Course of identifying natural, biological and chemical hazards related to food safety

Why Attend

This course offers the identification of natural and chemical hazard sources related to food safety for anyone looking to advance in the field of health management, specializing in food safety from all types of potential risks.

Food is the most crucial factor in determining the health of a community, and food contamination is a phenomenon that must be controlled. Therefore, it is essential to take all necessary measures to prevent any risks to food safety, whether from natural, biological, or industrial chemical sources. Undoubtedly, factory waste plays a significant role in food contamination due to the problems it causes for soil, air, and water. For this reason, the Academy works to combat food pollution with the help of health departments to establish all methods and means to eliminate and mitigate food safety issues, including the natural hazards arising from microbial contamination caused by industrial food products and controlling the monitoring and suitability of food produced in factories.

Course Objectives

By the end of the course, participants will be able to:

This course provides a course for the identification of natural, biological and chemical hazards related to food safety to all those who wish to expand their work within the Department of Health to be specialized in the field of food safety of all types of potential risks.

Who should attend?

Quality Managers for Food Industries.

All employees in food companies.

Health management personnel.

Employees of the Food Pollution Control Authority.

How attendees will benefit?

After completion of the course program, the participants will understand the following points:

Identify the types and sources of potential hazards in food production, and ensure the existence of food product.

How to control biological and chemical hazards.

The importance of access to a way through which to work to ensure food safety and health of food products.

How to prevent natural contamination of microbes and toxic substances for food and prevent the infection of breakfast.

Steps of the food processing process and control of the quality of the final product