Undergraduate Certificate in Food Production Health and Safety
-- ViewingNowThe Undergraduate Certificate in Food Production Health and Safety is a vital course that trains learners on the essential safety measures in food production. This program equips students with the necessary skills to ensure compliance with health regulations, reducing the risk of foodborne illnesses and promoting a safe work environment.
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โข Food Safety Fundamentals: Introduction to food production health and safety, including basic food safety principles and regulations.
โข Hazard Analysis and Critical Control Points (HACCP): Understanding and implementing HACCP systems to identify and prevent potential food safety hazards.
โข Sanitation and Sanitation Standard Operating Procedures (SSOPs): Importance of sanitation in food production, implementing SSOPs, and ensuring cleanliness and hygiene.
โข Foodborne Illness Prevention: Recognizing and preventing foodborne illnesses, including identifying common pathogens and implementing control measures.
โข Facility Design and Maintenance: Designing and maintaining food production facilities to ensure safety, efficiency, and compliance with regulations.
โข Employee Training and Management: Developing and implementing employee training programs, including food safety education and personal hygiene practices.
โข Pest Management: Implementing pest management programs to prevent pest infestations and protect food safety.
โข Recall Planning and Crisis Management: Developing recall plans and crisis management strategies to minimize the impact of food safety incidents.
โข Regulations and Compliance: Understanding and complying with local, state, and federal food safety regulations, including FDA and USDA requirements.
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