Global Certificate in Food Microbial Control: A Practical Guide
-- ViewingNowThe Global Certificate in Food Microbial Control is a comprehensive course that provides learners with essential skills to excel in the food industry. This Practical Guide certificate course emphasizes the importance of food microbial control in ensuring food safety and preventing foodborne illnesses.
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⢠Fundamentals of Food Microbiology: An introduction to food microbiology, including types of microorganisms, their growth and survival in food, and the effects on food quality and safety.
⢠Microbial Testing and Detection: Methods for detecting and identifying microorganisms in food, including traditional and rapid methods, and their relevance to food microbial control.
⢠Hazards Associated with Food Microorganisms: An overview of foodborne illnesses, their causes and symptoms, and the role of microorganisms in food safety hazards.
⢠Food Preservation Techniques: Principles and practices of food preservation techniques, including thermal processing, irradiation, high pressure processing, and non-thermal processing.
⢠HACCP and Food Microbial Control: An introduction to Hazard Analysis and Critical Control Points (HACCP) and its application in food microbial control, including identification of critical control points, monitoring, and corrective actions.
⢠Sanitation and Cleaning Practices: Good manufacturing practices (GMPs) and sanitation standard operating procedures (SSOPs) for food establishments, including cleaning and sanitizing procedures, equipment design and maintenance, and personnel hygiene.
⢠Good Hygienic Practices in Food Handling: Personal hygiene, cross-contamination, and time-temperature control in food handling, storage, and preparation.
⢠Microbial Risk Assessment and Management: Tools and techniques for assessing and managing microbial risks in food production and processing.
⢠Emerging Issues in Food Microbial Control: New and emerging issues in food microbial control, including antimicrobial resistance, food fraud, and the use of new technologies in food preservation.
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