Executive Development Programme in Pescatarian Food Safety Practices
-- ViewingNowThe Executive Development Programme in Pescatarian Food Safety Practices certificate course is a comprehensive training program designed to equip learners with the essential skills needed to excel in the rapidly growing field of pescatarian food safety. This course is of utmost importance in an industry where food safety is paramount, and consumers are increasingly seeking out healthy and sustainable food options.
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โข Introduction to Pescatarian Food Safety Practices: Basic understanding of pescatarian diet, food safety principles, and their importance.
โข Seafood Selection and Handling: Guidelines for choosing and managing fresh and processed seafood, including storage and temperature control.
โข Hazards and Prevention in Pescatarian Food: Identifying potential food safety hazards, such as bacteria, allergens, and toxins, and their prevention measures.
โข Sanitation and Personal Hygiene: Best practices for maintaining cleanliness and hygiene in food preparation areas and personal habits for food handlers.
โข Cooking and Serving Pescatarian Dishes: Proper cooking methods and temperatures for various seafood items, safe serving practices, and cold chain management.
โข Regulations and Compliance: Overview of national and international food safety regulations and standards applicable to pescatarian food businesses.
โข HACCP Implementation for Pescatarian Food: Introduction to Hazard Analysis and Critical Control Points (HACCP) system and its application in pescatarian food safety practices.
โข Crisis Management and Recall Procedures: Strategies for managing food safety crises, product recalls, and consumer communication during incidents.
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