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INTERNATIONAL COLLEGE OF TECHNICAL EDUCATION Pakistan No.1 IT Training, Technical, Management and Safety Officer Institute, For More Information Visit Our Website Certification acceptable in Government job and Worldwide UK USA KSA UAE Canada Dubai Muscat Oman Bahrain Kuwait Qatar Saudia Japan China, It is essential for all food handlers to at least understand the fundamental requirements for food safety and good personal hygiene practices to avoid and prevent the cross-contamination of food by harmful bacteria and substances. The basics of food safety and personal hygiene requirements are covered in this 4-hour course.This course is recommended for new employees, and also serves well as a yearly refresher course for all employees.The objective of the Primary Course in Food Hygiene is to create an awareness and knowledge in food workers and others involved in providing services to the food industry of the reasons for, and the importance of good food hygiene practices. This course is designed for all employees new to the food industry. It is also suitable as a refresher course for existing food workers.The course covers a broad range of subjects, including an overview of basic microbiology, food contamination, food hygiene law, personal hygiene, cleaning procedures and Hazard Analysis Critical Control Points (HACCP). These subjects are geared towards enabling food workers to see and understand where problems could arise in the preparation, handling, storage, distribution, or processing of food. These problems could, if uncontrolled, create a risk of food poisoning to the consumer and the subsequent damage to the food business.This Level 1 Food Hygiene and Safety course will help you to recognise your food hygiene responsibilities so that you can act conscientiously and demonstrate to customers that you and your business take food safety seriously. By taking this training, you will develop a strong foundational knowledge of food hygiene practices and food safety law, and show that you strive to follow best practice and are proud to do so - something that will give your customers great confidence in your business.
Good Hygienic Practices (GHP)
Good Manufacturing Practices (GMP)
Hazard Analysis and Critical Control Point (HACCP)
Food Safety Management Systems (FSMS) ISO22000:2018
Requirements for Halal Management System / Halal Food Management System (PS-3733)
Halal Compliance Critical Control Point (HCCCP)
Shariah principles for Halal Food
Halal Assurance System
Halal Certification Procedure
Halal Audit Guidelines
Audit guidelines of the ISO19011:2018
International Diploma in Food Safety Course in Jhelum Sargodha
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