After learning food safety principles, mechanisms and protocols in advanced level, it’s time to detect the risks and critical control points in flow charts of food production through analysis of hazards. Furthermore, attendees will learn all types of prerequisite programs, SOPs and GMPs to be able to apply all Haccp principles on any food flow diagram. Also exercises will be provided to study cases of food production and the application of HACCP system on it.
Haccp Training “Hazard analysis critical control point “
Targeted Audience list :
Food safety experts, ,Food auditors ,Food experts ,Chefs ,Restaurant’s employees ,Biologists ,Chemists ,Microbiologists ,Nutritionist ,Dietitians ,Biochemists ,Managers of restaurants ,ISO employees ,Healthcare professionals ,Food Quality students ,Students ,Ministry of health auditors ,Ministry of health employees ,Anyone working in the catering, hospitality, or manufacturing industry to include food processing, hotels, restaurants, schools kitchens, and hospital kitchens ,waiters and food industry employees ,owners, directors, team leaders, managers, or line managers in the catering, hospitality, or manufacturing industry, senior staff, food hygiene trainers, head chefs, food course designers, executive chefs, internal auditors.
Course Duration : 4 days