THREE & FOUR
THREE & FOUR
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.
Time to level up your Regulation & Good Practice knowledge.
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.
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.
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.
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.
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.
The final section describes approaches to dairy design and set up from a food safety perspective.
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.