Module 1: Foundations of Food Safety and Quality Assurance Programs
Module 2: Good Manufacturing Practices (GMPs) and Prerequisite Programs (PRPs)
Module 3: HACCP Principles and Advanced Plan Development
Module 4: Global Food Safety Initiative (GFSI) Schemes: Overview and Comparison
Module 5: ISO 22000: The Food Safety Management System Standard
Module 6: Statistical Process Control (SPC) for Food Quality Assurance Programs
Module 7: Supply Chain Vulnerability and Supplier Audits
Module 8: Food Microbiology, Pathogen Control, and Environmental Monitoring
Module 9: Allergen Management and Control Programs
Module 10: Food Defense, Food Fraud, and Vulnerability Assessment
Module 11: Traceability, Recall Management, and Crisis Communication
Module 12: Designing and Implementing Quality Management Systems (QMS)
Module 13: Internal Auditing and Management Review
Module 14: Non-Conformance Management and Root Cause Analysis (RCA)
Module 15: Calibration, Verification, and Validation in Food Quality Assurance Programs
Module 16: Sanitation, Pest Control, and Hygienic Design
Module 17: Legal and Regulatory Frameworks (FSMA, Codex Alimentarius)
Module 18: Building a Proactive Food Safety Culture and Team Leadership
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