Food Safety Principles

Food Safety Principles provides an in-depth exploration of essential practices and regulations that govern food safety in various sectors. This course equips participants with the knowledge to identify potential hazards, implement safety protocols, and ensure compliance with industry standards. Through a project-based and interactive approach, learners will engage in hands-on activities that reinforce theoretical concepts, culminating in a final project that showcases their understanding of food safety management.
Participants will delve into critical topics such as foodborne pathogens, sanitation practices, and food safety regulations. The course fosters a collaborative environment where professionals can share insights and strategies, enhancing their practical skills and preparing them for real-world challenges. By encouraging the publication of results in Cademix Magazine, this program not only emphasizes learning but also promotes the dissemination of knowledge within the food safety community.
Syllabus:
Overview of Food Safety Principles and Practices
Understanding Foodborne Illnesses and Pathogens
Hazard Analysis and Critical Control Points (HACCP) System
Sanitation and Hygiene in Food Handling
Food Safety Regulations and Compliance Standards
Risk Assessment in Food Production
Safe Food Storage and Temperature Control
Labeling and Packaging Requirements
Crisis Management and Food Recalls
Final Project: Developing a Food Safety Plan for a Specific Industry

Equip participants with the skills to implement effective food safety practices and develop comprehensive safety plans.

Graduates, job seekers, business professionals, and optionally researchers or consultants.

Basic understanding of food science or nutrition is recommended.