Food Handling, Safety and Hygiene
| Start Date | End Date | Venue | Fees (US $) | ||
|---|---|---|---|---|---|
| Food Handling, Safety and Hygiene | 09 Nov 2025 | 13 Nov 2025 | Riyadh, KSA | $ 3,900 | Register |
Food Handling, Safety and Hygiene
| Start Date | End Date | Venue | Fees (US $) | |
|---|---|---|---|---|
| Food Handling, Safety and Hygiene | 09 Nov 2025 | 13 Nov 2025 | Riyadh, KSA | $ 3,900 |
Introduction
Course begins with a basic introduction to food safety covering food handling and food hygiene principles that are practiced the world over. With this foundation of knowledge, delegates are ready to move onto studying Good Manufacturing Practice (GMP) in the afternoon session:
In order for a food safety management system to be effective, it is essential that HACCP be supported by GMP that controls the general hygiene and environmental conditions in a food operation.
The GMP described in this course are accepted requirements for prerequisites as defined in the CODEX Alimentarius General Principle of Food Hygiene.
By attending this course delegates will demonstrate the knowledge to identify risks due to poor implementation of GMP thus reducing the potential risk of food contamination.
Objectives
- Explain food safety risks from GMP
- Demonstrate knowledge of each GMP component and their impact on food safety
- Be able to review existing work place GMPs and amend them accordingly, if required
- Improved knowledge of GMP
- Enhanced ability to identify potential food safety risks from GMP
- Correct implementation of GMP
- Improved understanding and compliance of company SOPs
- Compliance with global best practice
Upon completion of this training, delegates will be able to:
Course Benefits
Training Methodology
The training methodology is interactive with group exercises and is suitable for all employees involved in functions management. The pace and level of the training workshop is customized to the understanding of the delegates. Ongoing back-up and support is available after the training on request to the supplier, and the training course is also available for in-house presentation as well as for “Competency Transfer”.
Who Should Attend?
- Particularly suitable for management staff moving from another industry or sector
- Managers: Production, Maintenance, Stewarding, QA
- Purchasers (who have impact on purchasing the correct raw material and incoming inspection)
- Chefs

