Having completed this course you will be able to:

• Define what “food safety” is and its importance
• Explain the food production chain approach and the position of good manufacturing practices (GMP) within it
• Identify the key requirements for a food manufacturing establishment to produce safe food
• Describe the role of food production personnel in achieving the safety of foods
• Explain the dependence of food safety on the proper control of food processing operations
• Recognize the importance of food label and product information to the consumers

By the end of this course, you will be able to:

• Define the ‘catering industry’ and its different types
• Discuss the importance of food safety in the catering industry
• Define HACCP food safety system and its importance
• Explain the key HACCP prerequisite programs
• List the five preliminary steps of HACCP
• Describe the seven principles of HACCP food safety system
• Explain how to establish a HACCP worksheet

By the end of this course, you will be able to:

• Explain the importance of the food processing industry and its different types
• Distinguish between the two terms ‘hazard’ and ‘risk’
• Recognize the advantages of HACCP implementation to food manufacturers, consumers and competent authorities
• Explain the key prerequisite programs (PRPs) that must be fulfilled before the implementation of HACCP
• List the five preliminary steps of HACCP
• Outline the seven principles of the HACCP food safety system
• Explain how to practically use HACCP documents in while processing food

By the end of this course, you will be able to:

• Describe the concept of food quality and its different attributes and aspects
• Explain the sensory characteristics of foods and their influence on consumer perception and satisfaction
• Discuss the nutritional aspects of food quality and its contribution to healthy foods
• Describe the role of food safety and food regulations in ensuring the quality of food
• Explain the process control and its influence on the production of quality foods
• Describe Pareto and control charts as important quality control tools to analyze and describe food
• Discuss the overall significance of the seven tools of quality in the food industry
• Distinguish between the concepts of food quality control (QC), assurance (QA), and Total Quality Management (TQM)
• Apply histograms, scatter, and flow diagrams as powerful quality control tools in the food industry
• Explain the fishbone diagram, its components, and its implementation in defining the root causes of problems

By the end of this course, you will be able to:

• Identify key players and stakeholders in the food retail industry
• Explain the historical development and importance of food retail
• Recognize various types of food retail establishments
• Describe supermarket departments and aisle organization
• Define food safety hazards and their impact on retail operations
• Apply control measures to mitigate food safety risks
• Distinguish different terms and definitions relevant to food safety in retail
• Apply prerequisite programs for maintaining retail hygiene
• Evaluate layout, waste disposal, and equipment suitability in retail settings
• Explain proper cleaning, disinfection, and pest control practices
• Describe the significance of HACCP and its preliminary steps
• Apply the seven principles of HACCP to ensure food safety in retail