This is an HABC Level 3 International Award in Food Allergen Management course designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
DurationThis is an HABC Level 3 International Award in Food Allergen Management workshop designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
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
(Institute Review)
55 years ago(Institute Review)
55 years ago
This program is designed to give the delegates knowledge and understanding of allergen handling in kitchens. All the successful students will be awarded Highfield (UK) Internationally approved certificates upon passing the exam.
Nominating a PIC Person in charge on sites to ensure that all the hygienic measures as per Dubai municipality been applied. And sectors shall nominate a PIC is manufacturing sites, catering companies, hypermarkets, Hotels, restaurant chains,
Upon successful completion, you will receive 'basic food hygiene training certificate' along with the Attestation letter from Dubai Municipality. This is a mandatory training for all food handlers in Dubai. It is designed for the stewarding
HACCP Level 4 training is offered by Greenex Quality & Standardization Consultants.
This course is designed to give you comprehensive knowledge of basic food safety and hygiene skills for all food handlers in order to avoid food spoilage, food positioning and different foodborne diseases.
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