The British Academy for Training and Development presents this course in “Food Quality Analysis & Safety Management” which provides participants with in-depth knowledge and practical skills in food quality analysis, safety systems, and advanced testing methodologies. It blends scientific principles with global best practices to equip professionals with the tools they need to manage food quality from raw material intake to final product delivery. Emphasis is placed on analytical techniques, risk-based management, regulatory compliance, and continuous improvement in food safety and quality systems.

Who should attend?

·       Quality assurance and control personnel in food production

·       Food technologists, microbiologists, and laboratory analysts

·       Food safety officers and compliance managers

·       Production and operations managers in the food industry

·       Regulatory affairs and R&D professionals

·       Auditors and consultants in food quality systems

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

·       Understand the key principles of food quality and international safety standards (HACCP, ISO 22000, Codex, etc.)

·       Conduct physical, chemical, and microbiological analysis of food products accurately

·       Apply modern instrumentation (e.g., HPLC, GC, spectrometry) for food quality testing

·       Detect and evaluate foodborne hazards, contaminants, and allergens

·       Implement, monitor, and audit food safety management systems effectively

·       Assess packaging, labeling, and shelf-life impacts on food safety

·       Promote continuous improvement in food quality through risk-based approaches

·       Interpret lab data and integrate results into preventive quality actions

Introduction to Food Quality and Safety Standards

o   Definitions of food quality, safety, and compliance

o   Importance of quality control in the food industry

o   Overview of international standards: ISO 22000, HACCP, Codex Alimentarius

o   Regulatory bodies and their roles (FDA, EFSA, WHO, etc.)

o   Key quality indicators in food products

Physical and Chemical Analysis of Food Products

o   Sensory evaluation methods (appearance, texture, flavor)

o   Measuring pH, moisture content, and water activity

o   Fat, protein, ash, and fiber determination techniques

o   Use of spectrophotometry and chromatography in food testing

o   Shelf-life estimation and degradation markers

 Microbiological Testing and Control

o   Common foodborne pathogens and contamination sources

o   Sampling methods for microbial testing

o   Techniques: Plate count, PCR, ELISA, and rapid tests

o   Hygiene control in processing environments

o   Interpretation of microbiological test results

Principles and implementation of HACCP

o   Risk analysis and critical control points

o   Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)

o   Internal auditing and corrective actions

o   Documentation and record-keeping essentials

Packaging and Labeling Quality Controls

o   Types and functions of food packaging materials

o   Impact of packaging on shelf life and product stability

o   Labeling requirements and allergen declarations

o   Quality checks for sealing, tamper evidence, and integrity

o   Legal implications of mislabeling

Advanced Instrumentation in Quality Testing

o   Applications of Gas Chromatography (GC) and Mass Spectrometry (MS)

o   High-Performance Liquid Chromatography (HPLC) in food testing

o   Use of FTIR and NIR spectroscopy in compositional analysis

o   Calibration and validation of lab instruments

o   Data interpretation and reporting

 Allergen and Contaminant Analysis

o   Major allergens and cross-contamination risks

o   Detection methods for allergens (ELISA, LFD, PCR)

o   Monitoring heavy metals, mycotoxins, and pesticide residues

o   Risk-based sampling strategies

o   Legal thresholds and action levels