Advanced Certificate in Food Safety and Quality Control
-- ViewingNowThe Advanced Certificate in Food Safety and Quality Control is a crucial course for professionals seeking to excel in the food industry. This certificate program focuses on food safety regulations, Hazard Analysis and Critical Control Points (HACCP), and quality control strategies.
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GBP £ 140
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Here are the essential units for an Advanced Certificate in Food Safety and Quality Control:
• Food Safety Regulations and Legislation: This unit covers the various food safety regulations, guidelines, and standards at the local, national, and international levels. Topics include Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Food Safety Modernization Act (FSMA).
• Foodborne Pathogens and Microbiology: This unit explores the common foodborne pathogens, their sources, and how they affect food safety. Students learn about microbiological testing methods and principles of microbiology, including bacterial growth, spores, and toxins.
• Food Chemistry and Contaminants: This unit covers the chemical composition of food, food additives, and contaminants. Topics include pesticides, heavy metals, allergens, and natural toxins. Students learn how to detect and prevent chemical contamination in food.
• Food Processing and Preservation: This unit explores the various food processing methods, including thermal processing, irradiation, and high pressure processing. Students learn how to apply these methods to ensure food safety and quality.
• Food Packaging and Labeling: This unit covers the principles of food packaging, including materials, design, and machinery. Students learn how to ensure that food packaging meets regulatory requirements and protects food quality and safety.
• Food Quality Control and Assurance: This unit explores the principles of food quality control and assurance, including statistical process control, quality management systems, and supplier audits. Students learn how to develop and implement quality control programs.
• Food Recall and Crisis Management: This unit covers the procedures for managing food recalls and crises, including risk assessment, communication, and corrective action. Students learn how to develop and implement recall and crisis management plans.
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