The Certificate in Food Safety offers in-depth knowledge of food safety practices that are critical for ensuring consumer health and well-being. Participants will learn about foodborne pathogens, proper hygiene practices, food safety standards, and how to prevent contamination in food processing and handling. The course provides a blend of theory and practical techniques for maintaining food safety in any food-related business or establishment.

Course Content

Module 1: Introduction to Food Safety

• Overview of food safety principles and importance.
• Understanding foodborne diseases and their impact.
• Food safety laws, regulations, and standards (e.g., HACCP, FSSAI).

Module 2: Foodborne Hazards and Contamination

• Identifying biological, chemical, and physical hazards in food.
• Pathogens and their effects on health.
• Sources and prevention of contamination in food.

Module 3: Hygiene and Sanitation

• Personal hygiene and its role in food safety.
• Cleaning and sanitizing practices for food handlers.
• Implementing hygiene standards in food establishments.

Module 4: Food Storage and Temperature Control

• Proper storage techniques to prevent spoilage and contamination.
• Temperature control for perishable foods.
• Safe handling of food during transportation and storage.

Module 5: Hazard Analysis and Critical Control Points (HACCP)

• Introduction to HACCP and its principles.
• Identifying critical control points (CCPs) in food processing.
• Implementing HACCP plans in food businesses.

Module 6: Food Safety Audits and Inspections

• Conducting food safety audits and inspections.
• Recognizing non-compliance and corrective actions.
• Reporting and documentation for food safety compliance.

Module 7: Food Safety Management Systems

• Developing a food safety management system.
• Training and educating staff on food safety.
• Continuous improvement of food safety practices.

Learning Outcomes

• Gain a comprehensive understanding of food safety principles and regulations.
• Learn how to identify, assess, and mitigate food safety hazards.
• Understand the importance of hygiene, sanitation, and proper food handling.
• Acquire the skills to implement food safety management systems, including HACCP.
• Be prepared to conduct food safety audits and ensure compliance with legal standards.

This course is ideal for food safety officers, chefs, food service managers, and anyone involved in the food industry who seeks to enhance their knowledge of food safety practices.