Professional Certificate in Safe Food Handling for Businesses
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⢠Food Safety Basics: Introduction to food safety, reasons for safe food handling, and legal requirements
⢠Personal Hygiene: Importance of personal hygiene, handwashing techniques, and illness prevention
⢠Cross-Contamination: Understanding cross-contamination, sources, and prevention methods
⢠Temperature Control: Proper temperature handling for receiving, storing, preparing, and serving food
⢠Cleaning and Sanitation: Effective cleaning and sanitation practices, equipment, and chemicals
⢠Pest Management: Prevention and control of pests, recognizing signs of infestation
⢠Hazard Analysis and Critical Control Points (HACCP): HACCP concepts, implementation, and record-keeping
⢠Food Allergens and Special Dietary Requirements: Allergen management, identifying common allergens, and catering to special diets
⢠Supply Chain Management: Selecting reputable suppliers, receiving and storing deliveries, and monitoring product quality
⢠Crisis Management: Developing crisis management plans, responding to foodborne illness outbreaks, and conducting mock recalls
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