The British Academy for Training and Development offers this specialized training program titled “Food Quality Analysis and Food Safety Management”, aimed at enhancing the competencies of professionals in the food industry, laboratories, and quality departments. The program equips participants with the latest knowledge and techniques related to food quality control and ensuring food safety.

With the increasing global focus on public health, food regulation and safety management have become critical priorities across production and distribution chains, as they directly protect consumers and strengthen market confidence in products. This program is based on scientific and practical foundations, combining chemical and microbiological food analysis, quality systems such as HACCP and ISO 22000, as well as inspection and field monitoring mechanisms.

Through this intensive program, participants will gain an understanding of international food safety standards, acquire the skills to assess food product quality, and apply food safety systems effectively within food establishments and analytical laboratories.

Who should attend?

• Quality and food safety officers in factories and food establishments.

• Professionals working in food analytical laboratories.

• Health inspectors and auditors in governmental and private agencies.

• Graduates of agricultural and food-related fields and those interested in working in the food sector.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Apply scientific methods to analyze food quality and safety.

• Understand key international standards and specifications in food safety.

• Implement food safety management systems such as HACCP and ISO 22000.

• Develop skills to detect chemical and biological contaminants in food.

• Enhance their abilities in systematic food inspection and monitoring.

• Introduction to Food Quality and Safety

  • Differences between quality and safety concepts

  • Importance of food safety in public health

  • Impact of food quality on consumer confidence

• Major Food Hazards

  • Biological contaminants (bacteria, viruses, parasites)

  • Chemical contaminants (pesticides, heavy metals, food additives)

  • Physical contaminants (glass, metals, foreign particles)

• Chemical Analysis of Food

  • Nutrient analysis (fats, proteins, carbohydrates)

  • Estimation of preservatives and artificial colorants

  • Detection of chemical contaminants

• Microbiological Analysis of Food

  • Total bacterial count

  • Detection of pathogens (Salmonella, Listeria, etc.)

  • Sample collection, transportation, and analysis conditions

• Hazard Analysis and Critical Control Points (HACCP) System

  • The seven principles of HACCP

  • Preparing a HACCP plan within an establishment

  • Documentation, monitoring, and updates

• ISO 22000 Food Safety Management System

  • System components and requirements

  • Integration with other quality management systems

  • Internal auditing and review mechanisms

• Food Establishment Inspection Methods

  • Health requirements for factories and restaurants

  • Inspection tools and checklists

  • Preparing inspection reports and improvement recommendations

• Food Safety in the Supply Chain

  • Product traceability from source to consumer

  • Verifying storage and transportation conditions

  • Managing reports and recalling non-compliant products

• Good Hygiene and Manufacturing Practices (GHP & GMP)

  • Personal hygiene and conduct of workers

  • Cleaning of equipment and production environment

  • Pest control and cross-contamination prevention

• Response to Food Emergencies

  • Handling food poisoning cases and reports

  • Emergency plans and product recalls

  • Communication with regulatory authorities and media