To impart adequate knowledge of safe handling food to achieve the most relevant good hygiene practices pertaining to the basics of food safety and good hygiene practices in food distribution businesses.
To impart adequate knowledge of safe handling food to achieve the most relevant good hygiene practices pertaining to the basics of food safety and good hygiene practices in food distribution businesses.
DurationTo impart adequate knowledge of safe handling food to achieve the most relevant good hygiene practices pertaining to the basics of food safety and good hygiene practices in food distribution businesses.
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
This qualification is aimed at individuals working in catering / food manufacturing environment and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a Catering /
The Advance Food Hygiene training is a computer-based PowerPoint presentation with set in videos.
This is a certified course and it is accredited by regulators of Wales and England. This qualification is accepted by Skillsmart retail (sector skills council for retail industry). It is also part of Qualification and Credit Framework (QCF).
This advanced training is designed for senior food professionals, including food business owners, managers, and food safety officers. It focuses on high-level food safety management, compliance, and HACCP implementation, ensuring that food establishments meet UAE regulatory standards
For all those involved in supervisory or managerial positions in catering businesses, this training will provide you with in-depth knowledge to provide proper guidance and advice on the management of food safety systems and staff in their wo
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