Professional Diploma Course | Duration: 6 Months

 Course Introduction

Food Safety Management Systems (FSMS) provide a systematic framework for identifying, preventing, controlling, and managing food safety hazards throughout the food chain. An effective FSMS ensures that food products are safe for consumption and consistently meet applicable legal, regulatory, customer, and international food safety requirements.

FSMS is essential for food manufacturing, processing, packaging, storage, transportation, catering, hospitality, retail, and food supply chain organizations. It integrates prerequisite programmes (PRPs), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), operational controls, monitoring, verification, documentation, and continual improvement.

In Bangladesh, FSMS implementation is particularly important for food and beverage manufacturers, pharmaceutical food-related operations, restaurants, hotels, bakeries, dairy industries, fisheries, meat processing facilities, and food export-oriented organizations. Relevant national requirements include the Bangladesh Food Safety Act, 2013, applicable food safety regulations, and guidance issued by the Bangladesh Food Safety Authority (BFSA).

This six-month professional diploma programme is designed to provide participants with comprehensive knowledge and practical competencies in FSMS principles, ISO 22000 requirements, food safety risk assessment, PRPs, HACCP-based hazard control, operational planning, traceability, emergency preparedness, internal auditing, and continual improvement.

The programme introduces internationally recognized food safety frameworks, including ISO 22000:2018, Codex Alimentarius, HACCP principles, and relevant ISO/TS 22002 prerequisite programme requirements.

Through structured learning, practical exercises, industrial case studies, documentation development, assignments, and viva voce assessments, participants will develop the competencies required to support the establishment, implementation, maintenance, auditing, and improvement of Food Safety Management Systems.

Course Objectives

The main objectives of this programme are to:

• Understand the fundamentals and importance of Food Safety Management Systems.
• Develop knowledge of ISO 22000:2018 requirements.
• Understand food safety hazards and food chain risks.
• Apply PRPs, GMP, GHP, and HACCP principles.
• Conduct food safety hazard identification and risk assessment.
• Understand operational control and hazard control planning.
• Develop FSMS policies, procedures, and documented information.
• Understand traceability, product recall, and emergency preparedness.
• Develop competencies in FSMS monitoring, verification, and validation.
• Understand FSMS internal auditing, management review, and continual improvement.

Course Outcomes

After successful completion of the programme, participants will be able to:

• Explain the principles and structure of FSMS.
• Interpret the key requirements of ISO 22000:2018.
• Identify biological, chemical, physical, and allergen hazards.
• Evaluate food safety risks throughout the food chain.
• Understand and implement prerequisite programmes.
• Develop and support HACCP-based food safety control plans.
• Establish food safety operational controls and monitoring procedures.
• Prepare FSMS policies, SOPs, records, and other documented information.
• Understand product traceability, withdrawal, and recall procedures.
• Conduct basic FSMS compliance inspections and internal audits.
• Support corrective actions and continual improvement of FSMS.

Course Modules

Module 1: Fundamentals of Food Safety Management Systems

Module Contents:

1. Introduction to Food Safety Management Systems: Concepts, Scope and Importance
2. Foodborne Diseases, Food Poisoning and Food Contamination
3. Biological, Chemical, Physical and Allergen Hazards
4. Food Microbiology: Pathogenic Bacteria, Viruses, Yeasts and Moulds
5. Overview of ISO 22000, Codex Alimentarius and International Food Safety Standards

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: ISO 22000:2018 Requirements and FSMS Framework

Module Contents:

1. Introduction to ISO 22000:2018 and Its High-Level Structure
2. Organizational Context, Interested Parties and Scope of FSMS
3. Leadership, Food Safety Policy, Roles and Responsibilities
4. Planning: Risks, Opportunities, Objectives and Change Management
5. Support, Competence, Communication and Documented Information

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: Prerequisite Programmes (PRPs), GMP and GHP

Module Contents:

1. Prerequisite Programmes (PRPs): Principles, Requirements and Implementation
2. Good Manufacturing Practices (GMP) in Food Processing Facilities
3. Good Hygiene Practices (GHP) and Personal Hygiene Management
4. Cleaning, Sanitation, Disinfection and Pest Control Management
5. Facility Design, Equipment Hygiene, Water Quality and Waste Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: Food Safety Hazard Analysis and HACCP-Based Control

Module Contents:

1. HACCP Principles and the Seven Steps of Hazard Control
2. HACCP Team Formation, Product Description and Process Flow Diagrams
3. Food Safety Hazard Identification, Evaluation and Risk Assessment
4. Determination of Critical Control Points (CCPs) and Operational Prerequisite Programmes (OPRPs)
5. Establishment of Critical Limits, Monitoring, Corrective Actions and Verification

