FOOD SAFETY SYSTEM AWARENESS TRAINING
Course Introduction
Food safety is critical in protecting consumers, maintaining product quality, and ensuring compliance with industry regulations. This course introduces participants to contamination risks, hygiene practices, food safety management systems (HACCP & ISO 22000), and legal requirements.
Objectives
- Understand the principles and importance of food safety.
- Recognize different types of food hazards and contamination routes.
- Apply proper personal and facility hygiene practices.
- Understand food safety regulations and HACCP basics.
- Promote a food safety culture at the workplace.
Who Should Attend
- Food handlers & production staff
- Supervisors & quality control personnel
- Food service & catering staff
- Anyone seeking foundational food safety knowledge
Lessons Module
- Introduction to Food Safety – Importance, foodborne illness cases
- Food Hazards – Biological, chemical, physical, allergenic
- Contamination & Food Handling – Sources, cross-contamination risks
- Personal & Premise Hygiene – Handwashing, cleaning & sanitation routines
- Food Safety Standards – HACCP principles, ISO 22000 basics
- Food Safety Laws – Food Act 1983, key regulations
- Assessment & Recap – Quiz, discussion, Q&A, feedback
Benefits
- Better awareness of food safety risks
- Knowledge of compliance requirements
- Improved hygiene and handling practices
- Foundation in HACCP & ISO 22000
- Recognized certificate of participation
- 1 Days Programme
- 9:00am to 5:00pm
Training & Workshop Methodologies
- Interactive lectures
- Real-life case studies
- Group discussions
- Quizzes & assessments
