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THE BASICS FOR HACCP IMPLEMENTATION

Offered by – MITD

Food safety hazards and their consequences on human health and food business,Contamination of Food and its Control ,Food Storage and Temperature Control,Review of Pre-requisite,Programs and their relative control measures: Layout of Food, Premises and workflow, Cleaning and Disinfection, Pest Control, Personal Hygiene ,Food Legislation ,Management Control Techniques

STUDY MODE


Part time

DURATION


11 weeks

AWARDING BODY


MITD
 

ENTRY REQUIREMENTS


People employed in all sectors of the industry and who are involved in the implementation, monitoring and running of a HACCP-based food safety management system.


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