مخاطر الغذاء وطرق الوقاية Food Safety Hazard Analysis
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Program Professional Framework
مخاطر الغذاء وطرق الوقاية Food Safety Hazard Analysis
Program Overview
Food businesses, caterers and food factories in the Gulf operate under close inspection by municipal and national food authorities, and most incidents trace back to a hazard that was not identified or controlled. This programme develops structured hazard analysis across the food chain: biological, chemical, physical and allergen hazards, prerequisite programmes, the seven HACCP principles from the Codex Alimentarius, identifying critical control points, setting critical limits, monitoring and corrective action, verification, and links to ISO 22000 and local regulatory requirements.
Learning Outcomes
- ✓Identify biological, chemical, physical and allergen hazards for each step of a food process flow diagram.
- ✓Assess hazard likelihood and severity to determine significant hazards.
- ✓Determine critical control points using a decision tree and justify each decision.
- ✓Set critical limits, monitoring procedures and corrective actions for each critical control point.
- ✓Verify prerequisite programmes such as cleaning, pest control, supplier approval and personal hygiene.
- ✓Plan verification and record keeping to demonstrate control during inspections.
Target Audience
- Food safety and quality officers
- Kitchen managers and catering supervisors
- Food production supervisors in factories
- Municipal and regulatory food inspectors
Detailed Program Modules
01Food Hazards and Their Sources
- Biological hazards and pathogen growth conditions
- Chemical hazards and allergens
- Physical hazards and foreign bodies
02Prerequisite Programmes
- Hygienic design and cleaning
- Pest control and waste management
- Personal hygiene and supplier control
03Preparing for Hazard Analysis
- Forming the food safety team
- Product descriptions and intended use
- Process flow diagrams and verification
04Hazard Analysis and Critical Control Points
- Likelihood and severity assessment
- CCP decision tree
- Operational prerequisite programmes
05Controlling Critical Control Points
- Setting critical limits
- Monitoring methods and frequency
- Corrective actions and product disposition
06Verification, Records and Compliance
- Verification and validation activities
- Records and traceability
- ISO 22000 and Gulf food authority requirements
Training Methodology
Applied Project & Assessment
Applied Project
Participants develop a hazard analysis and HACCP plan for one product or menu item from their workplace: process flow diagram, hazard analysis table, CCP determination, critical limits, monitoring and corrective action sheets, and a verification schedule.
Assessment
Short diagnostic at the start, practical tasks linked to each learning outcome, and evaluation of the applied project against published criteria.