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.
It is a systematic approach to identify, evaluate and control food safety hazards. Food hazards are of various types, including microbiological, chemical and physical hazards as well as allergens.
To be able to successfully address the issues and impacts of hazards, it is important that they are correctly identified, evaluated and classified. Thus, hazard identification broadly refers to identification and evaluation, which require special expertise.
HACCP. The experience and exposure gained through this training course will help you drive adoption and maintenance of HACCP in your organisation, demonstrating your talent and potential and inviting higher roles and responsibilitie
the required knowledge, confidence and skill to drive implementation of HACCP in the organisation
the confidence and experience to train other professionals on adopting HACCP
the required skill set, experience and capabilities to audit food production systems, from start to end, for food safety compliance, thus increasing potential and demonstrating a talent for future growth and progression
the required experience and exposure to contribute to certification of the organisation by HACCP, thus increasing organisational credibility and fostering organisational growth and success
the required understanding and experience to ensure compliance with not just international standards but adequate proof and documentation of processes and standards of the manufacturing process to protect against litigation and lawsuits
The theoretical part of training is delivered through lectures by a highly experienced professional from the relevant domain, who uses detailed audio-visual presentations for ease of reference.
The practical aspect is undertaken through role-plays and mock production chain audits to relate to the training content. Two-way participation is encouraged through group activities and assignments. Experiential learning is focused upon as it helps relate content to real workplace situations.
Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000