The School of Biotechnology at Nile University offers a professional diploma in Food Safety Management (PD-FSM), which is a two-semester program that provides food industry professionals and regulatory authorities workers with educational opportunities to expand their knowledge and skills in food safety, food processing, and food safety management, and prepares them for career advancement chances in order to produce and serve safe and high-quality food nationally and globally. In addition, it graduates new generations of highly qualified food safety professionals to fulfill the requirements of the national and international labor market in this field.
This professional diploma targets individuals who currently work in any segment of the food chain, from food primary production to food service. Besides, it targets individuals who seek positions in the food industry facilities such as food processing plants, catering, restaurants, hypermarkets, hotels, hospitals, airlines, or any other food service or manufacturing facility, as well as it qualifies students to be food auditors and inspectors in governmental agencies and private sector to conduct second and third-party audits on different food processing and food service facilities.
Program completion requirements:
The study plan of PD-FSM is very flexible as a total of 18 credit hours, including theoretical and practical hours, as well as a graduation project, are required to be completed within 1-2 years to earn this degree from Nile University.
Food Safety Manager Certification (optional)
After completing their study, PD-FSM graduates are qualified to obtain a Food Safety Manager certification accredited by the American National Standards Institute (ANSI) and approved by the United States FDA. The graduates are optionally offered to take the required examination, with additional fees, through a registered exam proctor. This reputable certificate is a 5-year certification presented by the American National Restaurant Association. Certified individuals will be qualified to be the Person-In-Charge (PIC) in various food establishments in the USA, Canada, New Zealand, Australia, Egypt, most Arab countries, and globally, according to the FDA food code requirements.
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The FSM professional diploma provides students with fundamental knowledge, skills, and competencies on food safety and methods to develop and implement food safety management systems for preventing, eliminating, and reducing foodborne hazards, along with hands-on activitiesfor employing theory to real-world applications in this field.
Graduates of the PD-FSM program have a wide range of exciting job opportunities across different governmental and private food industry sectors such as food processing plants, hotels, restaurants, hypermarkets, catering, airlines, hospitals, food industry certification bodies, food testing laboratories, and any other food processing or food service facilities, including the following job titles:
Food Safety Manager
Food Hygiene Specialist
Food Quality Control Specialist
Food Quality Assurance Specialist
Food Production Supervisor/Manager
Food Analysis Laboratory Specialist
Graduate Attributes and Skills
By the end of this program, graduates should be able to:
Compare food safety and food quality.
Analyze different types of foodborne hazards.
Identify different stages of food flow in various food operations.
Identify and control foodborne hazards during the flow of food in an operation.
Recognize sources of physical, chemical, and biological hazards in food.
Understand factors affecting the growth of microorganisms in food.
Detect signs of food spoilage and take appropriate action.
Apply recent advances in food processing technology and biotechnology.
Apply good hygienic practices (GHPs), good manufacturing practices (GMPs), and standard operating procedures (SOPs) during food manufacturing and serving.
Identify the HACCP system and HACCP principles.
Develop and implement a HACCP-based food safety plan.
Develop and implement a food defense plan.
Audit a food management system in a food facility.
Train and supervise food handling staff in a food facility.
Create and supervise a personal hygiene program in a food operation.
Develop a program for cleaning, sanitizing, and pest control in a food facility.
Acknowledge the national and international food laws and legislation.
Work as a responsible, collaborative, and proactive food safety manager.