The rise in the standard of living of the individual and the change in lifestyle have led to a steady increase in consumption in all aspects of life, notably a significant increase in food consumption, a change in dietary habits and a shift towards processed food rather than fresh food. This increase and change has been accompanied by significant development in the food industry. 

Unfortunately, this great development was not matched by the necessary attention to the high level of procedures that ensure and emphasize the prevention of health risks arising from the circulation of food and consumption. 

Statistics indicate that diseases transmitted to humans through food affect at least 10% of the population of developed industrial countries. In the absence of records and statistics in developing countries, injuries in these countries are believed to be much higher due to poor health conditions, lack of health education among citizens and poor control.  

HACCP (Hazard Analysis and Critical Control Points) is an acceptable system for international organizations as a tool for food safety. The principle of the system focuses on faulty prevention before it occurs by identifying and controlling critical points during different stages of food preparation, and not after the completion of its manufacture, which makes it a preventive and control practice at the same time. The application of this system prevents the occurrence of any health problems for consumers and evaluate the performance The food facilities, which prevents the exposure of the owners to many problems with the regulators, which may sometimes reach the level of prosecutions. 

The British Academy for Training and Development offers this course to develop skills and techniques for trainees to measure the effectiveness of the food safety management system through reviews. 

    Who should attend?   

• Quality and environment engineers. 
• Food safety inspectors 
• Physicians concerned with food safety systems 
• Food quality monitors 
• Laboratory officials for food products. 

How attendees will benefit?   

After completion of the programme, the delegates will be able to:   

• Know Food safety standards. 
• Identify negative effects of foods prepared and manufactured in unhealthy ways on communities. 
• Identify risk factors in food safety. 
• Identify the diseases transmitted by food 
• Maintaining the safety of food at all stages of its production, preservation and delivery. 
• Principles of planning food safety systems. 
• Identify the importance of food safety management procedures based on HACCP 
• Knowledge of the initial operations of the HACCP 
• Identify the role of a risk analysis team member 
• Know how the HACCP plan was developed using Codex principles 
• Know how HACCP plans are implemented, validated, verified, maintained and documented 

• HACCP system 
• The origin and evolution of the HACCP system 
• HACCP system and trade 
• Disadvantages of quality control by checking the final product 
• Definition of HACCP 
• Philosophy of the HACCP system 
• Benefits of the HACCP system 
• HACCP system negatives 
• Preliminary Programs 
• Requirements and foundations of the HACCP system 
• Risk Analysis Team 
• Product description / process and intended user groups 
• The seven principles of the HACCP 
• When the HACCP is reviewed 
• Control food contamination