Food and Beverage Production: Quality and Safety

Objectives:

• Understand key principles of food and beverage quality management.
• Learn the importance of food safety standards and regulations.
• Explore quality control techniques in food and beverage production.
• Gain insight into risk management practices in food production.

Introduction to Food and Beverage Quality Management

• Overview of food and beverage production processes.
• Importance of quality management in food production.
• Key factors influencing food quality.
• The role of quality assurance in the production cycle.

Food Safety Standards and Regulations

• Global food safety standards (e.g., HACCP, ISO 22000).
• National and international regulations affecting food production.
• Food safety certifications and their importance.
• Best practices for maintaining food safety compliance.

Quality Control in Food and Beverage Production

• Key quality control techniques used in food production.
• Methods for testing and monitoring food quality.
• Importance of ingredient quality and supplier management.
• Implementing quality checks during production.

Risk Management in Food and Beverage Production

• Identifying potential risks in food production processes.
• Strategies for mitigating risks to ensure safety and quality.
• Crisis management in food production.
• Continuous improvement practices in food safety and quality

DATE:

1ST BATCH: 14th – 17th Apr,                                        2025    

2ND BATCH:19th – 22nd Aug,                                     2025

3RD BATCH: 9th – 12th Dec,                                         2025