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Education & Courses Professional Training Courses

International Food Safety Management Course in Rawalpindi Dubai

Rs 37,500.00

  • International Food Safety Management Course in Rawalpindi Dubai
  • International Food Safety Management Course in Rawalpindi Dubai
  • International Food Safety Management Course in Rawalpindi Dubai
Description
Price : Rs 37,500.00
Date : 19/10/2020
Location :Office # 27, Second Floor, Maryam Shadi Hall Plaza Shamsabad Rawalpindi

International Food Safety Management Course in Rawalpindi Dubai,International Food Safety Management Course in Rawalpindi Abbottabad Haripur,international college of technical education in rawalpindi islamabad pakistan,best international food safety management institute in rawalpindi islamabad pakistan,professional food safety management diploma course in rawalpindi islamabad pakistan,lowest fee food safety training course in rawalpindi islamabad pakistan,admission open for boys and girls new session start on 19 October 2020 certification acceptable in government job and worldwide UK USA CANADA JAPAN SAUDIA DUBAI MUSCAT OMAN BAHRAIN quality training institute in rawalpindi islamabad pakistan icte International College of Technical Education.Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 0311-5193625, 0092-335-4176949,This course is designed principally for those who already are, or aspire to be, supervisors of food handlers within the food processing or supply industries. Holders of this qualification will gain a broad knowledge of food safety and food hygiene, enabling them to identify potential problem areas and recommend solutions. It is ideal for team leaders, supervisors and business owners who want to gain a comprehensive understanding of staff management, and how to prepare and present food in an acceptable manner, so that it complies with all health, safety and hygiene issues.The course includes modules on; how to comply with food safety regulation, implementation of food safety management procedures, controlling hazards and supervising good practice in the work place. Students will learn about the correct handling of food at all stages in its manufacture, storage, distribution and sale, all areas which are essential to ensure the food remains safe and wholesome. It is designed to meet the needs of different industry sectors, in catering, retailing and manufacturing.The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.Wash, rinse and sanitize all food contact surfaces every four hours and before each use. Wash hands, nails, and arms frequently. Remove garbage regularly; wash hands afterwards.  Keep all food and non-food surfaces clean.Four basic food safety principles work together to reduce the risk of foodborne illness — Clean, Separate, Cook, and Chill.Controls food safety hazards that are reasonably likely to occur. Product and process specific. Prerequisites. Measures, procedures, and programs that provide a foundation for the HACCP. system.

Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and HACCP.

State the consequences of poor standards of food hygiene and the benefits of good standards.

Explain the use of a documented food safety management system.

Understand the relationship between hazard, risk and control and how this can help prioritise action.

Understand the reasons for food poisoning and recognise those most susceptible to its effects.

Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food.

State the possible consequences of non-compliance with food safety law and that these can apply to all food handlers.

Describe the legal requirements of training and understand the importance of training, training records and refresher training.

Identify where to find further sources of information and guidance.

Describe the importance of accurate record keeping to a food business.

Explain the concept of ‘due diligence’.

Understand illness reporting procedures.

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International College of Technical Education.Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 0311-5193625, 0092-335-4176949