We’ve put together the top food hygiene courses designed to ensure food safety when
cooking, serving, and storing foods, maintaining a clean and safe processing plant and
kitchen, and minimizing the chances of food contamination and poisoning.
The proposed Bachelor of Food Safety and Quality Management Program will produce graduates with a background in Food Science and Food safety who
will be well-prepared to join the occupations including research, teaching,
and food quality control in research institutions, universities/colleges, and
foodservice organizations. The graduate will also be able to serve as food safety
officers, auditors, certification officers, and analysts in public- and private-sector
organizations that are striving hard to ensure food safety in the country.
List of Potential Industries of Students Placement after Degree Completion:
Provisional Food Authorities
Food Service Management
Hotels and Restaurants
Food certification organizations
By the end of this course, participants will be able to:
Set up the HACCP team that has the knowledge and experience to develop and implement an
effective HACCP system in their organization
Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable
Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
Design and implement monitoring systems aiming at controlling and improving the
food safety management system. Apply evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards
The course contents are delivered into bite-sized segments to ensure effective learning within minutes. And since EdApp lessons are accessible through smartphones and tablets, learners are free to take this food
Upon completion of this course, the student should be able to:
Define the terms food safety, food poisoning, foodborne illness, contamination, cross contamination, potential hazardous food hazard, GMP, HACCP.
Describe the best practices to ensure the proper hygiene.
Now how to conduct ISO, GMP, HACCP and other mentoring system and quality control.
Understand how to make the correction actions during manufacturing food stuffs to ensure food safety and hygiene.
Able to differentiate between food poisoning, food intoxication and between different pathogens which cause food borne illness.
Customer complaint investigation.
Raw materials buying.
Know the supervisor’s responsibilities when dealing with health enforcement officers.
Understand due diligence.
Know the correct levels of temperature control, lighting and ventilation.
How to supervise the safe disposal of contaminated waste.
Methods of checking, verifying, and recording food temperatures.
Keeping accurate staff training records.
hygiene course anytime to their best availability.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Contact : , ,
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