Undergraduate Certificate in Seafood Safety Practices

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The Undergraduate Certificate in Seafood Safety Practices is a crucial course designed to meet the increasing industry demand for safe and sustainable seafood practices. This certificate program equips learners with essential skills necessary for career advancement in the seafood industry.

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It covers key areas such as food safety principles, hazard analysis, critical control points (HACCP), and seafood microbiology. With the global seafood market projected to reach $163 billion by 2027, the need for professionals trained in seafood safety practices is more critical than ever. This course provides learners with the knowledge and skills necessary to ensure the safety and quality of seafood products, from production to consumption. By completing this certificate program, learners will be well-prepared to pursue careers in seafood processing, distribution, regulation, and quality assurance. In summary, the Undergraduate Certificate in Seafood Safety Practices is an important course that provides learners with the essential skills necessary for career advancement in the seafood industry. With the growing demand for safe and sustainable seafood practices, this certificate program is an excellent choice for anyone looking to make a meaningful impact in this field.

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โ€ข Introduction to Seafood Safety Practices
โ€ข Seafood Sanitation and Hygiene
โ€ข Seafood Microbiology and Hazards
โ€ข HACCP Principles and Application in Seafood Industry
โ€ข Seafood Inspection, Grading and Quality Assurance
โ€ข Seafood Processing Technologies and Safety
โ€ข Environmental Monitoring and Management in Seafood Industry
โ€ข Seafood Recall Programs and Crisis Management
โ€ข Food Laws and Regulations for Seafood Safety
โ€ข Seafood Safety Research and Emerging Issues

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UNDERGRADUATE CERTIFICATE IN SEAFOOD SAFETY PRACTICES
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London School of International Business (LSIB)
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05 May 2025
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