Advanced Certificate in Food & Beverage Air Quality: A Global Perspective
-- ViewingNowThe Advanced Certificate in Food & Beverage Air Quality: A Global Perspective is a comprehensive course designed to address the growing concern of air quality in the food and beverage industry. This certificate program emphasizes the importance of understanding and managing air quality to ensure safe and high-quality food and beverage production.
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• Advanced Food Safety Management: This unit will cover the advanced principles and practices of food safety management in the context of air quality. It will include topics such as Hazard Analysis and Critical Control Points (HACCP), food safety regulations, and best practices for ensuring food safety in the air.
• Aerobiology and Foodborne Pathogens: This unit will explore the relationship between air quality and the transmission of foodborne pathogens. It will cover topics such as the ecology of airborne pathogens, the mechanisms of airborne transmission, and the impact of air quality on food safety.
• Air Quality Monitoring and Assessment: This unit will focus on the methods and techniques used to monitor and assess air quality in food and beverage facilities. It will cover topics such as sensor technology, data analysis, and regulatory requirements for air quality monitoring.
• Ventilation and Temperature Control: This unit will examine the role of ventilation and temperature control in maintaining air quality in food and beverage facilities. It will cover topics such as air pressure differentials, temperature and humidity control, and the design and maintenance of HVAC systems.
• Cleaning and Sanitation: This unit will explore the principles and practices of cleaning and sanitation in food and beverage facilities, with a focus on the impact of air quality. It will cover topics such as cleaning chemicals, sanitation procedures, and the prevention of cross-contamination.
• Risk Assessment and Management: This unit will cover the principles and practices of risk assessment and management in the context of air quality in food and beverage facilities. It will include topics such as hazard identification, risk analysis, and the development and implementation of risk management strategies.
• Food Allergens and Air Quality: This unit will examine the relationship between air quality and food allergens. It will cover topics such as the identification and management of food allergens, the impact of air quality on allergen control, and best practices for preventing cross-contamination.
• Food Packaging and Air Quality: This unit will explore the relationship between air quality and food packaging. It will cover topics such as the impact of air quality on packaging materials, the prevention of package contamination, and best practices for maintaining package integrity.
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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
- BasicComputerSkills
- DedicationCompleteCourse
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- ComplementaryFormalQualifications
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- ThreeFourHoursPerWeek
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- TwoThreeHoursPerWeek
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