TSI FOOD SAFETY LEVEL 5
Who should attend?
This course is intended for manager-level candidates.
Learning Outcomes
Risk analysis
1. Explain the difference between “hazard” and “risk” in the context of food safety.
2. Investigate internal and external threats to food safety.
3. Analyse the risk factors related to a food safety hazard.
4. Justify the significant hazards using the risk assessment model.
5. Analyse risk interdependency.
Food Law
Food law history:
1. Critique end product testing approach.
2. Analyse the new modern legislation related to the HACCP approach.
UAE food law:
1. Explain the main requirements of the UAE Federal Food Safety Law (10 / 2015).
2. Explain the difference among law, local regulations, standards and technical regulations.
Food hazards
1. Analyze the main characteristics of food safety hazards (biological, chemical and physical).
2. Investigate the sources of significant hazards.
3. Explain the mechanism of pathogens’ growth.
4. Explain the types of chemical hazards in food.
Outbreaks investigation
1. Identify foodborne disease outbreaks.
2. Explain the causes of disease outbreaks.
3. Explain the process of the outbreak investigation process.
4. Analyze the information about the outbreak.
5. Communicate the results of the investigation to the interested parties
Food safety management systems
1. Identify types of food safety management systems.
2. Explain the difference among (GHP, HACCP and TACCP).
3. Evaluate the importance of each management system.
4. Explain the difference between implementation and certification.
Food Safety Culture
1. Analyze the consequences of food safety culture failure.
2. Explain the factors of food safety culture excellence.
Food Safety
Crisis Management
1. Analyze incidents related to food safety.
2. Explain the Crisis Management Basic Model.
3. Demonstrate the Crisis Management Basic Model.