Food Safety is a comprehensive course designed to educate individuals on the principles and practices necessary to ensure the safety and quality of food. This course covers a range of topics, including the identification and control of foodborne hazards, proper handling and storage of food, sanitation and hygiene practices, and the implementation of effective food safety management systems. Students will learn about the potential risks associated with food preparation and distribution, as well as the regulatory requirements and industry standards for maintaining food safety. Emphasis is placed on understanding the principles of HACCP (Hazard Analysis and Critical Control Points) and applying them to various food production and service settings. Through interactive learning activities, case studies, and practical demonstrations, students will develop the knowledge and skills needed to prevent foodborne illnesses and ensure the health and well-being of consumers. Successful completion of this course will equip individuals with the necessary expertise to work in food service establishments, catering companies, food manufacturing facilities, or any other industry where food safety is paramount.