This program is designed for low-risk food handlers and it is mandatory training. It is designed for those with a responsibility for food handling not included in manufacturing or production. It generally includes food handlers like food Sta
DurationThis program is designed for low-risk food handlers and it is mandatory training. It is designed for those with a responsibility for food handling not included in manufacturing or production. It generally includes food handlers like food Stauff Trading, Grocery, Tea Shop etc.
Why Choose Bright Well Quality and Standardization Consultants:
Bright Well Quality and Standardization Consultants is a standardized Food Safety training and consultancy operating in Dubai. It has been a leading training provider regarding food safety and quality management services.
Following an approach that is based need identification, Bright Well Quality and Standardization Consultants strive to fulfill all requirements from the clients.
Why Choose Bright Well Quality and Standardization Consultants:
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 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.
This course is designed for food industry personnel with responsibility for food safety and quality management.
This Threat Assessment & Critical Control Point (TACCP) Training will give the candidates a comprehensive overview of information regarding TACCP that includes the initial steps of team building to developing a threat management plan that is
The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team
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