Introduction

Food Quality Control Techniques Training Course designed to equip learners with advanced competencies in food safety standards, quality assurance systems, hygiene control, and regulatory compliance. With the global food industry facing increasing scrutiny, this training emphasizes modern Hazard Analysis and Critical Control Points (HACCP), ISO food safety standards, contamination prevention, and laboratory-based quality testing techniques to ensure safe, nutritious, and compliant food products.

This course integrates practical and theoretical knowledge to build expertise in food inspection procedures, microbial testing, sensory evaluation, and supply chain quality monitoring. Participants will gain hands-on understanding of food adulteration detection, risk assessment, traceability systems, and auditing techniques, enabling them to meet international food safety requirements and improve operational efficiency across food manufacturing, hospitality, and regulatory sectors.

Programme Curriculum

Food Quality Control Techniques Training Course

Introduction

Course Duration

5 days

Course Objectives

Master HACCP principles and implementation strategies
Understand ISO 22000 food safety management systems
Apply Good Manufacturing Practices (GMP) in food production
Conduct microbiological food quality testing and analysis
Identify and prevent food contamination and adulteration risks
Develop skills in food safety auditing and compliance reporting
Implement traceability systems in food supply chains
Perform sensory evaluation and quality assessment techniques
Understand food labeling regulations and legal compliance
Apply risk-based food safety management frameworks
Use modern tools for food inspection and laboratory diagnostics
Strengthen quality assurance documentation and reporting systems
Improve food industry operational safety and consumer protection standards

Target Audience

Food safety officers and inspectors
Quality control/assurance managers in food industry
Restaurant and hospitality managers
Food production and processing staff
Laboratory technicians and microbiologists
Catering and supply chain professionals
Regulatory and public health officers
Students in food science, nutrition, and agriculture

Course Modules

Module 1: Introduction to Food Quality Control Systems

Concepts of food quality assurance vs quality control
Overview of global food safety regulations
Role of quality control in food industry sustainability
Understanding consumer safety expectations
Case Study: Food recall due to contamination failure in packaged foods

Module 2: HACCP Principles and Applications

HACCP 7 principles implementation
Critical control point identification
Hazard analysis in food production
Monitoring and corrective actions
Case Study: Seafood processing HACCP failure and recovery plan

Module 3: Microbiological Testing in Food Safety

Bacterial contamination detection methods
Pathogen identification techniques
Laboratory sample collection standards
Sterilization and aseptic techniques
Case Study: E. coli outbreak traced to dairy supply chain

Module 4: Food Adulteration Detection Techniques

Chemical adulteration identification
Physical contamination testing
Rapid testing kits and field methods
Regulatory limits and compliance checks
Case Study: Milk adulteration scandal investigation

Module 5: Good Manufacturing Practices (GMP)

Hygiene and sanitation protocols
Facility design and workflow control
Personnel hygiene requirements
Equipment cleaning validation
Case Study: Bakery contamination due to poor GMP compliance

Module 6: Food Safety Auditing and Compliance

Internal and external auditing processes
Documentation and reporting systems
Non-conformance identification
Corrective and preventive actions (CAPA)
Case Study: ISO audit failure in meat processing plant

Module 7: Food Packaging and Labeling Quality Control

Packaging material safety standards
Shelf-life determination methods
Label accuracy and legal requirements
Storage condition monitoring
Case Study: Mislabeling recall in snack food industry

Module 8: Risk Management and Food Traceability Systems

Supply chain risk assessment
Digital traceability technologies
Blockchain in food tracking systems
Crisis management and recall procedures
Case Study: Global spinach contamination traceability response

Training Methodology

This course employs a participatory and hands-on approach to ensure practical learning, including:

Interactive lectures and presentations.
Group discussions and brainstorming sessions.
Hands-on exercises using real-world datasets.
Role-playing and scenario-based simulations.
Analysis of case studies to bridge theory and practice.
Peer-to-peer learning and networking.
Expert-led Q&A sessions.
Continuous feedback and personalized guidance.

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Skills & Software Covered

Sensory analysis Microbial testing Standards compliance Quality assurance

Programme Fee

Duration: 5 Days

Method: Online or Physical

Online Price: $1,000

Physical Price: $1,500

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Sep 21 2026

21 Sep — 25 Sep 2026

💻 Online / Virtual session

Online $1,000