The Food Safety and Quality Management Training Program offers comprehensive education on hygiene, quality control, safety standards, and management systems like ISO and HACCP.
The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.
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Fundamentals of Food Safety
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Definition and importance of food safety
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Food safety risks and control methods
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Microorganisms, pathogens, and foodborne illnesses
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Food Safety Management Systems
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HACCP (Hazard Analysis and Critical Control Points) system
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ISO 22000:2005 Food Safety Management System
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Food safety audits and internal auditing processes
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Quality Management and Standards
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ISO 9001:2015 Quality Management System
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Quality control processes
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Product standards and compliance
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Hygiene and Sanitation
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Hygiene standards in food production environments
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Sanitation practices and measures
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Cleaning and disinfection procedures
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Traceability and Labeling of Food Products
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What is food traceability?
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Labeling regulations and standards
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Product information and consumer safety
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Market Analysis and Consumer Expectations
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Factors affecting food safety and quality
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Production strategies to meet consumer expectations
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Global food safety trends
The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.