Award in Food Safety Hazards

The course is designed to provide participants with the essential knowledge and practical awareness required to identify, assess, and control food safety hazards in food production, hospitality, retail, and catering environments. Participants will learn to identify biological, chemical, and physical hazards in food operations and apply appropriate preventive and corrective control measures.

• Understand different types of food safety hazards
• Identify contamination risks in food operations
• Apply safe food handling and hygiene practices effectively
• Reduce food safety risks and prevent foodborne illnesses
• Support compliance with food safety regulations and procedures
• Promote safe food operations and consumer health protection

• Introduction to Food Safety Hazards
• Types of Food Hazards
• Biological Hazards & Foodborne Illnesses
• Chemical Contamination Risks
• Physical Hazards in Food Operations
• Cross-Contamination Prevention
• Personal Hygiene & Safe Food Handling Practices
• Food Storage & Temperature Control
• Cleaning, Sanitization & Pest Control Awareness
• Hazard Identification & Risk Assessment
• Food Safety Regulations & Compliance
• Practical Exercises & Food Safety Case Studies

• Food Handlers & Kitchen Staff
• Hospitality & Catering Personnel
• Food Retail & Manufacturing Employees
• Quality Assurance & HACCP Personnel
• Supervisors & Team Leaders in Food Operations
• Personnel involved in food preparation, storage, or service activities

Participants will receive an international certificate upon successful completion of the course.