In a world where foodborne illnesses and food-related health problems are on the rise, food safety management and risk analysis are essential to ensuring the health and safety of consumers.

Food safety management and risk analysis are a vital part of efforts to ensure the safety of the food people eat every day. Food safety management includes a set of measures, policies and practices that aim to reduce the risk of food contamination and poisoning, and to enhance the quality and safety of food from the production stages to consumption.

Who Should Attend?

• Managers and supervisors in food industries.
• Public health and safety employees.
• Food engineers and technicians.
• Quality managers and quality controllers.
• Food analysts and researchers.
• Business owners and businessmen in the food sector.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Problems and challenges related to food safety, and potential risks that may affect food safety.
• How to estimate and evaluate potential risks in the food production chain and how to set critical control points to control and reduce these risks to the lowest possible level.
• International and local standards and regulations related to food safety.
• Improving processes and practices in the fields of manufacturing, storage and distribution, with the aim of achieving the highest levels of quality and food safety.
• The importance of food safety, promoting a sound food culture in society and the role of each individual in ensuring food safety.
• Leadership and management skills in the field of food safety, including the ability to plan, implement and monitor food safety programs in companies and organizations.

• Introduction to Food Safety
  • Definition of food safety and its importance.
  • Health and economic impacts of foodborne illnesses.
• Food legislation and standards
  • Review of national and international legislation related to food safety.
  • Quality and food safety standards in force in the food industry.
• Common food hazards
  • Types of biological, chemical, and physical hazards that food products may encounter.
  • The effects of these hazards on consumer health.
• HACCP principles
  • Stages of HACCP application: analysis, identification of critical control points, and documenting procedures.
  • The importance of each step in applying HACCP to food safety.
• HACCP applications in the food industry
  • HACCP application in various types of food industries such as meat, dairy, canned products, etc.
  • Analyze different scenarios and develop HACCP plans appropriate for each type of food product.
• Total Quality Management (TQM) systems
  • TQM concepts and applications in the food industry.
  • How to include TQM principles within food safety management to achieve sustainable and high quality.
• Food auditing and monitoring
  • Types of food audits: internal and external audits, and audits with specific standards such as ISO.
  • How to evaluate and monitor performance periodically to ensure compliance with food safety requirements.