Professional Diploma Course | Duration: 6 Months

 Course Introduction

The Diploma in Food Safety Risk Assessment & Management is a professional development programme designed to develop knowledge and practical competencies in identifying, assessing, controlling and monitoring food safety risks throughout the food supply chain.

Food businesses face various hazards associated with raw materials, food processing, manufacturing operations, equipment, personnel, packaging, storage and transportation. Effective food safety risk management requires systematic hazard identification, risk assessment, implementation of preventive controls and continuous monitoring to protect consumers and ensure regulatory compliance.

This programme focuses on food safety hazard identification, biological and chemical risk assessment, physical contamination, allergen management, HACCP principles, prerequisite programmes (PRPs), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), ISO 22000:2018 and food safety risk control methodologies.

The course also addresses applicable Bangladesh food safety requirements, including the Bangladesh Food Safety Act 2013, relevant BFSA requirements and internationally recognized food safety principles, including Codex Alimentarius.

Through practical assignments, case studies, risk assessment exercises and compliance-based learning, participants will develop the ability to evaluate food safety risks and establish effective risk management controls in food manufacturing, processing and supply chain operations.

Course Objectives

The objectives of this programme are to:

• Develop professional knowledge of food safety risk assessment and management.
• Understand food safety hazards and their potential impacts on consumers.
• Develop competency in biological, chemical, physical and allergen hazard identification.
• Apply systematic risk assessment methodologies in food operations.
• Understand HACCP principles and food safety control measures.
• Establish preventive controls and monitoring procedures.
• Evaluate food safety risks throughout the food supply chain.
• Develop skills in food safety inspection, verification and auditing.
• Understand incident management, product withdrawal and recall procedures.
• Promote continual improvement in food safety risk management systems.

Course Outcomes

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

• Identify potential food safety hazards in food operations.
• Conduct food safety hazard analysis and risk assessment.
• Evaluate the severity and likelihood of food safety risks.
• Develop appropriate risk control and preventive measures.
• Apply HACCP principles and determine Critical Control Points (CCPs).
• Implement GMP, GHP and prerequisite programmes.
• Establish food safety monitoring, verification and validation procedures.
• Maintain food safety risk assessment records and documentation.
• Support food safety audits and regulatory compliance assessments.
• Develop corrective actions and risk reduction strategies.
• Support food safety emergency response and product recall management.

Course Modules

Module 1: Fundamentals of Food Safety Risk Assessment & Management

1. Introduction to Food Safety Risk Assessment and Risk Management
2. Principles of Food Safety, Consumer Protection and Public Health
3. Food Supply Chain and Food Safety Risk Exposure Points
4. Food Safety Regulatory Framework: Bangladesh Requirements and Codex Principles
5. Food Safety Risk Management Responsibilities and Organizational Accountability

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: Food Safety Hazard Identification & Classification

1. Biological Hazards: Bacteria, Viruses, Parasites and Fungi
2. Chemical Hazards: Pesticide Residues, Cleaning Chemicals and Contaminants
3. Physical Hazards: Metal, Glass, Plastic and Other Foreign Materials
4. Food Allergens and Allergen Cross-Contact Risks
5. Hazard Identification Techniques and Food Contamination Pathways

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: Food Safety Risk Assessment Methodologies

1. Principles of Hazard Analysis and Food Safety Risk Assessment
2. Risk Identification, Risk Analysis and Risk Evaluation
3. Risk Assessment Based on Severity and Likelihood
4. Risk Matrix Development, Risk Ranking and Prioritization
5. Risk Assessment Documentation, Review and Reassessment

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: HACCP-Based Food Safety Risk Control

1. Introduction to HACCP and Codex General Principles of Food Hygiene
2. HACCP Preliminary Steps and Seven Principles
3. Hazard Analysis and Identification of Critical Control Points (CCPs)
4. Critical Limits, Monitoring Procedures and Corrective Actions
5. HACCP Verification, Validation and System Review

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: Preventive Controls, GMP, GHP & Prerequisite Programmes

1. Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)
2. Prerequisite Programmes (PRPs) and Operational Prerequisite Programmes (OPRPs)
3. Cleaning, Disinfection, Sanitation and Pest Control Risk Management
4. Personal Hygiene, Facility Hygiene and Cross-Contamination Prevention
5. Allergen Management, Foreign Body Prevention and Preventive Control Measures

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: Food Safety Risk Management Across Manufacturing & Supply Chain

1. Raw Material Procurement, Supplier Evaluation and Incoming Material Risk Assessment
2. Food Processing and Manufacturing Operation Risk Controls
3. Packaging Material Safety and Food Contact Material Risks
4. Storage, Temperature Control, Transportation and Distribution Risks
5. Product Traceability, Product Withdrawal and Recall Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

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

1. Introduction to ISO 22000:2018 Food Safety Management Systems
2. Food Safety Monitoring, Measurement and Performance Evaluation
3. Food Safety Inspection, Internal Auditing and Compliance Assessment
4. Nonconformity Identification, Root Cause Analysis and Corrective Actions
5. Verification, Validation and Effectiveness Evaluation of Risk Controls

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: Food Safety Incident Management & Continual Improvement

1. Food Safety Incident Identification, Reporting and Investigation
2. Foodborne Illness Outbreaks and Contamination Incident Management
3. Emergency Preparedness, Crisis Management and Response Procedures
4. Food Safety Documentation, Risk Registers and Management Review
5. Food Safety Performance Improvement and Risk Reduction Strategies

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 and processing industries.
• Food safety hazard identification exercises.
• Risk assessment and risk matrix development activities.
• HACCP plan development and case study exercises.
• GMP, GHP and PRP compliance assessment.
• Food safety inspection and audit exercises.
• Risk register and food safety documentation development.
• Incident investigation and product recall case studies.
• Individual assignments and viva voce assessments.

Who Should Attend?

This programme is suitable for:

• Food Safety Officers and Coordinators.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Officers and Executives.
• Food Manufacturing and Processing Professionals.
• HACCP and ISO 22000 Coordinators.
• Food Safety and Compliance Auditors.
• Production Managers and Supervisors.
• Laboratory and Microbiology Personnel.
• Supplier Quality and Supply Chain Professionals.
• Food Industry Consultants and Trainers.
• Food Business Owners and Entrepreneurs.
• Graduates seeking professional careers in food safety management.

Course Conclusion

The Diploma in Food Safety Risk Assessment & Management provides comprehensive professional knowledge and practical competencies for identifying, evaluating and controlling food safety risks across food manufacturing, processing and supply chain operations.

The programme prepares participants to conduct systematic food safety risk assessments, implement preventive controls, maintain HACCP-based systems, evaluate compliance and support effective food safety management practices.

Course Information

Course Title: Diploma in Food Safety Risk Assessment & 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)
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