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Operational Planning, Food Safety Control and Supply Chain Management

Module Contents:

1. Operational Planning and Control Requirements of ISO 22000
2. Raw Material Approval, Supplier Evaluation and Incoming Material Inspection
3. Food Processing, Storage, Packaging and Distribution Controls
4. Allergen Management, Cross-Contamination Prevention and Food Labelling
5. Food Safety Communication, Traceability and Product Recall Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: FSMS Monitoring, Verification, Validation and Emergency Preparedness

Module Contents:

1. Monitoring, Measurement, Analysis and Evaluation of FSMS Performance
2. Validation of Hazard Control Measures and Verification Activities
3. Calibration, Equipment Control and Monitoring of Critical Parameters
4. Emergency Preparedness and Response to Food Safety Incidents
5. Nonconformity Management, Corrective Actions and Product Control

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 7: FSMS Documentation, Internal Auditing and Compliance Assessment

Module Contents:

1. FSMS Documentation: Policies, Procedures, SOPs, Forms and Records
2. ISO 22000 Internal Audit Principles, Planning and Audit Methodology
3. FSMS Audit Checklists, Evidence Collection and Compliance Evaluation
4. Identification of Nonconformities, Root Cause Analysis and CAPA
5. Regulatory Compliance, Food Safety Inspection and Audit Reporting

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: Management Review, Performance Evaluation and Continual Improvement

Module Contents:

1. Management Review: Inputs, Outputs and Management Responsibilities
2. Food Safety Performance Indicators and FSMS Effectiveness Evaluation
3. Customer Feedback, Complaints and Food Safety Incident Analysis
4. Integration of FSMS with Quality Management and Other Management Systems
5. Continual Improvement, Organizational Food Safety Culture and FSMS Sustainability

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Course Methodology

The programme will be delivered through a combination of:

• Professional instructor-led training sessions.
• PowerPoint-based theoretical and technical discussions.
• ISO 22000:2018 clause-based learning and interpretation.
• Food safety and FSMS-related industrial case studies.
• Food hazard identification and risk assessment exercises.
• GMP, GHP and PRP compliance assessment exercises.
• HACCP plan and hazard control planning exercises.
• FSMS policy, SOP and documentation development.
• Traceability and product recall simulation exercises.
• Internal audit checklist development and practical exercises.
• Nonconformity investigation and CAPA preparation.
• FSMS implementation and compliance gap assessment.
• Module-based assignments and final viva voce assessment.

Who Should Attend?

This professional diploma programme is suitable for:

• Food Safety Managers and Officers.
• FSMS Coordinators and Team Members.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Professionals.
• HACCP Coordinators and Professionals.
• Food Technologists and Food Scientists.
• Food Production and Processing Managers.
• Food Manufacturing Industry Professionals.
• Restaurant, Hotel and Catering Professionals.
• Bakery, Dairy, Meat and Fish Processing Professionals.
• Food Hygiene and Sanitation Supervisors.
• Warehouse and Food Supply Chain Professionals.
• ISO 22000 Internal Auditors.
• Food Safety and Compliance Auditors.
• Food Safety Consultants and Management System Professionals.
• Graduates seeking a career in Food Safety Management.

Course Conclusion

An effective Food Safety Management System is essential for protecting consumers, preventing food safety incidents, maintaining product quality, and ensuring regulatory and customer compliance. The systematic implementation of ISO 22000, HACCP, PRPs, GMP, and GHP enables organizations to control food safety hazards throughout their operations and supply chains.

This six-month professional diploma programme provides participants with a structured understanding of FSMS principles, ISO 22000 requirements, prerequisite programmes, hazard analysis, operational controls, monitoring, verification, documentation, internal auditing, and continual improvement.

By completing this programme, participants will be better prepared to contribute to FSMS implementation, conduct food safety compliance assessments, support ISO 22000-based management systems, and strengthen food safety performance in food-related organizations.

Course Information

• Course Title: Diploma in Food Safety Management Systems (FSMS)
• Course Type: Professional Diploma Course
• Duration: 6 Months
• Programme Structure: 8 Modules
• Module Contents: 5 topics in each module
• Assessment: Module Assignments and Viva Voce Tests
• Training Provider: Compliance Training (BD) Limited (CTBL)
• Certificate: Professional Diploma Certificate upon successful completion of the programme and applicable assessment requirements.

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