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Food Safety and Quality Practitioner Diploma

 

Field and Subfield: Nutrition Sciences / Food Management Sciences

 

1. Program Overview:

An accredited professional and applied program extending over 3 months (80 hours of approved study load), aimed at preparing and qualifying food safety and quality specialists and inspectors in accordance with the highest international standards and practices. The program covers the foundations and standards of food safety, Good Hygiene Practices and Good Manufacturing Practices (GHP/GMP), management of cross-contamination risks and biological, chemical, and physical contaminants, Hazard Analysis and Critical Control Points (HACCP), quality management systems and ISO standards (ISO 22000 / FSSC 22000), allergen management, food inspection and internal auditing, food protection and defense against fraud (Food Defense & Food Fraud), and food legislation and regulatory requirements and their applications in various establishments, therapeutic kitchens, and hospitals.

2. Key Objectives:

  • Understanding safety standards and manufacturing practices: applying Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), and protocols for preventing cross-contamination in production and preparation lines.
  • Applying HACCP systems and international quality standards: mastering HACCP principles, distinguishing between Critical Control Points (CCP) and Operational Prerequisite Programs (OPRP), and understanding ISO system requirements and food quality management.
  • Contaminant control, allergen management, and temperature control: controlling temperatures during cooking and storage, managing allergen risks, food labeling, and avoiding accidental contamination.
  • Mastering inspection, auditing, food defense, and legislation: conducting internal audits, preparing reports and Corrective and Preventive Actions (CAPA), protecting food against Food Fraud, and understanding legislation, product registration requirements, and certificates of conformity.

3. Target Audience:

  • Food safety and quality specialists and officers in factories, companies, and food establishments.
  • Managers and supervisors of kitchens, catering services, and therapeutic kitchens in hospitals, medical centers, and hotels.
  • Food inspectors, health inspectors, and food supply-chain and procurement officers.
  • Graduates and students of Food Science, Therapeutic Nutrition, Agriculture, Veterinary Medicine, and Biological and Health Sciences.

4. Study Plan and Modules (12 Modules — 24 Interactive Lectures):

Module

Topics and Training Units

Number of Lectures

Total Hours

Module 1

Introduction to food safety, quality, and food hazards, and the foundations of food safety and quality standards

2

4 hours

Module 2

Good Hygiene and Manufacturing Practices (GHP/GMP), and cross-contamination in preparation areas

2

4 hours

Module 3

Food contaminants and their main risks, biological contaminants, and microbial growth factors

2

4 hours

Module 4

Chemical and physical contaminants, cooking processes, and transfer of contamination in food operations

2

4 hours

Module 5

Temperature control, cooking and storage, and the concept, terminology, and principles of the HACCP system

2

4 hours

Module 6

Hazard analysis and assessment and the difference between CP, OPRP, and CCP, and the concept of quality and its relationship to food safety

2

4 hours

Module 7

Quality management systems, ISO-based systems, and Food Safety System Certification (FSSC 22000)

2

4 hours

Module 8

Food additives, labeling, allergens, and accidental allergen contamination

2

4 hours

Module 9

Food inspection and internal auditing, sampling tools, reports, and corrective actions

2

4 hours

Module 10

Food protection against contamination and food fraud (Food Defense & Food Fraud), and field applications

2

4 hours

Module 11

Production, packaging and coding control, quality records, and applications in hotels and hospital kitchens

2

4 hours

Module 12

Food legislation and regulatory affairs, labeling requirements, certificates of conformity, and product registration

2

4 hours

Total

12 comprehensive study modules

24 lectures

48 training hours

5. Organizational Structure and Assessment System:

  • Duration and sessions: 3 months (evening period), at a rate of two lectures per week, two hours per lecture.
  • Language of study and delivery method: Arabic and English | fully remote interactive training (Online).
  • Distribution of credit hours (80 hours):

50 hours: live and interactive online lectures.

20 hours: required and open readings.

7 hours: chapter questions and self-assessment.

3 hours: final review and program completion examination.

  • Attendance and assessment requirements: attendance of no less than 75% of the lectures, and completion of periodic assignments and tasks.
  • Certificate and final project: the graduate is awarded a Diploma in Therapeutic Nutrition (Food Safety and Quality) after passing the final online examination consisting of 25 multiple-choice questions + 5 practical and applied case questions.

 

 

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