This is an HABC Level 2 International Award in HACCP for Manufacturing workshop designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
This is an HABC Level 2 International Award in HACCP for Manufacturing workshop designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
Highlights:
- Get trained by qualified Instructors
- Supportive Faculty
- Flexible Timings (Check for availability)
- Institute training programs accredited from principal awarding bodies.
HSEI Middle East offers a spectrum of Health, Safety and Environmental Courses from the world's most prominent awarding bodies. We are also engaged in consultancy and training services to industry specific areas.
HSEI Middle East advocates the adoption of prudent environmental, health and safety policies, principles & practices by our clients by designing bespoke training to manage and functionalized on-site operations so as to maximize safety, promote efficiency and enhance productivity.
Areas:
- NEBOSH
- IOSH
- HABC
- CIEH
- HSI
- NSC
(Institute Review)
55 years ago(Institute Review)
55 years agoThis qualification is aimed at the supervisors and managers working in a drink or food manufacturing or catering business environment. The knowledge acquired here lays the foundation for maintaining good practice in the production of safe fo
The aim of the course is to develop knowledge about principles and practices of food hygiene in food processing environment, hotels and catering to ensure compliance with local legal food safety requirements.
This Highfield Advanced Food Safety Level 4 training covers all the essential knowledge to maintain food safety in the workplace.
You will learn about ISO 22000:2005 and the related standards associated with ISO 22000:2005. The program is designed to give the delegates comprehensive knowledge of planning, implementing and reporting the results of internal FSMS audits
Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing, and handling of food.
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