Executive Development Programme in Strategic Food Safety Management: UK

• Strategic Food Safety Management: An overview of the key principles and concepts of strategic food safety management, including risk assessment, crisis management, and the development of food safety policies and procedures.

• Food Safety Regulations in the UK: A detailed examination of the current food safety regulations in the UK, including the Food Safety Act 1990, the General Food Law Regulation (EC) No 178/2002, and the Food Hygiene (England) Regulations 2006.

• Hazard Analysis and Critical Control Points (HACCP): An in-depth look at the HACCP system, including its history, principles, and application in the food industry. This unit will also cover the implementation of HACCP plans and the role of HACCP teams.

• Microbiological Food Safety: An exploration of the microbiological hazards that can affect food, including bacteria, viruses, and parasites. This unit will also cover the methods used to control and prevent microbiological contamination, including cooking, refrigeration, and pasteurization.

• Chemical Food Safety: An examination of the chemical hazards that can affect food, including pesticides, heavy metals, and allergens. This unit will also cover the methods used to control and prevent chemical contamination, including good manufacturing practices and supplier audits.

• Physical Food Safety: A review of the physical hazards that can affect food, including glass, metal, and plastic. This unit will also cover the methods used to control and prevent physical contamination, including product inspection and supplier audits.

• Food Safety Culture: An exploration of the role of food safety culture in creating a safe food environment. This unit will cover the key elements of a positive food safety culture, including leadership, communication, and employee engagement.

• Food Safety Auditing and Inspection: An examination of the role of auditing and inspection in ensuring food safety. This unit will cover the