Food make us aware to the most important issues of our time. Our choice of food, whether as individuals or communities, reaches the whole world. Food affects many aspects of our lives, and most important one, which we have and store it in our bodies. Management practices to maintain the health and safety of food and its quality during all stages of its production, processing, storage and preparation, with the establishment of departments to ensure that the regular food does not cause harm to human health. However, food management and consumption has not been done in perfect and complete form. Threat and chemical factors are still present in making food. Poor quality control of the product contributed to forming gaps and holes in the diets. However, the Systems of the Hazard Analysis and Critical Control (HACCP systems) used in the food labs control the quality of food and its suitability for human consumption, Markets remain healthy, with the sole responsibility for public health management to guide consumers on healthy food preparation for exposure to diseases caused by food poisoning, both in the short and long term.

The British Academy for Training and Development provides a course in food safety management and nutrition awareness in the community, to anyone who wants to improve food quality in their community.

Who should attend?

Responsible for food quality from managers and department managers.

Responsible for improving health care operations.

How attendees will benefit?

The importance of food safety in all respects.

The importance of food safety at all levels of productivity.

Standards controlling food safety and food quality.

Factors Affecting Food Safety.

The role of food control in improving the quality of food.

Prevention of sources of food pollution and reduction of negative trends in the delivery of food to the consumer.

The concept of food safety management and HACCP critical points

Types of plans in food safety management.

Organize food safety management operations.

Areas of Food Health Programs

Objectives of the Food Safety Department.

The importance of food safety control.

Food Health.

Food health and control procedures.

Food contamination.

Sources of contamination of food and drink.

Food poisoning.

Methods and manners of hygiene to maintain food safety.