This training is designed to give the delegates knowledge and understanding of the importance of HACCP based food safety management procedures in a catering environment.
DurationThis training is designed to give the delegates knowledge and understanding of the importance of HACCP based food safety management procedures in a catering environment.
You will learn to manage the implementation of HACCP based food safety management procedures in a catering environment. It will also help to develop HACCP based food safety management procedures for a catering environment and also be able to evaluate HACCP based food safety management procedures in a catering environment.
Emirates Institute for Health & Safety (EIHS) is a licensed training organization partnered with the Business Continuity Institute (BCI), UK. The institute is committed to providing you an appropriate solution for a sustainable business’s continuity and resilience according to UAE and other international frameworks.
Accreditation & Licensing:
Features:
HABC Level 1 Award in Food Safety in Catering focuses on the importance of food safety for the hospitality sector and catering business. It will brief you about the role of food handlers in food safety and also showcase how they can contribu
This One Day training program focuses for those who are working in Catering or Manufacturing Company. Learners gaining this qualification will know and be able to apply the knowledge at all stages of food production.
Improve your knowledge and understanding of food safety as a team leader, supervisor or line manager, or other such positions working in the catering industry. This training will develop and expand your understanding and knowledge of HACCP-b
HACCP Level 3, Highfield approved International certificate training is offered by RAMS Quality & Standardization Consultants.
This qualification is aimed at the supervisors and managers working in a drink or food manufacturing or catering business environment. The knowledge acquired here lays the foundation for maintaining good practice in the production of safe fo
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