The qualification is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergeni
DurationThe qualification is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.
This course is designed for food industry personnel with responsibility for food safety and quality management. The course is most relevant to persons who work in QA management, engineering, production and R&D management roles and who are responsible for label development in food industries where allergen cross-contact can be an issue.
Being a training provider 'ITHISH Consultancy' is one of the leading Institutes working on professional development through the effectiveness of training and gaining the objective outcome.
It is managed by professional with hands-on experience and expertise with strong transformation mechanism of knowledge.
ISO 22000: 2018 Internal Auditor Training Online/Onsite
It is designed to provide competency to manage food safety in Dubai with specific emphasis on the roles and responsibilities of the PIC. Designed to be a food safety guide for people with the supervisory and managerial role
These courses focus on advanced food safety management, risk assessment, and compliance with local and international regulations, tailored for senior management and quality control teams.
This is a complete program covering all the essential sections and concepts of HABC Person in Charge for Food Safety qualification. It will provide you with the knowledge of food safety principles and practices as demonstrated by passing a w
The Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
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