Food Safety
Session duration Number of hours
4 Hours 30 Training Hour

The program is addressed to

Owners of food companies, restaurants, engineers and executives or those interested in working in the field of food safety is one of the highest paid fields.

the aim of the program

This training program is designed to enable attending to practice through many discussions and mutual interaction. Participants will also be able to return to their work and apply information learned in industrial management processes in food that help quality departments achieve optimal quality.

training content

  • General introduction on the topic and objectives of the training course

  • Recognizing the Key Elements for ISO 22000

  • Food Safety Management System

  • Understand Food Safety

  • Identifying sources of food pollution and how to deal with them

  • HACCP program

  • HACCP Concept and History

  • HACCP Importance

  • HACCP Applications

  • The most important definitions and terminology relating to food safety

  • Understanding and applying the seven principles of the Hasab system:

  • First Principle: Risk Analysis

  • Principle II: Identification of critical control points

  • Principle III: Establishment and delimitation of critical boundaries

  • Principle IV: Identification of monitoring and control procedures

  • Principle V. Determination of remedial action

  • Principle VI: Determination of verification procedures 

  • Principle VII: Identification of the system of records and documents and ways of preserving them

  • The six principles of food safety and how to deal with them during the stages of the food cycle include:

  • Food safety start with

  • Professional prevent contamination

  • Store smart

  • Trend to time and temperature

  • Wash clean – rinse clean – sanitize safety

  • Watch out for warnings

  • 13-how to use the termometer correctly

  • the actual applying to HACCP inside the food establishment

  • Menu planning

  • Purchasing

  • Receiving

  • storing ,cooking and holding

  • serving

  • cleaning and maintenance

  • Recognize the general requirements of the ISO system 22000:2018

  • Documentation requirements

  • Management responsibility

  • Resource Management

  • Planning and realization of safe products

  • Validation, verification and improvement of the food safety management system

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what we offer

  • scientific Material

  • An Authenticated Certificate  issued  by Global Management

  • An International Certificate issued by TUV AUSRTIA-optional-
     

The name of the program as it will appear on the certificate

Food Safety and ISO 22000:2018