Executive Development Programme in Transforming Pescatarian Food Safety

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The Executive Development Programme in Transforming Pescatarian Food Safety is a certificate course that emphasizes the importance of food safety in the rapidly growing pescatarian food industry. This program is designed to equip learners with essential skills necessary for career advancement and addressing industry demands for experts who can ensure food safety and quality.

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With the increasing popularity of pescatarian diets, there is a growing need for professionals who understand the unique challenges and opportunities associated with this type of food production. This course covers key topics such as food safety regulations, hazard analysis, critical control points, and seafood safety, among others. By completing this program, learners will gain a comprehensive understanding of pescatarian food safety, enabling them to lead and manage food safety initiatives in their organizations. This course is an excellent opportunity for professionals looking to advance their careers in the food industry, particularly those focused on pescatarian food production and distribution.

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โ€ข Unit 1: Introduction to Pescatarian Food Safety
โ€ข Unit 2: Understanding Pescatarian Diet and Food Culture
โ€ข Unit 3: Current State of Pescatarian Food Safety
โ€ข Unit 4: Regulations and Compliance in Pescatarian Food Safety
โ€ข Unit 5: Hazard Analysis and Critical Control Points (HACCP) in Pescatarian Food Safety
โ€ข Unit 6: Good Manufacturing Practices (GMP) and Sanitation Standards
โ€ข Unit 7: Risk Management and Preventive Controls in Pescatarian Food Safety
โ€ข Unit 8: Training and Education for Pescatarian Food Safety
โ€ข Unit 9: Technology and Innovation in Pescatarian Food Safety
โ€ข Unit 10: Leadership and Management in Transforming Pescatarian Food Safety

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็คบไพ‹่ฏไนฆ่ƒŒๆ™ฏ
EXECUTIVE DEVELOPMENT PROGRAMME IN TRANSFORMING PESCATARIAN FOOD SAFETY
ๆŽˆไบˆ็ป™
ๅญฆไน ่€…ๅง“ๅ
ๅทฒๅฎŒๆˆ่ฏพ็จ‹็š„ไบบ
London School of International Business (LSIB)
ๆŽˆไบˆๆ—ฅๆœŸ
05 May 2025
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