course | Techniques of Laboratory Testing and Food Inspection
Join our Techniques of Laboratory Testing and Food Inspection course in Abu Dhabi. Gain practical techniques laboratory testing food inspection skills with
HSEC-2194 | Techniques of Laboratory Testing and Food Inspection
Course Sector : Health, Safety and Environment
| Duration | Date from | Date to | Course Venue | Course fees | Book a course |
|---|---|---|---|---|---|
| 5 Days | 02/11/2026 | 06/11/2026 | Dubai | $4,250 | Book now |
| 5 Days | 24/01/2027 | 28/01/2027 | Riyadh | $4,250 | Book now |
| 5 Days | 14/06/2027 | 18/06/2027 | Zurich | $5,950 | Book now |
| 5 Days | 29/08/2027 | 02/09/2027 | Jeddah | $4,250 | Book now |
Course Introduction
Laboratory food
Laboratory food testing or food safety inspection is the process of ensuring food safety and quality in all aspects, including medical, through random sampling or specific quantities of food at manufacturing, distribution, or storage facilities. It involves specialized laboratories and control mechanisms to ensure compliance with standards and specifications. The random samples are taken using various methods to determine their quality according to several systems, including visual, chemical, microbiological tests, and others.
Laboratory tests are also conducted to check for genetically modified foods, which are linked to numerous diseases, especially cancers. These tests also consider issues related to experimentation, potential contamination, and secondary effects, as well as various standards that affect food quality, including environmental, industrial, health, consumer, and quality standards.
Course objective
- Understand the elements of laboratory testing and food inspection, and sampling methods.
- Identify the types of laboratory tests according to the type and nature of food and international standards.
- Learn about the tools used in various laboratory tests.
- Recognize the risks associated with poor food quality and the risk factors in the spread of foodborne diseases and epidemics.
- Understand the long-term health impacts of low-quality processed foods on human health and the risks of certain materials used in their production.
Course audience
- Production managers in food institutions.
- Quality control employees.
- Individuals involved in preparing reports on food product quality.
- Public health and community health workers.
Course Outline | Day 01
Introduction to Laboratory Testing and Food Inspection
- Overview of food safety and quality assurance
- The importance of laboratory testing in food safety
Principles of Laboratory Testing
- Types of laboratory tests (microbiological, chemical, physical)
- Sampling techniques and protocols
- Calibration and maintenance of laboratory equipment
Course Outline | Day 02
Basic Steps in Food Inspection
- Collecting samples
- Processing samples
- Analyzing and detecting samples
- Recording and processing test results
- Methods for detecting pathogens (e.g., Salmonella, E. coli)
- Interpreting microbiological test results
Course Outline | Day 03
Chemical Testing Techniques
- Analyzing food additives, preservatives, and contaminants
- Detecting allergens and toxins
- Understanding applications of chromatography and spectroscopy
- Evaluating food texture, color, and appearance
- Techniques for measuring pH, moisture content, and viscosity
Course Outline | Day 04
Food Inspection Protocols
- Conducting effective food inspections
- Understanding hazard analysis and critical control points (HACCP)
- Documenting inspection results and report preparation
- Overview of food safety regulations (e.g., FDA, USDA, ISO standards)
- Understanding good manufacturing practices (GMP)
- Compliance with local and international food safety laws
Course Outline | Day 05
Emerging Trends in Food Safety
- Innovations in food testing technologies
- The role of technology in enhancing food inspection
- Challenges and future opportunities in food safety
BOOST’s Professional Attendance Certificate “BPAC”
BPAC is always given to the delegates after completing the training course,and depends on their attendance of the program at a rate of no less than 80%,besides their active participation and engagement during the program sessions.
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