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HACCP Food Safety Management Advance Course In Islamabad


  • HACCP Food Safety Management Advance Course In Islamabad
  • HACCP Food Safety Management Advance Course In Islamabad
Description
Date : August 5, 2019
Location : Office No#6, 1st Floor Zam Zam Arcade, Sector G13/1 Islamabad

HACCP Food Safety Management Advance Course In Islamabad o3165643400, HACCP Food Safety Management Advance Course In Islamabad o3165643400, HACCP Food Safety Management Advance Course In Islamabad o3165643400,

HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. A HACCP system provides seven general principles of food safety and hygiene which can be applied to all stages of a food chain, from food production and preparation processes, to packaging and distribution.

A HACCP Plan is required for IGI retail food service establishments – or non-retail processing establishments – who are involved in the preparation, storage, handling, or cooking of food.

Food establishments need to have a food safety system that ensures the safety, cleanliness and quality of the food being served. This food safety system is called the HACCP or the Hazard Analysis and Critical Control Point. This system has seven principles that aim to train food handlers and food service employees to achieve a safe, efficient and effective service.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a time–tested food–safety strategy that establishes a system of procedures to safeguard food from microbial and toxic contamination. In other words, HACCP food safety ensures the cleanliness, safety, and quality of food handled and served in restaurants and other food establishments.

The HACCP approach to food safety rests on seven principles or must–dos that must be followed for the system to work. They are:

1.Conduct hazard analysis

2.Identify critical control points

3.Establish critical limits for each critical control point

4.Establish critical control point monitoring requirements

5.Establish corrective actions

6.Establish procedures for ensuring the HACCP system is working as intended

7.Establish record keeping procedures

HACCP Certification Training Course Summaries

•HACCP Training for Retail Establishments – 16 hrs

First accredited HACCP 16hr course for retail food establishments – accepted nationwide and accredited by the International HACCP Alliance. This extensive training course identifies the biological, chemical, and physical hazards associated with retail food facilities and then explains the hazard control procedures that prevent, eliminate, or reduce hazards.

•HACCP Training: State of the Art – 4 hrs

Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee. This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

•HACCP Training for Seafood – 1 hrs

This training helps fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry that identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – a HACCP Plan – that ensures safe seafood.

HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. A HACCP system provides seven general principles of food safety and hygiene which can be applied to all stages of a food chain, from food production and preparation processes, to packaging and distribution.

A HACCP Plan is required for IGI retail food service establishments – or non-retail processing establishments – who are involved in the preparation, storage, handling, or cooking of food.

Food establishments need to have a food safety system that ensures the safety, cleanliness and quality of the food being served. This food safety system is called the HACCP or the Hazard Analysis and Critical Control Point. This system has seven principles that aim to train food handlers and food service employees to achieve a safe, efficient and effective service.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a time–tested food–safety strategy that establishes a system of procedures to safeguard food from microbial and toxic contamination. In other words, HACCP food safety ensures the cleanliness, safety, and quality of food handled and served in restaurants and other food establishments.

The HACCP approach to food safety rests on seven principles or must–dos that must be followed for the system to work. They are:

1.Conduct hazard analysis

2.Identify critical control points

3.Establish critical limits for each critical control point

4.Establish critical control point monitoring requirements

5.Establish corrective actions

6.Establish procedures for ensuring the HACCP system is working as intended

7.Establish record keeping procedures

HACCP Certification Training Course Summaries

•HACCP Training for Retail Establishments – 16 hrs

First accredited HACCP 16hr course for retail food establishments – accepted nationwide and accredited by the International HACCP Alliance. This extensive training course identifies the biological, chemical, and physical hazards associated with retail food facilities and then explains the hazard control procedures that prevent, eliminate, or reduce hazards.

•HACCP Training: State of the Art – 4 hrs

Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee. This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

•HACCP Training for Seafood – 1 hrs

This training helps fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry that identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – a HACCP Plan – that ensures safe seafood.

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