Course Details

Food Inspectors in charge of ensuring the adequacy and efficacy of Food Control Systems in catering and food retailers and food processing plants; food Control authorities may also find this useful in the training of new inspectors and in refocusing food inspection practices on a risk-based process, can take up this course.

Course Objectives:

• Introduction
• Concepts and approaches of modern food inspection
• General inspection philosophy and approach
• The role of inspection in food control
• Risk-based food inspection
• General inspection procedures
• Inspection of food business system components
• Labelling
• HACCP plan, traceability and recall plan
• Walk-through inspection
• General Inspection approach for food processing facilities
• Inspection techniques
• Enforcement and compliance
• Knowledge and skill requirements for food inspection
• Prerequisite sanitation, hygiene and pest control practices
• Response to non-compliance and violations