#Professional Food Safety Course In Mansehra

Food Safety Program offers the opportunity to equip students with adequate theoretical and practical knowledge related to food safety and quality management systems. The program will be helpful in developing technical skills focused on ensuring the safety and quality of food products in terms of chemical spoilage and microbial contamination in compliance with the national and international food laws and regulations. This program will foster the acquisition of leadership, managerial, and teamwork skills required for achieving success in different professional settings.

Course Objectives:

Identify the hazards and risks associated with food preparation

Define food poisoning and food contamination and understand how they occur

Outline the importance of correct storage, preparation, handling and cooking of food

Legal responsibilities of food workers

Structural requirements of food premises

Identify pest infestation and how to control it

Outline the importance of cleaning and cleaning schedules

Outline the purpose of HACCP

Course Content:

Food Safety awareness

Food contamination and prevention

Safe Food procedures

Personal hygiene

HACCP – Hazard Analysis and Critical Control Points system

Food Safety law in Ireland

Personal Hygiene. Cleaning. Water supply. Chemical and biological contaminants in food and water. Food poisoning. Infection Biology. Epidemiology. Investigation of food-borne outbreaks. Quality planning, quality control and quality assurance. Traceability and emergency preparedness. Deviations and corrective measures. Auditing and documentation. Certification and accreditation. Quality costs. Quality improvement. Environmental hygiene and management. Internal control.

This course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods and the strategies adopted by industry, government and consumers to manage and control these risks. It introduces students to both the regulatory and technical aspects of quality assurance (QA) and quality control (QC) from the organisation-wide level, through the production environment to the analytical quality assurance/control laboratory. It provides theoretical concepts and practical experience in the design of quality systems, and exposes students to QA and QC approaches taken in food-producing organisations.

This course is designed to help you understand everything you need to know about managing food safety in a food business and keeping your customers safe from food safety hazards.

This unit focuses on food quality and safety management in food production. You will study the principle of quality assurance in food industry as well as quality management systems and their certification for an organization. Along the way, you will also discuss the statistical quality and process control methods in quality assurance as well as on food standard legislation, ISO quality standards and Halal food production.

International College of Technical Education.

Head Office :

Office # 27, Second Floor, Maryam Shadi Hall Plaza

(Airies Plaza), Shamsabad, Murree Road,

Rawalpindi, Pakistan 46000.

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