FOOD SAFETY AND HYGIENE INSPECTOR

Food Safety and Hygiene Inspector Course

Welcome to the Food Safety and Hygiene Inspector Course

Introduction

This comprehensive course is designed to equip participants with the essential knowledge and skills to ensure food safety and hygiene in various settings. Participants will learn about causes and prevention of foodborne illnesses, HACCP plans, cleaning and sanitizing procedures, pest control, risk-based inspections, and more.

Who Should Attend

This course is intended for:
– Food inspectors
– Food safety managers
– Food plant managers
– Health inspectors
– Food and drug inspectors
– Anyone involved in ensuring food safety and hygiene

Learning Objectives

Upon completion of this course, participants will be able to:
– Identify causes and methods for preventing foodborne illnesses.
– Develop and implement HACCP plans and active managerial control.
– Effectively clean and sanitize food production environments.
– Conduct facility plan reviews to ensure compliance with safety standards.
– Implement pest control strategies.
– Perform risk-based inspections to systematically manage food safety.
– Sample food for laboratory analysis to ensure compliance.
– Develop food defense strategies to protect against food tampering.
– Respond appropriately to food emergencies and foodborne illness outbreaks.
– Understand and apply the legal aspects of food safety.
– Ensure compliance with global food safety best practices.

Certification

Upon successful completion of the course and passing the final exam, participants will receive an accredited certificate verifiable on both the USQC and ASC websites, demonstrating their proficiency in food safety and hygiene inspection.