Global Certificate in Pescatarian Food Safety Best Practices
-- ViewingNowThe Global Certificate in Pescatarian Food Safety Best Practices is a comprehensive course designed to meet the growing industry demand for specialized food safety knowledge. This certificate program emphasizes the importance of safe handling, preparation, and storage of seafood and plant-based ingredients, making it essential for chefs, caterers, food inspectors, and other food service professionals.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Pescatarian Food Safety: An introduction to the key concepts and best practices for handling and preparing pescatarian food, including proper storage, cleaning, and sanitation.
โข Seafood Selection and Sourcing: Understanding how to choose safe and sustainable seafood, including identification of freshness indicators and responsible sourcing practices.
โข Fish Preparation and Cooking Techniques: Techniques for safely preparing and cooking fish, including proper cleaning, filleting, and cooking methods to minimize the risk of foodborne illness.
โข Cross-Contamination Prevention: Best practices for preventing cross-contamination during food preparation, including proper storage, handling, and cleaning of equipment and surfaces.
โข Temperature Control and HACCP: An overview of temperature control and HACCP (Hazard Analysis and Critical Control Points) principles for pescatarian food safety, including time and temperature controls and monitoring procedures.
โข Allergens and Special Dietary Requirements: Understanding common allergens in pescatarian foods and best practices for accommodating special dietary requirements, such as gluten-free or low-sodium diets.
โข Regulations and Compliance: An overview of local, state, and federal regulations related to pescatarian food safety, including food labeling requirements and compliance procedures.
โข Crisis Management and Recall Procedures: Best practices for managing food safety crises, including recall procedures and communication strategies for notifying customers and regulatory agencies.
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