Executive Development Programme in Pescatarian Food Safety Strategies
-- ViewingNowThe Executive Development Programme in Pescatarian Food Safety Strategies certificate course is a professional development program designed to equip learners with the essential skills needed to excel in the rapidly growing pescatarian food industry. This course is crucial in the current industry landscape, where consumers are increasingly seeking healthy and sustainable food options, with a focus on seafood-based diets.
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⢠Fundamentals of Pescatarian Food Safety: An introduction to the key principles and concepts of food safety in the context of pescatarian diets, including an overview of common risks, regulations, and best practices.
⢠Seafood Selection and Sourcing: A deep dive into the process of selecting and sourcing high-quality, sustainable seafood products, with a focus on food safety and quality control.
⢠Storage and Handling of Seafood: Detailed guidance on the proper storage and handling of seafood products, including temperature control, cross-contamination prevention, and other critical factors.
⢠Preparation and Cooking Techniques: Best practices for preparing and cooking seafood dishes, with a focus on ensuring food safety and quality while maintaining the unique flavors and textures of pescatarian cuisine.
⢠Hazard Analysis and Critical Control Points (HACCP): An introduction to the HACCP system and its application in pescatarian food safety, including the identification of critical control points and the implementation of effective monitoring and verification procedures.
⢠Sanitation and Cleaning Practices: Detailed guidance on the proper sanitation and cleaning practices for pescatarian food preparation areas, including the use of appropriate cleaning chemicals, equipment, and techniques.
⢠Supply Chain Management and Traceability: An exploration of the importance of supply chain management and traceability in pescatarian food safety, including best practices for selecting and monitoring suppliers and ensuring the integrity of the food supply chain.
⢠Recall Planning and Response: A discussion of the key steps involved in developing and implementing a recall plan for pescatarian food products, including the identification of potential hazards, the communication of recall information, and the implementation of corrective actions.
⢠Employee Training and Education: Guidance on the development and implementation of effective employee training and education programs in pescatarian food safety, including the use of interactive training tools, ongoing assessment and evaluation, and the promotion of a
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