Join our team of students and become the best in your profession to ensure food safety from primary production"

The Postgraduate diploma in Integrated Food and Beverage Industry Safety Management from TECH Global University is the most complete among those offered in universities at this time because it is aimed at the integrated management of food safety.

Food legislation is a highly relevant aspect prior to the commercialization of any product derived from the food industry. Therefore, this Postgraduate diploma offers the student a broad knowledge of the current regulations concerning food quality and safety, both nationally and internationally.

This training also develops the most important concepts of hazard, risk and safety as applied to the food industry, as well as the most commonly used methods for the control of these hazards, including allergens. It addresses the principles of safety assurance management in the food production industry, using the HACCP plan as a model, its prerequisites, the stages for its implementation and the verification of its efficiency.

Finally, this Postgraduate diploma reviews the general principles of a certification process in an international context, covering aspects such as documentation management, electronic records, audits and other requirements necessary for a successful certification.

The teachers of this Postgraduate diploma are university professors and professionals from various disciplines in primary production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, regulatory schemes for food safety certification (Food Safety/Food Integrity) and traceability (Food Defence and Food Fraud/Food Authenticity). They are experts in food legislation and regulations on quality and safety, validation of methodologies and processes, digitalization of quality management, research and development of new foods and finally, the coordination and execution of R&D&I projects. All this is necessary to achieve a complete and specialized training, highly demanded by professionals in the food sector. 

It is an educational project committed to training high quality professionals. A program designed by professionals specialized in each specific subject who face new challenges every day.

Do not miss the opportunity to take this Postgraduate diploma in Integrated Safety Management of the Food and Beverage Industry with us. It's the perfect opportunity to advance your career"

This Postgraduate diploma in Integrated Safety Management of the Food and Beverage Industry contains the most complete and up to date educational program on the market. The most important features of the program include:

• The development of case studies presented by experts in veterinary food safety
• The graphic, schematic, and eminently practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• News on Integrated Safety Management in the Food and Beverage Industry
• Practical exercises where the self assessment process can be carried out to improve learning
• Its special emphasis on innovative methodologies in Integrated Food and Beverage Industry Safety Management
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection

This Postgraduate Diploma is the best investment you can make in selecting a refresher program to update your knowledge in Integrated Food and Beverage Industry Safety Management"

It includes, in its teaching staff, professionals belonging to the field of veterinary food safety, who pour into this training the experience of their work, in addition to recognized specialists from reference societies and prestigious universities.

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide immersive training programmed to train in real situations. 

This program is designed around Problem Based Learning, where the specialist must try to solve the different professional practice situations that arise during the course. For this purpose, the professional will be assisted by an innovative interactive video system developed by recognized and experienced experts in Integrated Food and Beverage Industry Safety Management.

This training comes with the best didactic material, providing you with a contextual approach that will facilitate your learning"

This Postgraduate diploma will allow you to combine your studies with your professional work. You choose when and where to study, as it is 100% online"

The content structure has been designed by the best professionals in the sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied and diagnosed, and with extensive knowledge of new technologies applied to food safety.

This Postgraduate diploma in Integrated Safety Management of the Food and Beverage Industry contains the most complete and up to date Scientist program on the market” 

Module 1. Food Legislation and Quality and Safety Standards

1.1. Introducción

1.1.1. Legal Organization 
1.1.2. Basic Concepts

1.1.2.1. Entitlement
1.1.2.2. Legislation
1.1.2.3. Food Legislation
1.1.2.4. Standard
1.1.2.5. Royal Decree
1.1.2.6. Certifications, etc.

1.2. International Food Legislation. International Organizations

1.2.1. United Nations Food and Agriculture Organization (FAO) 
1.2.2. World Health Organisation (WHO) 
1.2.3. Codex Alimentarius Commission 
1.2.4. World Trade Organization

1.3. European Food Legislation

1.3.1. European Food Legislation 
1.3.2. White Paper on Food Safety 
1.3.3. Principles of Food Legislation 
1.3.4. General Requirements of Food Legislation 
1.3.5. Procedures 
1.3.6. European Food Safety Authority (EFSA)

1.4. Spanish Food Legislation

1.4.1. Competencies
1.4.2. Organizations

1.5. Food Safety Management in the company

1.5.1. Responsibility 
1.5.2. Authorization 
1.5.3. Certifications

1.6. Horizontal Food Legislation. Part 1:

1.6.1. General Hygiene Regulations 
1.6.2. Water for Public Consumption 
1.6.3. Official Control of Foodstuffs

1.7. Horizontal Food Legislation. Part 2:

1.7.1. Storage, Preservation and Transportation 
1.7.2. Materials in Contact with Food 
1.7.3. Food Additives and Flavorings 
1.7.4. Contaminants in Food

1.8. Horizontal Food Legislation. Products of Plant Origin

1.8.1. Vegetables and Derivatives 
1.8.2. Fruit and Derivatives 
1.8.3. Cereals 
1.8.4. Legumes 
1.8.5. Edible Vegetable Oils 
1.8.6. Edible fats 
1.8.7. Seasonings and Spices

1.9. Horizontal Food Legislation. Products of Animals. Origin

1.9.1. Meat and Meat Derivatives 
1.9.2. Fishery Products 
1.9.3. Milk and Dairy Products 
1.9.4. Eggs and Derivatives

1.10. Horizontal Food Legislation. Other Products

1.10.1. Stimulant Foods and Derivatives
1.10.2. Beverages
1.10.3. Ready Made Dishes

Module 2. Food Safety Management

2.1. Food Safety Principles and Management

2.1.1. The Concept of Danger
2.1.2. The Concept of Risk
2.1.3. Risk Evaluation
2.1.4. Food Safety and Its Management Based on Risk Assessment

