Specialized Certificate for Food Safety and Regulation

Specialized Certificate for Food Safety and Regulation provides participants with essential knowledge and practical skills to ensure food safety, regulatory compliance, and public health protection across Egypt’s food system. The program highlights the vital role of Food Safety Inspectors and food industry professionals in maintaining standards, enforcing regulations, and addressing emerging risks in various food sectors.

*Continuing Education Unit equals 10 contact hours.

1. Diagram the structure and stages of the food supply chain and analyze the interconnections among them
2. Identify and evaluate factors influencing food safety and supply chain resilience
3. Describe the responsibilities and enforcement mechanisms of food control agencies
4. Explain the authorities and roles of the National Food Safety Authority (NFSA) in regulating food safety
5. Apply Good Agricultural, Manufacturing, and Retail Practices to ensure food safety across sectors
6. Explain and implement the principles of the HACCP system in controlling food hazards
7. Evaluate traceability, recordkeeping, validation, and verification systems for effective compliance
8. Interpret and apply food defense measures to protect against intentional contamination
9. Classify and control biological, chemical, and physical hazards across the supply chain
10. Differentiate foodborne illnesses by causes, symptoms, and sources
11. Assess public and private efforts to prevent and manage foodborne illness
12. Explain the purpose, methods, and processes of food safety inspections
13. Apply risk-based inspection approaches to prioritize high-risk areas effectively
14. Implement pre-inspection planning procedures 
15. Document and report inspection findings in accordance with regulatory standards
16. Demonstrate professionalism, communication, systems thinking, and critical judgment in inspection contexts
17. Conduct all phases of a food inspection from preparation to reporting, according to the inspection plan
18. Perform accurate sampling using appropriate techniques and maintaining chain of custody
19. Differentiate between inspections and investigations and apply appropriate investigative methods
20. Demonstrate the principle of “educate while you regulate” to foster compliance and public awareness
21. Demonstrate effective verbal and written communication techniques when interacting with food businesses and stakeholders
22. Apply professional and ethical principles when conducting inspections or addressing noncompliance situations
23. Analyze real-world communication challenges and formulate appropriate, solution-oriented responses
24. Evaluate ethical dilemmas and justify decisions that promote fairness, transparency, and public trust