COURSE LEVEL
THREE & FOUR
Regulation & Good Practice 1 (HACCP and Food Security)
- Anytime
Understand appropriate Food Safety Management Systems (including Hazard Analysis and Critical Control Point (HACCP) and can identify operational pre-requisites and validated Critical Control Points). Identify food safety incidents involving cheese and other dairy products (outbreaks, recalls). And, discover the risks posed by food tampering and fraud and the ways in which these can be controlled.
£75.00
About this course
Time to level up your Regulation & Good Practice knowledge.
How it works
Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.
Who is it for?
This course aimed at food producing operations and their employees, in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions.
What you’ll learn
This module describes ways in which the cheesemaking industry is regulated to ensure food safety. Including details on HACCP and HARPRC (Hazard Analysis and Risk Based Controls) as well as food fraud and contamination and the use of TACCP and VACCP. There is also a focus on approaches to dairy design and set up from a food safety perspective.
INCLUDES:
Regulatory and specialist industry bodies across the world
The first section of the module describes ways in which the cheesemaking industry is regulated in various countries, the role of various regulatory and industry bodies, and how they work to ensure food safety.
Pre-requisites, HACCP, HARPC and Food Fraud
The second, and largest, section focuses on the 12 steps of HACCP and on pre-requisites, in addition to information on HARPRC (Hazard Analysis and Risk Based Controls). This section also covers food fraud and contamination and the use of TACCP and VACCP. There are case studies on food safety and food fraud incidents.
Dairy and equipment design
The final section describes approaches to dairy design and set up from a food safety perspective.
What you get
Enrol now and get instant access to Regulation and Good Practice (Module 2)
Cheese Library Access
Delegates can access our ever-growing Cheese Library which clearly and accurately catalogues cheese in a user-friendly way.
Exclusive Resources
Delegates can access useful study aids as digital downloads or order printed versions.
Study Group
Join fellow students in your personal portal to discuss, debate and ask questions.
Ready to level up your Regulation & Good Practice knowledge?
Why study with us
Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.
Convenient
Complete your exams in real time. No waiting weeks or months!
Focused
Certifications focus on understanding rather than memorising. Knowledge is retained for longer.
Knowledge check
Study as much as you like completing knowledge checks to test your knowhow as you go.
Learning roads
Use your computer or your phone to access learning and progress at your own pace.
Industry standard
The Academy of Cheese is globally recognised as a premiere cheese education provider.
Certification
Certifications are optional, affordable and a great way to help you get the job you’ve always wanted in the cheese industry.
Reviews
There are no reviews yet.