Course Outline

Module 1: Introduction to Food Safety & HACCP

• Global food safety challenges.

• Codex Alimentarius and HACCP principles.

• Case Study: Foodborne illness outbreaks and lessons learned.

Module 2: Food Safety Hazards & Risk Assessment

• Biological, chemical, and physical hazards.

• Hazard identification and evaluation.

• Exercise: Risk assessment matrix for a food processing scenario.

Module 3: Good Hygiene Practices (GHP) & Sanitation

• Personal hygiene and staff training.

• Cleaning, sanitation, and pest control.

• Practical: Developing a cleaning and sanitation schedule.

Module 4: Good Manufacturing Practices (GMP) in Food Production

• Facility design and layout for food safety.

• Equipment and material handling.

• Workshop: Assessing GMP compliance in a sample plant.

Module 5: Legal & Regulatory Frameworks in Food Safety

• National food safety laws and enforcement.

• ISO 22000, FSSC 22000, and HACCP certification requirements.

• Case Study: Regulatory non-compliance and its consequences.

Module 6: Developing a HACCP Plan – Part I

• Preliminary steps: assembling teams, describing products, and identifying uses.

• Constructing process flow diagrams.

• Exercise: Building a flowchart for a catering operation.

Module 7: Developing a HACCP Plan – Part II

• Identifying Critical Control Points (CCPs).

• Establishing critical limits, monitoring, and corrective actions.

• Practical: Drafting a HACCP plan for a food processing line.

Module 8: Documentation & Record-Keeping

• Importance of records in HACCP compliance.

• SOPs, monitoring logs, and corrective action reports.

• Simulation: Completing HACCP documentation for inspection.

Module 9: Verification, Validation & Auditing of HACCP Systems

• Internal audits and third-party certification audits.

• Verification methods for CCPs.

• Role-play: Conducting a mock food safety audit.

Module 10: Building a Food Safety Culture & Capstone Project

• Leadership and staff engagement in food safety.

• Continuous improvement of HACCP systems.

• Group Project: Developing a full HACCP compliance plan for a case company.