Food Safety and Quality Control
( 25 Modules )

Module #1
Introduction to Food Safety and Quality Control
Overview of food safety and quality control, importance, and regulations

Module #2
Foodborne Illnesses and Outbreaks
Types, causes, and consequences of foodborne illnesses, case studies

Module #3
Food Safety Hazards
Physical, chemical, biological, and allergenic hazards in food

Module #4
Personal Hygiene and GMPs
Importance of personal hygiene, good manufacturing practices (GMPs), and personnel training

Module #5
Food Handling and Preparation
Safe food handling, storage, and preparation practices

Module #6
Cleaning and Sanitation
Effective cleaning and sanitation practices, sanitizers, and pest control

Module #7
HACCP (Hazard Analysis and Critical Control Points)
Principles, implementation, and maintenance of HACCP systems

Module #8
Pest Control and Vector Management
Integrated pest management, pest control methods, and vector management

Module #9
Water and Ice Safety
Water quality, treatment, and safety, ice handling and storage

Module #10
Food Packaging and Labeling
Food packaging materials, labeling requirements, and allergen labeling

Module #11
Supply Chain Management and Traceability
Importance of supply chain management, traceability, and recall procedures

Module #12
Food Safety Regulations and Standards
Overview of food safety regulations, standards, and guidelines

Module #13
GFSI (Global Food Safety Initiative) Certification
GFSI certification scheme, benefits, and implementation

Module #14
Auditing and Inspection
Types of audits, inspection methods, and corrective action

Module #15
Food Safety Management Systems
Components, implementation, and maintenance of food safety management systems

Module #16
Microbiological Testing and Analysis
Microbiological testing methods, sampling plans, and result interpretation

Module #17
Chemical and Physical Contaminants
Types, risks, and control measures for chemical and physical contaminants

Module #18
Allergen Management and Control
Allergen types, risks, and control measures, labeling and recall

Module #19
Food Defense and Biosecurity
Food defense strategies, biosecurity measures, and intentional contamination prevention

Module #20
Recall and Crisis Management
Recall procedures, crisis management, and communication strategies

Module #21
Food Safety Culture and Training
Importance of food safety culture, training methods, and employee engagement

Module #22
Risk Assessment and Management
Risk assessment principles, risk management strategies, and decision-making tools

Module #23
Food Safety in Different Industries
Food safety considerations in meat, dairy, produce, and other industries

Module #24
Emerging Food Safety Issues and Trends
Current and emerging food safety issues, trends, and future directions

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

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Food Safety and Quality Control ( 25 Modules )

Food Safety and Quality Control
( 25 Modules )