This course is designed to equip key actors across the food supply chain and food control system in the NENA region with the fundamental knowledge and practical tools needed to protect consumers and strengthen food safety systems. It introduces core food safety principles from both practical and regulatory perspectives.
Study time
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8 hours.
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Duration
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Languages currently available
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Target audience
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The primary audience for this course includes food handlers,supervisors, food safety inspectors, control officers, and policymakers.
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Learning objectives
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- Explain why food safety is important for protecting health and supporting safe food systems.
- Identify the main types and sources of food hazards and describe how they affect food safety.
- Outline the conditions required for microbial growth and recognize high risk foods and their characteristics.
- Describe the causes, symptoms, and impacts of food poisoning on individuals and communities.
- Explain how good personal hygiene practices help prevent different types of food contamination.
- Demonstrate effective strategies to minimize cross contamination risks in catering and food service environments.
- Describe safe food handling and temperature control measures needed to keep food safe throughout the supply and service chain.
- Describe appropriate cleaning and disinfection procedures to ensure a safe and hygienic food preparation environment.
- Describe the role of competent authorities and explain why food safety regulations are important in the NENA region.
- Identify key elements for updating food laws, including whistleblower protection, improved labelling, and alignment with international standards.
- Explain how risk based inspection systems (RBIS) work, including their key benefits, challenges, and regulatory requirements.
- Explain the concepts of benchmarking and gap analysis in food safety and their role in strengthening food safety systems.
- Identify food safety reform approaches used in NENA countries and their alignment with codex principles.
- Explain how climate change affects food safety.
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Course structure
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The course consists of four modules comprising 14 lessons, each designed to take approximately 20 minutes to complete.
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Topics covered
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- The importance of food safety and identify major food hazards.
- Personal hygiene and safe food handling practices.
- The role of food regulatory frameworks and competent authorities.The impact of climate change on food safety.
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