Food Safety Course in Rawalpindi Pakistan

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Food Safety Course in Rawalpindi Pakistan,Food Safety Course in Rawalpindi Pakistan,food safety advance course in rawalpindi islamabad pakistan,best training food safety haccp iso 22001 course in rawalpindi,islamabad,pakistan,admission open for boys and girls Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 0311-5193625, 0092-335-4176949,Food Safety Course in catering, retail and manufacturing are run as a half day courses, suitable for a variety of candidates, to include new employees with little or no previous food safety knowledge, employees handling low risk or wrapped food or those people working in the front of house, such as waiting staff, check out staff, bar staff and those staff who work in the back of house such as warehouse staff and kitchen porters..Candidates must understand the importance of food safety by being able to define the terms food safety, contamination, food poisoning, HACCP, hazard and safe food. candidates must be able to Identify the four common types of food hazard and state the causes of food poisoning and those bad practices that most commonly result in food poisoning. Able to describe food poisoning characteristics and symptoms. State those people most at risk from food poisoning, understand the benefits of good food safety and the costs of poor food safety. Outline the responsibilities of food handlers regarding food safety including their legal responsibilities, they must explain the need to follow instructions and to report incidents that expose food safety to risk.Outline the importance of cleaning in keeping food safe. Explain how to use and store cleaning chemicals and materials effectively and safely, and the importance of following instructions. Outline the importance of planned cleaning and outline effective cleaning procedures for premises, equipment and utensils. State which surfaces should be cleaned and disinfected / sanitized. Outline how waste and unfit food should be stored and disposed of, both internally and externally. State the importance of controlling food pests. State the signs of food pests and the importance of reporting signs of infestation to the supervisor.This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement voluntary HACCP. The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.
Review of international guidelines and regulations regarding food safety and the need for an organisation to demonstrate compliance with applicable statutory and regulatory food safety requirements
Evaluation of customer needs and how these relate to food safety
Human resources allocation and related requirements
How to effectively communicate food safety issues to the different stakeholders in the food chain
The documentation needed to ensure that the organisation conforms to its stated food safety policy
The need for certification or registration of a food safety management system
Quality Control personnel in food premises and food processing facilities
Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
Food Safety Consultants
Food technologists and scientists who want to enrich their scientific knowledge
Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities