22+ Lessons 
1 students enrolled 
Overview
Course Description
In the food industry, ensuring food safety and quality is not just a regulatory requirement—it’s a core responsibility that protects public health, maintains brand reputation, and ensures operational success. This course, Fundamentals of Food Safety and Quality for Managers, is specifically designed for managers, supervisors, and team leads responsible for food handling, preparation, processing, or service.
Throughout this course, you will learn the core principles of food safety and quality management. From identifying hazards and implementing control measures to understanding HACCP systems and food safety standards, this course covers everything a food business leader needs to know. The course is structured into five key sections:
Introduction to Food Safety and Quality in the Food Industry
Biological, Chemical, and Physical Hazards
Food Safety Management Systems and HACCP
Quality Control, Assurance, and Compliance Standards
Conclusion and Best Practices for Ongoing Improvement
We begin with the foundational elements of food safety and finish with strategies for maintaining compliance and continuous quality improvement. The instructor will present real-life examples, actionable guidelines, and practical tools you can apply directly in your workplace. By the end of this course, you’ll be prepared to lead your team in creating and sustaining a safe, high-quality food environment.
Course Content
22 Lectures
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2:12
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2:14
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2. Understanding Food Quality Sensory, Nutrition, and Shelf Life
2:53
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3. Importance of Food Safety Health, Legal, and Business Impact
3:13
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4. Overview of Global Food Safety Challenges
2:54
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5. What Are Foodborne Illnesses and Who’s at Risk
1:59
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6. Common Food Hazards Biological, Chemical, Physical, Allergenic
3:54
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7. Sources of Contamination Soil, Water, Animals, and Humans
3:58
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8. Routes of Contamination in the Food Chain
3:59
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9. Key Symptoms & Health Effects of Foodborne Diseases
3:28
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10. Real-World Case Studies on Contamination Events
3:56
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11. Strategies for Preventing Foodborne Illness
4:23
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12. HACCP Overview What and Why
3:20
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13. The 7 Principles of HACCP Explained
4:05
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14. How to Build, Implement, and Monitor a HACCP Plan
4:22
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15. GMP Basics Facilities, Equipment, and Personnel
3:15
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16. GMP in Food Processing and Handling
4:03
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17. GMP in Storage and Distribution Allergen Control
3:49
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18. Cleaning and Sanitation Best Practices
3:45
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19. Safe Food Storage FIFO, Temperature, and Packaging
3:52
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20. Product Recall Procedures and Emergency Responses
3:41
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21. Course Summary and Final Tips
2:50
Enrolled: 1 Students 
Duration:
Not specified 
Chapters: 22+ Lessons 
Level:
beginner 
