Certification in Food Safety & HACCP

Designed by Skillversity

Program Overview

This certification program provides essential training in food safety, hygiene, and HACCP (Hazard Analysis and Critical Control Points) principles to ensure compliance with global food safety standards. The course covers food contamination risks, hygiene protocols, HACCP implementation, and regulatory compliance to help food professionals maintain high-quality and safe food production.

Duration: 1 Month

Course Modules

Week 1: Introduction to Food Safety & Hygiene

• Importance of food safety in the food industry

• Common foodborne illnesses and their prevention

• Personal hygiene and sanitation for food handlers

• Food contamination sources and prevention methods

Week 2: Food Handling, Storage & Cross-Contamination Prevention

• Safe food handling practices for raw and cooked food

• Proper storage temperatures and FIFO (First In, First Out) method

• Cross-contamination risks and control measures

• Cleaning and sanitization procedures for kitchen equipment

Week 3: HACCP Principles & Implementation

• Understanding HACCP and its importance in food safety

• The 7 Principles of HACCP explained

• Identifying Critical Control Points (CCPs) in food production

• Developing and maintaining a HACCP plan

Week 4: Food Safety Regulations & Compliance

• Global food safety standards (FSSAI, FDA, ISO, WHO)

• Legal requirements for food businesses

• Conducting food safety audits and inspections

• Implementing a culture of food safety in the workplace

Who Can Enroll?

• Restaurant and hotel kitchen staff

• Food production and catering professionals

• Food safety officers and quality control managers

• Culinary students and aspiring food entrepreneurs

Benefits of the Course

• Gain expertise in food safety and HACCP principles

• Ensure compliance with food safety laws and regulations

• Reduce food contamination risks in commercial kitchens

• Certification to advance career opportunities in food and hospitality industries