Duration: 5 hours
Target Audience:
Quality Teams, Production Supervisors
Course Objectives:
• Enhance employee quality control capabilities.
• Implement food safety and hygiene standards.
• Reduce waste and production errors.
Expected Outcomes:
• Improved food product quality.
• Reduced health and operational risks.
• Compliance with international food safety standards.
Course Content:
• Quality control methods in food production.
• Qualitative and quantitative analysis tools.
• HACCP system implementation.
• Practical exercises in quality measurement and data analysis.
