Global Certificate Licensing in the Food Industry
-- ViewingNowThe Global Certificate Licensing in the Food Industry course is a comprehensive program designed to meet the growing demand for food safety professionals worldwide. This course emphasizes the importance of food safety and sanitation, regulatory compliance, and best practices in the food industry.
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โข Food Safety Fundamentals: This unit covers the basic principles of food safety, including proper hygiene, sanitation, and handling practices. โข Hazard Analysis and Critical Control Points (HACCP): This unit introduces the HACCP system, a systematic approach to identifying and preventing potential food safety hazards. โข Food Microbiology: This unit covers the basics of food microbiology, including the different types of microorganisms that can affect food safety and how to control them. โข Food Storage and Temperature Control: This unit covers proper food storage and temperature control practices to prevent foodborne illness. โข Food Preparation, Cooking, and Serving: This unit covers best practices for food preparation, cooking, and serving to ensure food safety. โข Allergens and Special Dietary Requirements: This unit covers the basics of food allergens and special dietary requirements, including how to identify and manage potential allergens in the food supply chain. โข Regulations and Compliance: This unit covers the regulatory framework for food safety, including relevant laws and regulations, and how to ensure compliance. โข Supply Chain Management: This unit covers best practices for managing the food supply chain to ensure food safety and quality. โข Recall and Crisis Management: This unit covers how to manage a food recall or crisis, including developing a crisis management plan and implementing it effectively.
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