Executive Development Programme in Optimizing Air Quality for Food Safety
-- ViewingNowThe Executive Development Programme in Optimizing Air Quality for Food Safety is a certificate course designed to address the growing concern of air quality in the food industry. This program emphasizes the importance of maintaining clean air in food production and handling processes to ensure safety and compliance with regulations.
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โข Air Quality Basics: Understanding the fundamentals of air quality, including common pollutants, sources, and their impact on food safety.
โข Air Quality Monitoring: Techniques and tools for monitoring air quality, including real-time monitoring and data interpretation.
โข Air Quality Regulations: Overview of national and international regulations related to air quality and food safety.
โข Air Quality Risk Assessment: Methods for assessing and managing risks associated with poor air quality in food production and storage facilities.
โข Air Quality Improvement Strategies: Best practices for improving air quality, including ventilation, filtration, and pollution prevention.
โข Air Quality and Food Processing: The impact of air quality on food processing, including cooking, packaging, and storage.
โข Air Quality and Food Storage: The role of air quality in food storage, including temperature, humidity, and ventilation control.
โข Air Quality and Employee Health: The impact of poor air quality on employee health and productivity, and strategies for improving indoor air quality.
โข Case Studies on Air Quality and Food Safety: Real-world examples of successful air quality improvement initiatives in food production and storage facilities.
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