Location

Productivity and Quality Institute - Alexandria

Objectives

• • enhance food safety knowledge for all food operators• improve food safety experts to establish food safety systems • Establish controls for different types of food safety hazards

Outcomes

• Learner should gain appropriate knowledge regarding food hygiene principles• Learner should be able to apply controls to food safety hazards• Learners should be able to establish and implement food safety systems (PRPs and HACCP)• Learner should be able to manage different food safety system

Course Contents

• Food quality• Food safety through tqm• Food poisoning• Microbes and prevention• Infection and disease transmission through food.• Methods of prevention of diseases transmitted through food• Personal hygiene for those working in the field of food• Personal requirements, a trader with food• Basic steps in the development of a HACCP plan• HACCP Principles• Conduct a Hazard Analysis• Identify Critical Control Points• Establish Critical Limits• Establish Verification Procedures• Introduction to ISO 22000 background & history, • Brief on ISO 22000 family• Standard review stages• Revision timeline • Making of ISO 22000:2018• Concept of process approach,• Establish the importance of ISO documentation