Course Overview

Welcome To EarthTab Business School. My Name Is David Brown And I Will Be Your Course Preceptor For The Course, Food Safety And Standards.

Food safety is a global priority. With increasing concerns around foodborne illnesses, contamination, processing risks, global food trade, and consumer trust, there is a compelling need for structured and rigorous education on food safety and standards. This course, “Food Safety and Standards,” is an extensive, multifaceted, and advanced training curriculum designed to provide you with critical insights, best practices, scientific principles, and legal frameworks that govern safe food production, handling, and distribution.

This course combines scientific knowledge, regulatory insight, hygiene practices, and practical implementation strategies to foster competent food safety professionals capable of protecting public health, ensuring compliance, and enhancing food quality. Through deep dives into international and national food standards, hazard management techniques, hygiene protocols, risk analysis, and food audit systems, this course is a must for anyone involved in the food industry.

The course goes beyond theoretical knowledge. It cultivates a practical skill set through real-life case studies, regulatory comparisons, cross-border policy analysis, visual demonstrations (if applicable), and a structured assessment system with quizzes and final examinations to ensure total comprehension and mastery.

Course Objectives

By the end of this course, you will be able to:

1. Understand the fundamental concepts of food safety and its importance in public health.
   
   

2. Identify common biological, chemical, and physical food hazards and their sources.
   
   

3. Implement hygienic practices throughout the food chain, from farm to fork.

4. Apply temperature control and storage practices to maintain food quality and safety

5. Analyze and apply national and international food laws and standards.
   
   

6. Understand and implement the Hazard Analysis and Critical Control Points (HACCP) system.
   
   

7. Manage food packaging, labeling, traceability, and documentation in line with standards.
   
   

8. Conduct self-inspections and prepare for official food safety audits and certifications.
   
   

9. Interpret regulatory compliance requirements, food codes, and quality assurance policies.
   
   

10. Build an organizational culture that prioritizes food safety and continuous improvement.

Learning Outcomes

Upon completion, participants will:

• Demonstrate strong foundational and advanced knowledge of food safety practices.
  
  

• Effectively mitigate risks related to food contamination and spoilage.
  
  

• Comprehend food-related microbiology and its impact on health.
  
  

• Evaluate and implement cleaning and disinfection procedures within food environments.
  
  

• Understand the operational implications of national bodies like NAFDAC, SON, and international bodies like WHO, FAO, Codex Alimentarius, FDA, and EFSA.
  
  

• Design food safety management systems customized for different scales of operation.
  
  

• Integrate traceability systems and respond to food recalls.
  
  

• Become qualified to train others, lead safety inspections, and ensure organizational compliance.

Who Should Take This Course?

• Food vendors, processors, and manufacturers
  
  

• Caterers, chefs, and bakers
  
  

• Supermarket and cold store operators
  
  

• Hospitality managers and food service supervisors
  
  

• Restaurant owners and food delivery companies
  
  

• Nutritionists and dietitians
  
  

• Quality assurance professionals
  
  

• Food scientists and technologists
  
  

• Agricultural extension officers
  
  

• You  in public health, microbiology, and nutrition-related fields
  
  

Course Structure

The course is structured into 10 advanced modules, each building upon the last. It includes real-world scenarios, industry use cases, visual breakdowns (optional), and regulatory document interpretations.

MODULE LIST:

1. Introduction to Food Safety
   History, significance, scope, and global impact
   
   

2. Understanding Foodborne Illnesses
   Microbiological, chemical, and allergenic hazards
   
   

3. Personal Hygiene and Sanitation
   Hand hygiene, protective clothing, behavioral standards
   
   

4. Safe Food Handling Practices
   Cross-contamination control, handling raw vs. cooked food
   
   

5. Food Storage and Temperature Control
   Cold chain logistics, shelf-life determination, FIFO system
   
   

6. Cleaning and Sanitation in Food Facilities
   Cleaning schedules, sanitizers, pest control measures
   
   

7. Food Safety Laws and Regulatory Standards
   National & global legal frameworks, codes of practice
   
   

8. Hazard Analysis and Critical Control Points (HACCP)
   Principles, implementation, documentation
   
   

9. Food Labeling and Packaging Standards
   Label compliance, expiry dates, nutritional declarations
   
   

10. Food Safety Audits and Certification
    Types of audits, preparing documentation, global certifications (ISO 22000, FSSC, GFSI)

Assessment Format

Each module will include:

• 5 multiple-choice quiz questions (A–D format) to reinforce understanding
  
  

• Real-life food safety cases or news reports to analyze
  
  

• Practical assignments (optional, where applicable)
  
  

• Final 50-question exam at the end to assess mastery across all areas

Certification

A printable and verifiable Certificate of Completion will be awarded upon successful completion of all modules and passing the final exam. This certificate can be used for:

• Food handler licensing
  
  

• Employment in food companies
  
  

• Restaurant and catering compliance
  
  

• Staff training records
  
  

• Legal audits and food safety inspections
  
  

Additional Resources

• Templates for HACCP plans
  
  

• Food safety audit checklist (customizable)
  
  

• Regulatory agency contact list
  
  

• Food labeling and coding samples
  
  

• Cleaning schedule templates
  
  

• Personal hygiene tracking chart
  
  

Regulatory Standards Covered

• NAFDAC Food Guidelines (Nigeria)
  
  

• Standard Organization of Nigeria (SON) Codes
  
  

• Codex Alimentarius
  
  

• WHO/FAO Food Safety Principles
  
  

• ISO 22000:2018 Food Safety Management System
  
  

• Food and Drug Administration (FDA) Regulation

I Look Forward To Congratulating You Upon Completion Of This Course