International Food Safety Course in Jhelum Sargodha,

International Food Safety Course in Rawalpindi Islamabad, International College Of Technical Education Offer International Food Safety Course in Rawalpindi Islamabad 03115193625, Best International Food Safety Course in Rawalpindi Islamabad 03354176949, Professional International Food Safety Course in Rawalpindi Islamabad 03115193625, Food Safety Level 1, Level 2 and Level 3 Course in Rawalpindi Islamabad Pakistan, Admission open for boys and girls and queries call 03115193625,03354176949.INTERNATIONAL COLLEGE OF TECHNICAL EDUCATION Pakistan No.1 IT Training, Technical, Management and Safety Officer Institute, For More Information Visit Our Website http://www.icollegete.com/ https://courses.com.pk/ Certification acceptable in Government job and Worldwide UK USA KSA UAE Canada Dubai Muscat Oman Bahrain Kuwait Qatar Saudia Japan China, This Food Safety course has been designed to educate those who don’t work directly with preparing or handling food but work in an environment where food is handled elsewhere or who only work with low-risk foods. The course familiarises the learner with basic food hygiene practices, so they are able to work safely near food.This course is designed principally for those who already are, or aspire to be, supervisors of food handlers within the food processing or supply industries. Holders of this qualification will gain a broad knowledge of food safety and food hygiene, enabling them to identify potential problem areas and recommend solutions. It is ideal for team leaders, supervisors and business owners who want to gain a comprehensive understanding of staff management, and how to prepare and present food in an acceptable manner, so that it complies with all health, safety and hygiene issues.The course includes modules on; how to comply with food safety regulation, implementation of food safety management procedures, controlling hazards and supervising good practice in the work place. Students will learn about the correct handling of food at all stages in its manufacture, storage, distribution and sale, all areas which are essential to ensure the food remains safe and wholesome. It is designed to meet the needs of different industry sectors, in catering, retailing and manufacturing.At the end of the course supervisory staff will able to play an active part in monitoring food hygiene standards in the workplace, formulate hygiene policies and be involved with their employers in-house training activities.In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.1. Introduction to the coursePresentation page of the contents of the course to obtain the food handler certificate.2. Food hygieneJust as a good diet is a determining factor in maintaining and improving our health, another way to prevent disease is to prevent the food around us from becoming contaminated. To this end, it is essential to maintain proper food hygiene.3. Contamination of foodThis is one of the most important topics of the food handler course. Food contamination occurs when an agent foreign to the food has an adverse effect on the health of the consumer.The presence of these foreign agents in food can occur naturally (worms in fruit or vegetables), or accidentally (hair in soup, fly in salad…), and this presence depends on the food handler.4. Food-borne diseasesOne of the most common causes of food-borne diseases is micro-organisms, which are living things so small that they are invisible to the human eye.5. Conservation and storage of foodThe purpose of conservation is to increase the shelf life of food, which is the maximum time it can retain all its organoleptic, nutritional and health properties.6. Hygiene of the food handlersIn order to avoid risks, food handlers must take care of: their health, personal hygiene, work clothes and must follow certain hygienic habits in the workplace (such as washing their hands, not smoking…).7. General cleaning and hygieneAs far as cleaning and hygiene are concerned, it is not only the cleaning of the handlers that must be taken into account, but also the cleaning of everything that will surround the food, from the utensils to the facilities.8. The HACCP self-control system and regulationThe HACCP self-control system corresponds to the acronym Hazard Analysis and Critical Control Points.This system allows us to identify, evaluate and control all those points that may be dangerous, as well as to establish preventive measures to eliminate them and/or reduce them to acceptable levels.

9. Food Information Law (Allergens)The Food Information Law establishes that, as of 13 December 2014, it is mandatory to inform about allergens that may be present in the products.

International Food Safety Course in Jhelum Sargodha