Professional Diploma Course | Duration: 6 Months

 Course Introduction

Food Safety Compliance and Auditing are essential components of effective food safety management, designed to ensure that food businesses comply with applicable legal requirements, regulatory standards, customer expectations, and international food safety guidelines.

Food safety auditing provides a systematic approach to evaluating food handling, processing, manufacturing, storage, transportation, sanitation, documentation, and operational control practices. It helps organizations identify food safety hazards, detect compliance gaps, prevent contamination, evaluate management systems, and implement corrective and preventive actions.

In Bangladesh, food safety compliance is particularly important for food manufacturing industries, restaurants, hotels, catering services, bakeries, dairy industries, fisheries, meat processing facilities, food exporters, and food supply chain organizations. Relevant regulatory requirements include the Bangladesh Food Safety Act, 2013, applicable food safety regulations, and requirements and guidance issued by the Bangladesh Food Safety Authority (BFSA).

This six-month professional diploma programme is designed to develop participants' knowledge and practical competencies in food safety legislation, regulatory compliance, GMP, GHP, HACCP, ISO 22000, food safety risk assessment, internal auditing, supplier auditing, inspection techniques, nonconformity management, and corrective and preventive actions.

The programme also introduces internationally recognized food safety frameworks, including Codex Alimentarius, ISO 22000, HACCP principles, relevant prerequisite programme requirements, and food safety audit methodologies.

Through structured learning, practical audit exercises, industrial case studies, checklist development, compliance assessment, assignments, and viva voce examinations, participants will develop the competencies required to conduct food safety inspections, evaluate compliance, prepare audit reports, and support continual improvement of food safety management systems.

Course Objectives

The main objectives of this programme are to:

• Understand the fundamentals of food safety compliance and auditing.
• Develop knowledge of national and international food safety requirements.
• Understand the regulatory responsibilities of food business operators.
• Evaluate GMP, GHP, PRP and HACCP implementation.
• Understand ISO 22000 Food Safety Management System requirements.
• Identify food safety hazards and assess compliance risks.
• Develop food safety inspection and audit checklists.
• Apply internal auditing and supplier auditing techniques.
• Identify nonconformities and conduct root cause analysis.
• Develop corrective and preventive action plans.
• Prepare professional food safety audit reports.
• Support regulatory compliance and continual improvement.

Course Outcomes

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

• Explain food safety compliance principles and regulatory requirements.
• Identify common food safety hazards and compliance gaps.
• Evaluate food premises, hygiene, sanitation and processing practices.
• Assess GMP, GHP, PRP and HACCP implementation.
• Understand and evaluate ISO 22000 requirements.
• Prepare food safety audit plans and inspection checklists.
• Conduct basic food safety internal audits and compliance inspections.
• Collect and evaluate objective audit evidence.
• Identify, classify and report nonconformities.
• Apply root cause analysis and CAPA methodologies.
• Prepare food safety audit reports and follow-up records.
• Support the implementation and continual improvement of food safety compliance systems.

Course Modules

Module 1: Fundamentals of Food Safety Compliance and Regulatory Framework

Module Contents:

1. Introduction to Food Safety Compliance, Inspection and Auditing
2. Foodborne Diseases, Food Contamination and Food Safety Hazards
3. Biological, Chemical, Physical and Allergen-Related Hazards
4. Bangladesh Food Safety Act, 2013, BFSA Requirements and Applicable Regulations
5. Codex Alimentarius, International Food Safety Guidelines and Regulatory Responsibilities

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: GMP, GHP and Prerequisite Programme Compliance

Module Contents:

1. Good Manufacturing Practices (GMP) Requirements and Compliance Assessment
2. Good Hygiene Practices (GHP) and Personal Hygiene Evaluation
3. Cleaning, Sanitation, Disinfection and Pest Control Management
4. Facility Design, Equipment Hygiene, Water Quality and Waste Management
5. Prerequisite Programmes (PRPs): Implementation, Monitoring and Verification

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: HACCP and Food Safety Risk Compliance Assessment

Module Contents:

1. HACCP Principles and the Seven Principles of Hazard Control
2. Food Safety Hazard Identification, Evaluation and Risk Assessment
3. HACCP Team Formation, Process Flow Diagram and Hazard Analysis
4. Critical Control Point (CCP), Critical Limits and Monitoring Requirements
5. Corrective Actions, Verification, Validation and HACCP Documentation

