Course Duration: 6 Months | Professional Diploma Course

1. Course Introduction

The Diploma in Food Safety Management is designed to develop professional knowledge and practical skills in food hygiene, food safety hazards, contamination prevention, food handling, and food safety management systems. The course covers internationally recognized food safety principles, including Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and ISO 22000 Food Safety Management Systems.

Participants will learn how to identify food safety hazards, implement preventive controls, maintain hygiene standards, manage food safety documentation, and support compliance with applicable food safety laws and regulatory requirements. The course is suitable for professionals working in food manufacturing, processing, hospitality, catering, restaurants, and related industries.

2. Course Objectives

The objectives of this course are to:

1. Develop a comprehensive understanding of food safety and food hygiene principles.

2. Identify biological, chemical, physical, and allergen-related food safety hazards.

3. Understand food contamination, foodborne illnesses, and preventive measures.

4. Apply HACCP principles and develop basic HACCP plans.

5. Understand the implementation of GMP, GHP, and sanitation procedures.

6. Introduce the requirements and structure of ISO 22000.

7. Improve knowledge of food storage, temperature control, transportation, and handling.

8. Develop skills in food safety risk assessment and preventive control measures.

9. Understand food safety documentation, monitoring, verification, and recordkeeping.

10. Prepare participants to support food safety audits, compliance assessments, and continual improvement activities.

3. Course Outcomes

Upon successful completion of the course, participants should be able to:

• Explain fundamental food safety management principles.

• Identify and assess common food safety hazards throughout the food chain.

• Recognize potential sources of food contamination and implement preventive measures.

• Apply appropriate personal hygiene, cleaning, and sanitation practices.

• Explain and apply the seven principles of HACCP.

• Describe the requirements of GMP, GHP, and ISO 22000.

• Monitor critical food handling conditions, including time and temperature.

• Apply basic allergen management, traceability, and product recall procedures.

• Maintain food safety records, checklists, and operational documentation.

• Identify nonconformities and recommend corrective actions.

• Support internal food safety audits and compliance monitoring.

• Contribute to the development of a positive food safety culture within an organization.

4. Course Modules

5. Course Methodology

The course will use a combination of theoretical instruction, practical examples, and workplace-oriented learning methods.

• Interactive lectures: Explanation of food safety concepts and management system requirements.

• Practical demonstrations: Personal hygiene, sanitation, safe food handling, and temperature monitoring.

• Case studies: Analysis of food contamination incidents and food safety failures.

• Group discussions: Identification of hazards and development of preventive controls.

• Practical exercises: Preparation of checklists, risk assessments, and HACCP documentation.

• Audit simulations: Inspection exercises and identification of nonconformities.

• Assignments: Module-based activities to reinforce learning.

• Final assessment: Evaluation of participants' knowledge and understanding.

6. Who Should Attend?

This course is suitable for:

• Food Safety Officers and Food Safety Managers.

• Quality Assurance (QA) and Quality Control (QC) Professionals.

• Food Production and Processing Personnel.

• Food Technologists and Food Science Graduates.

• Restaurant, Hotel, Catering, and Hospitality Professionals.

• Bakery, Dairy, Beverage, and Packaged Food Industry Personnel.

• HACCP and ISO 22000 Implementation Team Members.

• Internal Auditors and Compliance Professionals.

• Warehouse, Cold Storage, and Food Supply Chain Personnel.

• Entrepreneurs and business owners in the food industry.

• Fresh graduates and individuals interested in building a career in food safety management.

7. Course Conclusion

The Diploma in Food Safety Management provides a structured foundation in food hygiene, hazard control, HACCP, GMP, GHP, ISO 22000, documentation, and food safety auditing. By combining theoretical knowledge with practical exercises and workplace-based examples, the course aims to prepare participants to contribute effectively to food safety operations and management systems.

Successful participants will be better prepared to identify food safety risks, implement preventive measures, maintain appropriate records, support compliance activities, and promote a culture of food safety in their organizations. The knowledge gained can support professional development in food manufacturing, processing, hospitality, catering, and related sectors.

Note: Successful completion of the course demonstrates learning against the course requirements. Professional licensing, employment, and external certification recognition depend on the applicable requirements of the relevant organization or authority.