Food Safety and Quality Management Training

Training Format

• Face-to-Face Classroom Training
• Interactive Discussions
• Case Studies
• Practical Demonstrations
• Group Activities
• Risk Assessment Exercises
• Pre & Post Assessment

 Course Objectives

By the end of the training, participants will be able to:

1. Understand the importance of food safety and quality management.
2. Identify biological, chemical, and physical food hazards.
3. Apply food safety principles in daily operations.
4. Implement effective hygiene and sanitation practices.
5. Understand the basics of HACCP (Hazard Analysis and Critical Control Points).
6. Ensure compliance with food safety regulations.
7. Conduct basic food safety inspections and monitoring.
8. Maintain proper documentation and quality control records.

 Course Modules

Module 1: Introduction to Food Safety & Quality Management

• Importance of food safety in F&B operations
• Consequences of food contamination
• Roles and responsibilities of food handlers
• Overview of food safety regulations

Module 2: Food Hazards & Risk Control

• Biological hazards (bacteria, viruses, parasites)
• Chemical hazards (cleaning agents, allergens, pesticides)
• Physical hazards (foreign objects)
• Cross-contamination prevention
• Risk assessment basics 

Module 3: Personal Hygiene & Good Hygiene Practices (GHP)

• Handwashing procedures
• Personal protective equipment (PPE)
• Grooming standards
• Illness reporting procedures
• Hygiene monitoring

Module 4: Cleaning, Sanitizing & Pest Control

• Cleaning vs. sanitizing
• Cleaning schedules
• Approved chemicals and safe usage
• Waste management
• Pest prevention strategies

Module 5: Food Storage & Temperature Control

• Safe temperature ranges
• Cold chain management
• FIFO (First In, First Out) method
• Proper labeling and dating
• Storage area requirements

Module 6: HACCP Principles & Critical Control Points

• Introduction to HACCP
• The 7 principles of HACCP
• Identifying Critical Control Points (CCPs)
• Monitoring and corrective actions
• Documentation requirements

Module 7: Quality Management Systems in Food Operations

• Quality assurance vs quality control
• Standard Operating Procedures (SOPs)
• Internal audits
• Continuous improvement
• Customer feedback and complaint handling

Module 8: Food Safety Compliance & Documentation

• Regulatory compliance requirements
• Record keeping practices
• Inspection readiness
• Incident reporting procedures

 Practical Activities

• Hazard identification exercise
• Handwashing demonstration
• Case study analysis
• HACCP worksheet activity

Assessment Method

• Pre-Training Assessment
• Post-Training Quiz
• Practical Exercise Evaluation
• Participation & Group Discussion

 Conclusion

Food safety and quality management are essential components of successful food operations. By applying proper hygiene practices, hazard control measures, and structured quality systems, organizations can prevent foodborne illnesses, protect their reputation, and ensure regulatory compliance.

This 8-hour training equips participants with the knowledge and practical tools required to maintain safe, high-quality food operations while promoting a strong culture of food safety within the organization.