Professional Diploma Course | Duration: 6 Months

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Course Introduction

The Diploma in Food Safety and Hygiene Management is designed to develop professional knowledge and practical competencies in food safety management, food hygiene practices, food contamination prevention, food handling, food processing safety, and food quality assurance.

The course focuses on developing competent food safety and hygiene professionals who can identify food safety hazards, evaluate food contamination risks, implement preventive control measures, conduct food safety inspections, monitor hygiene practices, and support the implementation of effective food safety management systems.

Participants will learn how to conduct food safety risk assessments, implement Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), manage food allergens, monitor food storage and temperature controls, prevent cross-contamination, conduct sanitation inspections, and implement food safety corrective actions.

The course also covers food microbiology, foodborne diseases, biological, chemical and physical contamination, personal hygiene, cleaning and sanitation, pest control, food packaging, food transportation, food traceability, supplier management, food preservation, and food safety auditing.

With particular emphasis on Bangladesh's food processing, food manufacturing, restaurant, hotel, catering, bakery, dairy, beverage, pharmaceutical, and hospitality environments, participants will gain practical knowledge of applicable food safety requirements, Bangladesh Food Safety Act, 2013, relevant Bangladesh Food Safety Authority (BFSA) requirements, and applicable food hygiene and food business regulations.

The course will also introduce relevant international standards and frameworks, including ISO 22000 Food Safety Management Systems, Codex Alimentarius, HACCP principles, ISO/TS 22002 prerequisite programmes, and relevant Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).

Through practical exercises, food safety hazard identification, HACCP plan development, hygiene inspections, food handling assessments, sanitation monitoring, food safety audit simulations, case studies, assignments, and food safety management projects, participants will develop the skills required to prevent food contamination, protect consumer health, maintain food hygiene standards, and strengthen organizational food safety management systems.

Course Objectives

The main objectives of this course are to:

• Understand the fundamentals of food safety and hygiene management.
• Develop knowledge of food microbiology and foodborne diseases.
• Identify biological, chemical, physical, and allergen-related food safety hazards.
• Understand food contamination and cross-contamination prevention.
• Develop competencies in Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
• Understand HACCP principles and food safety hazard control.
• Develop skills in food hygiene inspection and sanitation monitoring.
• Understand food storage, preservation, temperature control, and transportation requirements.
• Develop knowledge of food allergen management and food labeling.
• Understand food safety legal requirements and regulatory compliance.
• Develop competencies in food safety auditing and corrective action management.
• Establish effective food safety management systems based on ISO 22000 principles.

Course Outcomes

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

• Explain the principles of food safety and hygiene management.
• Identify common food safety hazards and contamination sources.
• Understand food microbiology and foodborne illness prevention.
• Evaluate biological, chemical, physical, and allergen-related risks.
• Implement GMP, GHP, and basic sanitation requirements.
• Apply HACCP principles in food production and processing.
• Develop food safety hazard analysis and HACCP documentation.
• Monitor food storage, temperature control, and food handling practices.
• Implement cleaning, sanitation, and pest control programmes.
• Identify food allergen risks and recommend appropriate controls.
• Conduct food safety inspections and hygiene audits.
• Understand food safety legal and regulatory requirements.
• Develop corrective action plans and food safety improvement programmes.
• Support the implementation of ISO 22000 Food Safety Management Systems.

Course Modules

Module 1: Fundamentals of Food Safety, Food Hygiene & Food Microbiology

• Introduction to Food Safety, Food Hygiene, and Food Safety Management
• Fundamentals of Food Microbiology: Bacteria, Viruses, Yeasts, and Moulds
• Foodborne Diseases, Food Poisoning, and Foodborne Pathogens
• Biological, Chemical, Physical, and Allergen-Related Food Hazards
• Food Contamination Sources, Cross-Contamination, and Contamination Prevention
• Food Hygiene Principles, Personal Hygiene, and Safe Food Handling Practices

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) & Sanitation Management

• Introduction to Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
• Food Premises Design, Layout, Equipment, and Hygienic Facilities
• Personal Hygiene, Handwashing, Protective Clothing, and Employee Health
• Cleaning and Sanitation Procedures, SSOP, and Hygiene Monitoring
• Pest Control Management and Prevention of Food Contamination
• Food Waste Management, Housekeeping, and Environmental Hygiene

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: HACCP Principles, Food Safety Hazard Analysis & Critical Control Management

• Introduction to Hazard Analysis and Critical Control Points (HACCP)
• Seven Principles of HACCP and Twelve Steps of HACCP Implementation
• Food Safety Hazard Identification and Hazard Analysis
• Critical Control Points (CCPs), Critical Limits, and Control Measures
• HACCP Monitoring, Verification, Validation, and Documentation
• HACCP Plan Development, Implementation, and Corrective Action Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: Food Processing, Storage, Preservation & Allergen Management

