Award in Food Safety for Management Professionals

The course focuses on food safety management principles, HACCP awareness, legal compliance, contamination prevention, operational monitoring, and leadership responsibilities to ensure safe food handling practices and protect consumer health. Designed for managers and supervisors, this program covers food safety management systems, legal responsibilities, hazard control strategies, and implementation of effective food safety policies.

• Understand food safety management principles and responsibilities
• Implement and monitor effective food safety procedures
• Identify food hazards and apply preventive control measures
• Ensure compliance with food safety regulations and standards
• Supervise staff hygiene and safe food handling practices
• Promote a strong food safety culture and operational excellence

• Introduction to Food Safety Management
• Roles & Responsibilities of Food Safety Managers
• Food Safety Legislation & Regulatory Requirements
• HACCP Principles & Food Safety Systems
• Food Contamination & Cross-Contamination Prevention
• Safe Food Storage, Preparation & Temperature Control
• Cleaning, Sanitization & Pest Control Procedures
• Personal Hygiene & Staff Supervision
• Risk Assessment & Food Safety Monitoring
• Incident Reporting & Corrective Actions
• Food Safety Audits & Compliance Monitoring
• Practical Exercises & Food Safety Case Studies

• Food Safety Managers & Supervisors
• Restaurant & Catering Managers
• Hospitality & Food Service Personnel
• HACCP Team Leaders & Quality Personnel
• Food Production & Retail Supervisors

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