Set specifications, plan sampling and testing, handle nonconforming products and maintain traceability, so you can apply quality control and quality assurance methods that keep food safe and consistent.
The Food Safety & Quality Control course in Doha, Qatar explains how food businesses check that products are safe, legal and consistent every time. Participants learn the difference between quality control, which inspects and tests products, and quality assurance, which builds systems to prevent problems. The course covers writing raw material and finished product specifications, setting acceptance criteria, and planning inspections and laboratory testing that give reliable evidence of food safety and quality.
Teaching combines short explanations with practical exercises. Participants design a sampling plan, interpret microbiological and chemical test results, raise and close a nonconformance report, and run a mock traceability exercise one step back and one step forward. Discussion covers root cause analysis, corrective and preventive action, supplier performance, customer complaints and how QC fits within ISO 22000 and FSSC 22000 management systems. The program can be arranged in-house for manufacturers, central kitchens and caterers seeking consistent quality.
By the end of this course, participants will be able to:
Distinguish quality control from quality assurance in food operations
Write clear raw material and finished product specifications
Plan sampling and select appropriate inspection and laboratory tests
Interpret test results against specifications and legal limits
Manage nonconforming product using corrective and preventive actions
Operate traceability systems and conduct mock recall exercises
This course is intended for professionals responsible for checking, assuring or improving food safety and product quality.
Quality control inspectors and technicians
Quality assurance officers and managers
Food production supervisors
Central kitchen and catering managers
Supplier quality and purchasing staff
Laboratory staff in food businesses
QC versus QA and how they work together
Food safety, legality and quality defined
Role of PRPs and HACCP in quality systems
Overview of ISO 22000 and FSSC 22000
Writing raw material and finished product specifications
Setting acceptance criteria and tolerances
Sensory, physical, chemical and microbiological parameters
Agreeing specifications with suppliers and customers
Designing sampling plans and sampling techniques
In-process checks and finished product inspection
Using accredited laboratories and interpreting results
Environmental monitoring and calibration of equipment
Identifying, labeling and quarantining nonconforming product
Root cause analysis tools such as five whys
Corrective and preventive action planning
Handling customer complaints and trend analysis
Batch coding and one step back, one step forward
Conducting mock traceability exercises
Product withdrawal and recall procedures
Records that demonstrate control to auditors
Qatar's growing food manufacturing sector, central production kitchens and large catering contracts for hospitals, schools, hotels and events all depend on consistent, safe products. With a high share of ingredients imported, robust specifications, testing and traceability help businesses detect problems early and respond quickly. Strong quality control supports food security and public health goals within Qatar National Vision 2030, builds customer confidence and helps organizations meet the expectations of food safety oversight by the Ministry of Public Health.
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 food safety and quality control course in Doha, Qatar covering the difference between QC and QA, product specifications, sampling and testing, nonconformance management, corrective actions and traceability systems for food businesses.
It is aimed at QC inspectors and technicians, QA officers and managers, production supervisors, central kitchen and catering managers, supplier quality and purchasing staff, and laboratory personnel working in food businesses.
No. A general understanding of food safety is helpful, but the course explains testing methods and results in practical terms. The focus is on using specifications, sampling plans and test reports to make sound decisions rather than performing laboratory analysis yourself.
Yes. It can be delivered at your premises or online and tailored to your sector, products, specifications and schedule, with exercises based on your own records where useful. Contact Leaders Training Center to plan an in-house program.
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.
