Learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production.
DurationLearners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production.
They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.
National Quality Consultants L.L.C. (NQC) was established in 2014, it was launched by a visionary personality, as one of the leading companies in the fields of Safety and Food Hygiene Training, HACCP training, auditing & consultancy services to a broad range of industry sectors in UAE.
National Quality Consultants L.L.C. (NQC) is an authorized approved training wing from ADFCA (Abu Dhabi Food Control Authority) & HABC (Highfield Awarding Body for Compliance), In addition to this NQC offers consultation services for ISO 9001:2008, ISO 9001:2015
(Institute Review)
55 years ago(Institute Review)
55 years ago
This is an HABC Level 3 International Award in Developing a Positive Food Safety Culture course designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
Our traceability course focuses on the principles and practice of traceability and how this relates to your role and responsibilities.
This is a recommended training for Restaurant Managers, F&B Managers, HACCP Team Leaders, Internal Trainers, Production Managers, Chefs and Quality Controllers to learn an understand about food safety, HACCP methodology and principles.
This course is designed to give you detailed knowledge of performing internal audits on food safety management systems and actively contribute to the continual improvement.
A certificate will be provided to you upon completion. It states that you have successfully taken and completed HACCP intermediate training, Level 2. This workshop will show and provide you an understanding of the importance of HACCP and te
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