The FSP course covers the core elements required to manage and maintain effective food safety systems.
Key Topics Covered:
1. Food Hygiene
- Personal hygiene requirements
- Cleaning and sanitation practices
- Cross-contamination prevention
- Pest control basics
2. Good Manufacturing Practices (GMP)
- Facility layout and design requirements
- Equipment and maintenance controls
- Process control and monitoring
- Documentation and records
3. HACCP (Hazard Analysis and Critical Control Points)
- Hazard identification (biological, chemical, physical)
- Risk assessment and control measures
- CCP identification and monitoring
- Corrective actions and verification
- HACCP documentation and implementation
4. ISO 22000 Food Safety Management System
- Structure and requirements of ISO 22000
- Prerequisite programs (PRPs)
- Integration with HACCP
- Food safety objectives and continual improvement
- Roles, responsibilities, and communication
5. Internal Audit
- Audit principles and planning
- Audit checklists and techniques
- Conducting internal audits
- Reporting nonconformities
- Follow-up and corrective actions
The course combines concepts, examples, and practical approaches used in food manufacturing, catering, and processing operations.
Review FSP – Food Safety Professional.