HACCP Level 4 training is offered by Greenex Quality & Standardization Consultants.
DurationHACCP (Hazard analysis critical control point), is a food safety management system which identifies, evaluates and controls hazards which are significant for food safety, HACCP is a systematic preventive approach to food safety by controlling allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. HACCP can be implemented in all organizations in the food chain from farmers to catering and defines the requirements for a food safety management system
At GreenEX, we deliver client EXcellence coupled with our EXpertise! We offer comprehensive suits of Food Safety Consultancy and Quality and Standardization Consultancy in the United Arab Emirates (UAE) and across the region.
(Institute Review)
55 years ago(Institute Review)
55 years ago
Intermediate Food Hygiene training is a qualification aimed at supervisors, team leaders, line managers working in the Food industries. The qualification is also suitable for those owning/managing smaller food businesses.
'BRC/IOP Global Standard (Food Safety)' training is offered by Mesk Management Sciences Institute. Kindly contact us to inquire and find out about the schedule and complete outline.
Revive your career in health and safety by completing this food safety certification with EDUWING Education. You have the option to choose from a long list of safety courses from workplace safety to construction site safety training.
'Level 3 HACCP Award in Intermediate HACCP' training is offered by Boecker Public Health. Here, the participants will be educated on the principles and pre-requisites of the steps involved in the implementation process of HACCP standards.
PIC training is intended for persons directly responsible for the food related operations in certain types of food establishments with direct authority, control or supervision over employees who engage in the storage, preparation, display or
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