• Food Processing Safety, Raw Material Handling, and Supplier Control
• Food Storage, Cold Chain Management, and Temperature Control
• Food Preservation Methods, Shelf Life, and Food Spoilage Prevention
• Food Allergen Identification, Allergen Control, and Cross-Contact Prevention
• Food Packaging, Food Labeling, and Consumer Information Requirements
• Food Transportation, Distribution, Traceability, and Product Recall Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Food Safety Inspection, Auditing & Regulatory Compliance

• Fundamentals of Food Safety Inspection and Food Hygiene Auditing
• Food Safety Audit Planning, Checklist Development, and Inspection Techniques
• Food Safety Legal Requirements and Bangladesh Food Safety Act, 2013
• Bangladesh Food Safety Authority (BFSA) Requirements and Applicable Food Regulations
• Food Safety Nonconformity Identification, Reporting, and Corrective Action Management
• Food Safety Documentation, Records Management, and Compliance Monitoring

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: Food Safety Management Systems, ISO 22000 & Continual Improvement

• Introduction to ISO 22000 Food Safety Management Systems
• Food Safety Management System Context, Leadership, and Organizational Responsibilities
• Prerequisite Programmes (PRPs) and Operational Prerequisite Programmes (OPRPs)
• Food Safety Objectives, Operational Control, and Food Safety Documentation
• Food Safety Internal Auditing, Management Review, and Performance Evaluation
• Food Safety Culture, Corrective Action, and Continual Improvement

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Course Methodology

The course will be delivered through a practical and participatory learning approach, combining theoretical knowledge with real-life food safety, food hygiene, and food processing applications.

The methodology includes:

• Interactive Lectures and Presentations
• Food Safety and Hygiene-Based Learning
• Food Hazard Identification and Risk Assessment Exercises
• Food Microbiology and Foodborne Disease Case Studies
• GMP and GHP Implementation Exercises
• HACCP Hazard Analysis and HACCP Plan Development
• Food Hygiene Inspection and Sanitation Assessment
• Cleaning and Sanitation Programme Development
• Food Allergen Management Exercises
• Food Storage and Temperature Monitoring Activities
• Food Safety Audit Checklist Development
• ISO 22000-Based Food Safety Management Learning
• Food Safety Compliance and Regulatory Assessment
• Food Traceability and Product Recall Case Studies
• Corrective Action Plan Development
• Group Discussions and Experience Sharing
• Assignments and Individual Learning Activities
• Viva Voce and Knowledge Evaluation

Who Should Attend?

This course is suitable for:

• Food Safety Managers and Officers
• Food Hygiene Supervisors and Coordinators
• Food Quality Assurance (QA) and Quality Control (QC) Professionals
• Food Safety and Hygiene Auditors
• HACCP Coordinators and HACCP Team Members
• Food Technologists and Food Scientists
• Food Processing and Manufacturing Professionals
• Production and Operations Managers
• Restaurant and Catering Managers
• Hotel and Hospitality Professionals
• Bakery, Dairy, Beverage, and Food Processing Professionals
• Food Supply Chain and Warehouse Professionals
• Procurement and Supplier Quality Professionals
• ISO 22000 Internal Auditors and Lead Auditors
• Social and Technical Compliance Professionals
• Food Business Operators and Entrepreneurs
• Consultants, Trainers, and Food Safety Advisors
• Students, Graduates, and Professionals Interested in Food Safety and Hygiene Management

Course Conclusion

The Diploma in Food Safety and Hygiene Management provides participants with essential knowledge and practical competencies to establish, implement, monitor, and improve food safety and hygiene management systems.

The course emphasizes food microbiology, foodborne disease prevention, food hazard identification, GMP, GHP, HACCP, food allergen management, sanitation, food storage, food processing safety, food safety auditing, regulatory compliance, ISO 22000, and continual improvement.

Successful participants will be better prepared to identify food safety hazards, conduct food safety risk assessments, implement hygiene control measures, develop HACCP plans, conduct food safety inspections, monitor sanitation activities, manage food contamination risks, and contribute to safe food production and consumer protection.

Course Information

Course Title: Diploma in Food Safety and Hygiene Management

Course Type: Professional Diploma Course

Course Duration: 6 Months

Training Provider: Compliance Training (BD) Limited (CTBL)

Assessment Methods: Assignments, practical case studies, and viva voce tests.

Certificate: Participants who successfully complete the course requirements will receive a Professional Diploma Certificate from Compliance Training (BD) Limited (CTBL).

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Compliance Training (BD) Limited (CTBL)

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