Target audience: Food factory workers, restaurant staff, hotel kitchen staff, production operators, supervisors, food handlers, and quality staff. Format: 5 Days (3 Hours per day); Four days in class and one day visiting a real project. Total: 15 Hours
Preparation: Nostalgia Institute
DAY 1 – Foundations of Food Safety
Introduction to Food Safety
Importance of food safety in food businesses
Recent foodborne illness outbreaks and their causes
Responsibilities of food handlers
Consumer expectations & brand protection
Types of Food Hazards
Biological hazards (bacteria, viruses, parasites, molds)
Chemical hazards (cleaners, pesticides, food additives misuse)
Physical hazards (glass, metal, plastic, hair, stones)
Sources, examples, and prevention
Activity: Identify hazards from real scenarios
Food Contamination & Cross-Contamination
Routes of contamination
Time–Temperature abuse
Cross-contamination and cross-contact
Correct food handling behaviors
Personal Hygiene
Handwashing steps
Illness reporting
Protective clothing (PPE)
Dos and Don’ts for food handlers
DAY 2 – HACCP Principles & Prerequisite Programs
Prerequisite Programs (PRPs)
Good Hygiene Practices (GHP)
Good Manufacturing Practices (GMP)
Cleaning & sanitation
Pest control
Waste management
Water quality, air quality & ventilation
Staff facilities, training, and layout
HACCP Fundamentals
What is HACCP?
Why all food businesses must apply it
Benefits of HACCP
Legal & certification requirements
The 7 Principles of HACCP
Conduct hazard analysis
Identify Critical Control Points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish documentation & records
DAY 3 – HACCP Application & Control Measures
Building the HACCP Team
Roles of workers, supervisors, and quality staff
Responsibilities of each department
Process Flow Diagrams
Creating flow charts: receiving → storage → preparation → cooking → cooling → packaging → serving
Practical examples from bakery, dairy, meat processing, and restaurants
Conducting Hazard Analysis
Identifying hazards at each step
Evaluating severity and likelihood
Selecting appropriate control measures
Determining CCPs
CCP decision tree
Examples of CCPs in different industries (pasteurization, chilling, metal detection)
Monitoring, Corrective Actions & Records
Temperature logs
Sanitation checklists
Metal detector records
What to do when limits are exceeded
DAY 4 – ISO 22000:2018 Food Safety Management System
Structure of ISO 22000
Context of the organization
Leadership & commitment
Planning & risk-based thinking
Support & resources
Operation processes
Performance evaluation
Improvement
ISO 22000 vs HACCP
How HACCP fits inside ISO 22000
Additional requirements of ISO 22000
Mandatory documents & records
Operational PRPs (OPRPs) & CCPs
Risk hierarchy in ISO 22000
How OPRPs are different from CCPs
Examples of control measures
Documentation & Record Management
Policies, procedures & work instructions
Traceability & recall procedures
Internal audit basics
Management review requirements
DAY 5 – Field Visit to a Real Project
Objective: Observe real food safety and quality systems in action.
Guided Tour & Observation
Participants will observe:
Facility layout & zoning
Raw material receiving
Storage areas (dry, chilled, frozen)
Food preparation process
Cooking/processing lines
CCP demonstrations (e.g., pasteurization, chilling)
Cleaning & sanitation procedures
Documentation Demonstration
Review of real HACCP plans
ISO 22000 documents
CCP monitoring records
Cleaning schedules
Traceability & recall program
On-Site Practical Evaluation
Participants will complete an observation sheet
Identify hazards
Identify CCPs and OPRPs
Spot good practices and weak points
Q&A session with site managers