Food safety specialist complete Diploma
in Food SafetyWhat you will learn?
Qualifying course in food safety
GHP Course: Good health practices
GMP Course: Good manufacturing practices
GWP Course: Good Warehousing Practices
Cleaning & Sanitation
HACCP System implementation
ISO 22000/2018 (FSMS)
Food receiving
Food Storage
Basic food safety at food safety sectors
FOOD SAFETY IMPLEMENTATION IN catering/factories/hospitality
Food Microbiology
General Microbiology
Food Poisoning
About this course
Food Safety Specialist Diploma, this diploma contains all the basic & Advanced courses and topics you need in the field of quality and food safety in all aspects.
This online food safety specialist Diploma will teach you proper food handling practices that will protect your food-service operation.
As many as 582 million people experience food-borne diseases every year.
Hence, food safety is extremely important to food-related businesses of any size.
This diploma will ensure when working with food, you are able to prevent foodborne illness, contamination, allergic reactions and the spread of disease
Diploma courses:
- 1-A qualifying course in food safety & Quality
- 2-PRPS - GHP
- 3-PRPS - GMP
- 4-PRPS - GWP
- 5-PRPS - Cleaning & sanitation
- 6-HACCP System Implementation
- 7-ISO 22000/2018 (FSMS)
- 8-Food Receiving
- 9-Food storage
- 10-Basic food safety at hospitality sector course
- 11-FOOD SAFETY IMPLEMENTATION IN catering/factories/hospitality
- 12-Food Microbiology
- 13-General Microbiology
- 14-Food Poisoning
Suggested by top companies
Top companies suggest this course to their employees and staff.
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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
Basic Food safety Part 1
Basic Food safety Part 1
مقدمة فى سلامة الغذاء
أهمية تطبيق نظام سلامة غذاء فعال
المسئولون عن ادارة نظام سلامة الغذاء والادارة العليا
مراحل تدفق الغذاء
برامج المتطلبات الأساسية
الإنشاءات والتصميم الخارجي للبناية
التصميم الداخلى للمبنى
مكافحة الآفات
التنظيف والتطهير
معدات الطبخ واوانى المواد الغذائية
الموظفون
Hand washing Video
أقسام المطبخ
عمليات التنفيذ
الطبخ
التبريد
المخبوزات (الخبز/ الكعك/ الحلويات)
إعادة التسخين
درجة الحرارة الخطيرة TDZ
حفظ الطعام الساخن والبارد
عرض الأطعمة
ماكينة صنع مكعبات الثلج
التعبئة والتغليف
المنتج النهائى
التتبع
خطة السحب واالسترجاع
عدم المطابقة
التعامل مع شكاوى العملاء
التسمم الغذائى
الفرق بين HAZARD و RISK
انواع المخاطر المتعلقة بالغذاء
المخاطر المسببة للحساسية
دليل الامراض التى تنتقل عن طريق الغذاء PD
الحفظ بالتبريد والتجميد
دليل الامراض التى تنتقل عن طريق الغذاء PDf
Food Microbiology
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