Food Safety Administration

Food Safety Administration

Description of the Course

The training program initially discusses the definitions and concepts of food safety and the food safety management system.

Then we list the dangers, microbiological controls, types of foods, methods of controlling them, and methods of preventing microbiological contamination.

Then it moves to the definition of pollution, its risks, its impact on food, and methods of control.

Then we move on to controlling biological hazards by controlling temperatures.

Then the program discusses in detail personal hygiene and its requirements within food establishments.

The program concludes with a discussion on hygiene and disinfection in food institutions to ensure food hygiene and safety.

Beneficiaries of the Course:

• Quality and Environment Engineers.
• Food Safety Inspectors
• Physicians involved in food safety systems
• Food Quality Controllers
• Food Factory Officials
• Managers and supervisors in all catering establishments including restaurants, hotels, cafes, bars, fast food outlets, mobile food trucks, kitchens, hospitals, schools, and colleges.

Course Topics:

• Providing the trainee with basic knowledge and skills in food safety.
• Raising health awareness and developing self-health control among workers in food institutions.
• Reducing contamination and the transfer of microbes inside food facilities decreases the possibility of food poisoning cases.
• Helping food institutions control food handling and preparation processes safely by improving the efficiency of workers.
• Increasing the knowledge of food handlers of the regulations and requirements regulating their field of work in the Kingdom.
• Providing Saudi youth with basic skills in a field that the labor market demands daily.

Course Advantages:

• The trainee obtains an approved certificate from the General Organization for Technical and Vocational Training.
• Training packages and attachments in PDF format to be sent via WhatsApp groups.