This HACCP qualification is suitable for both food handlers and supervisors working in most food operations by learning about food safety, HACCP provisions, microbiological hazards, food pests and pest control & much more.
DurationThis HACCP qualification is suitable for both food handlers and supervisors working in most food operations by learning about food safety, HACCP provisions, microbiological hazards, food pests and pest control & much more.
Learning Outcomes:
- Introduction to food safety
- Food poisoning and its control
- Microbiological hazards
- Contamination hazards and controls
- Personal hygiene
- HACCP from delivery to service
- Food premises and equipment
- Cleaning and disinfection
- Food pests and pest control
- Food safety enforcement
'Business Excellence Consultancy' is a leading training centre that provides QHSSE services including OSHAD Consultancy &/or Auditing, consultancy for ISO Certifications against International Standards like 9001, 45001, 14001, 50001, 22301, 27001, 22000, etc.
Features:
- Top-notch training services
- It covers training services related to environment, health & safety and quality in all the business sectors.
The purpose of this training is to help you understand all the requirements described for Food Safety Management (FSM) standard FSSC 22000. You will find this training highly relevant if you are involved in FSM of food manufacturers.
GHP Manager Training is a Sharjah Municipality accredited mandatory Food Hygiene training program introduced as a part of Sharjah Food Safety Program
Level 1 In Food Safety training is offered by Boecker Public Health. Boecker has partnered with 'Chartered Institute of Environmental Health' which offers e-learning training solutions.
HACCP Level 3 course will be an ideal qualification for managers and supervisors in most high-risk or large food businesses. The qualification is aimed at food manufacturers, caterers and retailers.
Learn the scientific discipline of food safety that concludes with the process of handling, storing and preparing food by following established standards to prevent foodborne illness. It requires you to follow a set of pattern and steps to a
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