Certificate in Food Safety for Food Production
-- ViewingNowThe Certificate in Food Safety for Food Production is a comprehensive course that equips learners with critical skills necessary for ensuring food safety in production environments. This program emphasizes the importance of food safety in the food industry, where adhering to strict food safety standards is paramount.
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Here are the essential units for a Certificate in Food Safety for Food Production:
• Fundamentals of Food Safety: This unit covers the basic principles of food safety, including foodborne illnesses, their causes, and prevention. It also includes an overview of food safety regulations and the role of food safety professionals.
• HACCP (Hazard Analysis and Critical Control Points): This unit focuses on the HACCP system, which is an internationally recognized method for identifying and preventing biological, chemical, and physical hazards in food production. It covers the seven principles of HACCP, including conducting a hazard analysis, identifying critical control points, and establishing critical limits.
• Food Sanitation and Hygiene: This unit covers the importance of personal hygiene and sanitation practices in food production. Topics include proper handwashing, wearing protective clothing, and maintaining a clean and sanitary work environment.
• Food Microbiology: This unit covers the basics of food microbiology, including the different types of microorganisms that can contaminate food, their growth characteristics, and how to control them. It also includes an overview of food preservation techniques that can inhibit the growth of microorganisms.
• Food Storage and Temperature Control: This unit covers the importance of proper food storage and temperature control in preventing foodborne illnesses. It includes an overview of recommended storage temperatures for different types of foods, as well as proper refrigeration and freezing techniques.
• Food Preparation and Service: This unit covers the principles of safe food handling during preparation and service. It includes an overview of proper cutting and chopping techniques, cross-contamination prevention, and food allergy awareness.
• Pest Management: This unit covers the basics of pest management in food production, including the identification and control of common pests such as rodents, insects, and birds. It also includes an overview of integrated pest management (IPM) strategies, which
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