Global Certificate in Food Microbial Control & Quality
-- ViewingNowThe Global Certificate in Food Microbial Control & Quality is a comprehensive course designed to equip learners with critical skills in food safety and quality control. This program emphasizes the importance of understanding and managing microbial hazards in food production, ensuring compliance with global standards, and promoting a culture of continuous improvement.
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โข Fundamentals of Food Microbiology: An introduction to food microbiology, including the different types of microorganisms that can be found in food and their impact on food safety and quality.
โข Microbial Testing and Detection Methods: An overview of methods used to test and detect microorganisms in food, including traditional culture methods and rapid molecular techniques.
โข Hazard Analysis and Critical Control Points (HACCP): An in-depth look at the HACCP system, including its principles, implementation, and maintenance in food production and processing facilities.
โข Food Preservation Techniques: An examination of various food preservation techniques and their impact on microbial growth and food safety, including thermal processing, irradiation, and high pressure processing.
โข Microbial Spoilage and Food Waste: An exploration of the factors that contribute to microbial spoilage of food and the role of microorganisms in food waste.
โข Sanitation and Cleaning in Food Production: An overview of sanitation and cleaning practices in food production facilities, including the importance of proper sanitation and the role of cleaning chemicals.
โข Regulations and Standards for Food Microbial Control: A review of the regulations and standards that govern food microbial control and quality, including those set by the FDA, USDA, and GFSI.
โข Emerging Issues in Food Microbial Control: An examination of emerging issues in food microbial control, including the rise of antimicrobial resistance and the impact of climate change on food safety.
โข Case Studies in Food Microbial Control: A review of real-world case studies that illustrate the application of food microbial control principles and practices.
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