EBC For Training & Development

Food Safety

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Code

Available Dates

Places & Fees

Registeration



Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register

Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register

1- Online Training...with international accreditation. The value of participation per person is €1,450

2-Requirement : specifying the course, number of participants
implementation date, and joint coordination.

Group contracting ... 20% Discount For Each Participant In Any Group Of Five Person Or More

Other Places To Hold The Course :

KualaLumpur.. Istanbul.. Dubai.. Cairo.. Riyadh.. Jeddah.. Abu Dhabi.. Doha.. Muscat.. Sharm El Sheikh.. Kuwait.. Tripoli.. Amman.. Beirut.. Damascus.. Tunisia.. Casablanca.. London.. Paris.. Barcelona.. Amsterdam.. Brussels

Safety of Those Involved in the Food Industry

Introduction :

Course Objectives :

At the end of this course, the participants will be able to :

  • Raising the level of performance and working using modern methods for health inspectors working in the food field.
  • Get acquainted with the modernity in the areas of food control, with an emphasis on its essential role.
  • Creating practical awareness of updating laws and legal regulations for food inspection and control, with the ability to choose the appropriate ones for each country according to the available laws.
  • Identify the sources of food contamination (biological – natural – chemical).
  • Introducing the concept of the Hazard Analysis System and Critical Control Points (ISO 22000) in food manufacturing and serving operations and the general steps for its application.

Targeted Audience :

Health inspectors working in the food field

Course Outlines :

Areas of food control :

  • Principles of public health and health education.
  • General health requirements for food handling places and their workers.
  • General methods for inspecting food trading institutions and places and regulatory procedures in this regard.
  • Methods of inspection of various food commodities.
  • Food fraud, methods of detecting it, and its regulatory procedures.
  • Nutritional forms and reports.
  • Food poisoning, its causes and prevention
  • Food handling basics
  • Principles of safe food storage
  • Basics of food manufacturing practices.
  • Food preservation, storage and temperature control
  • Dangerous zone
  • General rules of personal hygiene.
  • Introduction to the Hazard Analysis and Critical Control Points (HACCP) system.
  • Methodologies for food receipt, storage, processing, display and temperature control
  • The basics of controlling sterilization, cleaning, sanitation, and pest operations

Field of hazard analysis and critical control points (ISO 22000) :

Foodborne diseases :

  • Current status of foodborne pathogens: risks, risk analysis and control
  • How pathogens evolve, global surveillance methods and implications for control mechanisms.
  • Implications for the future: Realistic measures to reduce the spread of foodborne diseases and developments in foodborne diseases and determine the implications for the food safety chain.
  • Challenges facing the identification of correct pathogens and new technologies involved in effective mechanisms in identifying foodborne pathogens
  • Microbiological contamination of food.
  • Natural and chemical contamination of food.
  • Modern systems in the field of food control.

Food safety field :

  • Food preservation and storage systems.
  • Proper handling of food.
  • Food spoilage and food poisoning.
  • Methods of taking samples (food and water) for microbiological and chemical examination and sending them to laboratories

European Business Center Training Methodology :

Our training work is presented in a professional and attractive manner.. Interspersed with interceptive information to renew attention throughout the training period… We aim with this method to train the listener and interact… In addition to practical applications that target the direct skills and knowledge required to be achieved.. It is presented to the trainees in more than one way.. Practical exercises and applications.. Surveys and questions.. A training strategy has been adopted based on pairing between the theoretical and the professional and between the local and the global.

What Does The Participant Get From The Course?

Each participant obtains an internationally accredited training certificate from the European Business Center for Training and Development … which has the ISO certificate in quality No. 900/2015 from the English international company UCAS .. and receives a training bag containing the scientific material via an electronic flash … in addition to an enjoyable and useful training that is reflected Positive and developmental for individuals and the institution

Note :

We can implement the training course in any of the cities referred to in this course..at the appropriate and required time for the trainees..through joint coordination with the training department at the center..the training is implemented in a distinctive manner according to the best quality standards so that we meet all training requirements and needs.

International Accreditations

European Business Center for Training and Development has obtained international and official accreditations with the highest and best international levels scientifically and technically, which reflect the level of outstanding performance in our training work.. so that it achieves what each participant aspires to by obtaining the best certificates with officially approved scientific and technical standards.