Certificate in Food Microbial Control: Results-Oriented
-- ViewingNowThe Certificate in Food Microbial Control is a results-oriented course designed to equip learners with essential skills in controlling food microbes, ensuring safety and quality. This program is crucial in the food industry, where foodborne illnesses and contamination risks are constant challenges.
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โข Fundamentals of Food Microbiology: An introduction to food microbiology, including types of microorganisms, their growth and survival in food, and their impact on food quality and safety.
โข Microbial Spoilage and Food Safety: Understanding how microbial spoilage can affect food quality and safety, including the role of pathogens, toxins, and spoilage organisms.
โข HACCP and Food Safety Management Systems: An overview of Hazard Analysis and Critical Control Points (HACCP) and other food safety management systems, including their role in preventing microbial contamination and ensuring food safety.
โข Food Preservation Techniques: An examination of various food preservation techniques, including thermal processing, irradiation, high pressure processing, and non-thermal processing, and their impact on microbial control.
โข Sanitation and Cleaning Practices: Best practices for sanitation and cleaning in food processing facilities, including the use of cleaning chemicals, sanitizers, and other control measures to prevent microbial contamination.
โข Microbial Testing and Monitoring: Techniques for microbial testing and monitoring in food processing facilities, including traditional methods and rapid methods such as PCR and biosensors.
โข Regulations and Standards for Food Microbial Control: An overview of regulatory requirements and industry standards for food microbial control, including those related to labeling, packaging, and storage.
โข Case Studies in Food Microbial Control: Examination of real-world cases of food microbial control, including outbreak investigations, recalls, and other food safety incidents.
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