Masterclass Certificate in Food Service Risk Management
-- viewing now**Master Food Service Risk Management: A Comprehensive Guide for Professionals** **Target Audience:** * Food service managers * Restaurant owners * Chefs * Servers * Bartenders * Food safety professionals **Purpose:** * Equip you with the knowledge and skills to effectively manage food safety risks in your workplace. * Provide practical strategies and techniques for implementing and enforcing food safety regulations.
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About this course
* Enhance your understanding of foodborne illness prevention, food handling, and emergency preparedness.
**Key Benefits:**
* Gain a thorough understanding of food safety principles and best practices.
* Develop and implement effective risk management systems.
* Enhance your confidence in ensuring a safe and compliant food operation.
* Stay updated on the latest food safety regulations and best practices.
**Call to Action:**
Enroll now and embark on a journey to ensure a safe and successful food service environment. Master the art of food safety and protect your employees, customers, and reputation.
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## Essential Units for Masterclass Certificate in Food Service Risk Management
**Module 1: Introduction to Food Safety and Risk Management**
* • Understanding Food Safety Regulations and Standards (e.g., FDA Food Code, HACCP)
* • Identifying and Assessing Food Safety Risks (e.g., foodborne illness outbreaks, customer complaints)
* • Implementing Preventive Controls to Minimize Food Safety Risks (e.g., food handling, cleaning, sanitation)
**Module 2: Food Safety Culture and Leadership** * • Cultivating a Food Safety Culture: Building Trust and Accountability (e.g., leadership commitment, employee engagement, continuous improvement)
* • Implementing Effective Leadership Strategies for Food Safety (e.g., setting clear expectations, providing training, conducting audits)
**Module 3: Food Safety Fundamentals** * • Food Handling and Preparation: Proper Techniques and Equipment (e.g., hand hygiene, cross-contamination prevention, proper cutting practices)
* • Food Allergens and Food Contact Surfaces: Identification, Handling, and Prevention (e.g., gluten-free menu, allergen control plan, proper cleaning and sanitizing procedures)
* • Food Safety Fundamentals: Understanding the Food Code and HACCP Principles (e.g., food safety principles, critical control points, food defense)
**Module 4: Food Safety Systems and Procedures** * • Implementing Food Safety Systems: HACCP Framework and Other Systems (e.g., SQF, ISO 22000, GFSI)
* • Food Safety Monitoring and Auditing: Internal and External Controls (e.g., food temperature monitoring, food quality control, inspections)
* • Incident and Complaint Management: Responding to and Preventing Food Safety Incidents (e.g., foodborne illness outbreaks, customer complaints, corrective actions)
**Module 5: Regulatory Compliance and Auditing** * • Understanding Food Safety Regulations and Compliance Requirements (e.g., FDA Food Code, HACCP, local and state regulations)
* • Conducting Food Safety Audits: Internal and External Assessments (e.g., inspections, audits by regulatory agencies, self-audits)
* • Responding to Audit Findings: Corrective Actions and Improvement Plans (e.g., corrective actions plan, retraining employees, implementing new food safety procedures)
**Module 6: Maintaining a Safe Food Culture** * • Building a Culture of Continuous Improvement: Learning and Adapting to Food Safety Challenges (e.g., employee training, feedback mechanisms, implementing new technologies)
* • Addressing Food Safety Risks: Proactive Identification and Prevention of Food Safety Threats (e.g., food trends, emerging pathogens, customer feedback)
* • Maintaining Food Safety Culture: Building a Sustainable and Ethical Food System (e.g., ethical sourcing, sustainable practices, community involvement)
* • Identifying and Assessing Food Safety Risks (e.g., foodborne illness outbreaks, customer complaints)
* • Implementing Preventive Controls to Minimize Food Safety Risks (e.g., food handling, cleaning, sanitation)
**Module 2: Food Safety Culture and Leadership** * • Cultivating a Food Safety Culture: Building Trust and Accountability (e.g., leadership commitment, employee engagement, continuous improvement)
* • Implementing Effective Leadership Strategies for Food Safety (e.g., setting clear expectations, providing training, conducting audits)
**Module 3: Food Safety Fundamentals** * • Food Handling and Preparation: Proper Techniques and Equipment (e.g., hand hygiene, cross-contamination prevention, proper cutting practices)
* • Food Allergens and Food Contact Surfaces: Identification, Handling, and Prevention (e.g., gluten-free menu, allergen control plan, proper cleaning and sanitizing procedures)
* • Food Safety Fundamentals: Understanding the Food Code and HACCP Principles (e.g., food safety principles, critical control points, food defense)
**Module 4: Food Safety Systems and Procedures** * • Implementing Food Safety Systems: HACCP Framework and Other Systems (e.g., SQF, ISO 22000, GFSI)
* • Food Safety Monitoring and Auditing: Internal and External Controls (e.g., food temperature monitoring, food quality control, inspections)
* • Incident and Complaint Management: Responding to and Preventing Food Safety Incidents (e.g., foodborne illness outbreaks, customer complaints, corrective actions)
**Module 5: Regulatory Compliance and Auditing** * • Understanding Food Safety Regulations and Compliance Requirements (e.g., FDA Food Code, HACCP, local and state regulations)
* • Conducting Food Safety Audits: Internal and External Assessments (e.g., inspections, audits by regulatory agencies, self-audits)
* • Responding to Audit Findings: Corrective Actions and Improvement Plans (e.g., corrective actions plan, retraining employees, implementing new food safety procedures)
**Module 6: Maintaining a Safe Food Culture** * • Building a Culture of Continuous Improvement: Learning and Adapting to Food Safety Challenges (e.g., employee training, feedback mechanisms, implementing new technologies)
* • Addressing Food Safety Risks: Proactive Identification and Prevention of Food Safety Threats (e.g., food trends, emerging pathogens, customer feedback)
* • Maintaining Food Safety Culture: Building a Sustainable and Ethical Food System (e.g., ethical sourcing, sustainable practices, community involvement)
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Entry requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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MASTERCLASS CERTIFICATE IN FOOD SERVICE RISK MANAGEMENT
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who has completed a programme at
London School of Planning and Management (LSPM)
Awarded on
05 May 2025
Blockchain Id: s-1-a-2-m-3-p-4-l-5-e
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