Advanced Food Safety Training Course
Comprehensive Advanced Food Safety training aligned with HACCP principles and ISO 22000 standards.
Course Title
Advanced Food Safety
Course Duration
2 Days
Competency Assessment Criteria
Practical Assessment and Knowledge Assessment
Training Delivery Method
Classroom (Instructor-Led)
Service Coverage
Saudi Arabia - Bahrain - Kuwait - Philippines
Course Average Passing Rate
95%
Post Training Reporting
Post Training Report(s) + Candidate(s) Training Evaluation Forms
Certificate of Successful Completion
Certification is provided upon successful completion. The certificate can be verified through a QR-Code system.
Certification Provider
Tamkene Saudi Training Center - Approved by TVTC (Technical and Vocational Training Corporation)
Certificate Validity
2 Years (Extendable with additional training hours)
Instructors Languages
English / Arabic / Urdu / Hindi / Pashto
Training Services Design Methodology
ADDIE Training Design Methodology
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Course Overview
This comprehensive Advanced Food Safety training course provides participants with essential knowledge and practical skills required for implementing and managing comprehensive food safety systems in food processing and service operations. The course covers fundamental food safety principles along with advanced techniques for hazard analysis, critical control points, and food safety management system implementation.
Participants will learn to apply HACCP (Hazard Analysis and Critical Control Points) methodology and ISO 22000 food safety management standards to ensure compliant and effective food safety operations throughout various food industry applications. This course combines theoretical concepts with practical applications and real-world case studies to ensure participants gain valuable skills applicable to their professional environment while emphasizing consumer protection and regulatory compliance.
Key Learning Objectives
Understand fundamental HACCP principles and food safety management system requirements
Apply hazard analysis and critical control point identification methodologies
Implement effective food safety monitoring and verification procedures
Develop comprehensive food safety documentation and record-keeping systems
Support regulatory compliance and audit preparation activities
Apply proper sanitation and hygiene management protocols
Evaluate supplier verification and traceability systems
Implement incident response and continuous improvement processes
Group Exercises
Hazard analysis workshop including (hazard identification, risk assessment, control measure selection)
HACCP plan development including (flow diagram creation, hazard analysis, CCP determination)
Documentation review including (procedure evaluation, record analysis, compliance verification)
Knowledge Assessment
HACCP principles including (hazard analysis, critical control points, monitoring procedures)
Food safety management including (prerequisite programs, verification activities, documentation requirements)
Regulatory compliance including (legal requirements, audit preparation, corrective actions)
Course Outline
1. Advanced Food Safety Management Systems
HACCP seven principles including (hazard analysis, critical control points, critical limits, monitoring, corrective actions)
ISO 22000 food safety management including (management commitment, hazard analysis, operational prerequisites)
Regulatory framework including (FDA Food Safety Modernization Act, EU Food Law, local regulations)
Food safety culture including (leadership commitment, employee engagement, continuous improvement, communication)
Risk-based approach including (hazard assessment, risk evaluation, control measures, verification activities)
2. Microbiological Hazards and Control
Pathogenic microorganisms including (Salmonella, E. coli, Listeria, Clostridium, Campylobacter)
Growth factors including (temperature, pH, water activity, atmosphere, nutrients, time)
Control strategies including (thermal processing, acidification, dehydration, freezing, chemical preservation)
Microbiological testing including (sampling procedures, testing methods, interpretation, corrective actions)
Environmental monitoring including (pathogen surveillance, trend analysis, corrective measures)
3. Chemical and Physical Hazard Management
Chemical hazards including (allergens, pesticides, cleaning chemicals, food additives, migration substances)
Physical hazards including (glass, metal, plastic, stones, wood, personal items)
Allergen management including (identification, segregation, labeling, cross-contact prevention, cleaning verification)
Chemical control including (approved supplier programs, storage procedures, handling protocols)
Detection systems including (metal detectors, X-ray systems, vision systems, magnets)
4. Critical Control Point Establishment
Hazard analysis including (biological hazards, chemical hazards, physical hazards, severity assessment)
Critical control point determination including (decision tree, control measures, monitoring capability)
Critical limits including (measurable criteria, safety margins, regulatory requirements, validation)
Monitoring procedures including (continuous monitoring, batch monitoring, real-time systems)
Verification activities including (calibration, validation, system review, record review)
5. Sanitation and Hygiene Programs
Sanitation Standard Operating Procedures including (cleaning schedules, procedures, chemicals, validation)
Personal hygiene including (hand washing, protective clothing, health policies, training)
Pest control including (integrated pest management, monitoring, exclusion, treatment)
