Global Certificate in Food Safety: Modern Approaches

• Fundamentals of Food Safety: An introduction to food safety principles, regulations, and best practices. • Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and preventing biological, chemical, and physical hazards in food production. • Food Microbiology: An overview of microorganisms in food, their growth, and methods for controlling contamination. • Foodborne Illnesses and Prevention: Understanding foodborne diseases, their causes, symptoms, and strategies to prevent them. • Sanitation and Hygiene in Food Processing: Importance and techniques for maintaining cleanliness and hygiene in food processing facilities. • Food Safety Management Systems: Implementing and managing food safety systems, such as ISO 22000, FSSC 22000, and SQF. • Food Safety Modernization Act (FSMA): Compliance requirements for FSMA and its impact on global food safety. • Supply Chain Management and Food Safety: Ensuring food safety throughout the supply chain from farm to fork. • Food Safety Auditing and Inspection: Techniques and best practices for conducting internal and external food safety audits and inspections. • Recall Planning and Crisis Management: Preparing for and managing food recalls and other food safety crises.