Assessment and Progression:
Assessment for this course will be based on a combination of quizzes, assignments, and a final project. Learners must achieve a minimum grade of 70% to pass the course. Upon successful completion of the course, learners will receive a certificate of completion and may progress to advanced courses in food safety management or related fields.
Course Contents:
The following table outlines the course contents for Food Safety Level II:
| Content | Description |
|---|
| 1 | Introduction to advanced food safety principles |
| 2 | Hazard analysis and critical control points (HACCP) |
| 3 | Food safety regulations and compliance |
| 4 | Foodborne illnesses and outbreak investigation |
| 5 | Advanced food handling and storage |
| 6 | Quality control and assurance |
| 7 | Food safety auditing and certification |
| 8 | Allergen management and labeling |
| 9 | Food safety in supply chain management |
| 10 | Emerging food safety issues and trends |
Course Introduction:
This course is designed to provide learners with advanced knowledge and skills in food safety. Building on the foundational concepts of food safety covered in Food Safety Level I, this course delves deeper into the practical application of food safety principles in real-world scenarios. Learners will explore advanced food safety methodologies and gain hands-on experience in ensuring the safety and quality of food products.
