Objective
How to build FSMS Food Safety Management system that identify all hazards in processes and how to control these hazards to be all time in low risk
Who should attend?
Any person working in food industries or food chain especially quality department QA & QC
What will I learn?
You will learn all hazards types and how each hazard effect on food processing also you will learn how to minimize each risk and put suitable control measures and methods of monitoring control measures
How will I benefit?
You will get knowledge that will help you to build HACCP system from A to Z from Identify hazards to identify risk rate to make control measures that make you competent and qualified to work as QA supervisor or section head in food industries
Course Outline:
- Risk Analysis
- Identify critical control point
- Determining the limit of Acceptance and Rejection
- Establish control procedures
- Status of Corrective Action
- Establishment of verification procedure
- Establishment registration and documentation procedures
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