Catalog Area: Quality
Duration: 16 Hrs.
Modality: online and Face-to-face modality
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OBJECTIVE:
Knowing the SQF-ED.8 Requirements.
BASIC COURSE INFORMATION:
ADDRESSED TO:
Continuous Improvement, Control, and Critical Capacity
DEVELOPING COMPETENCES
Continuous Improvement, Control, and Critical Capacity.
SYLLABUS
I. PURPOSE, REFERENCE AND DEFINITION
II. SQF-ED.8 REQUIREMENTS
III. FOOD SAFETY FUNDAMENTALS
IV. PACKAGED FOOD REQUIREMENTS
V. SQF-ED.8 APPLICATION
VI. APPLICATION PRINCIPLES FOR HACCP REQUIREMENTS
VII. SQF-ED.8 CERTIFICATION
VIII. PRACTICAL EXERCISES AND PARTICIPANT’S EVALUATION
BENEFITS
Minimizing the insecurity incidences in food.
