Health and Health Systems Management

Module 1: Introduction to HACCP and Food Safety

Module 2: The Seven Principles of HACCP

Module 3: Prerequisite Programs for HACCP

Module 4: Developing a HACCP Plan

Module 5: Implementing and Maintaining a HACCP System

Module 6: Regulatory Requirements and International Standards 

Module 7: HACCP in Specific Food Sectors

Module 8: Risk Assessment and Management in HACCP

Module 9: HACCP Certification and Audits

Module 10: Advanced Topics in HACCP

Module 1: Foundations of Pharmaceutical Management

Module 2: Good Manufacturing Practices (GMP)

Module 3: Good Distribution Practices (GDP) and Supply Chain

Module 4: Quality Management Systems (QMS)

Module 5: Pharmaceutical Regulatory Affairs

Module 6: Auditing and Inspections

Module 7: Pharmacovigilance and Safety Reporting

Module 8: Risk Management in Pharmaceuticals

Module 9: Data Integrity and Documentation

Module 10: The Certified Manager Capstone Project

Module 1: The Foundations of Quality and Safety in Healthcare

Module 2: Patient Safety and Risk Management

Module 3: Root Cause Analysis and Error Prevention

Module 4: Quality Improvement Models and Methodologies

Module 5: Data Measurement and Analysis for Quality

Module 6: Leading a Culture of Safety

Module 7: Teamwork and Communication

Module 8: Engaging Patients and Families

Module 9: The Role of Technology in Quality Improvement

Module 10: Capstone Project: Designing a Quality Improvement Plan