• 9:00 AM - 05:00 PM
  • 1707 Boardwalk Atlantic City NJ-USA
  • Whatsapp: +1 609 441 9999




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, transportation, handling, processing, packaging, and distribution and packaging materials. This 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 and manufacturing areas to reduce the risk of contamination of foods from pathogens. This two day training addresses various topics accompanied with case studies, presentations and discussion with latest scientific and technical information to effectively control pathogens and ensure food safety in the plant environment as per international food standards and regulations.


  • Basics of food safety, safety sequence, food spoilage, operation and control, hazards, preventive controls and overview of a food safety plan, steps in developing a food safety plan and resources for preparing food safety plans.
  • Good Manufacturing Practices, prerequisite programs and its impacts on food processing at workplace.
  • Process preventive controls, allergens, allergen awareness, allergen preventive controls, sanitation preventive controls and supplier preventive controls.
  • Food hazards, types of hazards (biological, chemical and physical), hazard identification, hazard analysis, hazard characterization, risk characterization and control measures.
  • HACCP concepts, principles, plan, key terms, HACCP implementation, Steps in implementing HACCP principles, storage, temperatures and procedures.
  • Food-borne illness, causes of foodborne illness, risk, potentially hazardous foods, temperature danger zone, foodborne illness and symptoms, impacts of foodborne illness and prevention of foodborne illnesses.
  • Good personal hygiene, prevent contamination, physical, chemical and biological, temperature control & pest control and keys to safe food, no-touch techniques, cleaning and Sanitizing.
  • Pest control, major workplace pests, monitoring and detection, prevention and control, verification and validation procedures record-keeping procedures recall plan and pest management system.
  • GAP, GHP, ISO 22000, relationship between ISO 22000 and HACCP, steps in implementing ISO 22000, costs and benefits of ISO 22000.
  • Brief overview on Food Safety Legislation, FAO, FDA, WHO and CAC international regulations for food and food packaging industries.


  • Plant Management
  • Food Supervisor | Manager
  • NPD supervisor | Manager
  • QHSE supervisor | Manager
  • Quality Control Technicians
  • Food raw materials suppliers
  • Packaging Graphic Designers
  • Food & Packaging Technologists.
  • Sales and Customer Service Representatives
  • Food researchers, engineers, chemists and auditors.
  • Those new to the packaging, dairy and food industry


  • Understand food safety, food safety sequence, food hazards, risk to food during manufacturing & how to minimize these risks.
  • Identify food hazard, perform analysis, hazards characterization and practice creating a prevention-focused food safety plan.
  • Able to implement the good manufacturing practices, pre-requests and implementation in the manufacturing workplace.
  • Recognize how food can be made unsafe from biological, chemical, physical, food allergen hazards by maintaining workplace sanitation and personal hygiene.
  • Follow step by step instructions on the development and application of risk-based preventive controls as defined by FDA, FAO, WHO and CAC.
  • Enhance participants’ understanding of process and risk-based metric driven auditing designed to meet internal, and customer requirements.
  • Implement the HACCP principles, ISO 22000 in order to ensure safe food supply chain from manufacturing to consumer end.
  • Develop or sharpen practical audit skills such as interviewing, documenting objective evidence, re-call and record keeping and implementing corrective & preventive action programs to reduce risk and drive improvement.
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