Executive Development Programme in Pescatarian Food Safety Audits
-- ViewingNowThe Executive Development Programme in Pescatarian Food Safety Audits is a comprehensive certificate course designed to meet the growing industry demand for experts in pescatarian food safety. This program emphasizes the importance of ensuring the highest standards of food safety in the production and distribution of seafood-based products, catering to the needs of a rapidly expanding market of consumers who follow a pescatarian diet.
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โข Introduction to Pescatarian Food Safety Audits: Understanding the basics of food safety audits in a pescatarian context, including key regulations and guidelines.
โข Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and preventing biological, chemical, and physical hazards in pescatarian food production.
โข Seafood Safety and Handling: Best practices for handling, storing, and preparing seafood to minimize the risk of foodborne illness.
โข Pescatarian Diet and Nutrition: An overview of the nutritional benefits and considerations of a pescatarian diet, including allergen management and special dietary needs.
โข Sanitation and Cleaning Protocols: Establishing and implementing effective sanitation and cleaning procedures to maintain a clean and safe food production environment.
โข Supply Chain Management: Ensuring the safety and quality of pescatarian ingredients and products throughout the supply chain, from source to table.
โข Audit Planning and Preparation: Developing a comprehensive audit plan, including selecting the right audit type, preparing documentation, and communicating with stakeholders.
โข Conducting the Audit: Executing the audit effectively, including observing operations, reviewing documentation, and interviewing staff.
โข Audit Reporting and Follow-Up: Documenting findings, developing corrective action plans, and following up to ensure implementation and continuous improvement.
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