This course is designed to train you and have you understand about the processes and steps involved in a successful HACCP food safety management system.
Overview:
This program is designed to train you and have you understand about the processes and steps involved in a successful HACCP food safety management system.
It identifies and outlines each step of the planning and implementation process to help you understand food safety hazards, ensuring HACCP system and selection of relevant control measures to efficiently operates on it.
Institute Approved By:
- KHDA
- Dubai Municipality
Highlight Features:
- Learn from Expert and Industry experienced instructors
- Program available in multiple languages (Check Availability)
- Supportive staff keen on imparting subject related knowledge
Abu Hail Management and Administration Training has been offering different professional development and other workshops in Dubai Since 2013.
Areas:
The training areas covered by Abu Hail Management includes Implementation and Maintaining of Quality Management Systems, ISO and HACCP, Environmental Management System (EMS), PMP etc., conforming to both local and international standards.
Training:
- Corporate
- Public
- Customized Programs
Approved By:
- KHDA
- Dubai Municipality
Partners:
- Highfield Awarding Body
- TSi
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 contribute to the food safety process.Â
This course is built to help you understand all the requirements described for Food Safety Management (FSM) standard FSSC 22000.
The GHP Training for staff (basic food hygiene training) is a computer-based PowerPoint presentation where the certification and evaluation of the exam are done by the Sharjah Municipality.Â
This certification comes as a mandatory training for Supervisors, Managers hailing from the food industry. It is designed for those with a responsibility of food handling. It generally includes high-risk food handlers like catering, restaurants, hotels etc.
The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning.
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