Water quality including (potable water systems, testing, treatment, cross-connection prevention)
Waste management including (disposal procedures, containment, pest attraction, environmental compliance)
6. HSE in Food Safety Operations
Occupational safety including (chemical exposure, ergonomic hazards, equipment safety, emergency procedures)
Environmental protection including (waste reduction, energy efficiency, water conservation, packaging sustainability)
Worker health including (food handler health, medical surveillance, illness reporting, fitness for duty)
Emergency preparedness including (recall procedures, crisis management, business continuity, communication)
Regulatory compliance including (inspection readiness, documentation, corrective actions, audit preparation)
7. Quality Assurance in Food Safety
ISO 22000 quality management including (process approach, customer focus, continuous improvement, evidence-based decisions)
Food safety culture including (behavior change, training effectiveness, communication systems, performance measurement)
Audit programs including (internal audits, supplier audits, regulatory inspections, third-party certifications)
Documentation control including (procedure management, record keeping, change control, training materials)
Performance monitoring including (food safety metrics, trend analysis, corrective actions, management review)
8. Case Studies & Group Discussions
Food safety incidents including (outbreak investigations, recall management, regulatory actions, corrective measures)
HACCP implementation including (system development, validation challenges, monitoring procedures)
The importance of proper training in developing effective food safety management capabilities
Practical Assessment
HACCP plan development including (hazard analysis, critical control point establishment)
Food safety audit including (system evaluation, non-conformance identification)
Gained Core Technical Skills
Comprehensive food safety management using HACCP principles and ISO 22000 standards
Advanced hazard analysis and critical control point establishment for food safety assurance
Microbiological hazard control and environmental monitoring for pathogen prevention
Food safety audit and verification procedures for system effectiveness evaluation
Regulatory compliance management and documentation for food safety governance
Crisis management and recall procedures for food safety incident response
Training Design Methodology
ADDIE Training Design Methodology
Targeted Audience
Food Safety Managers implementing comprehensive food safety programs
Quality Assurance Personnel overseeing food safety compliance
Production Managers responsible for food manufacturing operations
HACCP Coordinators developing and maintaining food safety systems
Regulatory Affairs Personnel managing food safety compliance
Food Service Managers ensuring safe food handling practices
Audit Personnel conducting food safety assessments
Training Coordinators developing food safety education programs
Why Choose This Course
Comprehensive HACCP and ISO 22000 training with practical implementation focus
Integration of food safety science with regulatory compliance requirements
Focus on advanced food safety management and hazard control techniques
Hands-on exercises with real food safety scenarios and system development
Exposure to current food safety challenges and regulatory requirements
Emphasis on food safety culture and continuous improvement practices
Opportunity to practice with HACCP plan development and audit procedures
Development of critical skills for food safety leadership and system management
Note
Note: This course outline, including specific topics, modules, and duration, is subject to change and also can be customized based on the specific needs and requirements of the client.
Course Outline
1. Advanced Food Safety Management Systems
HACCP seven principles including (hazard analysis, critical control points, critical limits, monitoring, corrective actions)
ISO 22000 food safety management including (management commitment, hazard analysis, operational prerequisites)
Regulatory framework including (FDA Food Safety Modernization Act, EU Food Law, local regulations)
Food safety culture including (leadership commitment, employee engagement, continuous improvement, communication)
Risk-based approach including (hazard assessment, risk evaluation, control measures, verification activities)
2. Microbiological Hazards and Control
Pathogenic microorganisms including (Salmonella, E. coli, Listeria, Clostridium, Campylobacter)
Growth factors including (temperature, pH, water activity, atmosphere, nutrients, time)
Control strategies including (thermal processing, acidification, dehydration, freezing, chemical preservation)
Microbiological testing including (sampling procedures, testing methods, interpretation, corrective actions)
Environmental monitoring including (pathogen surveillance, trend analysis, corrective measures)
3. Chemical and Physical Hazard Management
Chemical hazards including (allergens, pesticides, cleaning chemicals, food additives, migration substances)
Physical hazards including (glass, metal, plastic, stones, wood, personal items)
Allergen management including (identification, segregation, labeling, cross-contact prevention, cleaning verification)
Chemical control including (approved supplier programs, storage procedures, handling protocols)
Detection systems including (metal detectors, X-ray systems, vision systems, magnets)
4. Critical Control Point Establishment
Hazard analysis including (biological hazards, chemical hazards, physical hazards, severity assessment)
Critical control point determination including (decision tree, control measures, monitoring capability)
