State of the Art Approach to Food Safety

The online course on State of the Art Approach to Food Safety training is designed to provide you with knowledge and awareness of food safety management system, HACCP system, food safety hazards, food premises design, personal hygiene, effective food safety development and more.

DESCRIPTION

The State of the Art Approach to Food Safety – online course will help users to gain knowledge and understanding of basic food safety management system requirements, how to achieve food safety, developing effective food safety culture, various food hazards and its source, food premises design and maintenance and HACCP principles. These all subjects will be useful in daily practices for food safety culture in any food organizations, such as food processing/manufacturing companies, eateries, food stores, etc.  The course also covers food allergens, personnel hygiene requirements and how to manage biological, physical and chemical hazards. The information provided in this course will satisfy the relevant requirements of all international and national food safety standards/rules and regulations for developing state of the art approach to food safety system. This online training also takes into consideration the convenience of the course participants/users, as they can take up the course anytime from their offices/workplace or comforts of their home and get certified.

CONTENT COVERED IN STATE OF THE ART APPROACH TO FOOD SAFETY TRAINING

This State of the Art Approach to Food Safety – Online Course contains video tutorials and audio-visual presentations recorded by experienced food safety management system implementers and trainers. For better understanding of the topics, handouts in .pdf formats are also provided as an easy download. Following are the key sessions included in this online course:

• Session 1: Food Safety Management System
• Session 2: The Basic Conditions to Achieve Food Safety- PRP
• Session 3: Food Safety Hazards
• Session 4: Food Fraud – An Overview
• Session 5: Introduction to TACCP and VACCP
• Session 6: Food Premises Design and Maintenance
• Session 7: Personal Hygiene
• Session 8: HACCP System- In general
• Session 9: Food Allergen
• Session 10: Introduction to Food Safety Culture
• Session 11: Food Safety Culture Development
• Session 12: Food Safety Culture Assessment

Each of the above twelve sessions consists of modules such as video tutorial / lectures, hand-outs and online exams as below:

1. Videos / Lectures:
   The video tutorials by food safety experts on important topics of State of the Art Approach to Food Safety are covered in this course. On key subjects, audio-visual presentation is available on the online learning management platform, which gives detailed information about the subject.
2. Handouts:
   The handouts in PDF format for all of the above twelve sessions are provided to the participants of this online Food safety awareness training course. The participants can download and save the handouts on their computer/laptop for better understanding and for future reference also. They can read the handouts offline, anytime and anywhere.
3. Online Exams:
   The participants of this online course will be required to clear all the session exams and one final exam, which are given as a part of the course. After successfully passing the final exam, his/her auto-generated certificate will be issued and can be downloaded and printed from the dashboard.

COURSE OBJECTIVES

The objectives of this online course are to increase your knowledge and understanding of:

• What is food safety management system
• What is food safety culture
• Principles of HACCP
• TACCP and VACCP as well as Food Fraud
• Personal hygiene and its requirements
• Basic conditions to achieve food safety
• How to establish control for maintenance and sanitation
• Difference between various food safety hazards and their sources
• Development of food safety culture in the organization
• Assessment of food safety culture.

WHO CAN ENROL IN THIS COURSE?

This course is for all those people who require or want to gain knowledge about state of the art approach to food safety that covered various aspects of food safety, including food safety hazards and HACCP, TACCP and VACCP. This course will also help all those who want to know about effective food safety culture development and assessment of it.

 In particular, this course is useful for:

• Staff of any food manufacturers/food business/food chains
• Supervisors/managers of any food establishment
• Food safety team members
• Management representatives in food organizations
• Anyone who wants to establish a new food business.

PREREQUISITES

There is no prerequisite for joining this course; however, the following will be helpful for better understanding and utilization of this course:

• General awareness of food safety.
• Ability to understand instructions in simple English.

STUDY MATERIALS

This e-Learning course is provided with study materials and you can read it after your log in or download (PDF format). Use the study materials to reinforce key points and to keep a reminder of what you already learned as well as you can save it in your computer for future reference. The access of this study material is removed after exam is cleared and on line certificate is prepared for the student.

EXAMINATION AND COURSE CERTIFICATE

This training program includes the Course Certificate that is issued upon course completion and passing the session exam as well as final exam given in the course with minimum 60% marks. The option to reappear in the exam is also given to student to get this course certificate

END OF COURSE INSTRUCTION

After completing the session and passing each session examination the student can appear for final exam. Once the final exam is cleared then it is considered a end of course. The training certificate is ready on our LMS and student can print it or save the training certificate. It is also available for verification by entering the name and certificate number.