International Diploma in Food Safety and Technology

Course Overview

This comprehensive program is designed to provide students with a thorough understanding of food safety management principles and practices. The curriculum covers a range of topics, including food safety regulations, risk assessment, incident investigation, and safety program development.

Students will learn how to identify and assess potential food safety risks, develop and implement food safety programs, and conduct incident investigations. They will also study the latest advances in food safety technology and learn how to use food safety data and metrics to continuously improve performance.

The program includes hands-on exercises, case studies, and real-world projects, providing students with practical experience in the field. Graduates will be well-prepared for careers as food safety managers, coordinators, and consultants in the food industry, including restaurants, food manufacturing, and distribution.

This program is suitable for individuals who are looking to enter the field of food safety management, as well as for those who are seeking to advance their careers in this field. No prior experience in food safety management is required, and students from a variety of backgrounds are welcome to apply.

Upon completion of the program, graduates will receive a diploma in Food Safety Management and will be equipped with the knowledge and skills necessary to succeed in this important and challenging field

Learning Outcomes

Mode of Delivery

Course Content

Training should emphasize on the following contents;

• Introduction to Food Safety: Overview of food safety and its importance in ensuring the safety and quality of food products.
• Food Safety Fundamentals: Study of the basic concepts and principles of food safety, including food microbiology, food chemistry, and food hazards.
• Standards and Regulations: Examination of the major international food safety standards and regulations, such as the Food and Drug Administration (FDA) regulations, the Codex Alimentarius, and the European Union's food safety regulations.
• HACCP (Hazard Analysis and Critical Control Points): Study of the principles and implementation of HACCP, a food safety management system that focuses on identifying, evaluating, and controlling food safety hazards.
• Good Manufacturing Practices (GMPs) and Good Hygienic Practices (GHPs): Study of the principles and implementation of GMPs and GHPs, which are guidelines for the safe handling, processing, and storage of food products.
• Food Safety Management Systems: Study of the design, implementation, and maintenance of food safety management systems, including incident investigation, management of change, and emergency response planning.
• Food Safety in Specific Industries: Overview of the specific hazards and risks associated with food safety in various industries, such as meat processing, dairy production, and seafood processing.
• Food Safety Auditing: Study of the principles and methods of food safety auditing, including audit planning, audit execution, and audit report writing.
• Advanced Topics in Food Safety: Discussion of advanced topics in food safety, such as food traceability, food fraud, and food defense.

Entry Requirements

Program Duration

Examination

Additional Information