With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.
With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.
The HACCP training program has been designed for those working in the food and beverage industries who have identified the need to apply the HACCP system of food safety control to their particular businesses.
This training program will provide participants with an enhanced understanding of HACCP, its principles, benefits, development, application and relevance. It will also be of use to many food and beverage businesses which will be able to apply the HACCP principles to a greater or lesser extent.
Personnel who are directly involved in the development and maintenance of the HACCP system, like food and beverage manufacturers, owners, managers, supervisors, quality control and assurance personnel, production and food development personnel, hygiene officers or auditors, caterers, food and beverage suppliers of food and beverage industries, cafeterias, restaurants, hotels, etc, will benefit from this course.
Course content includes the development of HACCP system and the application of its principles:
A&A Consulting and Services LLP aims to provide quality Consultancy, Training and Auditing Services to clients at a competitive price. A&A Consulting and Services LLP aims to continually ensure customer satisfaction and commitment through continual improvement.
On completion of this unit, participants will have the knowledge and skills in Follow Food & Beverage Safety and Hygiene Policies and Procedures and be able to apply them at their workplace.
ISO 22000:2018 is a food safety management system (FSMS) reinforces an organization’s control on food safety hazards to ensure food products are safe for consumption.
For those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.
Course aim to equip food handlers of both retail and non-retail food establishments with the knowledge and skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of some of the practices into food handlers.
This course will equip learners with the necessary skills & knowledge required in cleaning and removing soilage from used crockery, cutlery, clean table tops, refuse-holding area and floor area.
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