Basic Food Hygiene training is a computer-based PowerPoint presentation with set in videos. It is a one-day training with 4 hours duration; which includes two coffee breaks (5 minutes), a lunch break (30 minutes) and Examination hour (30 min
DurationBasic Food Hygiene training is a computer-based PowerPoint presentation with set-in videos. It is a one-day training with 4 hours duration; which includes two coffee breaks (5 minutes), a lunch break (30 minutes) and an Examination hour (30 minutes).
To impart adequate knowledge to achieve the most relevant good hygiene practices about the basics of food safety and good hygiene practices in food distribution businesses. Food Safety Training Dubai.
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
This training will provide you with the knowledge and understanding to perform first, second and third-party audits of an FSMS as per ISO 22000:2018, in accordance with ISO 19011:2018, ISO TS/22003:2013, and ISO/IEC 17021-1:2015.
You will receive a certificate at the end of the course. It states that you have completed PIC Level 3 training as made mandatory by Dubai Municipality in many high-risk food businesses. It will give you an in-depth knowledge of Microbiologi
Menu-Safe is another GHP and HACCP food safety management system designed for hospitality and food service that was developed by HACCP experts, approved by the EU and acknowledged by Codex Alimentarius.
This HACCP Level 3 & 4 training covers food safety management, with Level 3 accredited by Highfield and Level 4 by TSI. Ideal for professionals in food safety, focusing on hazard assessment and HACCP implementation.
The purpose of this training is to help you understand all the requirements described for Food Safety Management (FSM) standard FSSC 22000. You will find this training highly relevant if you are involved in FSM of food manufacturers.
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