Course Outline

Module 1: Fundamentals of Food Safety and Hazards

• Importance of food safety in public health

• Types of hazards: biological, chemical, physical

• Food contamination and cross-contamination

• Personal hygiene and workplace sanitation

• Practical Exercise: Identifying hazards in a food handling environment

Module 2: Food Hygiene and Good Practices

• Good Hygiene Practices (GHP)

• Good Manufacturing Practices (GMP)

• Cleaning and sanitation procedures

• Pest control and waste management

• Practical Exercise: Developing a sanitation checklist

Module 3: Food Safety Management Systems

• Hazard Analysis and Critical Control Points (HACCP) principles

• Monitoring and verification procedures

• Documentation and record keeping

• Traceability and recall procedures

• Practical Exercise: Developing a simple HACCP plan

Module 4: Food Safety Regulations and Compliance

• National and international food safety standards

• Inspection procedures and compliance requirements

• Labeling and packaging requirements

• Roles and responsibilities of food operators

• Case Study: Handling non-compliance situations

Module 5: Risk Management and Continuous Improvement

• Corrective and preventive actions (CAPA)

• Incident management and reporting

• Internal audits and continuous improvement

• Building a food safety culture

• Capstone Exercise: Developing a food safety compliance plan