Certificate in Food Microbial Control for Restaurants
-- ViewingNowThe Certificate in Food Microbial Control for Restaurants is a comprehensive course designed to empower restaurant professionals with critical knowledge in food microbial control. This program highlights the importance of maintaining a safe and healthy food environment, addressing industry demands for enhanced food safety standards.
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GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Fundamentals of Food Microbiology: An introduction to food microbiology, including types of microorganisms, their growth, and survival in food.
โข Foodborne Illnesses and Microorganisms: Understanding the relationship between foodborne illnesses and specific microorganisms, including common pathogens and their symptoms.
โข Hazard Analysis and Critical Control Points (HACCP): An overview of HACCP principles, their application in food safety management, and their role in preventing foodborne illnesses.
โข Good Hygiene Practices in Food Handling: Best practices for personal hygiene, cross-contamination prevention, and sanitation in food preparation and service.
โข Temperature Control for Food Safety: The importance of time and temperature control in food safety, including proper cooking, cooling, and storage practices.
โข Food Microbial Testing and Monitoring: Techniques for monitoring and testing food for microbial contamination, including microbiological methods and rapid testing technologies.
โข Food Preservation Techniques: An overview of food preservation methods, their impact on microbial growth, and their application in foodservice operations.
โข Regulations and Compliance in Food Microbial Control: An overview of food safety regulations, including those specific to microbial control, and the importance of compliance in restaurant operations.
โข Case Studies in Food Microbial Control: Analysis of real-world cases of foodborne illness outbreaks and their impact on the foodservice industry, including lessons learned and best practices for prevention.
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