Executive Development Programme in Pescatarian Food Safety Audits

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The Executive Development Programme in Pescatarian Food Safety Audits is a comprehensive certificate course designed to meet the growing industry demand for experts in pescatarian food safety. This program emphasizes the importance of ensuring the highest standards of food safety in the production and distribution of seafood-based products, catering to the needs of a rapidly expanding market of consumers who follow a pescatarian diet.

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AboutThisCourse

By enrolling in this course, learners will gain essential skills and knowledge required to excel in food safety audits specifically related to pescatarian food products. The program covers critical areas such as regulatory frameworks, hazard analysis, quality management, and best practices in pescatarian food production. Upon completion, learners will be equipped with the necessary expertise to conduct thorough food safety audits and ensure compliance with industry standards and regulations. In today's competitive job market, this certificate course offers a unique opportunity for career advancement in the food safety industry. By specializing in pescatarian food safety audits, learners will differentiate themselves as experts in a high-demand niche, increasing their value to employers and opening up new opportunities for professional growth.

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CourseDetails

• Introduction to Pescatarian Food Safety Audits: Understanding the basics of food safety audits in a pescatarian context, including key regulations and guidelines.
• Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and preventing biological, chemical, and physical hazards in pescatarian food production.
• Seafood Safety and Handling: Best practices for handling, storing, and preparing seafood to minimize the risk of foodborne illness.
• Pescatarian Diet and Nutrition: An overview of the nutritional benefits and considerations of a pescatarian diet, including allergen management and special dietary needs.
• Sanitation and Cleaning Protocols: Establishing and implementing effective sanitation and cleaning procedures to maintain a clean and safe food production environment.
• Supply Chain Management: Ensuring the safety and quality of pescatarian ingredients and products throughout the supply chain, from source to table.
• Audit Planning and Preparation: Developing a comprehensive audit plan, including selecting the right audit type, preparing documentation, and communicating with stakeholders.
• Conducting the Audit: Executing the audit effectively, including observing operations, reviewing documentation, and interviewing staff.
• Audit Reporting and Follow-Up: Documenting findings, developing corrective action plans, and following up to ensure implementation and continuous improvement.

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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • NotAccreditedRecognized
  • NotRegulatedAuthorized
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FastTrack GBP £140
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AcceleratedLearningPath
  • ThreeFourHoursPerWeek
  • EarlyCertificateDelivery
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StandardMode GBP £90
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FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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EXECUTIVE DEVELOPMENT PROGRAMME IN PESCATARIAN FOOD SAFETY AUDITS
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London School of International Business (LSIB)
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05 May 2025
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