This is an HABC Level 1 International Award in Food Safety for Manufacturing course designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
DurationThis is an HABC Level 1 International Award in Food Safety for Manufacturing workshop designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC certification.
Highlights:
- Get trained by qualified Instructors
- Supportive Faculty
- Flexible Timings (Check for availability)
- Institute training programs accredited from principal awarding bodies.
HSEI Middle East offers a spectrum of Health, Safety and Environmental Courses from the world's most prominent awarding bodies. We are also engaged in consultancy and training services to industry specific areas.
HSEI Middle East advocates the adoption of prudent environmental, health and safety policies, principles & practices by our clients by designing bespoke training to manage and functionalized on-site operations so as to maximize safety, promote efficiency and enhance productivity.
Areas:
- NEBOSH
- IOSH
- HABC
- CIEH
- HSI
- NSC
This HABC Level 3 Award in Supervising Food Safety in Catering (QCF) qualification will improve your knowledge-base and understanding related to food safety supervising in the catering industry.
This course covers the implementation steps and the underlying principles of HACCP. Upon passing your exam, you will be awarded an International certificate from a recognised awarding body.
Dubai Municipality approved training program awarding by Highfield Qualifications. Mandatory training (1 PIC per shift)for all the food establishments in Dubai.
This training is aimed at key supervisory personnel as required by the new requirements by Dubai Municipality for food businesses for appointing a fully trained PIC-3 professional for each food production outlet.
This qualification is intended to provide learners, who have a good understanding of food safety, with the essential practical knowledge to enable them to assist in the implementation of a HACCP system based on CODEX principles.
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