Practical Guide for Documentation & Implementation
To develop in depth knowledge in managing food safety hazards, HACCP documentation and implementation.
2 Days (16 Hours)
To develop fundamental knowledge and comprehensive understanding on food safety and quality assurance principles and practices in food manufacturing industry.
2 Days (16 hours)
To develop knowledge and skills on food product testing, laboratory management, and quality assurance.
2 Days (16 Hours)
To develop in-depth knowledge in managing food services (HoReCa), ensuring food safety and quality.
2 Days (16 Hours)
Awareness of Requirements for Documentation & Implementation
To develop in depth knowledge in requirements in Food Safety Management System and its documentation and implementation aspects.
Participant’s Handbook (Soft Copy)
Tools and Templates for ISO 22000 Documentation
2 Days (16 Hours)
To develop in knowledge and skills on sensory evaluation and analysis of food.
Selection and Training of Sensory Panelists
Planning and Conducting Sensory Evaluation
Designing of Sensory Laboratories
Sensory Test Methods
Statistical Analysis of Sensory Results using Minitab and Statistical Tables
2 Days (16 Hours)
To develop in-depth knowledge in managing small and medium-scale food businesses ensuring food safety and quality.
2 Days (16 Hours)
To develop knowledge and skills in sensory evaluation and analysis of food.
1 Day (08 Hours)
To develop in-depth knowledge and skills in internal auditing practices for ensuring food safety and quality assurance.
2 Days (16 Hours)
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