The course is designed to provide the student with an appreciation of quality assurance and quality control procedures in food production satisfying both the legal requirements and customers need for quality and safety. As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. ISO 22000 promotes the adoption of a food chain approach when developing, implementing and improving the effectiveness and efficiency of a food safety management system. This course integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes (PRPs). The course incorporates the specialized knowledge and skills required to implement the fundamental principles of food safety and quality management.