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HACCP in Foodservice Establishment - Practical Design & Implementation 2015
23 Apr 2015
Webinar
Home
HACCP in Foodservice Establishment - Practical Design & Implementation 2015
Description
Topics
Potentially hazardous foods
Types of Hazards and Sources
HACCP principles
Basic HACCP procedures
Demonstrate the importance of detail within hazard analysis
The steps of HACCP system/Application
Implementation
Developing HACCP plan
Who should Attend
Plant Management Team
Owners of SME`s
HACCP Coordinators
HACCP Team
Food Processors
Restaurant/Catering Managers
QA/QC Personnel
Chefs who supervise food handlers
Past Events
HACCP in Foodservice Establishment - Practical Design & Implementation 2015 - 23 Apr 2015, Webinar
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Important
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Business:
Security & Safety
Health & Medicine:
Healthcare
Industry:
Food & Beverages
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