Certiifcate shall be awarded upon the course completion

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Course Introduction:

This 3-month professional certification program is designed to develop strong competency in Good Manufacturing Practices (GMP), Food Safety Management Systems, and Hygiene Standards aligned with international guidelines such as Codex Alimentarius and ISO 22000 principles. The course focuses on practical implementation, compliance awareness, audit readiness, and workplace application in food manufacturing and processing industries.

Course Objectives

·        To develop strong understanding of International GMP, Food Safety & Hygiene standards in food industry operations

·        To build competency in safe food handling, processing, storage, and distribution practices

·        To ensure participants understand and implement HACCP principles and prerequisite programs (PRPs)

·        To enhance knowledge of food contamination control and risk prevention techniques

·        To prepare participants for internal & external audits (ISO 22000 aligned systems)

·        To strengthen compliance awareness with international food safety regulations (Codex, FDA, EU standards overview)

·        To promote a strong food safety culture within the workplace environment

Course Outcomes

After completion of this course, participants will be able to:

·        Apply GMP principles effectively in food production environments

·        Identify and control biological, chemical, and physical hazards

·        Implement HACCP-based food safety systems confidently

·        Maintain proper hygiene, sanitation, and pest control systems

·        Manage documentation, records, and traceability systems

·        Participate in and support internal audit and compliance activities

·        Respond to non-conformities (NC) with CAPA approach

·        Demonstrate readiness for international food safety certification requirements

·        Improve overall product safety, quality, and regulatory compliance

Course Methods (Online Training Methodology)

·        Live Online Classes (Zoom/Google Meet) – Interactive instructor-led sessions

·        Recorded Video Lectures – Flexible learning access anytime

·        Digital Case Studies – Real industry compliance scenarios for analysis

·        Virtual Discussion Sessions – Group interaction and Q&A

·        Online Quizzes & Assessments – Weekly knowledge evaluation

·        Digital Assignment Submission – SOP writing, checklist & reporting tasks

·        Mock Audit Simulation (Online) – Virtual audit practice sessions

·        WhatsApp/Email Support Group – Continuous guidance and mentoring

·        Final Online Exam – Theory + practical scenario-based assessment

🟩 Course Duration & Structure

• Total Duration: 3 Months (12 Weeks)
• Class Frequency: 2–3 Days per Week
• Training Mode: Classroom / Online / Industry-Based Support
• Evaluation System:
• Weekly Quiz
• Practical Assignment
• Final Written Examination
• Mock Audit Assessment

MONTH 1: FOUNDATION OF GMP, FOOD SAFETY & HACCP BASICS

Week 1–4 Topics:
• Introduction to Food Safety & Hygiene Principles
• Overview of GMP (Good Manufacturing Practices)
• Importance of Food Safety in Industry Compliance
• Personal Hygiene Standards in Food Industry
• Types of Food Contamination (Biological, Chemical, Physical)
• Cross Contamination Control & Prevention Methods
• Cleaning & Sanitation Procedures (CIP & Manual Systems)
• Introduction to HACCP & Food Safety Hazards Identification
• HACCP Issues: Common Failures in Hygiene, Cleaning & Handling
• Basic Hazard Analysis & Critical Control Point (CCP) Concept

MONTH 2: HACCP SYSTEM & OPERATIONAL CONTROL

Week 5–8 Topics:
• HACCP Principles (All 7 Principles – Detailed Practical Study)
• HACCP Plan Development (Flow Diagram, Hazard Analysis, CCP Determination)
• Prerequisite Programs (PRPs) Implementation
• Pest Control Management System
• Temperature Control & Cold Chain Management
• Food Storage, Handling & Warehouse Hygiene Control
• Supplier Approval & Raw Material Quality Control
• Documentation & Record Keeping System
• Internal Monitoring & Inspection Systems
• HACCP Issues: CCP Failure, Monitoring Errors & Documentation Gaps
• Corrective Actions for HACCP Deviations

MONTH 3: INTERNATIONAL COMPLIANCE, HACCP AUDIT & IMPLEMENTATION

Week 9–12 Topics:
• ISO 22000 Food Safety Management System Overview
• HACCP Verification & Validation Techniques
• Internal Audit & External Audit Preparation Techniques
• Non-Conformance (NC) & Corrective & Preventive Action (CAPA)
• Risk Assessment in Food Safety Management
• Food Safety Culture Development in Organization
• Regulatory Compliance (Codex, FDA, EU Standards Overview)
• HACCP Audit Checklist & Compliance Evaluation
• Common HACCP Issues in Audit & How to Handle Them
• Mock Audit Simulation (Practical Industry Scenario)
• Final Examination & Certification Assessment

# ASSESSMENT & CERTIFICATION

·        Continuous Weekly Assessments

·        Practical Case Study Evaluation

·        Final Written Examination

·        Mock Audit Performance Review

·        Certification Awarded:
✔ International GMP, Food Safety & Hygiene Certified Professional

# TARGET PARTICIPANTS

·        Prof. Chef (Professional Chefs – Food Production & Culinary Sector)

·        QA/QC Officers

·        Production Supervisors

·        Food Safety Team Members

·        Compliance & Audit Professionals

·        Factory Managers & Line Leaders

# KEY LEARNING OUTCOMES

·        Strong understanding of GMP & Food Safety Systems

·        Ability to implement hygiene standards in production environment

·        Audit-ready compliance knowledge for international standards

·        Risk identification & prevention in food operations

·        Documentation & quality system control capability

·        Professional certification for career advancement in food industry

Registration Fee:

BDT 15000/-

Conclusion:

This 3-Month Online Certification Training on International GMP, Food Safety & Hygiene is designed to equip participants with practical knowledge and globally recognized compliance skills required in today’s food industry. The program ensures a structured learning journey from foundational concepts to advanced audit and compliance practices. Upon successful completion, participants will be able to implement effective food safety systems, maintain hygiene standards, and confidently support organizational compliance requirements in line with international expectations. This certification will serve as a strong professional value addition for career growth in the food manufacturing and quality assurance sector.