HACCP FOOD SAFETY LEVEL 4 TRAIN THE TRAINER COURSE IN SIALKOT RAWALPINDI 6TH ROAD IN RAWALPINDI

HACCP Food Safety Level 4 Train the Trainer Course in Sialkot Rawalpindi 6th Road,HACCP Food Safety Level 4 Train the Trainer Course in Sialkot Rawalpindi 6th Road,HACCP Food Safety Level 4 Train the Trainer Course in Rawalpindi Islamabad Pakistan,HACCP Food Safety Level 4 Train the Trainer Course in Rawalpindi Islamabad Pakistan,international college of technical edcuation in rawalpindi,best training institute in rawalpindi,International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan,For Registration 0311-5193625, 0092-335-4176949,This comprehensive level 4 food safety course will provide you or your employees with an in depth knowledge and understanding of food safety. It examines the vital roles of management in establishing and maintaining high standards within a catering organisation.
The course is relevant to all types of industry and is well respected by the Food Standard Agency, Independent Auditors and Enforcement Officers.Under the Food Safety Act 1990 and it’s associated Regulations you must ensure that those within your business who are responsible for developing and maintaining your food safety management procedures, e.g. HACCP based procedures, are appropriately qualified and, if required, can effectively train others in food safety.This means that managers and supervisors should receive a more advanced level of training; which highlights their specific responsibilities associated with supervising and managing a safe food operation.
Food Borne Illness
Food Handlers and Personal Hygiene
Staff Training
Food Hazards and Controls from Purchase to Service
The Design and Construction of Food Premises and Equipment
Cleaning and Disinfection
Pest Management
Food Safety Management and HACCP
The Role of the Manager
Food Safety Legislation and Enforcement
microbiology
food poisoning and foodborne disease
personal hygiene, training and education
food hazards and controls
food spoilage and preservation
design of equipment and premises
cleaning and disinfection
pest management
management and HACCP
role of the manager
food safety legislation
The importance HACCP based food safety management systems
European and U.K. legal requirements for HACCP
HACCP worldwide
Codex Alimentarius and the principles of HACCP
Prerequisite systems
HACCP team development
Identifying and meeting staff training needs
Effective communication for HACCP systems
Planning and designing HACCP systems
Leading HACCP teams
Identifying and overcoming barriers to HACCP implementation
Validating HACCP plans
Verifying HACCP systems
Reviewing and maintaining HACCP systems
Examination