Executive Development Programme in Future-Proofing Pescatarian Food Safety
-- ViewingNowThe Executive Development Programme in Future-Proofing Pescatarian Food Safety is a certificate course designed to equip learners with critical skills for career advancement in the food industry. This program comes at a time when the demand for safe and sustainable food production practices, especially in the pescatarian sector, is at an all-time high.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Pescatarian Food Safety: An introduction to the principles and practices that ensure the safe handling, preparation, and storage of seafood-based dishes. โข Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and preventing potential food safety hazards in pescatarian cuisine. โข Sanitation and Cleaning Practices: Best practices for maintaining a clean and safe kitchen environment, focusing on pescatarian-specific concerns. โข Seafood Selection and Sourcing: Guidelines for choosing high-quality, sustainable seafood products that minimize the risk of foodborne illnesses. โข Regulatory Compliance: Overview of local, national, and international food safety regulations relevant to pescatarian food service operations. โข Allergen Management: Strategies for identifying, managing, and communicating potential allergens in pescatarian dishes to protect customers with food allergies. โข Temperature Control and Time Management: Techniques for maintaining optimal temperatures and timeframes to reduce the risk of bacterial growth and spoilage. โข Emergency Preparedness and Response: Planning and procedures for handling food safety emergencies, including power outages, equipment failures, and contamination incidents. โข Staff Training and Education: Development and implementation of comprehensive training programs to ensure that all staff members understand and adhere to pescatarian food safety best practices.
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