Postgraduate Certificate in Ice Cream Safety
-- ViewingNowThe Postgraduate Certificate in Ice Cream Safety is a comprehensive course designed to equip learners with critical skills in ensuring the safety and quality of ice cream products. This course emphasizes the importance of food safety management systems, HACCP principles, and risk assessment in ice cream production.
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โข Ice Cream Production Hygiene: Fundamentals of maintaining a clean and safe production environment, including personal hygiene, equipment cleaning, and sanitation practices.
โข Temperature Control in Ice Cream Safety: Importance of temperature control during ice cream storage, transportation, and display to prevent bacterial growth and foodborne illnesses.
โข Hazard Analysis and Critical Control Points (HACCP) in Ice Cream Production: Implementing HACCP systems to identify and prevent potential food safety hazards in ice cream production.
โข Allergens and Ice Cream Safety: Management of common allergens in ice cream production, labeling requirements, and cross-contamination prevention strategies.
โข Regulations and Standards for Ice Cream Safety: Overview of national and international food safety regulations and standards for ice cream production, including FDA and EU guidelines.
โข Supply Chain Management for Safe Ice Cream Production: Ensuring the safety and quality of raw materials and ingredients, as well as implementing supplier audits and risk assessments.
โข Quality Assurance and Control in Ice Cream Production: Monitoring and evaluating the quality of ice cream products, including sensory evaluation, microbiological testing, and product defect identification.
โข Crisis Management and Recall Procedures for Ice Cream Safety: Developing and implementing crisis management plans and recall procedures to minimize the impact of food safety incidents.
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