There are no items in your cart
Add More
Add More
| Item Details | Price | ||
|---|---|---|---|
This course focusses on the good manufacturing and hygiene practices required in different locations and surroundings, facilities, storage area, food testing facilities, etc. It also explains the types of high risk foods and how to prevent them for big and small retailers, wholesalers, distributors, suppliers, transporters, etc.
Language: English
Instructors: FICSI Admin
Why this course?
Training of food handlers is a pre-requisite for ensuring food safety and the same is also mandated in the Food Safety and Standards Act, 2006. This course is designed to ensure widespread and effective delivery of training to food businesses across the value chain. This course details the requirements on food safety and hygienic practices to be followed by Food Business Operators engaged in food retail and distribution. It is based on the Schedule 4 requirements of the Food Safety and Standards (Licensing & Regulation of Food Businesses) Regulations, 2011 along with the industry best practices.
This course focusses on the good manufacturing and hygiene practices required in different locations and surroundings, facilities, storage area, food testing facilities, etc. It also explains the types of high risk foods and how to prevent them for big and small retailers, wholesalers, distributors, suppliers, transporters, etc.
The desired outcome of this course is to provide training to the Food Safety Supervisors and to the food handlers in implementing the hygiene requirements in the food retail and distribution sector.
| Food Safety Supervisor Retail and Distribution Advanced (Level-2) Course | |||
| Food Safety Supervisor Retail and Distribution | |||
| Good Manufacturing and Hygiene Practices | |||
| High-Risk Foods | |||
After successful purchase, this item would be added to your courses.You can access your courses in the following ways :
Launch your Graphy
