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What you will learn?
GHP Course: Good health practices
GMP Course: Good manufacturing practices
GWP Course: Good Warehousing Practices
Cleaning & Sanitation
HACCP System implementation
ISO 22000/2018 (FSMS)
About this course
Basic food safety Diploma, this diploma contains all the basic courses and topics you need to enter the field of quality and food safety in a strong way, and the diploma covers all aspects
Diploma courses:
- 1-PRPS - GHP
- 2-PRPS - GMP
- 3-PRPS - GWP
- 4-PRPS - Cleaning & sanitation
- 5-HACCP System Implementation
- 6-ISO 22000/2018 (FSMS)
Suggested by top companies
Top companies suggest this course to their employees and staff.
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General introduction
Food safety concept
Types of risks that threaten food safety and ways to deal with them
Types of risks that threaten food safety and ways to deal with them
Identify the sources of food contamination and ways to deal with them
The five principles of food safety
GHP & GMP
Personal hygiene and public health rules
GHP & GMP Part 2
تعريف المشاركين باإلرشادات التى يجب إتباعها
فى جميع المراحل بدًء من المواد الخام وحتى المنتجات النهائية
كإطار يلتزم به جميع العاملين في ممارستهم
لعمليات إعداد وتصنيع وتداول الغذاء
وكذلك ممارستهم الشخصية
بما يجعلها على مستوى جيد
Food safety requirements at Cleaning &sanitation
General requirements for cleaning and disinfection
Tools and chemicals used in cleaning and disinfection
Cleaning & sanitizing tools
Cleaning &Sanitizing agents
Daily pre-operational check list
CIP system
environmental monitoring programs
Pathogenic indicator programs
Swaps result trend
Learn about the history and origins of the HACCP system
Reasons for using the HACCP system
Understanding the HACCP system and its applications within food industry institutions
The importance, benefits and obstacles of applying the HACCP system
Preliminary and guiding steps for applying the HACCP system in food establishments
Learn about the most important terms, abbreviations, and definitions of the HACCP system
The Seven Principles of HACCP
Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Decision tree and manufacturing process flow chart
Establish verification procedures
Establish record-keeping and documentation procedures
Logical sequence of steps for preparing the HACCP plan
Learn about the most important terms, abbreviations, and definitions of the HACCP system
Hazard Analysis and Critical Control Points (HACCP)
1-2 principles
principle 3
principle 4-6
principle 7-10
Food Safety Management Systems - Requirements for Any Organization in the Food Chain
Food safety management systems -Requirements for any organization in the food chain
Second edition
2018-06
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