Global Certificate in Food Microbial Control and Traceability
-- ViewingNowThe Global Certificate in Food Microbial Control and Traceability is a comprehensive course designed to meet the growing industry demand for experts in food safety and quality. This certificate program emphasizes the importance of preventing foodborne illnesses, reducing food waste, and ensuring compliance with global food safety standards.
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GBP £ 140
GBP £ 202
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โข Fundamentals of Food Microbiology: An introduction to food microbiology, including the basics of microorganisms, their growth and survival in food, and their impact on food safety and quality.
โข Microbial Testing and Detection: Techniques and methods for detecting and identifying microorganisms in food, including traditional culture methods and rapid molecular techniques.
โข Hazard Analysis and Critical Control Points (HACCP): An overview of HACCP, a systematic approach to identifying and preventing microbial hazards in food production.
โข Food Preservation Techniques: An examination of various food preservation techniques and their impact on microbial growth, including thermal processing, irradiation, and high pressure processing.
โข Sanitation and Cleaning Practices: Best practices for sanitation and cleaning in food production facilities, including the importance of proper sanitation in preventing microbial contamination.
โข Microbial Risk Assessment: An introduction to microbial risk assessment, a process for evaluating and managing the risks associated with microbial hazards in food.
โข Food Traceability Systems: An examination of food traceability systems, including their role in preventing and managing foodborne illness outbreaks and ensuring food safety.
โข Regulations and Standards for Food Microbial Control: An overview of regulations and standards related to food microbial control, including those established by the USDA, FDA, and GFSI.
โข Emerging Issues in Food Microbial Control: An exploration of emerging issues in food microbial control, including the rise of antimicrobial resistance and the impact of climate change on food safety.
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