تويت
haccp
تتشرف بروتيك لحلول التدريب والإستشارات بدعوة سيادتكم لحضورة دورة تدريبية عنوانها
Applying HACCP Principles™ for the Food Service Industry
HACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.
Who Should Take the Course?
The course is intended for chefs, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products consumers demand and competitors are providing.
The course consists of the following 7 units that the participant must complete:
Unit One Introduction to HACCP
Unit Two Food Borne Illness
Unit Three The Seven HACCP Principles
Unit Four Identifying Hazards and Determining Critical Control Points
Unit Five Critical Limits, Monitoring and Corrective Actions
Unit Six Verification and Record Keeping
Unit Seven Overcoming Barriers to HACCP Implementation
Course Objectives
Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing and serving of safe food. Students will understand current HACCP methodology and will develop the record keeping and verification skills needed for the implementation and maintenance a current HACCP plan.
تعقد الدورة بدبى والقاهرة خلال شهر يونيو 2013 م
للحجز والإستعلام رجاء التواصل مع (213)
بروتيك لحلول التدريب والإستشارات
Mobile : 00201156637750
Mobile : 009710566935393
EMail : [email protected]
Web site : www.proticg.com
Applying HACCP Principles™ for the Food Service Industry
HACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.
Who Should Take the Course?
The course is intended for chefs, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products consumers demand and competitors are providing.
The course consists of the following 7 units that the participant must complete:
Unit One Introduction to HACCP
Unit Two Food Borne Illness
Unit Three The Seven HACCP Principles
Unit Four Identifying Hazards and Determining Critical Control Points
Unit Five Critical Limits, Monitoring and Corrective Actions
Unit Six Verification and Record Keeping
Unit Seven Overcoming Barriers to HACCP Implementation
Course Objectives
Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing and serving of safe food. Students will understand current HACCP methodology and will develop the record keeping and verification skills needed for the implementation and maintenance a current HACCP plan.
تعقد الدورة بدبى والقاهرة خلال شهر يونيو 2013 م
للحجز والإستعلام رجاء التواصل مع (213)
بروتيك لحلول التدريب والإستشارات
Mobile : 00201156637750
Mobile : 009710566935393
EMail : [email protected]
Web site : www.proticg.com