About course
Training Program Description :
This course aims to provide participants with the essential knowledge and skills in Good Manufacturing Practices (GMP) to ensure the production of safe and contaminant-free food. It also focuses on enhancing the competence of workers in food establishments through the application of best practices in hygiene, storage, and manufacturing.
Program Objectives :
1 - Identify the types of food contamination and the ways it spreads within food establishments.
2 - Implement personal hygiene standards and equipment cleaning and sanitization procedures.
3 - Understand the fundamental requirements of Good Manufacturing Practices (GMP).
4 - Identify food hazards and link them to the HACCP system.
5 - Apply proper storage and transportation methods to reduce the risks of contamination and spoilage.
Target Audience :
1 - Employees in food establishments (factories, restaurants, warehouses).
2 - Production and quality supervisors in the food sector.
3 - Food safety and health inspection staff.
4 - Graduates in food and nutrition specialties.
5 - Those wishing to work in the field of food safety.
