Postgraduate Certificate in Food safety regulation compliance.
-- ViewingNowThe Postgraduate Certificate in Food Safety Regulation Compliance is a comprehensive course that equips learners with the essential skills needed to excel in the food safety industry. This certificate program emphasizes the importance of food safety regulation compliance, an area of increasing significance in the food industry due to growing consumer awareness and stricter government regulations.
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⢠Food Safety Regulation Overview: Understanding the legal and regulatory framework for food safety, including primary and secondary legislation, government agencies, and international standards.
⢠Hazard Analysis and Critical Control Points (HACCP): Implementing a systematic approach to identifying and preventing biological, chemical, and physical hazards in food production.
⢠Food Microbiology: Examining the microbiological risks associated with food, including bacteria, viruses, and parasites, and the methods used to control them.
⢠Food Inspection and Enforcement: Learning about the inspection and enforcement processes used to ensure compliance with food safety regulations, including sampling, testing, and documentation requirements.
⢠Food Recall Management: Developing and implementing a food recall plan to minimize the public health impact of a food safety incident, including product tracking, communication strategies, and corrective actions.
⢠Food Allergens and Intolerances: Identifying and managing the risks associated with food allergens and intolerances, including labeling requirements, threshold limits, and precautionary statements.
⢠Food Packaging and Transportation: Ensuring the safety and integrity of food during packaging and transportation, including temperature control, cross-contamination prevention, and sanitation requirements.
⢠Food Import and Export: Complying with the regulatory requirements for importing and exporting food, including documentation, certification, and inspection procedures.
⢠Food Defense and Bioterrorism: Preparing for and responding to intentional contamination or adulteration of the food supply, including vulnerability assessments, threat analysis, and emergency response plans.
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