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Risk Based Food Inspection

Risk Based Food Inspection

The inspection of food and its facilities is a critical public service designed to prevent food-borne illnesses. This is where the Risk Based Food Inspection Program comes in. This method categorizes food facilities and food itself into high, moderate, and low risk based on their properties, facility condition, and predefined operational risks. By implementing this program, food safety can be ensured, and the likelihood of food-borne illnesses can be significantly reduced.
What will you learn
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Introduction:

The inspection of food and its facilities is a crucial public service designed to prevent food borne illness.
This course method categorizes food facilities and food itself as high moderate and low risk according to food properties, facility condition and predefined operational risks.

Target Group:

This training course targets Food Safety and Hygiene Auditors, Food Inspectors, Environmental Health Officers, Supervisors and Managers working in Food Control Sections in Public Health and in Municipalities.

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Frequently asked questions
Is online education as effective as face-to-face instruction?
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How do I know if online education is right for me?
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How do I know if an online degree program is credible?
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What technical skills do online students need?
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Do online schools offer the same student support as traditional colleges?
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Risk Based Food Inspection

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Introduction
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Part one
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Part two
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The inspection of food and its facilities is a critical public service designed to prevent food-borne illnesses. This is where the Risk Based Food Inspection Program comes in. This method categorizes food facilities and food itself into high, moderate, and low risk based on their properties, facility condition, and predefined operational risks. By implementing this program, food safety can be ensured, and the likelihood of food-borne illnesses can be significantly reduced.

Introduction:

The inspection of food and its facilities is a crucial public service designed to prevent food borne illness.
This course method categorizes food facilities and food itself as high moderate and low risk according to food properties, facility condition and predefined operational risks.

Target Group:

This training course targets Food Safety and Hygiene Auditors, Food Inspectors, Environmental Health Officers, Supervisors and Managers working in Food Control Sections in Public Health and in Municipalities.

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