1. Food Safety Principles:
 

• Risk Assessment: Learn to identify, evaluate, and manage food safety risks in more complex scenarios.

• Food Safety Management Systems: Introduction to various food safety management systems, including HACCP (Hazard Analysis and Critical Control Points).

 

2. Regulatory Compliance and Standards:
 

• In-Depth Regulations: Detailed overview of national and international food safety regulations and standards.

• Audit Preparation: Techniques for preparing for food safety audits and inspections.

 

3. Introduction to Food Safety Management:
 

• Developing Safety Procedures: Design and implement effective food safety procedures and policies.

• Monitoring and Verification: Techniques for monitoring compliance and verifying the effectiveness of safety measures.

 

4. Best Hygiene Practices:
 

• Enhanced Cleaning Protocols: Detailed methods for cleaning and sanitizing to address specific challenges in food safety.

• Pest Control: Advanced strategies for managing pests and preventing contamination.

 

5. Food Contamination and Prevention:
 

• Contamination Sources: Understanding and managing sources of contamination in more complex food production environments.

• Preventive Measures: Advanced preventive measures to reduce the risk of foodborne illnesses.

 

6. Introduction to Emergency Procedures and Crisis Management:
 

• Incident Management: Handling food safety incidents, including contamination and recalls.

• Crisis Management: Developing and implementing crisis management plans for food safety emergencies.