This comprehensive food safety course is designed to provide scholars with a solid understanding of the fundamental principles of food safety and the crucial measures required to prevent food contamination.

Participants will explore the concept of food safety, delve into various food safety certifications, and gain insights into different types of cross contamination, their causes, and preventive strategies. The course also covers the HACCP principles, highlighting the significance of OPRPs and CCPs within the HACCP system.

In addition, scholars will explore twelve essential prerequisite programs, examining each PRP with real-life examples in certain PRP’s. Ultimately, this course aims to empower ground staff with the knowledge and skills necessary to maintain a safe and hygienic food production environment. By the course’s end, scholars will have a profound understanding of the importance of food safety in food production facilities and the methods by which safe food can be produced for public consumption.

How we would recommend you complete the course:

Makes notes on all the chapters. Diagrams have been added as summaries and to better understand the concepts discussed in the course. Make use of the diagrams by drawing them in a handbook and making your own notes around them. You will not have access to the course content during the exam. Therefore, take your time to understand the concepts discussed in the course.