Fundamental of Food Safety and Quality
This course is designed to provide individuals who work in the food industry with the knowledge and skills necessary to ensure that food products are safe, wholesome, and of high quality.
The course covers a wide range of topics, including food microbiology, foodborne illness prevention, food safety management systems, hazard analysis and critical control points (HACCP), good manufacturing practices (GMPs), and quality control.
Participants in the course will learn about the various types of food hazards, including biological, chemical, and physical hazards, and how to identify and control them. They will also learn about the principles of HACCP and how to implement a HACCP plan to ensure that food products are safe and free from hazards.
In addition to food safety, the course will cover topics related to food quality, such as sensory evaluation, food spoilage, and food preservation. Participants will learn about the factors that can affect food quality, such as processing methods, storage conditions, and packaging.
Overall, the fundamental of food safety and quality training course is an essential step in ensuring that food products are safe, wholesome, and of high quality. By understanding the principles and practices of food safety and quality, individuals who work in the food industry can help to prevent foodborne illness and ensure customer satisfaction.
