Lead food safety at management level: build a positive food safety culture, oversee HACCP, control suppliers and manage incidents, recalls and crises with confidence and clear decisions.
The Advanced Food Safety & Hygiene Management course in Doha, Qatar is for managers who carry overall responsibility for food safety across one or more sites. It moves beyond day-to-day controls to the decisions that shape results: how leaders build a food safety culture, how they oversee and challenge a HACCP plan, how they select and monitor suppliers, and how they respond when an incident, complaint or recall puts consumers and the brand at risk.
The course uses case studies of real outbreaks and recalls, structured group exercises and management-level tools. Participants assess a culture survey, review a HACCP plan for weaknesses, score a supplier against approval criteria and work through a timed recall simulation from first alert to closure. The emphasis is on judgment, communication and accountability. Leaders Training Center can deliver this course as an in-house program for an organization's management team, built around its own sites and risks.
By the end of this course, participants will be able to:
Assess and improve food safety culture using leadership, communication and measurement.
Oversee HACCP plans by challenging hazard analysis, CCPs, validation and verification.
Design supplier approval, monitoring and performance review processes.
Lead incident investigation using root cause analysis and corrective action.
Plan and coordinate product withdrawal, recall and crisis communication.
Use key performance indicators and audits to report food safety performance.
This course is aimed at experienced professionals who manage food safety and hygiene at department, site or company level.
Food safety, quality and hygiene managers
Executive chefs and food and beverage managers
Operations and general managers in food businesses
HACCP team leaders
Catering contract and central kitchen managers
What food safety culture means and why it matters
Leadership commitment, values and visible behavior
Measuring culture with surveys, observations and interviews
Linking training, recognition and accountability
Reviewing the seven Codex HACCP principles critically
Testing hazard analysis and CCP decisions
Validation of critical limits and verification schedules
Keeping the plan current after menu or process changes
Risk-based supplier approval and specifications
Supplier audits, certificates and questionnaires
Receiving checks and cold-chain verification for imports
Managing nonconforming deliveries and supplier performance
Complaint handling and suspected food poisoning response
Traceability, withdrawal and recall procedures
Crisis team roles, decision-making and communication
Recall simulation and lessons learned review
Leading and lagging food safety indicators
Using internal audit and inspection results
Root cause analysis tools and trend review
Reporting food safety risk to senior leadership
Qatar's food supply relies heavily on imports, and hotels, airlines, hospitals, schools and contract caterers serve very large numbers of consumers, often during major international events. In a hot climate, a single supplier or cold-chain failure can affect many people quickly. Managers who can lead culture, oversee HACCP and run an effective recall support the Ministry of Public Health's food safety oversight and protect the trust that Qatar's hospitality and tourism ambitions depend on.
Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.
It is a management-level food safety course in Doha covering food safety culture, HACCP oversight, supplier control, incident investigation and recall and crisis management. It is designed for managers who are accountable for food safety performance across a department, site or business.
It is intended for food safety and quality managers, executive chefs, food and beverage managers, operations and general managers, HACCP team leaders and managers of central kitchens or catering contracts who already understand basic food hygiene and HACCP.
Yes, the course assumes a working knowledge of food hygiene, temperature control and the principles of HACCP, ideally from a supervisory or management role. It does not repeat the basics; it focuses on leadership, oversight, suppliers and crisis response.
Yes. It can be delivered at your premises or online and tailored to your sector, sites, supplier base and schedule, including a recall exercise built around your own products. Contact Leaders Training Center to plan it.
Tell us a little about yourself and an advisor will contact you about batch timings, fees and eligibility. No obligation.
Sat–Thu: 09:00–22:00Fri: 08:00–22:00
Understand why food safety matters, recognize the main hazards in food, and apply the four Cs of cleaning, cooking, chilling and cross-contamination control in any food workplace.
Learn safe food handling from delivery to service, including temperature control, storage, stock rotation and allergen care, so you can apply hygiene for food handlers consistently on every shift.
Learn the personal hygiene standards expected of food workers, including effective handwashing, fitness to work, illness reporting, uniforms, jewelry rules and how to deal with cuts and wounds.
Learn to plan and carry out effective cleaning and disinfection in food premises, use chemicals safely, follow cleaning schedules, and control pests and waste to keep food areas hygienic.
