Keeping food safe requires more than good intentions � it requires a trained, informed workforce operating to a consistent and verifiable standard. This course gives food handlers and business operators a comprehensive grounding in food hygiene principles, safety practices, and the legal obligations that govern food businesses. You’ll leave with both the knowledge and the accountability mindset to uphold the highest standards at every point in the supply chain.
Skills you will learn:
Business Sense
Learning Objectives
Define food safety by explaining how it prevents biological, chemical, physical, and allergen hazards from reaching customers.
Integrate food safety into innovation by building safety requirements into product design, process changes, packaging, and scale-up decisions from the start.
Apply HACCP to innovation work by using it to identify hazards, set control points and critical limits, and confirm monitoring and corrective actions before launch.
Manage risk with structured tools by using food safety risk analysis, root cause analysis, and clear SOPs to prevent issues, document controls, and stay audit-ready.
Who Should Take This Course?
Innovators
Team Members & Leaders
Small Business Owners
Course Outline & Major Topics
1. What is Food Safety?
2. How does Food Safety relate to an innovation project?
