INTERNATIONAL INSTITUE OF FOOD SAFETY AND HEALTH LIMITED
The Leading Institute For the Health Industry
Accredited by the INTERNATIONAL HACCP ALLIANCE
IIFSH ALSO OFFERS
At the IIFSHL we believe that most successful catering businesses or food processing companies that continues to operate in today's competitive market, understands and wield formula of continuous training and development along with quality management which is a function of concerned within any organization. Our accredited Food Safety Training focuses on equipping individuals with the knowledge of best practices to meets the Food Safety Modernization Act (FSMA) requirements.
The IIFSHL also offers catering companies a Food Safety Management System (FSMS) HACCP inclusive of processes and procedures that is required for planning and execution(production/development/service) capturing the free flow of food throughout your company"s operation. In the core business area of an organization. (i.e. areas that can affect the organization's to can result in NoN conformance or cause harm to the persons preventative measures must be put in places and we are here to do just that.
Quality Management System + Quality Training=Quality Service
SAFE FOOD HANDLING
HIGH LEVEL TRAINING
PROTECT YOUR COMPANY'S REPUTATION
By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.
OUR HACCP PROGRAMME
Your affordable solution to food safety training , implementation and monitoring. IIFSHL International Institute of Food Safety Health has collaborated the International Haccp Allience to provide simple, efficient, and effective food safety training at a reasonable cost. We strive to make the job of the food safety professional more about food safety.
HACCP course is designed to educate individuals in HACCP systems development, implementation, and management. The course is ideal for Plant HACCP Team Members, Plant Management Teams, Corporate Executives, and anyone whose job function will impact the facility HACCP Plan.
The course is accredited by the International HACCP Alliance and is taught by food safety scientists with extensive food industry experience.
When you complete our course, you will receive a certificate of completion with the official seal of the International HACCP Alliance.
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This Level HACCP course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails.
By the end of the course learners will have a thorough understanding of why HACCP is important, and take a brief look at the HACCP principles.
This Level 2 HACCP course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails.
By the end of the course learners will have a thorough understanding of why HACCP is important, how the 7 HACCP principles can be implemented and what can be done to ensure the food handled in their business remains safe for the consumer.
This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.
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ISO 22000 is an internationally recognised standard that combines the ISO9001 approach to food safety management and HACCP for the assurance of food safety at all levels. The standard maps out how an organisation can demonstrate its ability to control safety hazards to ensure that food is safe.
HACCP plans are developed using the seven principles standardized by the Codex Alimentarius Commission. These seven principles are reflected in the HACCP plan steps. They cover repetition of food safety analysis and recording tasks to ensure product safety.
An audit involves a food safety auditor checking that a business is complying with its food safety program, the Food Act and applicable standards. Proprietors of food premises must engage a department-approved auditor, and ensure that copies of their food safety program and records are on the premises at all times.
Published by IIFSH 2018