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: ISO 22000 and Food Safety Management System Compliance

Module Contents:

1. Introduction to ISO 22000 and Food Safety Management System Requirements
2. Organizational Context, Leadership, Planning and Support Requirements
3. Operational Planning, Hazard Control and Food Safety Communication
4. Monitoring, Measurement, Verification and Performance Evaluation
5. Nonconformity Management, Corrective Actions and Continual Improvement

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Food Safety Inspection and Internal Auditing Techniques

Module Contents:

1. Food Safety Audit Principles, Types, Scope and Audit Responsibilities
2. Audit Planning, Preparation, Opening Meeting and Audit Scheduling
3. Food Premises Inspection, Process Observation and Employee Interview Techniques
4. Audit Evidence Collection, Sampling, Record Review and Compliance Verification
5. Development of Food Safety Audit Checklists and Practical Inspection Exercises

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: Supplier Auditing, Supply Chain and Product Safety Compliance

Module Contents:

1. Supplier Approval, Evaluation and Food Safety Performance Monitoring
2. Raw Material Inspection, Receiving, Storage and Traceability Requirements
3. Food Processing, Packaging, Labelling and Finished Product Compliance
4. Food Transportation, Distribution and Cold Chain Management
5. Product Recall, Withdrawal, Customer Complaints and Supplier Corrective Actions

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 7: Audit Findings, Nonconformity Management and CAPA

Module Contents:

1. Identification and Classification of Food Safety Audit Findings
2. Nonconformity Reporting and Objective Evidence Documentation
3. Root Cause Analysis Techniques: 5 Why, Fishbone Diagram and Problem Analysis
4. Corrective and Preventive Action (CAPA) Development and Implementation
5. Follow-Up Auditing, Corrective Action Verification and Closure of Findings

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: Food Safety Audit Reporting, Regulatory Compliance and Continual Improvement

Module Contents:

1. Preparation of Professional Food Safety Audit Reports
2. Regulatory Inspection Readiness and Management of Inspection Observations
3. Food Safety Compliance Performance Indicators and Monitoring
4. Audit Review, Management Reporting and Food Safety Compliance Evaluation
5. Food Safety Culture, Management Review and Continual Improvement

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.
• Food safety legislation and regulatory compliance discussions.
• Practical GMP and GHP compliance assessment exercises.
• HACCP plan review and hazard assessment exercises.
• ISO 22000 clause-based learning and interpretation.
• Food premises inspection and audit simulation.
• Food safety audit checklist development.
• Supplier evaluation and auditing exercises.
• Audit evidence collection and documentation exercises.
• Nonconformity identification and classification.
• Root cause analysis and CAPA preparation.
• Professional audit report writing exercises.
• Module-based assignments and final viva voce assessment.

Who Should Attend?

This professional diploma programme is suitable for:

• Food Safety Managers and Officers.
• Food Safety Compliance Officers.
• Food Safety Auditors and Inspectors.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Professionals.
• HACCP Coordinators and Team Members.
• ISO 22000 Internal Auditors.
• 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.
• Supplier Quality and Supply Chain Professionals.
• Regulatory Affairs and Compliance Professionals.
• Food Safety Consultants and Technical Advisors.
• Graduates seeking a career in Food Safety Auditing and Compliance.

Course Conclusion

Food Safety Compliance and Auditing play a vital role in protecting consumers, preventing foodborne illnesses, ensuring regulatory compliance, and maintaining the integrity of food products throughout the supply chain.

This six-month professional diploma programme provides participants with structured knowledge and practical competencies in food safety legislation, GMP, GHP, HACCP, ISO 22000, inspection techniques, internal auditing, supplier auditing, nonconformity management, CAPA, and audit reporting.

By completing this programme, participants will be better prepared to conduct food safety inspections, evaluate compliance performance, identify operational risks, prepare professional audit reports, and support the continual improvement of food safety management systems in food-related organizations.

Course Information

• Course Title: Diploma in Food Safety Compliance & Auditing
• 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.

Compliance Training (BD) Limited (CTBL)
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