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Food safety

Course Description: A general introduction to food safety hazards, including chemical, physical, and biological hazards, such as food poisoning, throughout the different stages of food production. This course will also cover prerequisite programs for implementing food safety systems in food establishments, HACCP, and ISO 22000 Food Safety Management System.
Credits: 2
Prerequisites: BCH 301
Objectives of the course :

1. Acquiring fundamental knowledge of the various risks affecting food safety, methods for assessing them, and ways to control them.
Gain basic knowledge of prerequisite programs for implementing food safety management systems in food establishments.
3. Gaining sufficient knowledge about the importance of food safety systems. .
4. Acquiring the skill to implement and evaluate food safety systems in a food establishment.

Course outputs :

1. Identifying the various risks that threaten food safety at its different production stages.
The ability to possess basic knowledge of food safety elements and assess the prerequisite programs necessary for implementing food safety systems in a food establishment.
3. Gaining mastery in handling and resolving food safety issues.
4. Ability to obtain and compile information related to food safety systems, how to implement them, and how to evaluate them in a food establishment.

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  • Last updated: 2026-06-08

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