Acquired Skills

1. The ability to enhance the food safety system in their workplace.
2. The scientific and practical skills required to develop various initial programs, including: cleaning and sanitization, pest control, personal hygiene, waste disposal, product recall procedures, storage, and many more.
3. The ability to implement food safety systems throughout the entire food supply chain.
4. Skills and methods for conducting hazard analysis and identifying critical control points in manufacturing.
5. The ability to meet the necessary requirements for the factory to obtain FSSC 22000 V 5.1 certification.
6. Knowledge of the requirements for obtaining ISO 22000:2018.

Target Group

1. All students or graduates interested in enhancing their technical competencies in the field of quality and food safety (graduates from faculties of: agriculture, chemistry, biotechnology, veterinary medicine, chemical engineering, and industrial engineering).
2. Owners of food factories and food safety management departments in all food sectors.
3. Quality assurance personnel in food service and preparation institutions (restaurants, including fast food restaurants).
4. Quality department employees in food manufacturing, packaging, and filling companies.
5. Those working in all stages of food production, from raw materials to the distribution of the final product.
6. Holders of intermediate and advanced diplomas in the food industry.
7. Those working in food safety control in both private and government sectors.
8. Importers of food and packaging materials.

Course Duration/Hours

20 Hour

Course Category

Science, Engineering, and Agriculture Courses