Training program details
Course name
Food Safety Management
place
حضوري&Online ابوظبي
days
4
About the Center
We are a training and development institute that offers a variety of training courses in several different fields, aiming to develop and enhance the individual’s skills, whether in the modern labor market within the institutions or companies for which he works. We also seek to introduce new and diverse programs periodically to keep pace with modern developments in the world of training.
Our vision
Training is a planned educational process that aims to develop skills, increase knowledge and enhance performance among individuals within organizations. Training is also an essential part of workforce and human resources development strategies in organizations.
Importance of Certificate
- Professional Recognition: Demonstrates expertise in food safety management systems and compliance.
- Career Growth: Enhances opportunities in the food industry, quality control, and public health sectors.
- Industry Relevance: Equips participants with tools to ensure food safety in various environments.
- Global Standards: Certification reflects competence in international food safety standards.
Training program objectives:
- Understand Food Safety Fundamentals: Gain a thorough understanding of foodborne illnesses, contamination risks, and preventative measures.
- Implement Safety Management Systems: Learn to establish and maintain food safety management systems based on international standards like ISO 22000 or HACCP.
- Ensure Regulatory Compliance: Understand global and local food safety regulations and how to meet them effectively.
- Promote a Food Safety Culture: Learn how to foster awareness and best practices within food-handling environments.
- Develop Risk Assessment Skills: Equip participants to identify, assess, and mitigate food safety hazards.
Beneficiary category of the training program
- Food industry professionals, including managers, supervisors, and quality control specialists.
- Restaurant owners, chefs, and kitchen staff involved in food preparation and handling.
- Professionals in food production, processing, and packaging.
- Health and safety officers responsible for regulatory compliance.
- Students and researchers specializing in food science and public health.
- Government officials and policymakers in food safety and public health sectors.
