The overall course has the following fundamental objectives:

• Recognize and identify basic food safety concepts and terminology used in nutrition and food science
• Understand the multiple functions of food safety regulatory agencies
• Understand basic principles of HACCP, SQF, ISO and general sanitation
• Understand selected laws and regulations on food processing
• Apply sensory evaluation techniques to the study of food
• Learn the basic requirements of food preservation and storage
• Identify and mitigate food poisoning through specialized techniques
• Understand the significance of food safety in the supply chain

Practical learning and case scenario analysis form an integral part of this course. Training contributions are encouraged through group projects and role-plays. Content is reviewed in-depth by experienced professionals from the pertinent profession to check for alignment. It follows the ‘Do–Review–Learn–Apply’ model.

Organisations will derive benefits including:

• Improved well-being of customers and reputation of the organisation
• Internal audits conducted regularly to ensure compliance at all stages
• Enhanced credibility through adherence to recognized safety standards
• Higher client satisfaction and protection from lawsuits and litigation
• Increased competence to acquire the HACCP certification
• Increased sales from consumer happiness and retailer trust
• Attendees understanding food intolerance and poisoning concepts

Professionals will derive benefits including:

• Prospering professionally and building a career as an Auditor
• Internal auditors gaining skill for higher-level tasks and duties
• Contributing to credibility and demand through safe standards
• Success in attaining knowledge that improves consumer safety
• Opportunities to work in any food-related organisation globally