This training will provide the delegates with the knowledge and understanding of ISO 22000:2018 (IA- 22000:2018) by discussing the ISO 22000:2005 standard, auditing techniques, process mapping, reporting, corrective action analysis, evaluati
DurationThis training will provide the delegates with the knowledge and understanding of ISO 22000:2018 (IA- 22000:2018) by discussing the ISO 22000:2005 standard, auditing techniques, process mapping, reporting, corrective action analysis, evaluation, etc.
Anyone seeking a course to refresh existing knowledge or acquire an understanding of the beginner's auditing techniques and overview of this ISo standard will find this course very helpful.
Objectives:
Training Methodology:
Certificate:
Tareeq Al Waha Experts is comprised of an experienced and qualified team of food safety professionals aiming to help the clients in achieving your business objectives.
Benefits:
Why Choose US:
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
The Person in Charge PIC Level 3 is a HABC certification aimed at caterers and other food handlers. The qualification is intended for candidates who are directly involved in manufacturing, preparation, packing etc and their managers/supervis
This is a Dubai Municipality approved training for supervisors that require all food establishments shall employ at least one (1) full time, on-site Person in Charge (PIC) certified in food safety.
You will learn about HACCP principles such as food safety management system requirement at the workplace, identifying critical control points and limits along with various processes of verification, monitoring and implementation of correctiv
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.
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