Course outline Hazards What is Hazard Analysis Critical Control Point (HACCP)? Prerequisites of a HACCP system 7 principles of HACCP system and its benefits Steps for implementing HACCP Framework for the implementation of HACCP Decision trees & Monitoring forms.
DurationCourse outline
Benefits
Duration
Who should attend:
Learners who are already working in HACCP catering teams, all employed in food related businesses who are directly or indirectly involved in implementing and maintaining HACCP
Manahel Training Centre (MTC) is an accredited center of learning for internationally reputed companies like NEBOSH, IOSH and Highfield Awarding Body for Compliance (HABC), PECB to name a few.
Manahel Training Centre began operations in the business district of Seef in the Kingdom of Bahrain. The Company was founded by a group of individuals who identified.
The need for a training centre that would be providing quality Training services in the fields of Health and Safety, Management Skills, Information Technology and Financial training all under one roof .
ISO 22000:2018 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
Advance Food & Hygienic Certificate course is offered by AIMS Cooking Classes. The aim of the AIMS Maritime Group provide professional Maritime Skill Development courses to mariners to upgrade their knowledge and skills with respect to STCW ‘2010.
Diploma in Food Safety course is offered by International Safety Academy. The diploma courses are recognized by IIRSM – International Institute of Risk and Safety Management, the diploma holders can apply for the membership from IIRSM
ISO 22000:2018 course is offered by VELOSI. This ISO 22000:2018 Food Safety Management Systems Lead Auditor Course is CQI IRCA certified and provides basic training for aspiring FSMS Lead Auditors and Auditors.
Food Safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
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