Leadership Development
412
Personal Effectiveness
53
Workforce Development
263
Auditing and Governance, Risk and Compliance
266
AI in Customer Service
6
Operations Readiness and Assurance
68
Hands-on Automation and Process Control
10
Data Management and Business Intelligence
25
Transportation Management and Aviation
88
Strategic Thinking
220
Healthcare and Pharmaceutical Management
258
Performance and Productivity
128
Engineering and Instrumentation
37
Tourism Management
164
Financial Technology (FinTech)
4
Short Masters
2
Health, Safety and Environment
69
Sales Leadership
163
Education Management Courses
12
Public Relations
213
Maintenance and Engineering
213
Leading Projects
182
Contracts Management
186
Service Leadership
49
Security Management
16
Influence and Communication
29
Business Continuity and Crisis Management
6
AI in Strategic Planning
14
Finance for Non-Financial Managers
229
Oil and Gas
50
Construction Management
109
Government and Public Sector
134
Procurement and Supply Chain Management
340
Graphics & Design Skills Courses
17
Banking, Insurance and Financial Services
156
Legal
12
Administration and Secretarial
149
IT Management and Cyber Security
336
Women Only Courses
Sustainability
155
Digital Innovation and Transformation
17
AI in Administrative & Secretariat
12
This course offers this training program in Implementing the HACCP System in Food Service Operations with the aim of enhancing the competencies of professionals working in the food sector and enabling them to apply an effective methodology for food safety control in accordance with internationally recognized standards.
The program focuses on explaining the practical foundations of the Hazard Analysis and Critical Control Points system, as well as methods for preventing contamination and potential hazards throughout different stages of food handling, from receiving and storage to preparation and serving. The program also reviews food safety regulations, documentation procedures, monitoring methods, and control measures that support food establishments in maintaining product quality and complying with health requirements. In addition, the program provides participants with a comprehensive understanding of proper practices within food service environments, contributing to reduced operational errors and improved safety and consumer confidence.
By the end of the course, participants will be able to:
Who Should Attend?
Knowledge and Benefits:
After completing the program, participants will be able to master the following:
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Talk to us about our public courses, or a programme built around your team.
Leadership programmes from first-line supervisor to senior executive
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Ready to develop your leaders?
Talk to us about our public courses, or a programme built around your team.
Leadership programmes from first-line supervisor to senior executive
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