Executive Development Programme in Food Service Compliance
-- ViewingNowThe Executive Development Programme in Food Service Compliance is a certificate course designed to empower professionals with the necessary skills to excel in the food service industry. This program emphasizes the importance of compliance, a critical aspect of the sector, and covers essential areas such as food safety, hygiene, and regulatory requirements.
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โข Food Service Compliance Fundamentals: Understanding the legal and regulatory requirements for food service establishments, including local health codes and federal regulations such as FDA Food Code.
โข Hazard Analysis and Critical Control Points (HACCP): Implementing a HACCP system to identify and prevent potential food safety hazards.
โข Sanitation and Cleaning Practices: Establishing and maintaining proper sanitation and cleaning procedures, including employee hygiene, facility design, and equipment maintenance.
โข Food Storage and Temperature Control: Managing food storage and temperature control to prevent foodborne illness, including time and temperature abuse, cross-contamination, and date marking.
โข Allergen Management: Identifying and managing food allergens, including labeling, training, and communication with customers.
โข Crisis Management and Recall Planning: Developing a crisis management plan and recall procedure to handle food safety emergencies and product recalls.
โข Supply Chain Management and Traceability: Ensuring the safety and quality of food products through effective supply chain management and traceability systems.
โข Training and Communication: Providing ongoing training and communication to food service employees to ensure continued compliance with food safety regulations and best practices.
โข Regulatory Inspections and Audits: Preparing for and managing regulatory inspections and audits, including understanding the inspection process, correcting violations, and maintaining records.
Note: The above list of units is a general guideline for an Executive Development Programme in Food Service Compliance. It is recommended that the content is tailored to the specific needs and regulations of the region and target audience.
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