Professional Certificate in Food Microbial Control: Risk Mitigation
-- viewing nowThe Professional Certificate in Food Microbial Control: Risk Mitigation is a comprehensive course that empowers learners with critical skills in food safety. This program focuses on the importance of controlling microbial risks in food production, processing, and distribution, making it invaluable for professionals in the food industry.
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Course Details
• Fundamentals of Food Microbiology
• Microbial Risk Assessment in Food Production
• Current Good Manufacturing Practices (cGMPs) and Hazard Analysis Critical Control Points (HACCP)
• Food Safety Modernization Act (FSMA) and Regulations
• Advanced Food Microbial Control Technologies
• Microbial Testing and Monitoring in Food Production
• Foodborne Illness Outbreak Investigation and Response
• Supply Chain Management and Food Microbial Control
• Sanitation Standard Operating Procedures (SSOPs) and Cleaning Validation
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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