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International Food Safety Course in Nowshera Buner

1 year ago   Services   Nowshera Cantonment   95 views Reference: 41512

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Price: ₨123

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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 important to know and comply with hygiene rules during the handling of food, because this way we can guarantee food safety and prevent foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention.The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector.A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service.Food Chemistry and Microbiology, Food Safety Management Systems, Sanitation along with an in-depth review of Canadian and International Food Laws and Regulations are the core elements of this program. The program offers a unique blend of theoretical and practical knowledge including a co-op/project term to allow students to integrate in the Quality Assurance management team.This training course will enable an organisation to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end consumers.This shall be accomplished through a detailed reference to the principles of Food Safety Management, as these are defined in ISO 22000:2005. This international standard has basically combined into a single document the principles of Hazard Analysis and Critical Control Point (HACCP) and those of the Codex Alimentarius Commission.Legislation. HACCP. Personal Hygiene. Cleaning. Water supply. Chemical and biological contaminants in food and water. Food poisoning. Infection Biology. Epidemiology. Investigation of food-borne outbreaks. Quality planning, quality control and quality assurance. Traceability and emergency preparedness. Deviations and corrective measures. Auditing and documentation. Certification and accreditation. Quality costs. Quality improvement. Environmental hygiene and management. Internal control.

Introduction to Food Hygiene

Prevention of Contamination and Food Poisoning

Refrigeration, chilling and cold holding of foods

Cooking, hot holding and reheating of foods

Principles of safe storage

Personal Hygiene

Food Pests

Food Safety Legislation

Premises & Equipment

Food Poisoning & Microbiology

Cleaning & Disinfection

International Food Safety Course in Nowshera Buner

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