Describe the food safety and management system requirements of ISO 2200
DurationDesigned for the Food Safety Team Leader or those who will need a thorough knowledge of the requirements and the processes of the food safety management system. This course provides delegates with the knowledge and skills required to perform an internal audit of part of a food safety management system based on ISO 22000.
This course is for those who audit an organization’s processes as part of the internal audit program (Internal Auditor and those involved in the planning, implementing or supervising of an ISO 22000:2018 food safety management system
National Quality Consultants L.L.C. (NQC) was established in 2014, it was launched by a visionary personality, as one of the leading companies in the fields of Safety and Food Hygiene Training, HACCP training, auditing & consultancy services to a broad range of industry sectors in UAE.
National Quality Consultants L.L.C. (NQC) is an authorized approved training wing from ADFCA (Abu Dhabi Food Control Authority) & HABC (Highfield Awarding Body for Compliance), In addition to this NQC offers consultation services for ISO 9001:2008, ISO 9001:2015
(Institute Review)
55 years ago(Institute Review)
55 years ago
Course Content: 1. Introduction to Food Safety Management Importance of food safety at an advanced level Responsibilities of food business operators Legal framework and enforcement agencies (UK & international regulations) Due diligence and liability & much more included in this course.
This PIC Level 2 & 3 training workshop offered by Hawseye Quality Consultants is in compliance with the legal requirements as directed by 'Dubai municipality for Supervisors and HACCP team leaders'. The levels depend on the operation size an
Acquire in-depth knowledge and understanding of the food safety management system to equip yourself with the right set of skills required for HACCP development and implementation in food manufacturing companies.
This is a certification that determines food safety level based on the control and analysis of chemical, biological and physical hazards associated with the food. It is a management system to ensure adequate food safety level.
Knowing the procedures required to develop food safety management systems based on HACCP principles
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