Professional Certificate in Food Safety & Technology
-- ViewingNowThe Professional Certificate in Food Safety & Technology is a crucial course designed to meet the increasing industry demand for experts with a comprehensive understanding of food safety principles and technological applications. This program equips learners with essential skills necessary for career advancement in the food industry, government agencies, and research institutions.
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Here are the essential units for a Professional Certificate in Food Safety & Technology:
• Fundamentals of Food Safety: This unit will cover the basic concepts of food safety, including foodborne illnesses, hazards, and risk management. It will also introduce the principles of Hazard Analysis and Critical Control Points (HACCP) system.
• HACCP Implementation: This unit will focus on the practical implementation of the HACCP system in food processing plants. It will cover the seven principles of HACCP, prerequisite programs, and HACCP plan development.
• Food Sanitation and Sanitary Design: This unit will discuss the importance of maintaining cleanliness and sanitation in food processing facilities. It will cover the principles of sanitation, cleaning and sanitizing agents, and sanitary design of equipment and facilities.
• Food Microbiology: This unit will delve into the world of microorganisms, their role in food spoilage, and foodborne illnesses. It will cover the different types of microorganisms, their identification, and control strategies.
• Food Safety Regulations and Compliance: This unit will provide an overview of the regulatory framework governing food safety. It will cover the major food safety laws, regulations, and standards, and the role of government agencies in ensuring food safety.
• Food Safety Management Systems: This unit will cover the various food safety management systems, including ISO 22000, FSSC 22000, and SQF. It will discuss the components of these systems, their benefits, and the steps for implementation.
• Food Quality Assurance: This unit will focus on the principles of food quality assurance, including quality control, quality assurance, and quality improvement. It will cover the statistical tools and techniques used in quality control and the methods for monitoring and measuring quality.
• Food Packaging Technology: This unit will
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