Level 1 food safety hygiene

Level 4 Food safety Diploma Course In Kasur ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk issues of HACCP which are essential for the effective functioning of the system. With many of the major retailers now requiring their suppliers to ensure that managers and HACCP Team Leaders to have an Advanced HACCP qualification, this Level 4 course is ideal to ensure you meet these exacting standards. ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? **In-house HACCP courses for food manufacturers are our speciality** Entry Requirements Participants should ideally hold the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan, or an equivalent qualification, and possess a good working knowledge of their industry sector before embarking on this Advanced HACCP training course. Pre Course Assignment Prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course. Course Structure & Content Section 1 Benefits and Limitations of HACCP Current Status of HACCP Legislative Aspects of HACCP HACCP. ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Admission open seperate classes for female,We offers specialized and centralized fully equipped computer lab,various professional lecture rooms with multimedia for audio /video visual aid,Conference hall,hands-on supervisory experience in service and operations,Admission open for admission and queries call 0331-5999937.This train the trainer is designed for those working in the food sector, whether in catering, retail or manufacturing. The course ensures that delegates hold a sufficient understanding of the importance of hygiene and how to uphold it in order to reduce hazards and risks relating to contamination. Delegates will also be equipped with an understanding of good training techniques which will enable them to deliver efficient and engaging training to other staff in-house. Businesses will benefit from having a fully qualified food safety advisor and trainer in the workplace. Outline of Programme: Introduction and explanation. Identify hazards. Gain knowledge of personal and food hygiene. How to reduce risks of contamination. Train the Trainer Elements Teaching methods and learning styles. Engaging your delegate. Knowledge of how people retain information. Giving and receiving feedback. How to present information clearly. Training etiquettes (do’s and don’ts). Evaluation of delegates. 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ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers. Objectives: After completing this course, the student will be able to: - recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields. - understand the multiple functions of regulatory agencies in the US - understand the sources of foodborne risk. - understand basic principles of HACCP, SQF and ISO and sanitation in general. - understand selected laws and regulations pertaining to food processing. - be able to apply sensory evaluation techniques to the study of food Course Learning Outcomes 1. Explain various types of food contamination and factors that contribute to foodborne illness 2. Identify the characteristics of potentially hazardous foods 3. Describe the dangers of foodborne illness 4. Identify the high risk population 5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness. 6. Demonstrate correct procedures for receiving, preparing, serving and storing food products 7. Identify food handler health problems that are a possible threat to food safety 8. Demonstrate proper personal hygiene procedures with regard to food handling 9. Demonstrate the ability to discuss the importance of food safety training in the workplace. Course Description A study of personal hygiene; sanitary practices in food preparation causes investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Course Outline A. Introduction a. How to use ServSafe Course book B. Providing Safe Food a. Food borne Illnesses b. Preventing Food borne Illnesses c. Key Practices for ensuring Food Safety C. Micro world a. Pathogens b. Viruses c. Bacteria d. Parasites e. Fungi COURSE CONTENT FOOD SAFETY AND FOOD HYGIENE • Introduction to Food Safety and Food Hygiene – the definitions • What is contamination / microbiological contamination • Introduction to microbial contamination and its effects PERSONAL HYGIENE • Requirements of personal hygiene • Personal hygiene practices • Staff facilities CHEMICAL, PHYSICAL AND ALLERGEN CONTAMINATION • Definitions of all sources of contamination • Causes of contamination • How to prevent contamination CLEANING AND HOW TO CLEAN EFFECTIVELY • Definition of cleaning • Stages of cleaning • Methods of cleaning and how to check the effectiveness of cleaning

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention. The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector. A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service. This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.According to the World Health Organization (WHO), health is a complete state of physical, mental and social well-being, and not just the absence of physical discomfort or illness. So what is food hygiene? It is the group of measures needed to ensure food safety from farm to table, that is, from the moment they are obtained until they reach the final consumer. Therefore, we define food-borne disease as any disease caused by consuming contaminated food. It is important to maintain good food hygiene, as it will lead not only to a safer handling of food, but also to a good reputation for the company, increased customer satisfaction, and we will also avoid possible penalties from health authorities.FOOD CONTAMINATION. TYPES OF CONTAMINANTS AND HAZARDS. What is food contamination? A contaminant or a food hazard is any foreign agent to the food that is capable of producing a negative effect on the health of the consumer.According to their origin the hazards are classified into: Physics: bones, crystals, personal