Master the design, implementation, and systematic auditing of Food Safety Management Systems (FSMS) and Quality Assurance (QA) frameworks across food production, processing, and distribution facilities. This course covers Hazard Analysis Critical Control Point (HACCP) system development, prerequisite programs (PRPs), microbiological and chemical hazard identification, allergen management, and compliance with GFSI-recognized international standards such as ISO 22000, FSSC 22000, IFS Food, and BRCGS. You will develop the specialized competencies required to conduct internal and supplier quality audits, establish robust root cause analysis and corrective action protocols, lead mock recalls and traceability exercises, manage raw material and finished product testing regimens, and ensure rigorous adherence to national and global food safety regulatory mandates.