Professional Diploma Course | Duration: 6 Months

 Course Introduction

The Diploma in Food Manufacturing Safety & Quality Management is a professional development programme designed to develop practical knowledge and competencies in managing food manufacturing operations with a strong focus on product safety, quality assurance, process control and regulatory compliance.

Food manufacturing industries must ensure that products are consistently safe, hygienic and compliant with applicable quality standards throughout the production process. This requires effective management of raw materials, production facilities, machinery, personnel hygiene, processing operations, packaging, storage and finished products.

This programme covers Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), Food Safety Management Systems (FSMS), ISO 22000:2018, quality control, process safety, equipment hygiene, food contamination prevention, laboratory testing, traceability and product recall management.

The course also introduces applicable Bangladesh food safety and quality requirements, including the Bangladesh Food Safety Act 2013 and relevant requirements of the Bangladesh Food Safety Authority (BFSA) and Bangladesh Standards and Testing Institution (BSTI), as applicable.

Through practical exercises, case studies, assignments and compliance assessment activities, participants will develop the ability to support safe and efficient food manufacturing operations while maintaining product quality and consumer confidence.

Course Objectives

The objectives of this programme are to:

• Develop professional knowledge of food manufacturing safety and quality management.
• Understand food manufacturing processes and associated safety risks.
• Implement GMP, GHP, HACCP and prerequisite programmes.
• Develop competency in food quality assurance and process control.
• Identify and control biological, chemical, physical and allergen hazards.
• Understand food manufacturing equipment, facility hygiene and sanitation.
• Establish effective food safety documentation and monitoring systems.
• Develop skills in inspection, auditing, nonconformity management and CAPA.
• Promote operational efficiency and continual improvement in food manufacturing.

Course Outcomes

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

• Explain food manufacturing safety and quality management principles.
• Identify hazards associated with food processing and manufacturing operations.
• Apply GMP, GHP and HACCP requirements in production facilities.
• Monitor critical food manufacturing processes and quality parameters.
• Evaluate raw materials, packaging materials and finished products.
• Implement effective cleaning, sanitation and pest control programmes.
• Maintain food safety records, traceability and product recall systems.
• Conduct food manufacturing inspections and internal audits.
• Identify nonconformities and recommend corrective actions.
• Support the implementation and continual improvement of food safety and quality systems.

Course Modules

Module 1: Fundamentals of Food Manufacturing Safety & Quality Management

1. Introduction to Food Manufacturing Operations and Industry Practices
2. Principles of Food Safety, Quality Assurance and Quality Control
3. Food Manufacturing Process Flow: Receiving, Processing, Packaging and Storage
4. Food Contamination: Biological, Chemical, Physical and Allergen Hazards
5. Bangladesh Food Safety Regulatory Framework and Applicable International Standards

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

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

1. Principles and Implementation of Good Manufacturing Practices (GMP)
2. Good Hygiene Practices (GHP) and Employee Personal Hygiene
3. Food Manufacturing Facility Design, Layout and Zoning
4. Equipment Hygiene, Cleaning, Disinfection and Sanitation Management
5. Pest Control, Waste Management, Water Quality and Environmental Hygiene

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: HACCP, Food Safety Risk Assessment & Hazard Control

1. Introduction to HACCP and Codex General Principles of Food Hygiene
2. HACCP Preliminary Steps and Seven Principles
3. Food Safety Hazard Identification and Risk Assessment
4. Critical Control Point (CCP), Critical Limits and Monitoring Procedures
5. Corrective Actions, Verification, Validation and HACCP Documentation

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: Food Manufacturing Process Control & Production Safety

1. Food Manufacturing Process Flow Analysis and Operational Control
2. Raw Material Receiving, Inspection and Acceptance Criteria
3. In-Process Quality Control and Process Parameter Monitoring
4. Prevention of Cross-Contamination and Allergen Cross-Contact
5. Production Line Hygiene, Changeover Control and Product Handling

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Food Quality Control, Laboratory Testing & Product Assurance

1. Food Quality Specifications and Product Acceptance Criteria
2. Raw Material, In-Process and Finished Product Inspection
3. Food Sampling Techniques and Laboratory Testing Procedures
4. Microbiological, Chemical, Physical and Sensory Quality Assessment
5. Calibration, Measurement Control and Laboratory Record Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: Food Manufacturing Equipment, Maintenance & Utility Safety

1. Hygienic Design and Food Safety Requirements for Manufacturing Equipment
2. Preventive Maintenance and Equipment Condition Monitoring
3. Cleaning-in-Place (CIP) and Cleaning-out-of-Place (COP) Systems
4. Utility Management: Water, Steam, Compressed Air and Refrigeration
5. Equipment Failure, Foreign Body Prevention and Maintenance Hygiene Controls

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 7: Food Safety Management Systems, Documentation & Compliance Auditing

1. Introduction to ISO 22000:2018 Food Safety Management Systems
2. Food Safety Documentation, SOPs, Work Instructions and Recordkeeping
3. Food Safety Monitoring, Verification and Performance Evaluation
4. Internal Auditing, Inspection Techniques and Regulatory Compliance Assessment
5. Nonconformity Management, Root Cause Analysis and Corrective and Preventive Actions (CAPA)

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: Packaging, Storage, Traceability & Continual Improvement

1. Food Packaging Material Safety, Labelling and Packaging Process Control
2. Finished Product Storage, Temperature Control and Warehouse Hygiene
3. Product Identification, Batch Coding and Traceability Management
4. Product Withdrawal, Recall Procedures and Emergency Response
5. Food Manufacturing Performance Monitoring, Management Review and Continual Improvement

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Course Methodology

The programme will be delivered through:

• Instructor-led professional training sessions.
• Practical examples from food manufacturing industries.
• Case studies on food contamination and product quality failures.
• GMP, GHP and HACCP implementation exercises.
• Food manufacturing process flow and hazard assessment exercises.
• Food quality inspection and process monitoring activities.
• Food safety documentation and SOP development exercises.
• Internal audit and compliance assessment practices.
• Individual assignments and viva voce assessments.

Who Should Attend?

This programme is suitable for:

• Food Manufacturing Professionals.
• Production Managers and Production Supervisors.
• Quality Assurance (QA) Managers and Officers.
• Quality Control (QC) Officers and Executives.
• Food Safety Officers and Coordinators.
• HACCP and ISO 22000 Coordinators.
• Food Processing and Packaging Professionals.
• Factory Compliance and Internal Audit Professionals.
• Laboratory and Microbiology Personnel.
• Maintenance and Engineering Professionals in Food Industries.
• Warehouse and Supply Chain Professionals.
• Entrepreneurs and Supervisors in Food Manufacturing Businesses.

Course Conclusion

The Diploma in Food Manufacturing Safety & Quality Management provides comprehensive professional knowledge and practical competencies for managing food manufacturing processes in a safe, hygienic and quality-focused environment.

The programme prepares participants to identify food safety hazards, control manufacturing processes, maintain product quality, implement food safety management systems, conduct inspections and audits, and support continual improvement in food manufacturing operations.

Course Information

Course Title: Diploma in Food Manufacturing Safety & Quality Management
Course Type: Professional Diploma Course
Duration: 6 Months
Course Provider: Compliance Training (BD) Limited (CTBL)
Assessment: Assignments, Module-Based Assessments and Viva Voce
Certificate: CTBL Professional Diploma Certificate upon successful completion and fulfillment of applicable assessment requirements.

Compliance Training (BD) Limited (CTBL)
Quality Training is Our Motto.