Duration: 5 hours
Target Audience:
Quality teams, kitchen supervisors, and factory managers
Course Objectives:
• Identify potential hazards in the food chain.
• Learn how to analyze and assess hazards.
• Implement preventive measures to mitigate hazards.
Expected Outcomes:
• Ability to identify and manage hazards.
• Reduce the chances of food contamination and health incidents, and improve food quality and safety performance.
Course Content:
• Types of food hazards.
• Methods of analysis and assessment.
• Hazard prevention and control procedures.
• Practical exercises based on real-life scenarios.
