The Food Industry Hygiene module introduces learners to the fundamental principles of hygiene applied to food processing and handling. It covers sources of contamination, Good Hygiene Practices (GHP), cleaning and disinfection procedures, as well as key food safety control systems such as GHP, GMP, and HACCP. The module also includes an introduction to the food safety management system based on the ISO 22000 standard, enabling participants to understand its requirements and the steps involved in implementing an effective safety system. This module equips future professionals with the knowledge and skills needed to ensure the production of safe, high-quality foods that comply with national and international standards.
Target audience : Master 2 in Product Quality and Food Safety.
General objectives:
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Identify the main sources of biological, chemical, and physical contamination in food processing environments.
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Explain the principles and requirements of Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP).
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Apply appropriate cleaning and disinfection procedures to ensure hygienic production conditions.
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Analyze food safety hazards using the HACCP methodology.
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Interpret the key requirements of the ISO 22000 food safety management system.
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Evaluate hygiene compliance within food industry facilities using established standards and guidelines.
- المعلم: Hadjer SAIFI