Introduction

Food Safety and Quality Management Level 2 is designed to provide participants with the essential knowledge and practical skills required to maintain high standards of food hygiene and safety in food-related environments. The course focuses on food contamination hazards, personal hygiene, safe food handling practices, temperature control, cleaning and sanitation, pest management, food safety legislation, and the fundamentals of HACCP. Participants will develop the competence to identify food safety risks, apply preventive measures, and contribute to a strong food safety culture within their organizations, ensuring consumer protection and regulatory compliance.

Unique Selling Propositions                     

• Internationally aligned curriculum based on HACCP, ISO 22000, BRC, and Codex Alimentarius standards.
• Practical and industry-oriented training with real-life case studies and project-based learning.
• Enhances employability and professional development through recognized food safety competencies.
• Facilitated by experienced academicians and industry professionals.
• Focus on compliance, risk management, food quality assurance, and food safety culture.

Objectives and Learning Outcomes

1. Understand food safety principles, food hygiene requirements, and international food safety standards applicable across the food supply chain.
2. Apply HACCP principles, prerequisite programs, and quality control tools to identify, assess, and control food safety hazards.
3. Implement, monitor, and evaluate food safety management systems while ensuring compliance with legal and regulatory requirements.

Key Topics / Related Concepts

1. Food Safety Awareness, Food Hygiene, HACCP, ISO 22000, BRC Standards, and Food Safety Culture.
2. Food Legislation, Regulatory Requirements, Supply Chain Management, Prerequisite Programs, and Risk Assessment.
3. Quality Control Tools, Laboratory Testing, Food Safety Auditing, Performance Monitoring, and Continuous Improvement.

Activities and Learning Strategies

1. Interactive lectures, multimedia presentations, and facilitated discussions.
2. Case studies, HACCP exercises, food safety risk assessments, and practical problem-solving activities.
3. Group projects, quizzes, assignments, and real-world food safety management applications.

Venue / Facilities 

UMT Main Campus; List down required facilities

1. Multimedia-enabled classroom with projector and sound system.
2. Computer and internet access for presentations and online resources.
3. Whiteboard/flip charts and stationery materials.
4. Food Science and Technology laboratory (where applicable).
5. HACCP and food safety case study materials.
6. Training manuals, handouts, and assessment materials.
7. Seminar room for group discussions and project presentations.
8. Examination and assessment facilities.