COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies where participants will be engaged in a series of interactive small groups and class workshops.
Food inspection, based on risk analysis, is a vital component of a modern food control system. Food inspection is essential to protect consumers by implementing adequate food controls to ensure domestically produced or imported food is properly handled, stored, manufactured, processed, transported, prepared, served and sold in accordance with the requirements of national laws and regulations. In addition, inspection and verification of food exports promotes confidence in the safety and quality of exports, which is essential for international trade.
This course is designed to provide participants with a detailed and up-to-date overview of inspection skills and competencies across all sectors/food units. It covers the concepts and approaches of modern food inspection including the roles and responsibilities of stakeholders in the food chain, general inspection philosophy and approach, social and economic impact of food control, etc; the general inspection procedures as well as general inspection approach for primary production facilities and food processing facilities; and the enforcement and compliance on food inspection