effects, etc. Chemicals: toxic substances, cleaning products, etc. Biological: living beings such as insects, rodents, birds, microorganisms, etc. The main food contamination sources are: The environment Pests: living beings. Utensils and premises: poor hygiene. Garbage. The food handler himself: due to lack of hygiene. Other foods: this is very important, as we are talking about cross-Contamination (transfer of contaminants from one food to another). It can be given by mixing raw and cooked foods, or using the same utensils for different foods.Microorganisms act as a source of infection or food hazard. But what are microorganisms? They are also called germs or microbes and are living beings so small that they are invisible to the human eye. Let’s list them according to the harm they can cause: Beneficial: they are used for food processing. Disruptive: they «warn» us of their presence, since they change the odour, colour, flavour and normal texture of the food. Patogens: These are the most dangerous because at first glance they do not change the food properties. They are mainly responsible for food-borne diseases. What do they need to live? Nutrients: food. Water. Heat. Acidity: as acidity increases, they become less contaminated by bacteria.. Oxygen: some bacteria live on oxygen (most of them), but others also grow without it. Time: the more time passes, the more they multiply and the greater the risk. The most frequent symptoms are general discomfort, vomiting, diarrhea and abdominal pain. But the most dangerous ones can cause serious injuries and even death. What food is more dangerous or likely to become contaminated? Those that pose a MAJOR RISK are: Minced meat. Fresh fish, shellfish and molluscs. Raw products. Fowl and Poultry. Egg-based dishes (use of raw eggs is prohibited). Pastry or bakery goods (especially those containing cream). The maximum time a food retains all its organoleptic, nutritional and health properties is called shelf life. The most frequent and traditional conservation systems used are: By cooling: refrigeration (Between 0º and 5ºC), freezing (less than -18ºC). The COLD CHAIN (or cool chain) must be maintained always. It consists of maintaining the cold (refrigeration or freezing) throughout the entire process through which the food passes: production, transport, reception, storage, sale to the consumer. If the correct temperature is not maintained during the whole process, the food will suffer IRREVERSIBLE consequences. By heating: microorganisms are destroyed by heat. The most popular methods are: pasteurization, cooking, sterilization and ultra-pasteurization. Removing part of the water from the food: drying, salting, curing, sugaring, smoking. Others: pickling, use of preservatives. ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 Diploma in Food Safety Course in Rawalpindi Pakistan International College Of Technical Education offers Safety Courses i.e Food SAfety Course in Rawalpindi,Islamabad,Taxila.I am happy to welcome you to Icollegete. Icollegete is an educational institution of exemplary standards in Pakistan.Admissions are open for both boys and girls.For Registration ,do Contact 051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza (Aries Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000 PROGRAM DESCRIPTION Food safety is a fundamental public health concern. The Food Safety and Halal has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. Food safety and halal assurance skills and will help professionals to understand the functions and challenges faced by an organization in halal certification process. This program will provide a holistic understanding and emphasis on food safety along with halal aspects, equipped with technical learning modules such as good documentation requirements, industry-friendly food safety & halal control systems as well as focus on practical applications in real world food processing environment.Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers. Objectives: After completing this course, the student will be able to: - recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields. - understand the multiple functions of regulatory agencies in the US - understand the sources of foodborne risk. - understand basic principles of HACCP, SQF and ISO and sanitation in general. - understand selected laws and regulations pertaining to food processing. - be able to apply sensory evaluation techniques to the study of food Course Learning Outcomes 1. Explain various types of food contamination and factors that contribute to foodborne illness 2. Identify the characteristics of potentially hazardous foods 3. Describe the dangers of foodborne illness 4. Identify the high risk population 5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness. 6. Demonstrate correct procedures for receiving, preparing, serving and storing food products 7. Identify food handler health problems that are a possible threat to food safety 8. Demonstrate proper personal hygiene procedures with regard to food handling 9. Demonstrate the ability to discuss the importance of food safety training in the workplace. COURSE CONTENT FOOD SAFETY AND FOOD HYGIENE • Introduction to Food Safety and Food Hygiene – the definitions • What is contamination / microbiological contamination • Introduction to microbial contamination and its effects PERSONAL HYGIENE • Requirements of personal hygiene • Personal hygiene practices • Staff facilities CHEMICAL, PHYSICAL AND ALLERGEN CONTAMINATION • Definitions of all sources of contamination • Causes of contamination • How to prevent contamination CLEANING AND HOW TO CLEAN EFFECTIVELY • Definition of cleaning • Stages of cleaning • Methods of cleaning and how to check the effectiveness of cleaning http://www.icollegete.com/course/diploma-in-food-safety-course-in-rawalpindi-pakistan/ http://www.icollegete.com/

