Food Safety and Quality Management Training Program

This training is for professional development purposes and does not replace the MYK authorization certificate in trainings where MYK authorization is mandatory.

The Food Safety and Quality Management Training Program provides comprehensive education on hygiene, quality control, safety standards, and management systems such as ISO and HACCP in the food sector. Participants can specialize in the food industry.

Basics of Food Safety

• Definition and importance of food safety

• Food safety risks and control methods

• Microorganisms, pathogens, and foodborne illnesses

Food Safety Management Systems

• HACCP (Hazard Analysis and Critical Control Points) system

• ISO 22000:2005 Food Safety Management System

• Food safety audits and internal audit processes

Quality Management and Standards

• ISO 9001:2015 Quality Management System

• Quality control processes

• Product standards and compliance

Hygiene and Sanitation

• Hygiene standards in food production environments

• Sanitation practices and measures

• Cleaning and disinfection procedures

Traceability and Labeling of Food Products

• What is food traceability?

• Labeling regulations and standards

• Product information and consumer safety

Market Analysis and Consumer Expectations

• Factors affecting food safety and quality

• Production strategies according to consumer expectations

• Global food safety trends

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.