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.

The British Academy for Training and Development 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.

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.

• Introduction to Food Safety Concepts

  • Definitions of key terms and their importance in the food sector

  • Differentiating between quality and safety

  • Potential hazards and their impact on public health

• Types of Food Contaminants

  • Biological contaminants: bacteria, viruses, parasites

  • Chemical contaminants: pesticides, preservatives, heavy metals

  • Physical contaminants: foreign bodies, solid particles, impurities

• Causes of Food Contamination

  • Improper manufacturing practices

  • Poor storage and distribution

  • Inadequate controls at various operational stages

• HACCP Methodology in Risk Management

  • The seven principles of HACCP

  • Implementation steps in food facilities

  • The role of documentation and continuous review in effective application

• ISO Standards for Food Safety

  • Scope of ISO 22000 standard

  • Integration between ISO 22000 and quality management systems

  • Advantages of applying international standards in export and compliance

• International Regulatory Bodies

  • Codex Alimentarius

  • Role of the WHO and FAO

  • Influence of global regulations on local legislation

• Types of Food Hazards

  • Classification by source: biological, chemical, physical

  • Identifying hazards at each stage of the production chain

  • Understanding the relationship between frequency and severity

• Risk Assessment Methodologies

  • Quantitative and qualitative evaluation techniques

  • Defining risk levels and estimating acceptable thresholds

  • Documenting analysis for effective decision-making

• Data Sources and Analysis

  • Using laboratory test results

  • Reviewing previous incidents and inspection reports

  • Referencing scientific literature and statistical data

• Fundamentals of Good Food Manufacturing

  • Personal hygiene of staff

  • Raw material control

  • Process design and contamination prevention

• Managing the Manufacturing Environment

  • Health and hygiene conditions within facilities

  • Ventilation, cooling, and lighting systems

  • Pest control and waste management mechanisms

• Product Traceability and Recalls

  • Internal tracking systems

  • Recall procedures upon detection of defects

  • Coordination with regulatory authorities and the media

• Internal Inspection Mechanisms

  • Developing periodic inspection plans

  • Preparing institutional checklists

  • Following up on recommendations and addressing violations

• Inspection Reporting

  • Report contents and key evaluation points

  • Classification by risk severity

  • Professional presentation of inspection findings

• External Inspection Requirements

  • Preparing for official inspections

  • Aligning with approved regulations

  • Corrective actions following inspections

• Risk Analysis in the Supply Chain

  • Monitoring risks in supply, transport, and storage

  • Tracing materials from source to consumer

  • Impact of supply chain weaknesses on final safety

• Supplier Evaluation and Selection

  • Supplier qualification criteria based on compliance levels

  • Field audits and certificate verification

  • Performance review and contract reassessment

• Quality Control Across the Supply Chain

  • Incoming inspection and acceptance protocols

  • Isolation procedures for non-conforming materials

  • Use of electronic tracking systems for oversight

• Public Health Requirements for Staff

  • Hand hygiene, clothing, and protective equipment

  • Managing injuries and illnesses within facilities

  • Required behaviors and practices during work

• Ongoing Training and Qualification

  • Designing periodic training programs for staff

  • Assessing employee understanding of procedures

  • Internal review mechanisms for policy adherence

• The Human Role in Risk Management

  • Importance of individual commitment in reducing risks

  • Early reporting of deviations

  • Engaging with corrective instructions

• Microbiological Testing

  • Common microbial contamination indicators

  • Sampling and analysis techniques

  • Internationally accepted contamination limits

• Chemical Testing

  • Measuring pesticide residues and heavy metals

  • Detecting unauthorized additives

  • Analyzing industrial and accidental contaminants

• Interpreting Results and Decision-Making

  • Comparing results with maximum limits

  • Taking corrective action based on findings

  • Documenting and sharing results with relevant authorities

• Institutional Documentation Importance

  • Documenting processes to ensure transparency

  • Record-keeping for improved oversight and accountability

  • Facilitating internal and external audits

• Types of Documents Used

  • Standard Operating Procedures (SOPs)

  • Inspection and audit records

  • Incident and operational deviation reports

• Document Management and Authorized Versions

  • Establishing an effective archiving system

  • Updating documents following procedure changes

  • Access control for official versions

• Emergency Planning in Food Institutions

  • Identifying possible emergency scenarios

  • Preparing a comprehensive response plan

  • Forming emergency teams and assigning responsibilities

• Handling Emergency Incidents

  • Steps for reporting and documentation

  • Root cause analysis of incidents

  • Implementing immediate corrective measures

• Crisis Communication in Organizations

  • Developing internal and external communication plans

  • Collaborating with authorities and media

  • Maintaining consumer trust and public reputation