A safe food supply of adequate quality is essential for sustaining humanity and quality of human life. The food supply must not endanger consumer health through physical, biological, and chemical contaminants and it must be presented in the markets honestly. Controls for food safety and quality ensure that the desirable characteristics of food are retained throughout the production, handling, processing, packaging, distribution, and packaging materials. This two day training course emphasizes clear communication of food safety concepts, hazards, preventive measures, food packaging materials, international standards, auditing, effective use of corrective action, and follow-up to ensure toward successful attainment of company business and food safety objectives and also help to focus on design, sanitation, operation, and monitoring of food handling in addition to manufacturing areas to reduce the risk of contamination of foods from pathogens. This training addresses various topics accompanied with presentations and discussion with latest scientific and technical information to effectively control pathogens in the plant environment as per international food standards and regulations..