Areas of food control:

1. Principles of public health and health education.
2. General health requirements for food handling places and their employees.
3. General methods of inspecting food handling establishments and places, and the statutory procedures in this regard.
4. Methods of inspection of various food commodities.
5. Food adulteration, detection methods, and related regulatory procedures.
6. Nutritional forms and reports.
7. Food poisoning, its causes and prevention.
8. Food Handling Basics
9. Principles of safe food storage
10. Fundamentals of food manufacturing practices.
11. Food preservation, storage and temperature control
12. Zone Dangers
13. General rules of personal hygiene
14. Introduction to Hazard Analysis and Critical Control Points (HACCP). HACCP

• Methodologies for food receipt, storage, processing, display and temperature control
• The basics of controlling sterilization, cleaning, sanitation and pest operations

The field of Hazard Analysis and Critical Control Points (ISO: 22000).

1. Foodborne diseases
2. Current status of foodborne pathogens: risks, risk analysis and control
3. How pathogens evolve, global surveillance methods and implications for control mechanisms
4. Implications for the future: realistic measures to reduce the outbreak of foodborne diseases and developments in foodborne diseases and to determine the implications for the food safety chain.
5. Challenges to identifying correct pathogens and new techniques concerned with effective mechanisms in identifying foodborne pathogens.
6. Microbiological contamination of food.
7. Natural and chemical contamination of food.
8. Modern systems in the field of food control

Food safety field:

1. Preservation and storage systems for foodstuffs.
2. Proper handling of food.
3. Food spoilage and food poisoning diseases.
4. Methods of taking samples (food and water) for microbiological and chemical examination and sending them to laboratories