This is an HABC Level 3 International Award in Food Allergen Management course designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
DurationThis is an HABC Level 3 International Award in Food Allergen Management 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
This course is designed to teach the delegates about the application of ISO 22001:2005 (FSMS) and helps you with the essential auditing process.
Our training course about vacuum packing and modified atmosphere packing of food will give you a basic understanding of the vacuum packing processes and the importance of microbiological safety in their use.
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.
This is an introductory course designed to give you an overview of ISO 22000:2005 FSMS (Food Safety Management System). You will be trained by an experienced and expert tutor who will take you through the details food safety origin and the
An approved Certificate of Attendance is given to all attendees. This course outlines and highlights the principles of food safety, gives you an overview of HACCP, and helps you in understanding the pre-requisite program for HACCP.
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