Postgraduate Certificate in Cured Meats Safety
-- ViewingNowThe Postgraduate Certificate in Cured Meats Safety is a comprehensive course that equips learners with critical skills in cured meats safety and production. This course is vital in an industry where food safety is paramount, and consumers are increasingly concerned about the quality of their food.
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โข Cured Meats Safety Fundamentals: Overview of cured meats safety, regulations, and industry best practices.
โข Microbiology of Cured Meats: Study of microorganisms in cured meats, focusing on pathogens, spoilage organisms, and their control.
โข Hazard Analysis and Critical Control Points (HACCP): Implementation of HACCP systems in cured meat production, including identification of critical control points and monitoring procedures.
โข Sanitation and Facility Design: Principles of sanitation, cleaning, and facility design to enhance cured meats safety.
โข Processing Techniques for Cured Meats: Advanced techniques for processing cured meats, including fermentation, drying, smoking, and curing.
โข Chemical and Physical Hazards: Identification, assessment, and control of chemical and physical hazards in cured meats production.
โข Food Safety Modernization Act (FSMA): Compliance with FSMA regulations and their impact on cured meats safety.
โข Good Manufacturing Practices (GMPs): Implementation of GMPs and prerequisite programs for cured meats production.
โข Recall Planning and Traceability: Development and implementation of recall plans and traceability systems in cured meats production.
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