Description
Course Name: Certificate in Food Quality Control & Inspection
Course Id: CFQCI/Q1001.
Eligibility: Completion of 10+2 (higher Secondary) or equivalent.
Objective: The Certificate in Food Quality Control & Inspection is an essential qualification for individuals aiming to pursue a career in the food industry or public health sectors. As food safety concerns continue to be a priority globally, professionals trained in the latest food safety standards, regulations, and practices will be in high demand.
Course Duration: Three Months.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| How Students will be Graded: | ||||||
| S.No. | Marks | Grade | ||||
| 1 | 91-100 | O (Outstanding) | ||||
| 2 | 81-90 | A+ (Excellent) | ||||
| 3 | 71-80 | A (Very Good) | ||||
| 4 | 61-70 | B (Good) | ||||
| 5 | 51-60 | C (Average) | ||||
| 6 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Introduction to Food Safety: Definition and Importance of Food Safety, Historical Developments in Food Safety Regulations, Food Contamination: Biological, Chemical, and Physical Hazards, Foodborne Illnesses: Causes, Symptoms, and Prevention, Global Food Safety Challenges and Emerging Issues, Role of Government Agencies in Food Safety (FDA, FSSAI, WHO, EFSA), Consumer Rights and Food Safety Awareness, Legal and Ethical Considerations in Food Safety.
Microbiology and Foodborne Pathogens: Introduction to Microorganisms in Food (Bacteria, Viruses, Fungi, Parasites), Beneficial vs. Harmful Microorganisms in Food Processing, Foodborne Pathogens: Salmonella, E. coli, Listeria, Norovirus, etc., Factors Affecting Microbial Growth in Food, Spoilage Microorganisms and Food Quality Deterioration, Methods for Detecting and Controlling Microbial Contamination, Role of Probiotics and Fermentation in Food Safety, Antimicrobial Resistance and Its Impact on Food Safety.
Food Hygiene and Sanitation Practices: Personal Hygiene for Food Handlers (Handwashing, Protective Clothing), Cleaning and Sanitization of Food Preparation Areas, Pest Control Management in Food Facilities, Importance of Proper Waste Disposal in Food Premises, Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP), Standard Operating Procedures (SOPs) for Hygiene Compliance, Food Contact Surfaces and Cross-Contamination Prevention, Food Safety Culture and Hygiene Audits.
Food Safety Management Systems (FSMS): Introduction to FSMS and Its Importance in the Food Industry, Hazard Analysis and Critical Control Points (HACCP) Principles, Food Safety and Quality Standards: ISO 22000, BRC, SQF, FSSC 22000, Prerequisite Programs (PRPs) in Food Safety Management, Risk-Based Preventive Controls in Food Safety Plans, Documentation and Record-Keeping in FSMS, Conducting Internal Food Safety Audits, Corrective and Preventive Actions (CAPA) in Food Safety.
Food Processing and Preservation Techniques: Food Processing Methods: Thermal, Non-Thermal, and Mechanical Processes, Importance of Temperature Control in Food Preservation, Use of Food Additives and Preservatives: Safety and Regulations, Packaging and Labeling Standards for Food Safety, Novel Food Processing Technologies (Irradiation, High-Pressure Processing, etc.), Cold Chain Management for Perishable Foods, Safety Considerations in Ready-to-Eat and Processed Foods, Quality Control in Food Processing Facilities.
Foodborne Disease Prevention and Public Health: Epidemiology of Foodborne Illnesses, Surveillance Systems for Monitoring Foodborne Diseases, Role of Public Health Agencies in Food Safety, Importance of Water Quality in Food Safety, Safe Handling and Storage of Perishable Foods, Food Allergens and Intolerance Management, Consumer Education on Food Safety Practices, Impact of Climate Change on Food Safety.
