Learning Outcome
Upon Completion of This Course, Participants Will Be Able To:
- Ensure the safety and quality of food products as per mandatory legal requirements and voluntary standards, including export regulations if required.
- Design and implement Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP), and Quality Management Systems (ISO 9001, ISO 22000, ISO 14001, ISO 17025), as well as Retail Standards.
- Effectively plan, conduct, report, and audit as per ISO 19011-2002 guidelines and undertake standard microbiological and chemical analysis of food products.

