Executive Development Programme in Food Handling Excellence Framework
-- ViewingNowThe Executive Development Programme in Food Handling Excellence Framework is a comprehensive certificate course, critical for professionals seeking expertise in food safety and hygiene. With the global food industry's increasing demand for skilled personnel, this programme equips learners with essential skills to advance their careers.
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โข Food Safety Fundamentals: An introduction to food safety, including regulatory requirements and industry best practices. This unit covers the basics of food handling, storage, and preparation to ensure compliance and prevent foodborne illnesses. โข Hazard Analysis and Critical Control Points (HACCP): An in-depth exploration of the HACCP system, a management tool that identifies and prevents biological, chemical, and physical hazards in food production. This unit covers the seven principles of HACCP and how to apply them in various food handling scenarios. โข Sanitation and Cleaning Practices: Best practices for sanitation and cleaning in food handling facilities, including equipment, surfaces, and utensils. This unit covers the importance of proper sanitation, cleaning schedules, and the use of appropriate cleaning agents. โข Temperature Control and Time Management: The role of temperature control and time management in food safety, including safe cooking temperatures, cooling procedures, and time limits for food storage. This unit covers how to use thermometers, chillers, and other temperature control equipment. โข Personal Hygiene and Employee Training: The importance of personal hygiene in food handling, including hand washing, glove use, and employee training. This unit covers how to develop and implement a comprehensive employee training program, including documentation and record-keeping. โข Allergens and Special Dietary Requirements: Strategies for managing food allergens and special dietary requirements, including gluten-free, vegan, and vegetarian. This unit covers how to identify common allergens, communicate ingredient information, and prevent cross-contamination. โข Crisis Management and Recall Procedures: Best practices for managing food safety crises, including product recalls, customer complaints, and public relations. This unit covers how to develop and implement a crisis management plan, including communication strategies and documentation. โข Sustainability and Social Responsibility: The role of sustainability and social responsibility in food handling, including waste reduction, energy efficiency, and ethical sourcing. This unit covers how to develop and implement a sustainability plan, including performance metrics and reporting.
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