Food Safety Management for Manufacturing Online Course

Food Safety Management for Manufacturing is a comprehensive and globally relevant program that prepares individuals to identify, manage, and prevent food safety hazards across manufacturing environments. With the growing complexity of global food supply chains, ensuring food safety from factory to fork has become more critical than ever. This course is tailored to meet the needs of professionals working in food processing, packaging, and distribution industries.

Through 19 expertly structured modules, this course offers in-depth knowledge of essential food safety principles and systems, including HACCP, GMP, GHP, and ISO 22000. Learners will gain a thorough understanding of microbiology, contamination risks, temperature control, food legislation, and safety protocols specific to manufacturing facilities.

The curriculum also focuses on real-world applications, providing tools and techniques to assess risk, implement hygiene standards, design compliant food premises, manage waste and pests, and train staff effectively. Additionally, a dedicated module covers operational adaptations during global health emergencies like COVID-19.

By the end of the course, learners will be equipped with the knowledge and confidence to manage food safety systems that meet international standards and regulatory expectations. Whether you're launching a food business, managing a processing line, or ensuring compliance in a high-volume manufacturing plant, this course delivers practical, actionable training for global food safety success.

Learning Outcomes

• Understand the foundation of food safety in manufacturing operations.
• Identify and control biological, chemical, and physical contamination hazards.
• Gain knowledge of global food safety legislation and regulatory frameworks.
• Implement a robust Food Safety Management System using HACCP principles.
• Learn effective strategies for hygiene, cleaning, pest control, and waste disposal.
• Adapt food safety operations during pandemics and health emergencies effectively.

Course Link: Food Safety Management for Manufacturing

Course Curriculum –

Module 01: Food Safety – An Introduction

Explore the fundamental principles of food safety and its role in manufacturing. Understand the global impact of foodborne illnesses and why proactive management is essential in production environments.

Module 02: Supervision of Food Safety

Learn how to lead food safety efforts through effective supervision. Understand the responsibilities of supervisors in ensuring compliance, team training, and maintaining a food-safe culture.

Module 03: Food Safety Legislation

Gain insight into international food safety laws and regulatory frameworks. Explore compliance requirements, enforcement bodies, and legal accountability in the manufacturing sector.

Module 04: Food Safety Management System

Understand how to build a comprehensive Food Safety Management System (FSMS) using HACCP and ISO 22000 standards. Learn the process of planning, implementation, monitoring, and continuous improvement.

Module 05: Food Safety Management Tools

Explore essential food safety tools such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Standard Operating Procedures (SOPs) used across global manufacturing plants.

Module 06: Microbiology

Discover the role of microorganisms in food safety. Study key pathogens, microbial growth conditions, and techniques to prevent microbiological contamination in food manufacturing.

Module 07: Contamination Hazards

Identify different types of contamination hazards—biological, chemical, and physical. Learn to assess, document, and control these hazards using risk-based approaches.

Module 08: Controlling Contamination

Implement strategies to prevent and control contamination during processing. Cover practices for allergen management, cross-contamination prevention, and cleaning protocols.

Module 09: Food Poisoning (Bacterial) and Food-Borne Illness

Study common bacterial causes of food poisoning such as Salmonella, Listeria, and E. coli. Learn symptoms, transmission routes, and preventative control measures.

Module 10: Food Poisoning (Non-Bacterial)

Explore non-bacterial causes of foodborne illness, including chemical toxins, heavy metals, allergens, and physical contaminants, and learn how to eliminate them in production.

Module 11: Personal Hygiene

Understand the role of personal hygiene in food safety. Study hygiene rules for workers, handwashing protocols, protective clothing, and health screening policies.

Module 12: Food and Temperature Control

Learn temperature management techniques crucial for manufacturing. Understand the temperature danger zone, refrigeration guidelines, and best practices for thermal processing.

Module 13: Checking, Verifying and Recording Temperature

Master tools and methods for monitoring, verifying, and recording food temperatures. Study calibration procedures, digital thermometers, and legal documentation requirements.

Module 14: Food Spoilage and Preservation

Understand spoilage mechanisms and how they affect food safety. Explore preservation methods like refrigeration, freezing, vacuum packing, drying, and modified atmosphere packaging.

Module 15: Food Premises and Equipment: The Design and Construction

Learn hygienic design principles for food facilities and equipment. Understand layout standards that promote cleanliness, cross-contamination prevention, and operational efficiency.

Module 16: Waste Disposal, Cleaning and Disinfection

Implement structured waste management and cleaning systems. Learn cleaning schedules, chemical use, equipment sanitation, and disinfection techniques suited for manufacturing plants.

Module 17: Pest Management

Develop and manage a pest control program. Study pest behavior, monitoring tools, pest-proofing buildings, and regulatory compliance in pest management systems.

Module 18: Food Safety Training for the Staff

Understand the importance of ongoing staff training in food safety. Learn how to develop effective training programs, assess staff knowledge, and maintain training records.

Module 19: Reopening and Adapting Your Food Business During COVID-19

Learn how to safely operate or reopen a food business during pandemics. Study enhanced hygiene protocols, employee health checks, and regulatory adaptations to COVID-19 and other health emergencies.

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Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.