Executive Development Programme in Food Industry Standards Compliance
-- ViewingNowThe Executive Development Programme in Food Industry Standards Compliance is a certificate course designed to provide learners with comprehensive knowledge of food safety standards and regulations. This program emphasizes the importance of maintaining high standards of food quality and safety in the food industry, making it highly relevant and in-demand in today's world.
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⢠Food Industry Regulations and Compliance: Understanding the legal and regulatory framework governing the food industry, including FDA regulations, GFSI standards, and HACCP principles. ⢠Quality Management Systems (QMS): Implementing and managing a QMS to ensure consistent quality in food production, including ISO 9001 standards and continuous improvement processes. ⢠Food Safety Modernization Act (FSMA): Overview of FSMA requirements and how to comply with them, including preventive controls, supply chain management, and record-keeping. ⢠Hazard Analysis and Critical Control Points (HACCP): Implementing HACCP plans to identify and prevent potential food safety hazards in food production. ⢠Sanitation and Cleaning Practices: Establishing and maintaining effective sanitation and cleaning practices in food processing facilities, including SSOPs and GMPs. ⢠Food Recall Management: Developing and implementing a food recall plan to minimize the impact of a recall event, including crisis management and communication strategies. ⢠Supplier Management and Auditing: Managing and auditing suppliers to ensure compliance with food safety standards, including supplier evaluation, monitoring, and corrective action. ⢠Traceability and Recall Programs: Implementing traceability and recall programs to quickly and effectively respond to food safety issues, including product tracking and recall procedures. ⢠Food Defense and Security: Protecting food processing facilities from intentional contamination or sabotage, including vulnerability assessments and crisis management planning. ⢠Sustainability in the Food Industry: Implementing sustainable practices in food production, including waste reduction, energy efficiency, and social responsibility.
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