Modules

Module 1: Introduction to Food Safety Laws and Regulatory Frameworks

• Understanding Codex Alimentarius, FAO, WHO, and ISO standards

• National food safety regulations and enforcement bodies

• Key definitions and roles in regulatory compliance

• Activity: Map local food regulations against Codex guidelines

Module 2: Food Safety Management Systems (FSMS)

• Structure and components of an FSMS

• Documentation, procedures, and control measures

• Integration with existing quality systems (e.g., ISO 22000)

• Exercise: Draft an FSMS outline for a small-scale processor

Module 3: Hazard Analysis and Critical Control Points (HACCP)

• Principles and implementation of HACCP

• Developing flow diagrams and identifying critical control points

• Monitoring, verification, and corrective actions

• Hands-On Exercise: Create a HACCP plan for a selected food item

Module 4: Food Quality Assurance Techniques

• Product testing and sampling methods

• Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)

• Allergen management and labelling requirements

• Lab Simulation: Conduct a mock product inspection for compliance

Module 5: Traceability and Recall Procedures

• Designing traceability systems and tracking mechanisms

• Preparing for and managing product recalls

• Legal and consumer communication requirements

• Simulation: Develop a recall protocol for a batch of contaminated food

Module 6: Inspection and Audit Procedures

• Internal vs. external food safety audits

• Audit planning, execution, and follow-up

• Common audit findings and corrective actions

• Roleplay: Conduct an internal food safety audit and present findings

Module 7: Risk-Based Approach to Food Safety

• Prioritizing interventions using risk assessment

• Cost-benefit analysis in regulatory decision-making

• Linking surveillance data to policy implementation

• Workshop: Evaluate risks in a supply chain and propose solutions

Module 8: Legal and Ethical Considerations

• Consumer protection laws and legal liabilities

• Ethics in food handling, processing, and communication

• Penalties for non-compliance and case studies

• Group Activity: Debate on the ethics of food marketing practices

Module 9: Building a Culture of Food Safety and Quality

• Leadership and staff training programs

• Performance measurement and continuous improvement

• Institutionalizing food safety behaviors

• Task: Develop a staff training and motivation plan for a facility

Module 10: Case Study

• Case Study: Analyze a real-life food safety compliance failure (e.g., listeria outbreak in a food company)

• Identify gaps in regulation, quality control, and communication

• Redesign the quality assurance plan to prevent recurrence

• Presentation: Team-based presentation of revised control strategies