To ensure the senior management /food safety team leader engaged in HACCP development and implementation in the food business and to ensure they have adequate knowledge in food safety management system.
DurationTo ensure the senior management /food safety team leader engaged in HACCP development and implementation in the food business and to ensure they have adequate knowledge in food safety management system.
The Advanced(Level 4) HACCP training course is designed for those working in any branch of the food industry at the Manager level. This includes ‘traditional’ supervisors and HACCP team leaders, but also anyone who needs a broad understanding of HACCP as part of their work.
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.
(Institute Review)
55 years ago(Institute Review)
55 years ago
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 HACCP qualification is suitable for both food handlers and supervisors involved in most food operations by learning about food poisoning, cleaning and disinfection, microbiology, pest management and much more related to food safety.
ISO 22000:2018 Lead Auditor Training course is offered by Wisdom Star Quality and Standartzation LLC.Â
Upon successful completion, you will receive 'basic food hygiene training certificate' along with the Attestation letter from Dubai Municipality. This is a mandatory training for all food handlers in Dubai. It is designed for the stewarding
The ISO 22000 course provides a comprehensive understanding of food safety management systems and the requirements outlined in the ISO 22000 standard. Participants will learn key principles and practices for ensuring the safety of food produ
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