms that cause foodborne diseases

  • Modes of contamination and transmission in food

  • Strategies to reduce microbiological contamination

• Chemical and Physical Hazards

  • Chemical contaminants and their sources

  • Pesticide residues and heavy metals

  • Risks of foreign objects in food products

• Quality Control of Raw Materials

  • Criteria for selecting safe raw materials

  • Supplier evaluation and pre-production inspection

  • Proper transportation and storage conditions for raw materials

• Supplier Management and Supply Chain Safety

  • Supplier responsibilities in ensuring product safety

  • Monitoring the performance of the food supply chain

  • Collaboration with suppliers to implement good practices

• Good Hygiene Practices (GHP)

  • Hygiene standards in food establishments

  • Controlling the work environment and reducing contamination sources

  • Training staff on proper hygiene practices

• Good Manufacturing Practices (GMP)

  • Fundamental principles of safe food manufacturing

  • Designing processes and production lines to prevent contamination

  • Monitoring critical operational points

• Hazard Analysis and Critical Control Points (HACCP)

  • The concept and importance of HACCP in food safety

  • The seven stages of implementing HACCP

  • Identifying and effectively monitoring critical control points

• HACCP Documentation and Implementation

  • Preparing operational records and forms

  • Regular review and updating of the system

  • Integration of HACCP with other quality systems

• Food Safety Management Systems – ISO 22000

  • System components and implementation requirements

  • Relationship between ISO 9001 and ISO 22000

  • Communication management across the food chain

• Internal Audit and Inspection Procedures

  • Steps for conducting an effective internal audit

  • Roles of the internal audit team

  • Analyzing results and establishing corrective actions

• Risk Management and Food Safety

  • Identifying and evaluating risks in food processes

  • Root cause analysis methods

  • Developing preventive plans to reduce operational errors

• Crisis Management and Product Recall

  • Emergency procedures in cases of contamination or system failure

  • Product recall planning and execution

  • Communication with regulatory bodies and customers

• Cleaning and Sanitization in Food Facilities

  • Standards for designing cleaning and sanitization programs

  • Selecting disinfectants and ensuring safe use

  • Monitoring the effectiveness of cleaning procedures

• Food Waste and By-Product Management

  • Methods for managing waste in a safe and hygienic way

  • Reducing waste and improving operational efficiency

  • Compliance with environmental and regulatory requirements

• Food Safety in Storage and Transportation

  • Proper storage conditions and appropriate temperature control

  • Standards for refrigerated transport and cold chain safety

  • Managing risks during transportation and distribution

• Safe Packaging and Food Product Labeling

  • Characteristics of suitable food packaging materials

  • The role of packaging in preventing contamination and preserving quality

  • Requirements for accurate food labeling

• Traceability and Product Recall Systems

  • The concept of traceability and its importance in food safety

  • Building an integrated product traceability system

  • Fast recall procedures during emergencies

• Modern Technologies in Food Safety Monitoring

  • Use of rapid testing technologies to detect contaminants

  • Applications of artificial intelligence and IoT

  • Digital transformation in food quality management

• Food Safety Culture Within the Organization

  • Building an organizational culture that supports safety

  • Motivating employees to comply with standards

  • Strategies for continuous awareness and accountability

• Effective Communication in Food Safety Management

  • Communication between technical and administrative teams

  • Dealing with regulatory authorities and consumers

  • Accurate and transparent documentation

• Sustainability in Food Safety

  • The concept of sustainability in food supply chains

  • Practices for reducing food waste and improving efficiency

  • The role of innovation in enhancing food safety and sustainability

• Future Trends in Food Safety Management

  • Global developments in regulations and standards

  • Transition toward the green economy and digital food systems

  • The future of quality and food safety systems amid global challenges