Advanced Certificate in Food Safety Performance Management
-- ViewingNowThe Advanced Certificate in Food Safety Performance Management is a comprehensive course designed to equip learners with critical skills necessary for managing food safety in the modern industry. This program emphasizes the importance of implementing and maintaining robust food safety systems that comply with global standards, thereby reducing risks and ensuring consumer protection.
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Here are the essential units for an Advanced Certificate in Food Safety Performance Management:
• Food Safety Legislation and Compliance: An in-depth analysis of the laws and regulations governing food safety, including their implementation and enforcement.
• Hazard Analysis and Critical Control Points (HACCP): The principles and practices of HACCP, a systematic approach to identifying and preventing potential food safety hazards.
• Food Microbiology and Hygiene: An examination of the microorganisms that cause foodborne illness, as well as the methods for controlling their growth and spread.
• Food Inspection and Quality Assurance: An exploration of the techniques and tools used to ensure the safety and quality of food, from production to consumption.
• Food Safety Culture and Leadership: A study of the role of leadership and culture in promoting food safety, including strategies for creating a positive food safety culture within an organization.
• Risk Assessment and Management: An understanding of the process of assessing and managing food safety risks, including the use of risk assessment models and tools.
• Food Recall and Crisis Management: A review of the procedures and protocols for managing food recalls and crises, including the development of crisis communication plans and the implementation of corrective actions.
• Food Safety Training and Education: A survey of the best practices for training and educating food industry professionals and workers in food safety principles and practices.
• Food Safety Auditing and Monitoring: A discussion of the methods and techniques for auditing and monitoring food safety systems, including the use of third-party auditors and the development of internal auditing programs.
• Food Defense and Bioterrorism:
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