Critical limits including (measurable criteria, safety margins, regulatory requirements, validation)
Monitoring procedures including (continuous monitoring, batch monitoring, real-time systems)
Verification activities including (calibration, validation, system review, record review)
5. Sanitation and Hygiene Programs
Sanitation Standard Operating Procedures including (cleaning schedules, procedures, chemicals, validation)
Personal hygiene including (hand washing, protective clothing, health policies, training)
Pest control including (integrated pest management, monitoring, exclusion, treatment)
Water quality including (potable water systems, testing, treatment, cross-connection prevention)
Waste management including (disposal procedures, containment, pest attraction, environmental compliance)
6. HSE in Food Safety Operations
Occupational safety including (chemical exposure, ergonomic hazards, equipment safety, emergency procedures)
Environmental protection including (waste reduction, energy efficiency, water conservation, packaging sustainability)
Worker health including (food handler health, medical surveillance, illness reporting, fitness for duty)
Emergency preparedness including (recall procedures, crisis management, business continuity, communication)
Regulatory compliance including (inspection readiness, documentation, corrective actions, audit preparation)
7. Quality Assurance in Food Safety
ISO 22000 quality management including (process approach, customer focus, continuous improvement, evidence-based decisions)
Food safety culture including (behavior change, training effectiveness, communication systems, performance measurement)
Audit programs including (internal audits, supplier audits, regulatory inspections, third-party certifications)
Documentation control including (procedure management, record keeping, change control, training materials)
Performance monitoring including (food safety metrics, trend analysis, corrective actions, management review)
8. Case Studies & Group Discussions
Food safety incidents including (outbreak investigations, recall management, regulatory actions, corrective measures)
HACCP implementation including (system development, validation challenges, monitoring procedures)
The importance of proper training in developing effective food safety management capabilities
Why Choose This Course?
Comprehensive HACCP and ISO 22000 training with practical implementation focus
Integration of food safety science with regulatory compliance requirements
Focus on advanced food safety management and hazard control techniques
Hands-on exercises with real food safety scenarios and system development
Exposure to current food safety challenges and regulatory requirements
Emphasis on food safety culture and continuous improvement practices
Opportunity to practice with HACCP plan development and audit procedures
Development of critical skills for food safety leadership and system management
Note: This course outline, including specific topics, modules, and duration, is subject to change and also can be customized based on the specific needs and requirements of the client.
Practical Assessment
HACCP plan development including (hazard analysis, critical control point establishment)
Food safety audit including (system evaluation, non-conformance identification)
Course Overview
This comprehensive Advanced Food Safety training course provides participants with essential knowledge and practical skills required for implementing and managing comprehensive food safety systems in food processing and service operations. The course covers fundamental food safety principles along with advanced techniques for hazard analysis, critical control points, and food safety management system implementation.
Participants will learn to apply HACCP (Hazard Analysis and Critical Control Points) methodology and ISO 22000 food safety management standards to ensure compliant and effective food safety operations throughout various food industry applications. This course combines theoretical concepts with practical applications and real-world case studies to ensure participants gain valuable skills applicable to their professional environment while emphasizing consumer protection and regulatory compliance.
Key Learning Objectives
Understand fundamental HACCP principles and food safety management system requirements
Apply hazard analysis and critical control point identification methodologies
Implement effective food safety monitoring and verification procedures
Develop comprehensive food safety documentation and record-keeping systems
Support regulatory compliance and audit preparation activities
Apply proper sanitation and hygiene management protocols
Evaluate supplier verification and traceability systems
Implement incident response and continuous improvement processes
Knowledge Assessment
HACCP principles including (hazard analysis, critical control points, monitoring procedures)
Food safety management including (prerequisite programs, verification activities, documentation requirements)
Regulatory compliance including (legal requirements, audit preparation, corrective actions)
Targeted Audience
Food Safety Managers implementing comprehensive food safety programs
Quality Assurance Personnel overseeing food safety compliance
Production Managers responsible for food manufacturing operations
HACCP Coordinators developing and maintaining food safety systems
Regulatory Affairs Personnel managing food safety compliance
Food Service Managers ensuring safe food handling practices
Audit Personnel conducting food safety assessments
Training Coordinators developing food safety education programs
Main Service Location
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