Course in Natural, Biological, and Chemical Hazards Related to Food Safety

Food safety has become one of the most critical pillars of public health protection worldwide, as any failure in handling, processing, or distributing food may result in direct risks to consumer health and community well-being. Hazards that threaten food safety can originate from various sources, including natural hazards such as toxins and foreign objects, biological hazards such as bacteria, viruses, and parasites, as well as chemical hazards resulting from pesticides, heavy metals, or industrial additives. With the growing complexity of global food supply chains and the increased movement of products across borders, there is an urgent need for trained professionals capable of identifying, assessing, and mitigating these risks effectively. In response to this demand, Geneva Institute of Business Administration offers this specialized program entitled “Natural, Biological, and Chemical Hazards Related to Food Safety”, designed to equip participants with the essential knowledge and applied expertise to ensure safe food practices, safeguard consumer health, and maintain compliance with international food safety standards.

Target Audience

• Food industry professionals working in production plants and on processing lines who are responsible for quality assurance and daily monitoring of food safety procedures.

• Quality managers and food safety officers in companies involved in importing and exporting food products who require a clear understanding of natural, biological, and chemical hazards.

• Government inspectors, regulators, and officials from food safety authorities who are engaged in monitoring, inspecting, and ensuring compliance with safety regulations.

• Specialists in public health and nutrition who aim to deepen their expertise in identifying and managing potential hazards that may affect food security and consumer well-being.

• Senior managers and decision-makers in food enterprises who develop institutional strategies and policies to manage risks and ensure adherence to international food safety standards.

Objectives

• Provide participants with comprehensive knowledge of food safety principles and the main natural, biological, and chemical hazards that may compromise food integrity.

• Enable participants to understand the causes, characteristics, and transmission routes of biological hazards such as bacteria, viruses, and parasites that contaminate food.

• Explain the sources and health implications of chemical hazards including pesticide residues, heavy metals, and industrial additives that pose long-term risks to consumers.

• Enhance awareness of natural hazards such as mycotoxins and foreign objects, and the importance of early detection to prevent contamination incidents.

• Support organizations in designing and applying preventive measures and effective food safety management systems that minimize risks and align with international standards.

Course Outline 

• Introduction to Food Safety and Hazard Sources

  • Definition of food safety and its importance for public health.

  • Key factors influencing food quality and safety.

  • Relationship between food supply chains and potential hazards.

  • General classification of food safety hazards.

• Natural Hazards in Food Safety

  • Mycotoxins and their occurrence in grains and crops.

  • Foreign bodies such as metal fragments, glass, and plastics.

  • Natural spoilage and defects due to poor storage conditions.

  • Impact of natural disasters, such as floods, on food safety.

• Biological Hazards: Pathogenic Bacteria

  • Salmonella and its impact on meat and poultry products.

  • Escherichia coli (E. coli) and its transmission routes.

  • Listeria and its role in dairy product contamination.

  • Measures to control bacterial growth in food.

• Biological Hazards: Viruses and Parasites

  • Foodborne viruses such as norovirus and their effects.

  • Hepatitis A virus and its association with seafood.

  • Parasites such as Giardia and Toxoplasma and their health impact.

  • Preventive measures to reduce viral and parasitic contamination.

• Chemical Hazards: Pesticides and Heavy Metals

  • Residues of pesticides in fruits and vegetables.

  • Effects of lead, mercury, and cadmium on human health.

  • Environmental sources of chemical contamination in agriculture.

  • International standards for acceptable contaminant levels.

• Chemical Hazards: Additives and Incidental Contaminants

  • Artificial preservatives and colorants and their effects.

  • Incidental contaminants from food processing operations.

  • Risks associated with packaging and contact materials.

  • Global regulations governing food additives and contaminants.

• Detection of Natural and Biological Hazards

  • Traditional laboratory methods for detecting microbes.

  • Advanced detection of mycotoxins with modern techniques.

  • Continuous monitoring programs in food production plants.

  • Importance of traceability in identifying contamination sources.

• Detection of Chemical Hazards

  • Chromatographic and spectrometric analysis techniques.

  • Pesticide residue testing in food samples.

  • Heavy metal testing in food and beverages.

  • Monitoring methods to ensure compliance with specifications.

• Preventive Measures and Risk Control

  • Implementation of Good Hygiene Practices (GHP).

  • Importance of Good Manufacturing Practices (GMP).

  • Role of storage and temperature control in preventing contamination.

  • Continuous staff training in food facilities.

• International Food Safety Regulations and Standards

  • Codex Alimentarius Commission standards.

  • European Union food safety regulations.

  • Food safety management systems under ISO 22000.

  • Role of regulatory bodies in ensuring compliance.