Owners of food companies, restaurants, engineers and executives or those who are interested in working in the field of "food safety"the one of the highest paid fields.
the aim of the program
This training program was designed to enable attendance to practically practice through many discussions and mutual interactions. Participants will also be able to return to their work and apply information learned in industrial management process in food that helps quality departments achieve optimal quality.
General intro about the topic and the objectives of the training course
Recognizing the Key Elements for ISO 22000
Food Safety Management System
Understanding Food Safety
Identifying sources of food pollution and how to deal with them
HACCP Concept and History
The most important definitions and terminology relating to food safety
Understanding and applying the seven principles of the Hasab system:
Principle I: Risk Analysis
Principle II: Identification of critical control points
Principle III: settling and limiting of critical boundaries
Principle IV: Identifing monitoring and controling procedures