Duration: 20 hours
Target Audience:
Quality Teams, Kitchen and Factory Supervisors
Course Objectives:
• To learn all food safety concepts in depth.
• To fully implement the HACCP system.
• To raise the level of control over food quality and safety.
Expected Outcomes:
• To qualify participants to work as food safety specialists.
• To be able to review procedures and ensure compliance with standards, reduce health risks, and improve production quality.
Course Content:
• Principles of food safety.
• Hazard control and critical control points.
• Control, analysis, and laboratory testing.
• Practical applications and real-world case studies.
