Certificate in Food Processing Facility Audits
-- ViewingNowThe Certificate in Food Processing Facility Audits is a comprehensive course designed to meet the growing industry demand for skilled auditors. This course emphasizes the importance of food safety and quality, equipping learners with the essential skills to excel in their food processing facility auditing careers.
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Détails du cours
Here are the essential units for a Certificate in Food Processing Facility Audits:
• Audit Fundamentals: This unit covers the basics of auditing, including the purpose of audits, types of audits, and the audit process. It also includes an overview of food processing facilities and their importance in maintaining food safety standards.
• Food Safety Regulations: This unit covers the regulations and standards relevant to food processing facilities. It includes national and international food safety regulations, as well as specific regulations related to food processing facilities.
• Food Processing Operations: This unit covers the various food processing operations, including receiving, storage, processing, packaging, and shipping. It also includes an overview of the equipment and facilities used in food processing.
• Audit Planning and Preparation: This unit covers the steps involved in planning and preparing for a food processing facility audit. It includes identifying the scope of the audit, developing an audit plan, and gathering necessary documentation.
• Conducting the Audit: This unit covers the actual conduct of the audit, including the opening meeting, data collection, and observation of processes. It also includes interview techniques and documentation review.
• Audit Reporting: This unit covers the reporting of audit findings, including writing the audit report, presenting the report to stakeholders, and following up on corrective actions.
• Food Safety Culture: This unit covers the importance of a strong food safety culture in food processing facilities. It includes the role of management, employee training, and communication in maintaining a food safety culture.
• HACCP and Risk Management: This unit covers the Hazard Analysis and Critical Control Points (HACCP) system, a systematic approach to identifying and preventing food safety hazards. It also covers risk management techniques and strategies for food processing facilities.
Parcours professionnel
Exigences d'admission
- Compréhension de base de la matière
- Maîtrise de la langue anglaise
- Accès à l'ordinateur et à Internet
- Compétences informatiques de base
- Dévouement pour terminer le cours
Aucune qualification formelle préalable requise. Cours conçu pour l'accessibilité.
Statut du cours
Ce cours fournit des connaissances et des compétences pratiques pour le développement professionnel. Il est :
- Non accrédité par un organisme reconnu
- Non réglementé par une institution autorisée
- Complémentaire aux qualifications formelles
Vous recevrez un certificat de réussite en terminant avec succès le cours.
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Frais de cours
- 3-4 heures par semaine
- Livraison anticipée du certificat
- Inscription ouverte - commencez quand vous voulez
- 2-3 heures par semaine
- Livraison régulière du certificat
- Inscription ouverte - commencez quand vous voulez
- Accès complet au cours
- Certificat numérique
- Supports de cours
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