Certified HAZOP Leader

Certified HAZOP Leader provides essential knowledge and practical skills in food safety and public health management. This course aligns with international food safety standards and regulatory requirements. Participants will develop competency in identifying hazards, implementing control measures, and maintaining compliant food safety systems.

Understand food safety principles and regulatory requirements
• Identify and control food safety hazards
• Implement effective control measures
• Develop and maintain food safety documentation
• Conduct food safety audits and inspections
• Respond to food safety incidents
• Maintain compliance with applicable standards

Food service managers, food handlers, safety officers, supervisors, and professionals involved in food production, processing, and distribution.

Introduction to Food Safety
• Food Safety Hazards and Controls
• HACCP Principles
• Microbiological Contamination
• Chemical and Physical Hazards
• Allergen Management
• Sanitation and Hygiene
• Traceability and Recall Procedures
• Documentation and Records
• Practical Case Studies
• Assessment and Certification

Interactive presentations combined with practical demonstrations, case studies, and group discussions. Participants engage with real-world food safety scenarios and receive hands-on training materials. Assessment includes both theoretical knowledge and practical application.

08:00 - 08:20: Registration & Coffee/Tea
08:20 - 10:00: First Session
10:00 - 10:20: Coffee/Tea Break
10:20 - 12:20: Second Session
12:20 - 13:30: Prayer Break
13:30 - 15:00: Final Session

Course Fee: USD 1100
Please contact FSMQC for current fees based on location and scheduling. Rates include participant materials, course documentation, and refreshments.