COURSE OVERVIEW

This course is designed to provide participants with a detailed and up-to-date overview of Certified Food Safety. It covers the importance of food safety; the foodborne illness, regulatory frameworks and standards; the principles of hazard analysis and critical control points (HACCP); the food microbiology, microorganism and types of foodborne pathogens; the factors affecting microbial growth in food and control measures to prevent microbial contamination; the foodborne hazards and contamination source; the prevention and control measures and cross-contamination prevention techniques; the good manufacturing practices (GMP), personal hygiene and sanitation practices; and the documentation and record-keeping for GMP compliance.
Further, the course will discuss the sanitation, cleaning procedures, cleaning methods and techniques for food processing equipment; the food safety management systems; the internal audits and inspections for system compliance; the food safety hazard analysis and step-by-step process for developing a HACCP plan; setting up monitoring and verification procedure and developing corrective action plans; the allergen management, food defense and crisis management; and supplier management, traceability, pest control and facility security.
During this interactive course, participants will learn the effective training program; the food safety auditing, audit preparation, conducting audit, corrective actions and follow up on audit findings; the food safety regulations and compliance, food safety culture, food safety communication and documentation; the food safety risk assessment and management; the risk mitigation strategies, preventive controls, monitoring systems and continuous risk evaluation; and the food safety compliance auditing, reporting and follow-up on audit findings.