Diploma in Food Safety Course in Rawalpindi Pakistan
Food safety is a fundamental public health concern. The Food Safety and Halal has become an area of priority and necessity for consumers, retailers, manufacturers and regulators.
Food safety and halal assurance skills and will help professionals to understand the functions and challenges faced by an organization in halal certification process. This program will provide a holistic understanding and emphasis on food safety along with halal aspects, equipped with technical learning modules such as good documentation requirements, industry-friendly food safety & halal control systems as well as focus on practical applications in real world food processing environment.
Advanced topics related to food safety and quality including current issues regarding
microbiological and viral threats from food, and the mitigation of bio-logical and physical
threats through the use of HACCP, ISO and SQF standards. Impacts of recent
regulations, such as the Food Safety and Modernization Act of 2011 and the Bioterrorism
Act of 2002 on food production and distribution will be discussed. Allergen control,
modern plant sanitation techniques and pest management will also be covered. Methods
of statistical process control as related to maintaining constant product quality will be
explained. Advanced sensory techniques related to product matching and flavor profiles
will be included as related to product quality. The course is delivered through WSU’s
online delivery system, “Angel.” It contains fifteen weekly units, including lectures, video
clips and web links.
After completing this course, the student will be able to:
- recognize and identify basic food science concepts and terminology used by
professionals in the nutrition, foods, foodservice and food science fields.
- understand the multiple functions of regulatory agencies in the US
- understand the sources of foodborne risk.
- understand basic principles of HACCP, SQF and ISO and sanitation in general.
- understand selected laws and regulations pertaining to food processing.
- be able to apply sensory evaluation techniques to the study of food
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
[***] , [***] , [***] , Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000
For Registration: [***] / [***]
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