Post Graduate Diploma in Food Safety and Quality Managementcertification offers the learner a mix of industry-specific Food Safety standards and HACCP program implementation. The certification was built with an impartial and descriptive summary that offers a detailed description of a wide variety of food safety issues grouped into the following general categories: History and basic sciences that support food safety; Food borne diseases, including surveillance and investigation; Food – borne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food Commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community.

Training Mode: Online E-Learning

COURSE DURATION :1 YEAR

Course Syllabus: 

Unit 1: Conduct a Hazard Analysis
Unit 2:Identify the Critical Control Points

Unit 3:Establish a maximum or minimum limit for temperature
Unit 4:Establish Critical Limits
Unit 5:Establish Monitoring Procedures
Unit 6:Establish Corrective Actions

Unit 7:Establish Record Keeping Procedures
Unit 8:Establish Verification Procedures