دورة تدريبية في التفتيش على الأغذية وسلامتها

دورة تدريبية في التفتيش على الأغذية وسلامتها

Training Course In Food Inspection and Safety

This course in Food Safety will gives you an overview of what a food safety system is, what the components are, and how the foundation of food safety systems – HACCP – came into effect.

By the end of this course you will:

  • know how food safety has progressed over time (Additives, Contamination, and Inspection) and how HACCP (the foundation of current food safety system) came about
  • Understand what makes up a complete food safety system and why it’s important.
  • Have gained skills in documenting your food safety system.

Course Outline: Food Safety Inspection

  • Components of an international food safety system
  • Overview of the food safety system
  • Overview of the host country’s food regulatory system
  • Introduction to inspections
  • Case study involving inspection planning
  • Microbiology of food
  • Introduction to good manufacturing practices
  • Personnel
  • Facilities and grounds
  • Sanitary operations
  • Sanitary facilities and controls
  • Equipment and utensils
  • Case study involving cleaning and sanitation
  • Process and controls
  • Warehousing and distribution
  • Case study based on gmp inspection reports
  • Basic principles of haccp
  • Conducting a haccp inspection
  • Case study of haccp deficiencies and corrective actions
  • Inspection of food safety program documentation
  • Inspection of traceability and recall
  • Case study of record-keeping infractions
  • Lacf and commercial sterility
  • Case study using lacf inspection reports
  • Seafood haccp inspection
  • Case study of seafood inspections
  • Juice haccp inspections
  • Case study of a juice facility inspection

Food Safety Additives

  • What a food additive is
  • Key terminology associated with food additives
  • A description of the food additive functional classes
  • The labelling requirements for food additives
  • The legislation that governs food additives along with the current transitional arrangements

Food Safety contamination
Biological Contamination:

  • The human body
  • Dust
  • Raw meat
  • Pets and pests
  • The air
  • Kitchen cloths
  • Food handler’s clothing
  • How Bacteria Survive
    High-risk foods conditions for bacterial growth:
  • Neutral in acidity
  • High in starch or protein
  • Moist
    Low-risk foods conditions for bacterial growth:
  • High in acidity
  • High in salt or sugar
  • Dried
  • Canned or vacuum packed
  • Physical Contamination
  • Cross-Contamination

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