Introduction:

Control on foods is one of the National Priorities and the general strategies in any country .
Food safety directly affects human health and one of the
most important aims of government health authorities is to issue, update , and assure implementation of rules, laws,
regulations and legislations to control food safety .
Food supervisors working in health and food control offices in
Ministries , ports or customs are considered the comer stone of the control process. Their authority is enforced by law and legislation.
Therefore it is crucial that food supervisors be highly efficient and qualified for their jobs .Thus requesting special skills in identifying problems, collecting periodical specimens for analysis or making special examinations
In order for them to be qualified they need continuous training and education on recent advances in their field .
The National Nutrition Institute as a unique Research & Training center in the region has the capacity and expertise to train Food supervisors in food control using the -state -of - the -art approaches in this field .

General objectives of the course:

·         Improving work performance of food safety and control health supervisors working in the field using modern working methods.

·         Identifying recent updates in the field of food safety and control .

·         Creating Conceptual and Practical skills to update modify rules , laws and legislations in the field of food safety and control and the ability to choose the most appropriate for each countries situation.

·         Identifying the concepts of hazard analysis and critical control points in the food manufacturing process and food services.

 Course Content and Organization

The course contains the following four learning modules, each of which is organized and evaluated independently .

Module I: Food control

• Principles of public health and health awareness .
• General health conditions of food manufacturing places and workers in it.
• Methods of checking institutes and food manufacturing places and the procedures required in this aspect .
• Methods of checking different food items
• Food spoiling , ways of revealing it and  procedures required .
• Food reports,  forms and records.

Module II: Field of Hazard Analysis and Critical control point :

·                     Diseases transferred through food .

·                     Microbiological pollution of foods .

·                     Natural and chemical pollution of foods .

·                     Modern systems in the field of food control

Module III : Field of food safety :

·                     Systems of keeping and storing foods

·                     Correct methods of handling foods .

·                     Food adulteration and diseases of food

·                     Procedures for obtaining samples ( either food or   water) for the microbiological chemical   examination and sending it to laboratories

Module IV : Principles of Meat Inspection:

·                     It includes all aspects of meat safety in addition to visits to meat factories , meat markets and places of meat storage as well as places serving meats                ( restaurants and cafeterias )

 Course Participants

The program aims to improve the performance level and efficiency of workers  in the field of food safety and control as  well as workers in the field of quality assurance of food. Work experience in the field     of food safety and control is required .

The course is suitable for the following specialties  :

 Food supervisors, veterinarians Agricultural engineers, nutritionists or dietitians ,physicians 

 Course Duration : Two months Each module is about ( 2 weeks )
Course Date : to be decided according to the number of participants.

Training Methodology and Facilitators
The learning methods applied are relevant, interactive and suitable according to the learning objectives. This includes lecture/ discussion, group discussion individual and group exercises; demonstrations; field visits; case studies, laboratories.

Applicants should submit:

·          The enclosed application form, duly completed.

·         A certificate of proficiency in the English language (for applicants from non-English speaking countries).

·         The Management Board will only consider fully documented applications .

Applicants will be informed about acceptance in proper time before the course. Places are limited to 20 and offered to suitable qualified candidates who secure the financial support. 

Applications may be forwarded to:

The Chairman of the Management Board:

16, Kasr El Aini Street, Cairo, Egypt Fax: 202 – 3647476

For Arabic Registration Form Click here

For English Registration Form Click here