Food Safety (Level 1) Course In Charsadda We are providing detailed information about the Level 1 Food Safety and Hygiene course. It appears to be a well-structured program with clear objectives and a focus on practical application. New Session Start 2023 Admission Open Food Safety (Level 1) Course In Charsadda Course Overview: The Level 1 Food Safety and Hygiene course is designed for individuals working in food production or retail businesses, especially those handling low-risk or wrapped foods. The primary goal is to educate participants about their food hygiene responsibilities and ensure compliance with food safety laws. Course Objectives: Recognize food hygiene responsibilities. Understand food safety and health issues related to poor food hygiene. Comprehend food safety laws and compliance requirements. Identify and prevent food safety hazards. Maintain good personal hygiene, including proper handwashing. Emphasize the importance of cleaning work premises, equipment, and vehicles. Legal Requirements: Food business officers must ensure that food handlers are supervised and trained in food hygiene. Course Content: Overview of legal requirements, key terms, key legislation, and roles of Environmental Health Officers. Main hazards and control measures in food handling. Importance of personal hygiene and thorough cleaning of premises, equipment, and vehicles. Food Safety (Level 1) Course In Charsadda Target Audience: Bar workers, waiting staff, healthcare workers, kitchen porters, and stock/store room staff. Highlights of the Course: Aligned with RSPH and CIEH Level 1 Food Safety Awareness curriculum. Meets UK and EU legal requirements for food handlers. Recognized by CPD and accredited by RoSPA. Course Structure: Divided into fifteen accessible, interactive modules with an assessment at the end. Specific Topics Covered: Introduction to Food Hygiene. Food Safety Hazards. Food Safety Controls. Personal Hygiene. Cleaning Activities. Handling allergen information requests and preventing allergen cross-contamination. Additional Information: Participants should take a Level 2 Food and Hygiene Safety Course if their job involves handling food. The course emphasizes the importance of good food preparation practices, including cleanliness, hygiene, and contamination control. Features a PowerPoint presentation and instructor-led, hands-on class format. Overall Emphasis: The comprehensive course aims to equip participants with the necessary skills and knowledge to handle and store food safely, with a basic understanding of HACCP rules. The emphasis on practical scenarios and hands-on training reinforces skills proficiency. This summary provides a clear picture of the course's structure, objectives, and the benefits it offers to participants in terms of compliance, safety, and practical skills development. Food Safety (Level 1) Course In Charsadda https://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/ Address Detail: ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. For Registration: Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 https://www.icollegete.com/ https://ictepakistan.com/ https://icollegete.com.pk/

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949Food safety training courses are one of the best ways to gain the fundamental knowledge and skills required to handle food safely in a food business, some of which include: ... storing, preparing and cooking food correctly with regards to temperature, environment and equipment.Food Safety Training and Certification (FOSTAC) is an initiative by FSSAI whereby food safety trainings are conducted for target groups in the food business to maximise knowledge and awareness of food safety regulations and policies to ensure food safety and hygiene.Food safety and hygiene is of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses and other germs, making those who consume the contaminated food very ill.Prepare food, adhering to safety standards, by washing, chopping and monitoring while cooking. Maintain food-safety standards and maintaining a clean, safe work and dining environment. Prepared and cooked a variety of foods. Maintain sanitation, health, and safety standards in work area.Food safety training protects your customers from health risks. Providing adequate food safety training to everyone who handles food in your business is essential to protecting your customers from food poisoning, allergic reactions and other health risks that could occur from eating contaminated food.They are recognised by the Food Standards Agency (FSA) as suitable qualifications to deliver food official controls and will also enable you to become a Registered Food Safety Practitioner. Registered Food Safety Practitioners are accredited by CIEH and have passed a rigorous assessment of their skills and competence. Basic sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded by the National Education Foundation of the National Restaurant Association upon successful completion of the national examination. Course Learning Outcomes 1. Explain various types of food contamination and factors that contribute to foodborne illness 2. Identify the characteristics of potentially hazardous foods 3. Describe the dangers of foodborne illness 4. Identify the high risk population 5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness. 6. Demonstrate correct procedures for receiving, preparing, serving and storing food products 7. Identify food handler health problems that are a possible threat to food safety 8. Demonstrate proper personal hygiene procedures with regard to food handling 9. Demonstrate the ability to discuss the importance of food safety training in the workplace

