Introduction to food safety

1. The importance of food safety
2. Safe Food
3. Food Safety
4. Adequate food
5. Types of contaminants and food hazards
6. Food Contamination
7. Food spoilage

Food poisoning

1. Definitions
2. Food poisoning - the ten causes of food poisoning
3. Types of food poisoning
4. The most important types of food poisoning bacteria
5. Foodborne diseases
6. Sources of bacteria that cause food poisoning
7. Accidental contamination
8. Methods for controlling and eliminating bacteria
9. Food allergens
10. Groups most vulnerable to food poisoning
11. Causes of food poisoning
12. Auxiliary transport factors for food poisoning
13. Symptoms
14. Investigation of poisoning cases
15. Food handler
16. High-risk foods
17. Food Inspection
18. The basis of food safety
19. Vectors and pathways of microbial contamination
20. What is HACCP?

The HACCP Seven Principles

1. Definitions
2. Principle #1: Conduct a risk analysis
3. Principle #2: Identify critical control points
4. Principle #3: Establish critical limits
5. Principle #4: Establish Critical control point monitoring requirements
6. Principle #5: Determine corrective actions
7. Principle #6: Establish record keeping procedures
8. Principle #7: Verifying the HACCP system

Applying the principles of the HACCP system according to the twelve stages

1. The first stage: formation of the HACCP team. Create the food safety team
2. The second stage: Describe the food in detail
3. The third stage: Describe the intended consumer
4. The fourth stage: Diagram the process flow, from receiving to shipping
5. The fifth stage: Verify the process flow diagram
6. The sixth stage: developing a list of risks next to each step (Conduct a hazard analysis
7. The seventh stage: Determine critical control points
8. The eighth stage: Set critical limits
9. The ninth stage: Establish monitoring procedures for each control point
10. The tenth stage: Establish corrective actions
11. The eleventh stage: Verify, then validate
12. The twelfth stage: Establish good record keeping

Food Laws and Legislation

1. International Food Law
2. Food Law in the UAE
3. Gulf Legislations and Specifications

Designing facilities for the purpose of using food and necessary equipment

1. Laws relating to food establishments
2. Requirements for practicing a food activity
3. The role of design in preventing cross-contamination and food poisoning
4. High and low risk surfaces for structures
5. Safe storage and disposal of waste
6. Safe division of facilities and the role of the supervisor

HACCP system management

1. Setting the food policy for the facility
2. Administrative commitment to the application
3. The role of supervisors in implementing food safety standards
4. Administrative Audit
5. Training

Review

1. Review
2. The test