Course – Fundamentals of Food Quality and Safety

• Obtain the necessary knowledge related to food quality and safety that applies in the food, gastronomic and collective catering industry according to current national and international regulations.
• Provide participants with tools to facilitate the process of appropriation and implementation of quality programs for the different food producing sectors based on quality and food safety management systems.

Currently, the food sector is undergoing a major renovation worldwide. Global trade has forced the different participants in the food trade to standardize practices and procedures to ensure that the products sold are not going to be harmful to buyers in the different markets. For this reason, it is essential and fundamental to implement an effective control of food hygiene, in order to avoid any damage that may be caused by the consumption or deterioration of the same, both for the health and for the economy of a company, a community, a nation or even a region.

All members of the food chain, whether they are manufacturers, handlers or consumers of food, have a responsibility to ensure that food is safe and suitable for consumption. The responsibility for their control lies directly with the individuals who intervene in all the links of the food chain, from their extraction and exploitation, to sale to the final consumer.

Food safety is a process that ensures quality in the production and processing of food products. It guarantees the obtaining of healthy, nutritious and hazard-free food for the consumption of the population. This finally becomes an “implicit need” that is obviously intended to be satisfied; but the awareness of this occurs, in most cases unfortunately, when it has ceased to be present.

The expectations and attitudes of consumers are aimed at demanding the right to protection of safety, health and basic information about food that the market makes available to them. Biological, physical and chemical hazards can occur at any stage of the food chain as a result of errors in handling or processing procedures.

The Foundation for Quality and Food Safety is beginning to become a working tool throughout the food industry, because more and more consumers are demanding it, as well as companies that are certified or have total quality as a means of operation. . The course intends that the participants know the basic principles of quality and safety management, for its implementation in the industry. The challenge is to train individuals who make the culture of quality their own and transfer this culture to the operational staff of a company.

The Fundamentals of Food Quality and Safety course is aimed at:

• Managerial and operational personnel who handle food, whether they carry out tasks from the reception of raw materials, processing and delivery of products to end customers.

The study plan for the Fundamentals of Food Quality and Safety course was developed by highly trained professionals with extensive experience in pedagogical training.

This program includes 4 modules in which each participant can study at their own pace and from anywhere, obtaining results that will increase their professional opportunities.