Professional Certificate in Food Safety Controls

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The Professional Certificate in Food Safety Controls is a comprehensive course designed to equip learners with critical skills in food safety management. This program emphasizes the importance of implementing and managing food safety controls, a crucial aspect of the food industry.

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AboutThisCourse

With the rising demand for safe and hygienic food products, there's an increasing need for professionals who can ensure food safety standards are met. This certificate course provides learners with the necessary tools and knowledge to excel in their food safety careers. It covers a wide range of topics, including Hazard Analysis and Critical Control Points (HACCP), food microbiology, and food safety regulations. By the end of the course, learners will be able to develop, implement, and manage food safety control systems effectively. Investing in this course not only enhances learners' food safety skills but also increases their employability in the food industry. Employers are constantly seeking professionals who can ensure food safety and comply with regulations, making this course an excellent opportunity for career advancement.

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Here are the essential units for a Professional Certificate in Food Safety Controls:

• Fundamentals of Food Safety Controls: This unit covers the basics of food safety controls, including the importance of food safety, common foodborne illnesses, and the principles of hazard analysis and critical control points (HACCP).

• HACCP Principles: This unit explores the seven principles of HACCP in depth, including how to conduct a hazard analysis, identify critical control points, establish critical limits, and monitor and verify the effectiveness of the system.

• Food Safety Regulations: This unit examines the laws and regulations that govern food safety, including the Food Safety Modernization Act (FSMA) and the regulations established by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA).

• Food Safety Management Systems: This unit explores the various management systems that can be used to ensure food safety, including ISO 22000, FSSC 22000, and SQF.

• Good Manufacturing Practices (GMPs): This unit covers the GMPs that are required for food manufacturing facilities, including sanitation, personal hygiene, and equipment maintenance.

• Food Defense and Biosecurity: This unit examines the measures that can be taken to protect food from intentional contamination, including vulnerability assessments, contingency planning, and training.

• Food Recall Planning: This unit covers the steps involved in developing a food recall plan, including identifying the product, notifying the appropriate authorities, and communicating with customers and the public.

• Food Safety Auditing: This unit explores the process of conducting a food safety audit, including the preparation, execution, and follow-up phases.

• Food Safety Culture:

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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • NotRegulatedAuthorized
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FastTrack GBP £140
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AcceleratedLearningPath
  • ThreeFourHoursPerWeek
  • EarlyCertificateDelivery
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StandardMode GBP £90
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FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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PROFESSIONAL CERTIFICATE IN FOOD SAFETY CONTROLS
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London School of International Business (LSIB)
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05 May 2025
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