Food Safety and Preservation Regulations
( 25 Modules )

Module #1
Introduction to Food Safety
Overview of food safety, importance, and regulations

Module #2
Foodborne Illnesses
Causes, symptoms, and consequences of foodborne illnesses

Module #3
Food Safety Regulations Overview
Overview of global food safety regulations and standards

Module #4
HACCP (Hazard Analysis and Critical Control Points)
Principles and implementation of HACCP

Module #5
Good Manufacturing Practices (GMPs)
Importance and implementation of GMPs in food manufacturing

Module #6
Food Safety Management Systems (FSMS)
Implementation and benefits of FSMS

Module #7
Risk Assessment and Risk Management
Principles and applications of risk assessment and management

Module #8
Food Safety Legislation and Enforcement
Overview of food safety legislation and enforcement mechanisms

Module #9
Food Labeling and Packaging Regulations
Requirements and guidelines for food labeling and packaging

Module #10
Food Recall and Withdrawal
Procedures and protocols for food recall and withdrawal

Module #11
Personal Hygiene and Sanitation
Importance and practices for personal hygiene and sanitation in food handling

Module #12
Cleaning and Sanitizing
Principles and methods for cleaning and sanitizing food processing environments

Module #13
Pest Control and Rodent Management
Strategies and practices for pest control and rodent management

Module #14
Water Quality and Management
Importance and management of water quality in food processing

Module #15
Food Preservation Techniques
Overview of food preservation techniques (thermal processing, canning, etc.)

Module #16
Canning and Bottling Regulations
Regulations and guidelines for canning and bottling food products

Module #17
Freezing and Refrigeration Regulations
Regulations and guidelines for freezing and refrigeration of food products

Module #18
Irradiation and Other Novel Preservation Techniques
Overview of irradiation and other novel preservation techniques

Module #19
Food Safety in Different Food Categories
Food safety concerns and regulations in specific food categories (meat, dairy, etc.)

Module #20
Food Safety in High-Risk Populations
Food safety concerns and guidelines for high-risk populations (elderly, pregnant women, etc.)

Module #21
Food Safety Audits and Inspections
Purpose, procedures, and benefits of food safety audits and inspections

Module #22
Food Safety Training and Education
Importance and approaches to food safety training and education

Module #23
Food Safety Culture and Leadership
Creating a culture of food safety and the role of leadership

Module #24
Global Food Safety Regulations
Overview of food safety regulations in different regions and countries

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Food Safety and Preservation Regulations career

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Food Safety and Preservation Regulations ( 25 Modules )

Food Safety and Preservation Regulations
( 25 Modules )