Advanced Certificate in Food Microbial Control: Connected Systems
-- ViewingNowThe Advanced Certificate in Food Microbial Control: Connected Systems is a comprehensive course designed to equip learners with advanced knowledge and skills in food microbial control. This certificate course is critical for professionals seeking to enhance their understanding of food safety and regulatory compliance in the industry.
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โข Advanced Food Microbiology: This unit will cover the fundamental concepts of food microbiology, focusing on the behavior and identification of microorganisms in food.
โข Food Preservation Techniques: This unit will discuss various food preservation techniques, including refrigeration, freezing, canning, pasteurization, and irradiation, and their impact on microbial growth.
โข HACCP and Food Safety Management: This unit will cover Hazard Analysis and Critical Control Points (HACCP) and other food safety management systems, emphasizing the importance of controlling microbial hazards in food production.
โข Microbial Ecology in Food Processing: This unit will examine the ecology of microorganisms in food processing environments, including the factors that influence their growth and survival.
โข Foodborne Pathogens: This unit will focus on the most common foodborne pathogens, including their sources, characteristics, and control strategies.
โข Emerging Issues in Food Microbial Control: This unit will discuss emerging issues in food microbial control, including antimicrobial resistance, food fraud, and the impact of climate change.
โข Analytical Methods for Food Microbiology: This unit will cover the latest analytical methods for detecting and quantifying microorganisms in food, including traditional microbiological methods and rapid molecular techniques.
โข Quality Assurance and Control in Food Microbiology: This unit will cover the principles of quality assurance and control in food microbiology, including the development and implementation of quality systems, validation and verification, and quality improvement strategies.
โข Risk Assessment and Management in Food Microbiology: This unit will discuss the principles of risk assessment and management in food microbiology, including the identification, evaluation, and control of microbial hazards in food.
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