Course Details

Managing Biological Hazards in Food Safety Training Course

Introduction

In the complex global food supply chain, ensuring the safety of food extends far beyond controlling microbial hazards. Chemical Contaminants and Foodborne Toxins pose significant and often insidious threats to public health, brand reputation, and regulatory compliance. These hazards, which can be naturally occurring, intentionally introduced (adulteration), or inadvertently present, are frequently undetectable by sensory means and can cause a range of adverse health effects, from acute illness to chronic diseases. Chemical contaminants include heavy metals, pesticide residues, veterinary drug residues, environmental pollutants (e.g., dioxins, PCBs), packaging migrants, and cleaning agent residues. Foodborne toxins encompass mycotoxins (produced by molds), algal toxins, plant toxins, and certain bacterial toxins that persist in food even after microbial death. Understanding their origins, modes of action, detection methods, and effective control strategies is paramount for food manufacturers, regulators, and public health officials. Without robust programs to identify, prevent, and mitigate these chemical and toxicological risks, food businesses face severe consequences, including widespread product recalls, trade restrictions, massive financial losses, legal liabilities, and irreversible damage to consumer trust. Many food safety professionals are well-versed in microbiological hazards but may lack the specialized knowledge and practical skills required to effectively manage the diverse and complex landscape of chemical contaminants and foodborne toxins.

Conversely, mastering Chemical Contaminants and Foodborne Toxins equips professionals with the essential knowledge and practical insights to identify, assess, control, and prevent the presence of hazardous chemical substances and naturally occurring toxins in food products. This critical skill set is crucial for ensuring food safety, meeting stringent regulatory limits, preventing recalls, mitigating health risks, and maintaining consumer trust in a complex global food supply chain. Our intensive 5-day "Chemical Contaminants and Foodborne Toxins" training course is meticulously designed to equip food safety managers, quality assurance personnel, laboratory analysts, regulatory affairs specialists, product developers, and risk managers with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently manage chemical and toxicological risks in food.

Duration

5 Days

Target Audience

The "Chemical Contaminants and Foodborne Toxins" training course is ideal for a broad range of professionals and individuals involved in food safety, quality assurance, laboratory testing, regulatory affairs, and risk management within the food and beverage industry. This includes:

• Food Safety Managers and Coordinators: Responsible for hazard analysis and preventive controls.
• Quality Assurance (QA) and Quality Control (QC) Personnel: Monitoring and verifying product safety.
• Laboratory Technicians and Analysts: Performing chemical analyses on food products.
• Regulatory Affairs Specialists: Interpreting and applying chemical contaminant regulations.
• Product Development Scientists/Technologists: Considering chemical risks in formulation and raw material selection.
• Procurement and Supply Chain Managers: Assessing supplier controls for chemical hazards.
• Risk Managers: Developing strategies for chemical risk mitigation.
• Internal Auditors: Evaluating the effectiveness of chemical hazard control programs.
• Anyone seeking a comprehensive understanding of chemical food safety hazards.

Course Objectives

Upon successful completion of the "Chemical Contaminants and Foodborne Toxins" training course, participants will be able to:

• Understand the major categories of chemical contaminants and foodborne toxins.
• Identify potential sources and routes of chemical contamination in the food chain.
• Comprehend the health effects associated with various chemical hazards.
• Interpret relevant regulatory limits and guidelines for chemical contaminants.
• Select and understand the principles of common analytical methods for chemical detection.
• Develop and implement effective control strategies to prevent or minimize chemical hazards.
• Manage non-conforming products due to chemical contamination.
• Integrate chemical hazard control into a comprehensive Food Safety Management System.

8 Course Modules

Module 1: Introduction to Chemical Contaminants and Foodborne Toxins

• Defining chemical food safety hazards vs. microbiological hazards.
• Classification of chemical contaminants: Environmental, agricultural, processing-induced, naturally occurring toxins.
• Routes of entry into the food chain: Soil, water, air, feed, packaging, equipment.
• Overview of health effects: Acute vs. chronic toxicity, carcinogenesis, neurotoxicity.
• Regulatory frameworks and international guidelines for chemical contaminants (e.g., Codex Alimentarius, EU, FDA).

Module 2: Agricultural and Environmental Contaminants

• Pesticide Residues: Types of pesticides, MRLs (Maximum Residue Limits), and control strategies.
• Veterinary Drug Residues: Common drugs, withdrawal periods, and testing.
• Heavy Metals: Lead, Cadmium, Mercury, Arsenic (sources, occurrence in food, health effects, control).
• Environmental Pollutants: Dioxins, PCBs (Polychlorinated Biphenyls), PAHs (Polycyclic Aromatic Hydrocarbons) in food.
• Impact of contaminated water and soil on food safety.

Module 3: Foodborne Mycotoxins

• Introduction to molds and mycotoxins: Aflatoxins, Ochratoxin A, Fumonisins, Deoxynivalenol (DON), Zearalenone.
• Conditions for mycotoxin production (temperature, humidity, substrate).
• Commonly affected commodities: Grains, nuts, dried fruits, coffee.
• Health effects of mycotoxins and regulatory limits.
• Control strategies: Pre-harvest, post-harvest, analytical detection, detoxification.

Module 4: Natural Toxins (Plant, Algal, Seafood Toxins)

• Plant Toxins: Cyanogenic glycosides (e.g., cassava), solanine (potatoes), lectins (beans), allergens (review from previous course, if applicable).
• Algal Toxins: Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), Diarrhetic Shellfish Poisoning (DSP).
• Seafood Toxins: Scombroid poisoning (histamine), Ciguatera toxin.
• Factors influencing toxin levels and prevention strategies.
• Recognition of symptoms and emergency response.

Module 5: Processing-Induced Contaminants and Packaging Migrants

• Processing Contaminants: Acrylamide (e.g., fried potatoes), 3-MCPD esters (refined oils), furan.
• Formation mechanisms and mitigation strategies.
• Packaging Migrants: Phthalates, BPA (Bisphenol A), heavy metals from inks, plasticizers.
• Understanding food contact materials regulations.
• Testing for migration and ensuring packaging safety.

Module 6: Allergen Management (Review and In-Depth Chemical Focus)

• Refresher on major food allergens and regulatory requirements.
• Chemical nature of allergens and their stability.
• Analytical methods for allergen detection (e.g., ELISA, PCR).
• Preventing allergen cross-contact through chemical cleaning validation.
• Managing undeclared allergens and recall procedures.

Module 7: Analytical Methods for Chemical Contaminants and Toxins

• Principles of common analytical techniques:
• Chromatography (GC, HPLC, LC-MS/MS): For residues, toxins, food additives.
• Spectroscopy (AAS, ICP-MS): For heavy metals.
• Immunoassays (ELISA): For mycotoxins, some residues.
• Sample preparation for chemical analysis.
• Understanding method validation parameters: LOD, LOQ, recovery, linearity.
• Selecting appropriate analytical methods and laboratory accreditation.

Module 8: Risk Management and Control Strategies for Chemical Hazards

• Integrating chemical hazard analysis into HACCP/FSMA Preventive Controls plans.
• Supplier approval programs focusing on chemical controls.
• Raw material specifications and testing programs.
• Process controls to minimize formation of processing contaminants.
• Traceability systems for chemical contaminants.
• Crisis management, recall procedures, and communication for chemical incidents.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com