Professional Certificate in Food Safety & Health
-- ViewingNowThe Professional Certificate in Food Safety & Health is a crucial course that teaches learners about the principles and practices of food safety. This program is essential in industries where food handling and preparation are essential, such as restaurants, hospitals, and schools.
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Here are the essential units for a Professional Certificate in Food Safety & Health:
• Fundamentals of Food Safety: This unit will cover the basic principles of food safety and the importance of maintaining a clean and safe food environment. Key topics may include foodborne illnesses, personal hygiene, and proper food handling techniques.
• HACCP (Hazard Analysis and Critical Control Points) Principles: This unit will introduce the HACCP system and its role in identifying and preventing potential food safety hazards. Participants will learn how to implement HACCP principles in their own foodservice operations.
• Food Sanitation and Sanitary Design: This unit will focus on the importance of proper sanitation in foodservice operations and the principles of sanitary design. Participants will learn how to maintain a clean and safe food environment, including the proper use and care of cleaning chemicals and equipment.
• Food Safety Regulations and Compliance: This unit will cover the laws and regulations that govern food safety, including the Food Code and other state and local regulations. Participants will learn how to ensure compliance with these regulations and avoid potential food safety violations.
• Food Allergies and Special Dietary Needs: This unit will cover the basics of food allergies and special dietary needs, including common food allergens and how to accommodate customers with specific dietary restrictions. Participants will learn how to properly label and communicate about allergen-containing foods and how to prevent cross-contact.
• Crisis Management and Food Recalls: This unit will teach participants how to respond to a food safety crisis or recall, including how to identify and contain the problem, communicate with customers and regulatory agencies, and prevent similar issues from occurring in the future.
• Food Safety Culture: This unit will focus on the importance of creating a strong food safety culture in foodservice operations. Participants will learn how to promote food safety awareness and practices among staff, management, and customers, and how to foster a culture
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