Course: Food Safety Standards & SOPs for GMP, Hygiene & Nutrition and Prevention of Food Borne Hazards and Illnesses

Hello, I am Faisal Aziz, your Food Safety Management Course Instructor.

Let me start by sharing  my educational and professional experiences, will help us understand each other better. This course will aid in enhancing your understanding of Food Safety concepts, sciences and practices. Throughout this course, as you develop a strong Food Safety foundation, you will find my references and suggestions helpful in your efforts to create and customize Standard Operating Procedures of Food Safety for your particular workstation, property, endeavor or operations.

Degrees: 1) Bachelor of Applied Science in Hospitality Leadership, Missouri State University 2) Bachelor of Applied Science in Food Technology, Missouri State University 3) MBA in Strategic Marketing, University of Texas at Dallas.

Certifications: 1) Executive Chef’s Certification, American Culinary Federation 2) Hotel Administrator’s Certification, American Hotel & Lodging Association Educational Institute 3) Lead Auditor, Food Safety Management Systems, ISO: 22000 & HACCP, Bureau Veritas.

Experiences: 1) Food & Beverage Manager, Eldorado Country Club 2) Chef de Cuisine, Kathleen’s Art Cafe & Bakery 3) Executive Chef, La Madeleine Bistro & Bakery 4) Assistant Director, Culinary Operations, Marriott Quorum/Four Seasons Las Colinas/Westin Dallas 5) Director of F&B Revenue Strategies, Rosewood Hotels 6) Regional Director of Business Development, Nestle Ice Cream 7)Regional Director Foodservice, Army & Air Force Exchange Stores, Fort Sam Houston 8) Director of Sales & Marketing, Dhaka Regency Hotel & Resort 9) Lead Consultant, VIP & Senior Officers’ Accommodations Protocol and Ceremonial Foodservice, Army Training & Doctrine Command, Bangladesh Army. Currently,the CEO of InnMatrix, Inc., a Tourism & Destination Development, Hospitality Marketing and Culinary Research and Development firm.

This course will closely follow the ISO: 22000/HACCP format. This globally recognized system  is the most rational approach towards Food Safety which combines the learning, research and efforts by the U.S. Agriculture Department’s compliance standards known as Hazard Analysis and Critical Control Points or HACCP in short and the European Union’s, International Standards Organization’s rigorous and extensive standards module known as the ISO: 22000.

Best of Luck,

Faisal Aziz