About course
Tining Program Description :
The program aims to enhance the implementation of quality and food safety standards, unify standard operating procedures (SOPs), and ensure compliance with approved health regulations and laws, contributing to improving operational efficiency and enhancing the quality of food products.
Program Objectives :
1- Identify the basic requirements for quality management.
2- Understand the organizational structure within quality management (tasks, responsibilities, performance indicators, communication).
3- Become familiar with prerequisite programs (PRPs).
4- Train employees on preventing food contamination.
5- Develop the skills and competence of quality officers in operations and services.
6- Learn how to handle customer complaints.
7- Understand health and regulatory requirements, violations, and official standards according to approved guidelines.
Target Audience :
1- Employees in the food industry sector.
2- Quality and food safety officers.
3- Employees in operations and food services.
4- Those wishing to develop their skills in the field of quality.
5- Students in food and food manufacturing specialties.