This Level 2 Food Hygiene and Safety course is designed for workers who are not directly involved in the preparation or handling of high-risk food, but work in an environment where food is present or handled elsewhere. This also includes those who work with packaged or packaged foods. For example: In front of the house staff. Cashier staff. Waiters. Bar staff. Food delivery drivers and riders. Kitchen porters. Low-risk food retailers (e.g. newsagents, confectionery). Warehouse staff. If your role involves direct handling or preparation of food, you must complete Level 2 Food Hygiene and Safety (available for retail, catering and manufacturing) to meet the legal obligations of food handlers. Food businesses must by law ensure that all employees receive safety and hygiene training appropriate to their role and risk. It is a useful introductory program for those with work experience in the food business and for anyone with a keen interest in learning more about the basic principles of food safety and hygiene. This online course is suitable for those working in a food service environment who are not directly involved in the preparation or handling of high-risk foods, but work in an environment where food is handled elsewhere or only deal with low-risk foods. It is also ideal for those who work with prepackaged or packaged foods. Course content Introduction to Food Safety Microbiological hazards Food poisoning and its control Contamination Hazards and Controls Safe handling and storage of food Personal hygiene Food pests and pest control Cleaning and disinfection Food handling, sanitation and occupational safety course designed for food service operators and front line food service workers such as cooks, servers, bus drivers, dishwashers and deli workers. The course covers important food safety and worker safety information, including foodborne illness, food intake and storage, food preparation, food serving, cleaning and sanitizing. At the end of the course you will understand how to ensure food safety in the workplace and comply with health and food safety legislation. Please note that if your job requires you to handle food, you will need to complete a Level 2 Food Safety and Hygiene course in addition to this course. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

This course will introduce the biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean in place, clean out of place, sanitizers and their characteristics, GMPs, HACCP, food composition of certain hazardous food, commodities storing , food quality and deterioration, food intoxication, food poisoning and all food borne illness. Course Aims: The student recognizes the: To integrate concepts of food processing sanitation and safety operations and understand their role in processing of food. To gain the ability to think critically about problems and issues in food processing. To gain an appreciation for how the food processing industry’s role in society. Gain an understanding of food hygiene, sanitation, and safety during food processing unit operations. Food borne illness and route of infection. Management Control Techniques. Food safety is a set of practices and procedures required by law to prepare, handle, and store food and prevent food-borne illness and injury. This food safety certificate includes essential details for anyone who works in the food industry and is designed to help you understand food safety procedures, identify potential hazards, and become familiar with what the law requires from you as a business owner or employee to prevent harm to consumers. This Food Safety Management training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organization in the food production, supply and consumption chain. This training course will enable an organization to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end-consumers. Food Safety and Hygiene Course will provide learners with a good insight into working with food ensuring the proper preparation, and handling of all food being served. This course will discuss the key skills related to health and safety specifically related to food and more. This course will provide a great insight into working with food, preparing and correct storage and handling to promote safety using practical examples throughout the course. Whether working in this field already, you want to get started working with in a kitchen environment, or just interested in this field of study, this course will cover a range of modules and provide multiple examples for assessment. By the end of the course, you’ll understand how to ensure food safety in the workplace and comply with food health and safety legislation. Please note that if your job requires you to handle food, you will need to take a Level 2 Food and Hygiene Safety Course in addition to this one. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are: Properly cleaning and sanitising all surfaces, equipment and utensils Maintaining a high level of personal hygiene, especially hand-washing Storing, chilling and heating food correctly with regards to temperature, environment and equipment Implementing effective pest control Comprehending food allergies, food poisoning and food intolerance The objective of this course is to provide learners with the knowledge and skills of food safety and food hygiene necessary to work within a catering establishment and to ensure that the premises complies with food safety regulations in the country where the business is situated. After taking this course you will: • Understand the basic concept of food safety • Identify hazards that cause unsafe food and food borne illnesses • Describe the conditions that lead to food contamination and food spoilage • Explain the methods that help improve food safety during production, handling, storage and preparation • Understand the importance of good personal hygiene • Describe methods of food hygiene, preventing food contamination and increasing shelf life • Define general guidelines for food handlers and street food vendors • Understand the concept of Hazard Analysis Critical Control Point (HACCP) and its principles • Describe guidelines for: Cleaning and sanitizing kitchen utility items and accessories Making drinking water and fresh fruits and vegetables safe for human consume.

