Introduction
The Certificate in Food Safety Management provides essential knowledge and skills to ensure safe food handling and hygienic operations across the food supply chain. Participants learn the principles of food safety systems, contamination prevention, and compliance with local and international food safety standards (i.e., ISO 22000 FSM). This course is suitable for food handlers, supervisors, and safety officers in food manufacturing, catering, and hospitality sectors.
Qualification Topics
- Introduction to Food Safety and Management Systems
- Foodborne Illnesses and Contamination Control
- Personal Hygiene and Safe Food Handling
- Cleaning, Disinfection, and Sanitation Procedures
- Food Safety Hazards (Biological, Chemical, Physical)
- Temperature Control and Food Storage
- Pest Control and Waste Management
- Legal and Regulatory Requirements
- Documentation and Record-Keeping
- Overview of ISO 22000 and HACCP Integration
Qualification Benefits
- Understand and apply effective food safety practices.
- Maintain hygiene standards to prevent contamination.
- Improve organizational compliance with ISO 22000.
- Strengthen customer confidence in food products.
- Reduce risk of foodborne illness and operational losses.
Examination and Certification Method
| Component | Description |
|---|---|
| Assessment Style | Module quizzes and final written test |
| Exam Format | Multiple-choice and scenario-based questions |
| Practical Activities | Sanitation checks, temperature monitoring, and hazard identification |
| Passing Score | 70% minimum |
| Course Duration | 30 hours (classroom/online) |
| Certification | Certificate in Food Safety Management |