Food safety is a critical concern for all food industry professionals. A comprehensive training program equips you with the skills to protect consumers and ensure product integrity by teaching core safety principles. You will learn how to foster the right safety culture and master the technical and management practices needed for safe operations.

The course blends theory with practical examples. You will explore how to establish robust prerequisite programs and follow Good Manufacturing Practices (GMPs) to keep facilities, equipment, and personnel practices sanitary. Risk-based approaches like Hazard Analysis and Critical Control Points (HACCP) teach you to systematically identify hazards, set control points and limits, and verify that safeguards are effective.

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