Principles of Food Safety

OBJECTIVES

- The fundamental principles of foodsafety, including the importance of food hygiene and sanitation

- The key biological, chemical, andphysical hazards that can contaminate food and pose risks to public health

- The principles of Hazard Analysis andCritical Control Points (HACCP) and its role in identifying and controllingfood safety risks

- The regulatory frameworks and standardsgoverning food safety, such as the Codex Alimentarius and national food safetyregulations

WHO THE COURSE IS FOR?

- Food handlers and processors

- Quality assurance and food safetypersonnel in the food industry

- Individuals responsible for developingand implementing food safety programs

- Managers and supervisors in the manufacturing,food service and hospitality sectors 

COURSE CONTENTS

The "Principles of Food Safety"course provides a comprehensive overview of the fundamental principles of foodsafety. Participants will learn about the various biological, chemical, andphysical hazards that can contaminate food, and the importance of implementingeffective food hygiene and sanitation practices to mitigate these risks. Thecourse will also cover the principles of Hazard Analysis and Critical ControlPoints (HACCP) and its role in identifying and controlling food safety hazards.Fostering employee understanding of the critical purpose and importance behindfood safety policies motivates the workforce and strengthens the organization'soverall food safety culture.  Additionally, the course will explore theregulatory frameworks and standards governing food safety, such as the CodexAlimentarius and national food safety regulations.