This course offers this training program in Food Safety Management, in response to the growing challenges faced by the food industry related to product quality, consumer…
This course offers this training program in Food Safety Management, in response to the growing challenges faced by the food industry related to product quality, consumer expectations, and strict compliance with international safety and health standards.
Today, food safety has become a fundamental pillar of sustainability in food-related institutions, as it is directly linked to public health, product trust, and commercial success. This program aims to qualify participants to understand the food safety system from an applied managerial perspective, including risk analysis, implementation of control systems, and ensuring compliance with local and international standards.
The program is based on a scientific and systematic framework that equips participants with the knowledge and skills necessary to develop effective food safety management systems, prevent contamination, and ensure the safety of the food supply chain within a work environment committed to quality and compliance.
By the end of the course, participants will be able to:
Who Should Attend?
Quality and food safety officers in food institutions.
Employees in the food industry, restaurants, and hotels.
Food inspectors and health control personnel.
Production managers and supervisors of supply and distribution chains.
Knowledge and Benefits:
After completing the program, participants will be able to master the following:
Understand the fundamental principles of food safety management systems and their organizational importance.
Apply Hazard Analysis and Critical Control Points (HACCP) methodologies.
Develop effective control systems to prevent biological, chemical, and physical hazards.
Ensure compliance with national and international food safety standards.
Promote a culture of safety and professional awareness among food sector workers.
The concept of food safety and its relation to public health
Global challenges in the food supply chain
Institutional responsibilities in ensuring food safety
Overview of international standards (ISO 22000, HACCP, BRC)
Comparison between systems and application requirements
The role of international accreditation in ensuring food system quality
Types of microorganisms that cause foodborne diseases
Modes of contamination and transmission in food
Strategies to reduce microbiological contamination
Chemical contaminants and their sources
Pesticide residues and heavy metals
Risks of foreign objects in food products
Criteria for selecting safe raw materials
Supplier evaluation and pre-production inspection
Proper transportation and storage conditions for raw materials
Supplier responsibilities in ensuring product safety
Monitoring the performance of the food supply chain
Collaboration with suppliers to implement good practices
Hygiene standards in food establishments
Controlling the work environment and reducing contamination sources
Training staff on proper hygiene practices
Fundamental principles of safe food manufacturing
Designing processes and production lines to prevent contamination
Monitoring critical operational points
The concept and importance of HACCP in food safety
The seven stages of implementing HACCP
Identifying and effectively monitoring critical control points
Preparing operational records and forms
Regular review and updating of the system
Integration of HACCP with other quality systems
System components and implementation requirements
Relationship between ISO 9001 and ISO 22000
Communication management across the food chain
Steps for conducting an effective internal audit
Roles of the internal audit team
Analyzing results and establishing corrective actions
Identifying and evaluating risks in food processes
Root cause analysis methods
Developing preventive plans to reduce operational errors
Emergency procedures in cases of contamination or system failure
Product recall planning and execution
Communication with regulatory bodies and customers
Standards for designing cleaning and sanitization programs
Selecting disinfectants and ensuring safe use
Monitoring the effectiveness of cleaning procedures
Methods for managing waste in a safe and hygienic way
Reducing waste and improving operational efficiency
Compliance with environmental and regulatory requirements
Proper storage conditions and appropriate temperature control
Standards for refrigerated transport and cold chain safety
Managing risks during transportation and distribution
Characteristics of suitable food packaging materials
The role of packaging in preventing contamination and preserving quality
Requirements for accurate food labeling
The concept of traceability and its importance in food safety
Building an integrated product traceability system
Fast recall procedures during emergencies
Use of rapid testing technologies to detect contaminants
Applications of artificial intelligence and IoT
Digital transformation in food quality management
Building an organizational culture that supports safety
Motivating employees to comply with standards
Strategies for continuous awareness and accountability
Communication between technical and administrative teams
Dealing with regulatory authorities and consumers
Accurate and transparent documentation
The concept of sustainability in food supply chains
Practices for reducing food waste and improving efficiency
The role of innovation in enhancing food safety and sustainability
Global developments in regulations and standards
Transition toward the green economy and digital food systems
The future of quality and food safety systems amid global challenges
Give us your details and we’ll call you!
Course :
Title :
Greetings from
Arab Training Institute
Greetings from
Arab Training Institute
© 2026 Arab Training Institute. All rights reserved.