. HACCP (Hazard Analysis Critical Control Points) assesses each step in food manufacture for potential food safety hazards, and then introduce practices and procedures to eliminate or reduce the risk of these hazards occurring. The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of many modern management systems. All Food Hygiene offers the widest choice of HACCP training, our range of courses will assist business in achieving this goal. HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are:
By the end of this course delegates will be able to:
Team Leaders, Managers, Line Managers, Supervisors, Team Leaders, Project Managers, Control Center Operators and Supervisors, Emergency Dispatchers, Security Personnel and CCTV Operators, HSE Officers, HSE Personnel, HSE Professionals, Emergency Response Team Members, HSE Managers and Auditors, Health & Safety and Environmental Professionals, Coordinators, Specialists and other full-time safety practitioners, Fire Officers, Loss Control Managers, Security Directors and Managers, Security Supervisors, Facilities Directors and Managers, HR and Administrative Managers with responsibility for security, Project Managers, Safety Inspectors, Plant Managers and Supervisors, Incident Control Point (Forward Control) Team Members, Supervisors, Advisors, Auditors, Laboratory Personnel, Emergency Personnel.
BTS attendance certificate will be issued to all attendees completing minimum of 75% of the total course duration.
HACCP principles and audit techniques This course is focused on how to perform a detailed audit of the HACCP systems of food and feed operations. It is designed to give participants a thorough unders ...
Many organizations in the food and associated industries are under pressure to demonstrate due diligence when it comes to ensuring the safety of the products they manufacture. At the same time, increa ...
Providing services with a high quality that are satisfying the requirements
Appling the specifications and legalizations to ensure the quality of service.
Best utilization of resources for continually improving the business activities.
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