Introduction

Food Safety and Quality Management Level 1 is an introductory course designed to provide participants with a fundamental understanding of food safety, quality management, and hygiene practices in food-related environments. The course covers the basic principles of food microbiology, sources of food contamination, foodborne pathogens, personal hygiene, safe food handling practices, cleaning and sanitation, pest control, and temperature management. Participants will also be introduced to the concepts of Hazard Analysis and Critical Control Points (HACCP) and Food Safety Management Systems (FSMS), including their role in preventing food safety hazards and ensuring regulatory compliance. The course aims to develop awareness of food safety risks and equip participants with the knowledge required to contribute to safe food production, processing, storage, and service practices while promoting a positive food safety culture.

Unique Selling Propositions                     

• Beginner- friendly foundation course designed for individuals with little or no prior knowledge of food safety and quality management.
• Comprehensive introduction to food microbiology, food safety hazards, hygiene, HACCP, and Food Safety Management Systems (FSMS) in an easy-to-understand format.
• Interactive learning approach using practical examples, demonstrations, and real-world food safety scenarios to enhance understanding.
• Focus on developing safe food handling habits and food safety awareness applicable to food production, catering, retail, and food service sectors.
• Bridges the gap between theoretical concepts and workplace practices, preparing participants for advanced food safety training and certifications.
• Supports career readiness by providing fundamental food safety knowledge valued across the food industry.
• Delivered by qualified food science professionals with academic and industry experience.
• Promotes a proactive food safety culture by emphasizing individual responsibility in preventing food contamination and foodborne illnesses.
• Ideal stepping stone to advanced certifications, including HACCP, ISO 22000, and Food Safety and Quality Management Level 2.
• Includes practical insights into regulatory requirements and industry expectations, helping participants understand the importance of compliance from the outset.

Objectives and Learning Outcomes

1. Describe the fundamental principles of food safety, food hygiene, and quality management and their importance in protecting consumer health.
2. Explain the role of food microbiology, food safety hazards, and contamination sources in food production, processing, and handling environments.
3. Apply basic food safety practices, including personal hygiene, sanitation, safe food handling, and temperature control, to minimize food safety risks.
4. Identify and relate the basic concepts of HACCP and Food Safety Management Systems (FSMS) to the prevention of food safety hazards and regulatory compliance.

Key Topics / Related Concepts

1. Fundamentals of Food Safety, Food Hygiene, and Food Microbiology.
2. Food Safety Hazards, Safe Food Handling, and Sanitation.
3. Introduction to HACCP and Food Safety Management Systems (FSMS)
4. Food Regulations, Quality Awareness, and Industry Best Practices

Activities and Learning Strategies

1. Interactive lectures, multimedia presentations, demonstrations, and guided discussions
2. Case studies, group discussions, scenario-based problem-solving activities, and workplace examples.
3. Quizzes, worksheets, reflective exercises, and short assignments, collaborative group activities and peer learning exercises.