Global Certificate in Food Safety and Brand Protection

• Fundamentals of Food Safety: Introduction to food safety, regulations, and best practices.
• Hazard Analysis and Critical Control Points (HACCP): Understanding and implementing HACCP systems to identify and prevent biological, chemical, and physical hazards in food production.
• Sanitation and Cleaning Practices: Proper cleaning and sanitation methods to maintain food safety and prevent contamination.
• Supply Chain Management and Traceability: Ensuring food safety throughout the supply chain, from farm to table, and implementing traceability systems.
• Foodborne Illness Prevention and Response: Identifying, preventing, and responding to foodborne illnesses, including proper investigation and reporting procedures.
• Food Allergens and Special Dietary Needs: Managing food allergens and accommodating special dietary needs in food production and service.
• Quality Assurance and Control: Implementing quality assurance and control programs to ensure consistent product quality and safety.
• Crisis Management and Brand Protection: Developing crisis management plans to protect brand reputation and minimize damage in the event of a food safety incident.