Module #1 Introduction to Advanced Food Safety Overview of food safety principles and importance of advanced techniques
Module #2 Foodborne Illness Outbreak Investigations Understanding outbreak investigations and implications for food safety
Module #3 Risk Assessment and Management in Food Production Principles of risk assessment and management in food production and processing
Module #4 HACCP Revisited:Advanced Principles and Applications In-depth review of HACCP principles and advanced applications
Module #5 Food Safety Culture:Creating a Positive Environment Importance of food safety culture and strategies for implementation
Module #6 Supply Chain Risk Management Assessing and managing risks in the food supply chain
Module #7 Advanced Microbiological Testing and Analysis Advanced microbiological testing techniques and interpretation of results
Module #8 Allergen Management in Food Production Strategies for identifying, controlling, and labeling allergens in food products
Module #9 Food Safety Auditing and Inspection Conducting effective food safety audits and inspections
Module #10 Food Defense:Protecting Against Intentional Contamination Strategies for preventing and responding to intentional food contamination
Module #11 Food Safety in Emerging Markets Challenges and opportunities for food safety in emerging markets
Module #12 Advanced Cleaning and Sanitation Techniques Effective cleaning and sanitation strategies for food production facilities
Module #13 Pest Control and Rodent Management Integrated pest management strategies and rodent control techniques
Module #14 Food Safety in Meat, Poultry, and Seafood Processing Unique food safety challenges and control measures in meat, poultry, and seafood processing
Module #15 Dairy and Egg Product Safety Food safety considerations for dairy and egg products
Module #16 Food Safety in Fresh Produce and Fruit and Vegetable Processing Food safety challenges and control measures in fresh produce and fruit and vegetable processing
Module #17 Food Safety in Low-Moisture Foods and Baking Unique food safety challenges and control measures in low-moisture foods and baking
Module #18 Advanced Packaging and Labeling Requirements Regulatory requirements and best practices for packaging and labeling food products
Module #19 Food Safety in Catering and Food Service Food safety considerations for catering and food service operations
Module #20 Food Safety in Retail and Food Handling Food safety considerations for retail food handling and storage
Module #21 Crisis Management and Communications Strategies for managing food safety crises and effective communication
Module #22 Regulatory Compliance and Enforcement Overview of food safety regulations and enforcement strategies
Module #23 Food Safety Certification and Accreditation Importance of food safety certification and accreditation schemes
Module #24 Course Wrap-Up & Conclusion Planning next steps in Advanced Food Safety Techniques career
