Executive Development Programme in Pescatarian Food Safety Leadership
-- ViewingNowThe Executive Development Programme in Pescatarian Food Safety Leadership certificate course is a comprehensive program designed to meet the growing industry demand for experts in safe and sustainable seafood practices. This course emphasizes the importance of food safety leadership in the pescatarian industry and equips learners with essential skills to excel in their careers.
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โข Fundamentals of Pescatarian Food Safety: An introduction to the key principles and concepts of food safety in the context of pescatarian diets, including the unique considerations and challenges associated with preparing and serving fish and seafood.
โข Hazard Analysis and Critical Control Points (HACCP): A deep dive into the HACCP system, a systematic approach to identifying and preventing potential food safety hazards in the pescatarian food supply chain.
โข Seafood Selection and Handling: Best practices for selecting, handling, and storing fish and seafood to minimize the risk of contamination and spoilage, including proper receiving, storage, and temperature control.
โข Sanitation and Personal Hygiene: An overview of the importance of sanitation and personal hygiene in preventing foodborne illness, with a focus on pescatarian-specific considerations such as proper handwashing and glove use.
โข Pescatarian Menu Planning and Development: Strategies for creating safe and delicious pescatarian menus, including recipe development, portion control, and allergen management.
โข Supplier Management and Traceability: Techniques for managing suppliers and ensuring the traceability of fish and seafood products throughout the supply chain, including the use of technology and data analysis.
โข Crisis Management and Recall Planning: A review of best practices for managing food safety crises and implementing recall plans, with a focus on pescatarian-specific considerations such as the complexity of the seafood supply chain.
โข Regulations and Compliance: An overview of the regulatory framework governing pescatarian food safety, including federal and state laws, regulations, and guidelines.
โข Continuous Improvement and Training: Strategies for promoting ongoing improvement and employee training in pescatarian food safety, including the development of effective training programs and the use of performance metrics and benchmarking.
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