Graduate Certificate in Food Safety Program Design
-- ViewingNowThe Graduate Certificate in Food Safety Program Design is a crucial course that meets the increasing industry demand for experts who can design and implement robust food safety programs. This certificate program equips learners with essential skills necessary for career advancement in the food safety industry.
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GBP £ 140
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Here are the essential units for a Graduate Certificate in Food Safety Program Design:
• Fundamentals of Food Safety: This unit covers the basic principles of food safety, including foodborne illnesses, hazards, and risk management. It provides a solid foundation for understanding the importance of food safety programs and their design.
• HACCP (Hazard Analysis and Critical Control Points) Principles: This unit introduces students to the HACCP system, which is a preventive approach to food safety. It covers the seven principles of HACCP, their application, and how to develop and implement HACCP plans.
• Food Safety Regulations and Compliance: This unit covers the legal and regulatory framework of food safety, including local, national, and international regulations. It also covers the role of government agencies, industry standards, and best practices in ensuring compliance.
• Food Safety Management Systems: This unit introduces students to the various food safety management systems, including ISO 22000, FSSC 22000, and SQF. It covers the principles, structure, and implementation of these systems and their role in ensuring food safety.
• Food Safety Culture and Training: This unit covers the importance of building a food safety culture in organizations and the role of training in achieving this. It covers the principles of adult learning, training methods, and how to develop and deliver effective food safety training programs.
• Food Safety Auditing and Inspection: This unit covers the principles of food safety auditing and inspection, including the role of auditors, the auditing process, and the different types of audits. It also covers the principles of risk-based inspection and how to conduct effective inspections.
• Food Safety Incident Management and Response: This unit covers the principles of incident management and response, including the role of crisis management teams, communication strategies, and how to conduct root cause analysis. It also covers how to develop and implement corrective action plans
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