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Search for a course > THE BASICS FOR HACCP IMPLEMENTATION
Course Contents Entry Requirements
 
  • Food safety hazards and their consequences on human health and food business
  • Contamination of Food and its Control
  • Food Storage and Temperature Control
  • Review of Pre-requisite
  • Programs and their relative control measures: Layout of Food
  • Premises and workflow, Cleaning and Disinfection, Pest Control, Personal Hygiene
  • Food Legislation
  • Management Control Techniques
 
  • Profile of Trainees: People employed in all sectors of the industry and who are involved in the implementation, monitoring and running of a HACCP-based food safety management system.

Duration Mode
  12 hours   Part-Time

Certification Centre (Click for contact details)
  MITD Certificate of Attendance   École Hotelière Sir Gaetan Duval

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