2.2. Physical Hazards

2.2.1. Concepts and Considerations on Physical Hazards in Foods 
2.2.2. Physical Hazard Control Methods

2.3. Chemical Hazards

2.3.1. Concepts and Considerations on Chemical Hazards in Foods 
2.3.2. Chemical Hazards Naturally Occurring in Food
2.3.3. Hazards Associated with Chemicals Intentionally Added to Foods 
2.3.4. Incidentally or Unintentionally Added Chemical Hazards 
2.3.5. Chemical Hazard Control Methods 
2.3.6. Allergens in Food 
2.3.7. Allergen Control in the Food Industry

2.4. Biological Hazards

2.4.1. Concepts and Considerations of Biological Hazards in Foods 
2.4.2. Microbial Hazards
2.4.3. Non-Microbial Biological Hazards
2.4.4. Biological Hazard Control Methods

2.5. Good Manufacturing Practices Program (GMP)

2.5.1. Good Manufacturing Practices (GMP) 
2.5.2. Background on GMP 
2.5.3. Scope of GMPAl 
2.5.4. GMPs in a Safety Management System

2.6. Standard Operating Procedure for Sanitation (SSOP)

2.6.1. Sanitary Systems in the Food Industry 
2.6.2. Scope of SSOPs
2.6.3. Structure of a SSOP
2.6.4. SSOPs in a Safety Management System

2.7. The Hazard Analysis and Critical Control Point (HACCP) Plan

2.7.1. Hazard Analysis and Critical Control Points (HACCP) 
2.7.2. HACCP Background 
2.7.3. HACCP Prerequisites 
2.7.4. The 5 Preliminary Steps to HACCP Implementation

2.8. The 7 Steps of Hazard and Critical Control Point (HACCP) Plan Implementation

2.8.1. Risk Analysis
2.8.2. Identification of Critical Control Points
2.8.3. Establishment of Critical Limits
2.8.4. Establishment of Monitoring Procedures
2.8.5. Implementation of Corrective Actions
2.8.6. Establishment of Verification Procedures 
2.8.7. Record Keeping and Documentation System

2.9. Evaluation of the Efficiency of the Hazard and Critical Control Point Plan (HACCP) System

2.9.1. Evaluation of the Efficiency of a CCP 
2.9.2. Overall Evaluation of the Efficiency of the HACCP Plan
2.9.3. Use and Management of Records to Evaluate the Efficiency of the HACCP Plan

2.10. Hazard and Critical Control Point Plan (HACCP) System Variants Based on Risk Systems

2.10.1. VACCP or Vulnerability Assessment and Critical Control Points (VACCP) Plan 
2.10.2. TACCP or Threat Assessment Critical Control Points (Threat Assessment Critical Control Points) 
2.10.3. HARPC or Hazard Analysis & Risk Based Preventive Controls (HARPC)    

Module 3. Food Safety Certifications for the Food Industry

3.1. Principles of Certification

3.1.1. The Certification Concept
3.1.2. The Certifying Agencies
3.1.3. General Outline of a Certification Process 
3.1.4. Management of a Certification and Re-certification Program 
3.1.5. Management System Before and After Certification

3.2. Good Practice Certifications

3.2.1. Good Manufacturing Practice (GMP) certification
3.2.2. The case of GMP for food supplements
3.2.3. Certification of Good Practices for Primary Production
3.2.4. Other Good Practice Programs (GxP)

3.3. ISO 17025 Certification

3.3.1. The ISO Standards Scheme
3.3.2. ISO 17025 System Overview
3.3.3. ISO 17025 Certification
3.3.4. CThe Role of ISO 17025 Certification in Food Safety Management

3.4. ISO 22000 Certification

3.4.1. Medical history 
3.4.2. Structure of the ISO 22000 Standard
3.4.3. Scope of ISO 22000 Certification

3.5. GFSI Initiative and the Global GAP and Global Markets Program

3.5.1. The GFSI (Global Food Safety Initiative) Global Food Safety System 
3.5.2. Global GAP Program Structure 
3.5.3. Scope of Global GAP Certification 
3.5.4. Structure of the Global Markets Program 
3.5.5. Scope of the Global Markets Program Certification 
3.5.6. Relationship of Global GAP and Global Markets with Other Certifications

3.6. SQF Certification (Safe Quality Food)

3.6.1. SQF Program Structure 
3.6.2. Scope of SQF Certification 
3.6.3. Relationship of SQF With Other Certifications

3.7. BRC Certification (British Retail Consortium)

3.7.1. BRC Program Structure 
3.7.2. Scope of BRC Certification 
3.7.3. Relationship of BRC With Other Certifications

3.8. IFS Certification

3.8.1. IFS Program Structure 
3.8.2. Scope of IFS Certification 
3.8.3. Relationship of IFS With Other Certifications

3.9. Certificación FSSC 22000 (Food Safety System Certification22000)

3.9.1. Background of the FSSC 22000 Program 
3.9.2. FSSC 22000 Program Structure 
3.9.3. Scope of FSSC 22000 Certification

3.10. Food Defense Programs

3.10.1. The Concept of Food Defense 
3.10.2. Scope of a Food Defense Program
3.10.3. Tools and Programs for Implementing a Food Defense Program

This training will allow you to advance in your career comfortably"