Food Safety Training Course
Food Safety Training aligned with HACCP principles, FDA Food Code, and ISO 22000 standards.
Course Title
Food Safety
Course Duration
1 Day
Competency Assessment Criteria
Knowledge Assessment
Training Delivery Method
Classroom (Instructor-Led) or Online (Instructor-Led)
Service Coverage
In Tamkene Training Center or On-Site: Covering Saudi Arabia (Dammam - Khobar - Dhahran - Jubail - Riyadh - Jeddah - Tabuk - Madinah - NEOM - Qassim - Makkah - Any City in Saudi Arabia) - MENA Region
Course Average Passing Rate
98%
Post Training Reporting
Post Training Report + 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
Training Services Design Methodology
ADDIE Training Design Methodology
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Course Overview
This comprehensive Food Safety Training course provides participants with essential knowledge and practical skills required for maintaining safe food handling practices and preventing foodborne illnesses in food service environments. The course covers fundamental food safety principles along with proven techniques for contamination prevention, temperature control, and sanitation management.
Participants will learn to apply Hazard Analysis and Critical Control Points (HACCP) principles, FDA Food Code requirements, ISO 22000 food safety management, and Personal Hygiene Standards to ensure food safety while maintaining regulatory compliance and consumer protection. This course combines food safety theory with hands-on application and real-world food service scenarios to ensure participants gain valuable skills applicable to their professional environment while emphasizing prevention and public health protection.
Key Learning Objectives
Understand fundamental food safety principles and foodborne illness prevention requirements
Apply systematic hazard analysis and critical control point methodologies
Implement proper food handling and temperature control procedures
Execute sanitation and cleaning protocols for food safety maintenance
Develop personal hygiene and contamination prevention practices
Design food storage and preparation safety systems
Apply allergen management and special dietary consideration procedures
Establish food safety monitoring and continuous improvement practices
Group Exercises
HACCP plan development including (hazard analysis, critical control points, monitoring procedures, corrective actions)
Food safety procedure documentation including (handling protocols, temperature requirements, cleaning schedules, training records)
Allergen management planning including (identification procedures, prevention measures, emergency protocols, documentation requirements)
Personal hygiene compliance including (health monitoring, hygiene standards, training requirements, performance evaluation)
Knowledge Assessment
Food safety principle evaluations including (contamination prevention knowledge, temperature control understanding, hygiene requirement comprehension)
HACCP system assessments including (hazard identification exercises, critical control point determination, monitoring procedure development)
Food handling demonstrations including (proper techniques, temperature measurement, cross-contamination prevention, safety protocols)
Sanitation procedure exercises including (cleaning techniques, chemical usage, equipment sanitization, environmental controls)
Course Outline
1. Food Safety Fundamentals and Regulatory Framework
Food safety principles including (contamination prevention, pathogen control, temperature management, hygiene maintenance)
FDA Food Code requirements including (food handling standards, temperature controls, sanitation procedures, employee health)
ISO 22000 food safety management including (systematic approach, hazard control, monitoring procedures, continuous improvement)
Foodborne illness causes including (bacterial contamination, viral infections, chemical hazards, physical contaminants)
2. Hazard Analysis and Critical Control Points (HACCP)
HACCP principles including (hazard analysis, critical control points, critical limits, monitoring procedures)
Hazard identification including (biological hazards, chemical hazards, physical hazards, allergen risks)
Critical Control Point determination including (control point identification, critical limit establishment, monitoring procedures, corrective actions)
HACCP implementation including (plan development, team training, record keeping, verification procedures)
3. Food Handling and Temperature Control
Safe Food Handling including (receiving procedures, storage methods, preparation techniques, serving protocols)
Temperature control including (danger zone awareness, thermometer usage, heating requirements, cooling procedures)
Food Temperature Management including (hot holding, cold storage, reheating standards, time-temperature relationships)
Cross-contamination prevention including (separation techniques, equipment cleaning, workflow design, surface sanitization)
