Food Safety & Quality Management: Complete Guide For Pros

Master food safety, HACCP, GMP, sanitation & storage best practices to ensure quality and compliance in food industries.

What you'll learn

Understand the fundamental principles of food safety and food quality

Identify major foodborne hazards and contamination sources

Apply HACCP principles to manage critical control points in food processes

Implement Good Manufacturing Practices (GMP) and sanitation protocols

Comply with international food safety standards (ISO 22000, FSMA, Codex)

Prevent cross-contamination, manage food recalls, and ensure traceability

Build a strong food safety culture within your team or business

Requirements

No prior food safety experience required.

This course is designed for beginners and professionals alike.

Just bring your curiosity and commitment to learning!

Description

Are you working in the food industry or aspiring to build a career in food safety and quality assurance?This comprehensive course offers a complete guide to the principles and practices that ensure food is safe, nutritious, and high-quality — from farm to fork.In this course, you will explore:Food safety fundamentals and global challengesTypes of food hazards: biological, chemical, and physicalGood Manufacturing Practices (GMP) in processing and storageHACCP principles and how to implement them effectivelyCleaning, sanitation, and product recall proceduresQuality control techniques such as sensory testing and shelf-life managementThis course is designed for quality managers, production supervisors, food handlers, and anyone interested in strengthening their food safety knowledge.Whether you are preparing for a regulatory audit, launching a new food business, or training your team, this course provides you with practical tools and industry-based knowledge to succeed.You will also learn how international standards such as ISO 22000, FSMA, and EU food safety regulations shape modern food safety practices. Real-world examples and case studies make the lessons highly applicable and actionable.Enroll now to gain the confidence and skills to ensure food safety and quality at every stage of the food production process.

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: Module 1 – Introduction to Food Safety

Lecture 2 What Is Food Safety? Definitions & Core Concepts

Lecture 3 Understanding Food Quality: Sensory, Nutrition, and Shelf Life

Lecture 4 Importance of Food Safety: Health, Legal, and Business Impact

Lecture 5 Overview of Global Food Safety Challenges

Section 3: Module 2 – Foodborne Illness & Contamination

Lecture 6 What Are Foodborne Illnesses and Who’s at Risk?

Lecture 7 Common Food Hazards: Biological, Chemical, Physical, Allergenic

Lecture 8 Sources of Contamination: Soil, Water, Animals, and Humans

Lecture 9 Routes of Contamination in the Food Chain

Lecture 10 Key Symptoms & Health Effects of Foodborne Diseases

Lecture 11 Real-World Case Studies on Contamination Events

Lecture 12 Strategies for Preventing Foodborne Illness

Section 4: Module 3 – HACCP: Hazard Analysis & Critical Control Points

Lecture 13 HACCP Overview: What and Why

Lecture 14 The 7 Principles of HACCP Explained

Lecture 15 How to Build, Implement, and Monitor a HACCP Plan

Section 5: Module 4 – Good Manufacturing Practices (GMP)

Lecture 16 GMP Basics: Facilities, Equipment, and Personnel

Lecture 17 GMP in Food Processing and Handling

Lecture 18 GMP in Storage and Distribution + Allergen Control

Section 6: Module 5 – Sanitation, Storage, and Product Recalls

Lecture 19 Cleaning and Sanitation Best Practices

Lecture 20 Safe Food Storage: FIFO, Temperature, and Packaging

Lecture 21 Product Recall Procedures and Emergency Responses

Section 7: Course Wrap-Up

Lecture 22 Course Summary and Final Tips

Food industry professionals and managers,Quality assurance and food safety officers,Restaurant owners and supervisors,Food production and processing staff,Anyone preparing for a role in food safety management