Knowing the procedures required to develop food safety management systems based on HACCP principles
DurationTopics covered include:
Quality Middle East is one of the leading business management consulting organization offering business management consulting services to organizations of all nature and size
We provide one of the most comprehensive suites of consulting and training services in the fields of Quality Management, Food Safety Management, Environmental Management, Occupational Health and safety, Good Manufacturing Practices , etc.
Quality Middle East specializes in the entire range of ISO Management system and GFSI recognized certification scheme such as BRCGS, FSSC 22000 Certification Scheme. We provide management consulting services with our proven consulting and implementation modules in the field of ISO 9001, ISO 22000, HACCP, ISO 14001, FSSC 22000, BRCGS, IFS, ISO 22716 , ISO 10002 ,Halal, ISO 29001, Halal, Organic certifications, Global GAP, ISO45001 and more. We provide ISO certification consulting services across the world.
(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 Threat Assessment & Critical Control Point (TACCP) Training will give the candidates a comprehensive overview of information regarding TACCP that includes the initial steps of team building to developing a threat management plan that is
This training will give you the skills, knowledge and ability to assist in the development and maintenance of Food safety systems in a catering environment. You will learn how to implement an appropriate food safety management system by foll
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.
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 understandi
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