Besides giving utmost importance to the quality of product and services offered, it is mandatory for organizations to look at the Good Manufacturing practices, Good storage practices, Good Distribution practices.
DurationWhen the going is good in an organization, it is also necessary to focus upon the ‘blink and miss’ elements linked to the organization.
Besides giving utmost importance to the quality of product and services offered, it is mandatory for organizations to look at the Good Manufacturing practices, Good storage practices, Good Distribution practices.
In any of the food chain, presence of Physical contamination, Microbial contamination or Chemical presence can create a mishap in the organization.
With good controls on hygiene practices and Critical control points, it is very easy to eliminate the food safety risks which are likely to enter the food chain.
The presence of Food safety management system such as the one mentioned above updates and reviews the FSMS thoroughly and effective system are optimally executed.
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Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.
This course aims to provide food handles of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanlines and upkeep of premises.
this half-day course in English is to refresh food handlers of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of premises.
This training course is ideal for food suppliers, food handlers, quality control personnel, production personnel, food development personnel, caterers, and even supervisors and managers of food industries, cafeterias, restaurants, hotels, etc.
This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.
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