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

• Recognise the halal preparation process control and slaughtering according to Shariah (Islamic Law)
• Define halal food certification and the certification process according to halal standards
• Identify the HALAL foods and the requirements for halal food processing according to the Islamic Shariah law
• Discuss the basic concepts and requirements of Halal foods based on Islamic dietary guidelines
• Indicate the importance of halal food in Islamic culture and the differences between halal and non-halal in Islamic law
• Outline the importance of proper sourcing of raw materials according to the halal status of the ingredients
• Explain the impact of Halal food on the global economy, according to economist intelligence studies

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

• Explain the scientific reasons behind foodborne illnesses and ways to prevent them
• Discuss the importance of food safety in protecting consumers from foodborne illnesses related to consuming contaminated
• Summarise comprehensive personal hygiene practices in areas where food is handled to ensure food safety
• Describe instructions on how to properly wash hands, including the most important times when it should be done
• Recognise safe food handling, storage, and preparation techniques to maintain food safety
• Outline temperature control methods to prevent food spoilage and contamination
• List the most common types of food contaminants that can cause food contamination
• Classify the risk groups and identify high-risk and low-risk foods, along with their respective preventive measures

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

• Explain the concept and implications of food fraud on human health and the global economy
• Identify the main causes and adverse effects of food fraud on global trade
• Distinguish between authentic and adulterated food and conduct tests for food adulteration
• List and describe the different types of food fraud, and provide examples for each type
• Discuss the frequently reported instances of food fraud and provide some specific examples
• Describe the methods and benefits of Threat Assessment and Critical Control Points (TACCP) prevention
• Outline the steps for implementing VACCP (Vulnerability Analysis Critical Control Point) in a food business
• Summarise food fraud prevention methods and conduct a food fraud vulnerability assessment

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

• Explain the key elements of sustainable food systems, along with the environmental, social, and economic impacts
• Assess various food processing methods and technologies, and evaluate their effects on food quality and sustainability
• Create and propose solutions for integrating sustainable practices in agriculture, from farm to table
• Apply concepts of food waste reduction, energy efficiency, and resource optimisation in real world scenarios
• Discuss the roles of governmental, non-governmental, and international organisations in promoting food sustainability
• Recognise the importance of sustainability in food production through research, presentations, and written analysis

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

• Define the eight major food allergens recognised in global regulations
• Explain the difference between allergen cross‑contact and microbial cross‑contamination
• Create a written Allergen Control Plan covering risk assessment to verification
• Apply GMP and HACCP principles to minimise allergen hazards in production lines
• Recognise EU 1169/2011 and US FALCPA labelling requirements for allergens
• Outline accurate ingredient lists and precautionary “may contain” statements
• Describe cleaning procedures using ELISA, PCR or lateral‑flow allergen tests
• Discuss- staff to recognise allergen risks and follow colour‑coded controls
• Apply root‑cause analysis and CAPA after an allergen incident or recall
• Indicate emerging technologies and regulatory trends in allergen management

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

• Define HACCP and outline its historical evolution and benefits
• Combine and train a multidisciplinary HACCP team for any process
• Create flow diagrams and carry out systematic hazard analysis
• Identify CCPs using Codex decision trees and set critical limits
• Discuss monitoring, corrective‑action and verification procedures
• List prerequisite programmes that underpin safe production
• Explain audit and update complete HACCP documentation sets