Advanced Certificate in Foodborne Pathogen QA/QC
-- ViewingNowThe Advanced Certificate in Foodborne Pathogen QA/QC is a comprehensive course designed to equip learners with critical skills in ensuring food safety. This program focuses on the importance of quality assurance and quality control in identifying, managing, and preventing foodborne pathogens, which are leading causes of foodborne illnesses worldwide.
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โข Foodborne Pathogens Introduction: Overview of foodborne pathogens, their sources, and effects on human health.
โข Microbiology for Food Scientists: Study of microorganisms, including bacteria, viruses, and parasites, relevant to food production.
โข Food Safety Modernization Act (FSMA): Compliance and implementation of FSMA preventive controls for foodborne pathogens.
โข HACCP Principles and Application: Implementation of Hazard Analysis and Critical Control Points (HACCP) systems to prevent foodborne pathogens.
โข Microbial Testing Methods: Methodologies for detecting and quantifying foodborne pathogens in food products.
โข Foodborne Pathogen Outbreak Investigation: Procedures for investigating foodborne pathogen outbreaks, including root cause analysis.
โข Pathogen Reduction and Control: Strategies for reducing and controlling foodborne pathogens during food processing.
โข Sanitation and Sterilization Techniques: Techniques for sanitation and sterilization in food processing facilities.
โข Food Recall Management: Procedures for managing food recalls related to foodborne pathogens.
โข Quality Assurance and Quality Control (QA/QC) Programs: Development and implementation of QA/QC programs to prevent foodborne pathogens in food production.
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