Create a HACCP plan that complies with all standard specifications and Codex Alimentarius. Understand and learn how to apply the HACCP system. Conduct risk assessment scientifically and systematically to reach all potential risks. Conduct all necessary checks to measure the effectiveness of the performance of the HACCP plan
This Course typically covers the core tools and techniques required to develop, implement, and maintain excellence in product and service performance. It focuses on delivering superior value to customers, consistent productivity improvement, and reduced operating costs
(QC) tools training course explains the seven basic quality tools used in statistics widely used in the management system of organizations for monitoring, measurement, analysis, and evaluation , (QA) is like the foundation of a business’s efforts to maintain product quality and meet industry standards
Good Manufacturing Practices (GMPs) are the set of production standards that have been embraced by regulators, retailers and consumers in the food and drug industries, GMPs provide a basic assurance that a product was produced under industry-standard conditions.
Access to nutrition and safe food is a key to sustaining life and promoting good health. Thus, the sustainable development goals (SDGs) reawaken the world alluding to the interweaving connects of health, nutrition, and food safety. This chapter introduces the current scenario of nutrition and food safety and how both traverse important issues in health including the trends of morbidity and mortality as well as the social determinants of health
Food Safety Management System (FSMS) is a systematic approach to controlling food safety hazards within a food business to ensure food is safe to consume. It encompasses a combination of practices, procedures, and processes to ensure food products’ safety from production to consumption. This includes analyzing and controlling biological, chemical, and physical hazards from raw material production, procurement, handling, and manufacturing to distribution and consumption.
