Food Safety specialist Mini Diploma

01-Introduction
02-Job opportunities Fields

Important definitions in food safety

How to prepare for the food safety field?
What do you need to know?
How to make a perfect CV?
How to find your first Job?

The most important questions about the field

Quality Control Department Responsibilities

General introduction
Food safety concept
Types of risks that threaten food safety and ways to deal with them
Types of risks that threaten food safety and ways to deal with them
Identify the sources of food contamination and ways to deal with them
The five principles of food safety

GHP & GMP
Personal hygiene and public health rules

GHP & GMP Part 2

تعريف المشاركين باإلرشادات التى يجب إتباعها
فى جميع المراحل بدًء من المواد الخام وحتى المنتجات النهائية
كإطار يلتزم به جميع العاملين في ممارستهم
لعمليات إعداد وتصنيع وتداول الغذاء
وكذلك ممارستهم الشخصية
بما يجعلها على مستوى جيد

Food safety requirements at Cleaning &sanitation
General requirements for cleaning and disinfection
Tools and chemicals used in cleaning and disinfection
Cleaning & sanitizing tools
Cleaning &Sanitizing agents
Daily pre-operational check list
CIP system
environmental monitoring programs
Pathogenic indicator programs
Swaps result trend

Learn about the history and origins of the HACCP system
Reasons for using the HACCP system
Understanding the HACCP system and its applications within food industry institutions
The importance, benefits and obstacles of applying the HACCP system
Preliminary and guiding steps for applying the HACCP system in food establishments
Learn about the most important terms, abbreviations, and definitions of the HACCP system

The Seven Principles of HACCP
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions

Decision tree and manufacturing process flow chart
Establish verification procedures
Establish record-keeping and documentation procedures
Logical sequence of steps for preparing the HACCP plan
Learn about the most important terms, abbreviations, and definitions of the HACCP system

Hazard Analysis and Critical Control Points (HACCP)

Food quality
Food safety (HACCP)
Food defense (TACCp)
Food fraud (VACCP)

1-2 principles

principle 3

principle 4-6

principle 7-10

Food Safety Management Systems - Requirements for Any Organization in the Food Chain

Food safety management systems -Requirements for any organization in the food chain
Second edition
2018-06

Delivery and receiving
storage & its types
Delivery and receiving Area

The importance of the receiving process
Specifications of the elements of the receiving process
The tools you need in the receiving process
Types of products received

complete Frozen Food
chilled Food
Dry Food
beverage
Chemicals
Single-use tools

Storage process
Freezing rooms
Cooling rooms
Basic requirements for cooling and freezing rooms
Dry storage
Good storage procedures
General cleanliness of warehouses and personal hygiene for the warehouse manager
Store Manager
V-Shape damage

Food Storage Chart
Shelf Life of Food - Refrigerator & Freezer Storage Chart