4. Sanitation and Cleaning Procedures
Cleaning and sanitizing including (three-compartment sinks, chemical sanitizers, manual cleaning, equipment sanitization)
Sanitation Standards including (surface cleaning, equipment maintenance, facility hygiene, pest control)
Chemical safety including (sanitizer concentrations, chemical storage, safety data sheets, personal protection)
Environmental Controls including (air quality, water safety, waste management, facility maintenance)
5. Personal Hygiene and Employee Health
Personal Hygiene Standards including (handwashing procedures, protective clothing, hair restraints, jewelry restrictions)
Employee health including (illness reporting, exclusion procedures, medical clearance, symptom monitoring)
Hand hygiene including (proper handwashing, hand sanitizers, glove usage, contamination prevention)
Food Handler Training including (competency requirements, certification procedures, refresher training, performance monitoring)
6. Food Storage and Allergen Management
Food storage safety including (refrigeration requirements, dry storage, inventory rotation, contamination prevention)
Allergen Management including (allergen identification, cross-contact prevention, labeling requirements, emergency procedures)
Special dietary considerations including (dietary restrictions, religious requirements, nutritional concerns, preparation protocols)
Food Safety Documentation including (temperature logs, cleaning records, training documentation, incident reporting)
Practical Assessment
Food handling demonstration including (safe preparation techniques, temperature monitoring, contamination prevention, proper storage)
Sanitation procedure practice including (cleaning protocols, chemical mixing, equipment sanitization, surface preparation)
Personal hygiene compliance including (handwashing demonstration, protective clothing usage, health monitoring, safety practices)
HACCP implementation including (hazard analysis, control point identification, monitoring procedures, record keeping)
Gained Core Technical Skills
Food safety compliance using FDA Food Code and ISO 22000 standards
HACCP system implementation and hazard analysis for food safety management
Food handling and temperature control using proven safety techniques
Sanitation and cleaning procedures for contamination prevention
Personal hygiene and employee health management for food safety
Allergen management and documentation for regulatory compliance
Training Design Methodology
ADDIE Training Design Methodology
Targeted Audience
Food service workers handling food preparation and service
Kitchen staff responsible for food safety compliance
Restaurant managers overseeing food safety programs
Catering personnel managing food service operations
Food handlers requiring certification and training
Facility managers overseeing food service areas
Safety coordinators managing food safety compliance
Training personnel developing food safety competency
Why Choose This Course
Comprehensive coverage of essential food safety regulations and HACCP principles
Practical application of proven food handling and safety management techniques
Real-world scenario practice for immediate food service implementation
Regulatory compliance alignment with FDA Food Code and ISO standards
Foundation skills for foodborne illness prevention and consumer protection
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. Food Safety Fundamentals and Regulatory Framework
Food safety principles including (contamination prevention, pathogen control, temperature management, hygiene maintenance)
FDA Food Code requirements including (food handling standards, temperature controls, sanitation procedures, employee health)
ISO 22000 food safety management including (systematic approach, hazard control, monitoring procedures, continuous improvement)
Foodborne illness causes including (bacterial contamination, viral infections, chemical hazards, physical contaminants)
2. Hazard Analysis and Critical Control Points (HACCP)
HACCP principles including (hazard analysis, critical control points, critical limits, monitoring procedures)
Hazard identification including (biological hazards, chemical hazards, physical hazards, allergen risks)
Critical Control Point determination including (control point identification, critical limit establishment, monitoring procedures, corrective actions)
HACCP implementation including (plan development, team training, record keeping, verification procedures)
3. Food Handling and Temperature Control
Safe Food Handling including (receiving procedures, storage methods, preparation techniques, serving protocols)
Temperature control including (danger zone awareness, thermometer usage, heating requirements, cooling procedures)
Food Temperature Management including (hot holding, cold storage, reheating standards, time-temperature relationships)
Cross-contamination prevention including (separation techniques, equipment cleaning, workflow design, surface sanitization)
