Advanced Certificate in Food Safety Management Strategies
-- ViewingNowThe Advanced Certificate in Food Safety Management Strategies is a comprehensive course that equips learners with critical skills necessary for managing food safety in the modern industry. This certificate program emphasizes the importance of implementing robust food safety management systems, aligning with Hazard Analysis and Critical Control Points (HACCP) principles.
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Here are the essential units for an Advanced Certificate in Food Safety Management Strategies:
• Food Safety Regulations and Compliance: This unit will cover the various food safety regulations, standards, and guidelines, as well as the consequences of non-compliance. Topics include HACCP, FSMA, GFSI, and other relevant food safety standards.
• Food Safety Hazards and Prevention: This unit will explore the various biological, chemical, and physical hazards that can occur in food production, as well as the strategies for preventing and controlling them. Topics may include microbiology, sanitation, contamination, and risk assessment.
• Food Safety Management Systems: This unit will focus on the implementation and maintenance of a comprehensive food safety management system, including the development of policies, procedures, and documentation. Topics may include ISO 22000, FSSC 22000, SQF, and BRC.
• Food Safety Culture and Leadership: This unit will emphasize the importance of a positive food safety culture and leadership in achieving and maintaining food safety. Topics may include behavior-based safety, communication, motivation, and continuous improvement.
• Food Defense and Crisis Management: This unit will address the threats of intentional contamination and sabotage, as well as the strategies for preventing and responding to food safety crises. Topics may include vulnerability assessment, incident management, recall planning, and media relations.
• Foodborne Illness Outbreak Investigation and Response: This unit will cover the principles and practices of investigating and responding to foodborne illness outbreaks, as well as the role of public health authorities and industry partners. Topics may include epidemiology, traceability, root cause analysis, and corrective actions.
• Advanced HACCP and Process Control: This unit will delve deeper into the principles and application of Hazard Analysis and Critical Control Points (HACCP) and process control, including
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