Professional Certificate in Food Safety & Hygiene Best Practices
-- ViewingNowThe Professional Certificate in Food Safety & Hygiene Best Practices is a comprehensive course designed to empower learners with the essential skills needed to excel in the food industry. This course emphasizes the importance of maintaining a clean, safe, and hygienic food environment, reducing health risks, and ensuring compliance with regulations.
5,540+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Fundamentals of Food Safety: Introduction to food safety principles, hazards, and risks. Understanding the importance of food safety and its impact on public health.
โข HACCP (Hazard Analysis and Critical Control Points): Overview of HACCP system, its benefits, and implementation in food businesses. Identification of critical control points and monitoring procedures.
โข Good Manufacturing Practices (GMP): Comprehension of GMPs and its role in ensuring food safety. Establishing standard operating procedures, personnel training, and sanitation practices.
โข Food Hygiene and Sanitation: Importance of personal hygiene, cross-contamination prevention, and sanitation practices in food handling, preparation, and storage.
โข Temperature Control: Understanding temperature control requirements for different food types, storage, and transportation. Implementing time-temperature controls to prevent foodborne illnesses.
โข Food Safety Regulations and Compliance: Overview of local and international food safety regulations, standards, and certifications. Ensuring compliance with food safety laws and regulations.
โข Supply Chain Management: Managing food safety risks in the supply chain, supplier evaluation, and monitoring. Implementing due diligence practices in food procurement.
โข Crisis Management and Recall: Developing crisis management plans, recall procedures, and communication strategies. Handling food recalls, consumer complaints, and product traceability.
โข Food Allergens and Special Dietary Requirements: Identification and management of food allergens, intolerances, and special dietary requirements. Implementing labeling and communication practices for allergen management.
Note: The above list is not exhaustive and can be customized based on specific industry needs, job roles, and regulatory requirements.
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