4. Sanitation and Cleaning Procedures
Cleaning and sanitizing including (three-compartment sinks, chemical sanitizers, manual cleaning, equipment sanitization)
Sanitation Standards including (surface cleaning, equipment maintenance, facility hygiene, pest control)
Chemical safety including (sanitizer concentrations, chemical storage, safety data sheets, personal protection)
Environmental Controls including (air quality, water safety, waste management, facility maintenance)
5. Personal Hygiene and Employee Health
Personal Hygiene Standards including (handwashing procedures, protective clothing, hair restraints, jewelry restrictions)
Employee health including (illness reporting, exclusion procedures, medical clearance, symptom monitoring)
Hand hygiene including (proper handwashing, hand sanitizers, glove usage, contamination prevention)
Food Handler Training including (competency requirements, certification procedures, refresher training, performance monitoring)
6. Food Storage and Allergen Management
Food storage safety including (refrigeration requirements, dry storage, inventory rotation, contamination prevention)
Allergen Management including (allergen identification, cross-contact prevention, labeling requirements, emergency procedures)
Special dietary considerations including (dietary restrictions, religious requirements, nutritional concerns, preparation protocols)
Food Safety Documentation including (temperature logs, cleaning records, training documentation, incident reporting)
Why Choose This Course?
Comprehensive coverage of essential food safety regulations and HACCP principles
Practical application of proven food handling and safety management techniques
Real-world scenario practice for immediate food service implementation
Regulatory compliance alignment with FDA Food Code and ISO standards
Foundation skills for foodborne illness prevention and consumer protection
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
Food handling demonstration including (safe preparation techniques, temperature monitoring, contamination prevention, proper storage)
Sanitation procedure practice including (cleaning protocols, chemical mixing, equipment sanitization, surface preparation)
Personal hygiene compliance including (handwashing demonstration, protective clothing usage, health monitoring, safety practices)
HACCP implementation including (hazard analysis, control point identification, monitoring procedures, record keeping)
Course Overview
This comprehensive Food Safety Training course provides participants with essential knowledge and practical skills required for maintaining safe food handling practices and preventing foodborne illnesses in food service environments. The course covers fundamental food safety principles along with proven techniques for contamination prevention, temperature control, and sanitation management.
Participants will learn to apply Hazard Analysis and Critical Control Points (HACCP) principles, FDA Food Code requirements, ISO 22000 food safety management, and Personal Hygiene Standards to ensure food safety while maintaining regulatory compliance and consumer protection. This course combines food safety theory with hands-on application and real-world food service scenarios to ensure participants gain valuable skills applicable to their professional environment while emphasizing prevention and public health protection.
Key Learning Objectives
Understand fundamental food safety principles and foodborne illness prevention requirements
Apply systematic hazard analysis and critical control point methodologies
Implement proper food handling and temperature control procedures
Execute sanitation and cleaning protocols for food safety maintenance
Develop personal hygiene and contamination prevention practices
Design food storage and preparation safety systems
Apply allergen management and special dietary consideration procedures
Establish food safety monitoring and continuous improvement practices
Knowledge Assessment
Food safety principle evaluations including (contamination prevention knowledge, temperature control understanding, hygiene requirement comprehension)
HACCP system assessments including (hazard identification exercises, critical control point determination, monitoring procedure development)
Food handling demonstrations including (proper techniques, temperature measurement, cross-contamination prevention, safety protocols)
Sanitation procedure exercises including (cleaning techniques, chemical usage, equipment sanitization, environmental controls)
Targeted Audience
Food service workers handling food preparation and service
Kitchen staff responsible for food safety compliance
Restaurant managers overseeing food safety programs
Catering personnel managing food service operations
Food handlers requiring certification and training
Facility managers overseeing food service areas
Safety coordinators managing food safety compliance
Training personnel developing food safety competency