Health Analysis and Critical Control Points provide an effective management tool for identifying hazards in food production and the implementation of cost-effective controls and monitoring procedures at points which are critical to Food Safety.
Importance of Food Safety
Role and Benefits of HACCP
Principles of HACCP
Designing the Plan
Who Should Attend?
The course is specifically designed for Executives, Managers, Staff associated with Food Industry, Health and Safety, and Students.
Resource Person. Mr Arshad Fazal is a seasoned professional in Health Safety Environment and Quality (HSEQ). He is highly qualified i.e. M.B.A, M.Sc, D.A.E, IOSH (UK), NEBOSH IGC, I-dip (British Safety Council), Fire Safety Level 2 HABC UK, CPR and First Aid, Lead Auditor ISO 9001:2015, Lead Auditor 14001:2008, Lead Auditor ISO22000 etc. He has over 17 years experience of national and multinational organizations in Health, Safety, Environment, Quality and Management of services in manufacturing and training sectors.
Fee: Rs.2,450/- (Including Lunch, Refreshments, Writing Material and Certificates) [10% Concession for early birds (till 19 Feb) & 50% for Students]
Registration. Last date of Registration is 26 Feb. Payment in cash or through Pay Order to SYM Professional Dev. Centre, NBP, Karachi University (A/C No. 001232-6).
Contact Nos. Tel: 99261384, Ext. 101 and 104. Mob: 0301-2514582, 0344-2698755
Email: c3ltcGRjIHwgdW9rICEgZWR1ICEgcGs= (Facebook Page: SYM Professional Development Centre)
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