This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example: Front of house employees. Checkout staff. Waiters. Bar workers. Food delivery drivers and riders. Kitchen porters. Low-risk food retailers (e.g. newsagents, sweet shops). Warehouse staff. If your role involves directly handling or preparing food, then you need to take Level 2 Food Hygiene and Safety (available for retail, catering, and manufacturing) in order to comply with food handlers’ legal obligations. Food businesses must, by law, ensure that all staff have received the appropriate level of safety and hygiene training commensurate with their role and risk. It is a useful induction programme for those undertaking work-experience in a food business, and for anyone with a keen interest in learning more about the basic principles of food safety and hygiene. This online course is suitable for those working in a catering environment who are not directly involved in the preparation or handling of high-risk foods, but work in an environment where food is handled elsewhere or only deal with low-risk foods. It is also ideal for those working with pre-packaged or wrapped food. Course content Introduction to food safety Microbiological hazards Food poisoning and its control Contamination hazards and controls Safe handling and the storage of food Personal hygiene Food pests and pest control Cleaning and disinfection A food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. By the end of the course, you’ll understand how to ensure food safety in the workplace and comply with food health and safety legislation. Please note that if your job requires you to handle food, you will need to take a Level 2 Food and Hygiene Safety Course in addition to this one. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

This course will introduce the biological and chemical hazards of food resulting from improper processing, packaging, handling and storage; cleaning of equipment and facilities of food operations including soil characteristics on the surface of the equipment, cleaning compounds, clean on site, off-site cleaning, sanitizing agents and their properties, GMP, HACCP, food composition of some dangerous foods, storage of commodities, quality and spoilage of food, food poisoning , food poisoning and all foodborne illnesses. Course objectives: The student will learn: Integrate food processing sanitation and safety concepts and understand their role in food processing. Acquire the ability to think critically about problems and issues in food processing. Receive an award for the role of the food industry in society. Gain knowledge of food hygiene, sanitation and safety while operating food processing units. Food borne diseases and mode of infection. Management techniques. Food safety is the set of practices and procedures required by law for the preparation, handling, and storage of food and the prevention of foodborne illness and injury. This food safety certificate contains essential details for anyone working in the food industry and is designed to help you understand food safety practices, identify potential hazards and familiarize yourself with what the law requires of you as a business owner or employee to have prevented harm to consumers. This Food Safety Management training course will provide a deeper insight into how to implement an effective and robust food safety policy in any organization in the food production, supply and consumption chain. This training course will enable the organization to minimize the risk of being exposed to legal and financial risks as a result of not delivering safe and healthy food to its customers and/or end consumers. The food safety and hygiene course will give students a good overview of working with food and ensure proper preparation and handling of all food served. This course will discuss key health and safety skills specifically related to food and more. This course will provide a great insight into food handling, preparation and proper storage and handling to promote safety through practical examples throughout the course. Whether you are already working in the field, want to start working in a kitchen environment or are just interested in the field, this course will cover a range of modules and provide some examples to review. At the end of the course you will understand how to ensure food safety in the workplace and comply with health and food safety legislation. Please note that if your job requires you to handle food, you will need to complete a Level 3 Food Safety and Hygiene course in addition to this course. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk This course is ideal for HACCP Team Leaders, Technical Managers, Consultants and Enforcers. The Advanced HACCP course takes HACCP training to a new level and covers the longer term, and management issues of HACCP which are essential for the effective functioning of the system. With many of the major retailers now requiring their suppliers to ensure that managers and HACCP Team Leaders to have an Advanced HACCP qualification, this Level 4 course is ideal to ensure you meet these exacting standards. **In-house HACCP courses for food manufacturers are our speciality** Entry Requirements Participants should ideally hold the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan, or an equivalent qualification, and possess a good working knowledge of their industry sector before embarking on this Advanced HACCP training course. Pre Course Assignment Prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course. Course Structure & Content Section 1 Benefits and Limitations of HACCP Current Status of HACCP Legislative Aspects of HACCP HACCP Internationally Pre-requisite Programmes Planning and Designing an Effective HACCP System Section 2 Securing Commitment Establishing and Leading a HACCP Team Managing the HACCP Project Effective Implementation and Potential Barriers Section 3 Validating the HACCP Plan Verifying the HACCP System Verification Methods Maintaining & Updating the System International UK Certificate Fee 45000

