Preparation of internal audit, Food safety systems
This course offers a course for preparing an internal audit of the Hazard Analysis System for anyone responsible for food safety issues related to all contaminants and wh…
This course offers a course for preparing an internal audit of the Hazard Analysis System for anyone responsible for food safety issues related to all contaminants and who has or will have a role in improving food quality in all locations.
Food safety generally describes the methods of food production and storage that help prevent the spread of epidemics and diseases. This requires numerous activities and systems to be followed to avoid any potential risk factors for food poisoning. The use of technologies has played an important role in addressing food safety issues, and food safety is of utmost importance for the health of individuals and the community alike. Therefore, it is essential to provide healthy and safe food that meets the standards, regulations, and conditions that must be adhered to during all food preparation processes. This includes the cultivation or production of raw materials, purchasing, distribution, and subsequent preparation in a manner that encompasses the monitoring of comprehensive food quality systems and ensures the absence of contaminants and risks of all types and varieties.
Course Objectives
By the end of the course, participants will be able to:
This course provides a course for the preparation of an internal review of HACCP, for each person responsible for food safety issues of all contaminants and has or will have a role in improving the quality of food in all places.
Who should attend?
Quality and Environmental Engineers.
Food safety inspectors
Physicians concerned with food safety systems
Food quality monitors
Food factory officials.
How attendees will benefit?
Upon completion of the course, the participants will know:
Food Safety Standards.
Negative effects of foods prepared and manufactured in unhealthy ways on communities.
Risk factors in food safety.
Some diseases that are transmitted by food
Maintaining the safety of food at all stages of its production, preservation and delivery.