HACCP Food Safety Level 4 Train the Trainer Course in Kohat ************For Registration & Information****** Please Call: 0331-5999937, 0321-5056755?Whatsapp: 0092-331-5999937? Email: info@iitpakistan.com.pk In-house HACCP courses for food manufacturers are our speciality** Entry Requirements Participants should ideally hold the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan, or an equivalent qualification, and possess a good working knowledge of their industry sector before embarking on this Advanced HACCP training course. Pre Course Assignment Prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course. Course Structure & Content Section 1 Benefits and Limitations of HACCP Current Status of HACCP Legislative Aspects of HACCP HACCP Internationally Pre-requisite Programmes Planning and Designing an Effective HACCP System Section 2 Securing Commitment Establishing and Leading a HACCP Team Managing the HACCP Project Effective Implementation and Potential Barriers Section 3 Validating the HACCP Plan Verifying the HACCP System Verification Methods Maintaining & Updating the System International UK Certificate Fee 45000. An advanced course focusing on the management aspects of HACCP. Course Summary This 4-day Level 4 HACCP training course leads to the RSPH Level 4 Award in Managing the HACCP System. This course is ideal for HACCP Team Leaders, Technical Managers, Consultants and Enforcers. The Advanced HACCP course takes HACCP training to a new level and covers the longer term, and management issues of HACCP which are essential for the effective functioning of the system. With many of the major retailers now requiring their suppliers to ensure that managers and HACCP Team Leaders to have an Advanced HACCP qualification, this Level 4 course is ideal to ensure you meet these exacting standards. **In-house HACCP courses for food manufacturers are our speciality** Entry Requirements Participants should ideally hold the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan, or an equivalent qualification, and possess a good working knowledge of their industry sector before embarking on this Advanced HACCP training course. Pre Course Assignment Prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course

Safety Officer Nebosh Course In Lahore 03315999937 The National Examination Board in Occupational Safety and Health is a UK-based examination board offering qualifications and courses in health, safety, environment and well-being management. It was founded in 1979 and has charitable status. The National Examination Board in Occupational Safety and Health (NEBOSH) is a UK-based examination board offering qualifications and courses in health, safety, environment and well-being management. It was founded in 1979 and has charitable status. It offers a range of qualifications and courses from introductory to professional level. Around 400,000 people worldwide held a NEBOSH qualification as of 2019.[1] Qualifications and courses are delivered by NEBOSH's network of approximately 600 accredited Learning Partners, which are located in countries around the world. NEBOSH qualifications are recognised by relevant professional membership bodies including the Institution of Occupational Safety and Health (IOSH) and the International Institute of Risk and Safety Management (IIRSM). In 2014 NEBOSH received the Queen's Award for Enterprise for Outstanding Achievement in International Trade. Background[edit] In 1974, the Health and Safety at Work Act laid down general principles for the management of health and safety at work in Britain.[2] This legislation, together with the establishment of the Health and Safety Executive (HSE) and Health and Safety Commission (HSC) (now merged), led to more emphasis being placed on occupational safety and health by UK employers from the mid-1970s onwards.[3] As a result, the role of the health and safety officer and health and safety manager became more widespread in British workplaces. Safety Officer Nebosh Course In Lahore To meet a need for the provision of vocational qualifications in the area of occupational safety and health, NEBOSH was established in September 1979, operating from the offices of IOSH in Leicester. At the time, the NEBOSH board, led by founding chairman Professor Richard Booth, set out its primary objective: "To improve the quality & quantity of people with vocational qualifications in Occupational Safety and Health". History The first NEBOSH Associate level and Member level examinations took place in June 1980. Candidates sat five papers; Law; Behavioural Science; Techniques of Safety Management; Occupational Health & Hygiene and General Science. By October 1981 membership of the NEBOSH board had grown and included representatives from IOSH, UK government departments, various teaching establishments and the Royal Society for the Prevention of Accidents (RoSPA). Recognition of NEBOSH qualifications also began to grow around this time. In June 1982, 140 people registered for their NEBOSH Ordinary level certificate and 84 for the Higher level certificate. By 1986, NEBOSH had increased the number of annual examination sessions from two to three. In February 1987 NEBOSH introduced a new qualification structure, which included a certificate and a diploma. In 1988 the diploma level qualification was changed to feature four 3-hour exams and completion of a case study. Candidates scoring over 75% achieved a distinction. In the early 1990s, NEBOSH began to formally separate itself from IOSH. In March 1992, NEBOSH incorporated as a limited company with Companies House. In April 1992, NEBOSH registered as a charity with the Charity Commission and appointed its first chief executive, Martin Shuttleworth, two months later. In December 1992 the NEBOSH Specialist Environmental Diploma was launched, followed shortly by the NEBOSH Construction Certificate. In June 1997 NEBOSH introduced a "credit mark" to demonstrate a high score in an exam – sitting just below a "distinction." The two-part diploma was introduced in June 1998. NEBOSH moved its offices to Meridian Business Park, Leicester in 1999. Stephen Vickers took up the position of NEBOSH Chief Executive in April 2000. Six months later the Qualifications and Curriculum Authority (QCA) – now The Office of the Qualifications and Examinations Regulator (Ofqual) accredited NEBOSH as an awarding body. In March 2001, designatory letters were introduced for holders of NEBOSH higher level awards. Safety Officer Nebosh Course In Lahore

Hotel management courses will teach you everything you need to know about basic hotel operations including the distribution strategy, finance, customer service, staff management, and marketing. Hotel management is about overseeing every operation of the property. Learn the knowledge and skills required to run a successful hotel and stand out in the industry. Hotel Management will provide a realistic look at every major portion of the hotel business which will help anyone planning or currently pursuing one of the many different career opportunities available in this burgeoning and dynamic industry. Hotels and motels are not only places where a guest can obtain tasty food and comfortable lodging, they are an integral part of community life, with facilities for meetings, entertainment, and personal services. The career choices for a person seeking a job in the hospitality industry are vast: guest service manager, head chef, front office clerk, security officer, banquet manager, bookkeeper, concierge and many more opportunities that can be personally satisfying and financially rewarding. Renewed business travel, and domestic and foreign tourism will boost employment growth of lodging managers in full-service hotels. Additional demands for managers are expected in suite hotels. Business customers are willing to pay more for rooms with kitchens and suites that are spacious enough to conduct small meetings in. Other trainee and managerial opportunities will be available in large full-service hotels offering restaurants, fitness centers, ample meeting rooms and play areas for children, among other amenities. This course is designed to prepare students for entry level employment in the hospitality industry through exploring the scope of the industry and its relationship to travel and tourism, examining hotel and lodging operations, including specialized segments of the industry. Industry leaders and businesses are profiled and students will be exposed to the variety of occupations within the field and introduced to tools for measuring financial results. Integrated throughout this course are career preparation standards, which include basic academic skills, communication, interpersonal skills, problem solving,workplace safety, technology, and employment literacy. Hospitality and Tourism Management and imparting students with the necessary knowledge and skills of handling varied situations with professionalism. With the growth of the tourism and hospitality business as a result of greater interconnectedness, hotel management as a career has expanded. Hotel management includes a number of skills that help in the smooth functioning of the hotel industry like management, hospitality, marketing and guest relations. A hotel management course guides its students through the nuances of the hotel industry like service, front office management and sales and marketing. The Hotel management Course is a three year diploma course designed to equip students with knowledge and skills of hospitality facilities management. The programme exposes students to operational approaches of supervising and managing hospitality establishments. Students go through all areas of hotel operations theoretically and practically and in the last year the management of these areas. To enhance the management skills of the candidates, the students are attached to Utalii Hotel, there are also two industrial attachments in second and third year. The students then put into practice what they have learnt by holding an event every year. Research skills are also imparted through a group consultancy project where students research issues that affect the hotel industry. This course will focus on a study of the systems and procedures for operating and controlling Housekeeping activities in hotels and the management of rooms division operations. This course will also aim to provide students with the necessary skills and knowledge of the housekeeping department functions and its relationship with other departments within the organisational chart of the hotel. http://www.icollegete.com/ International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/hotel-hospitality-management-course-in-rawalpindi-pakistan/