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The desired outcome of this course is better understanding of food safety and hygiene requirements and high standards of food safety in the Bakery industry.
44 learners enrolled
Language: English
Instructor: FICSI
The E- learning course is designed for small, medium and large scale bakery manufacturing units, producing variety of bakery products. This course explains General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in Bakery Food service establishments, as per Food Safety & Standard Act, 2006. It presents bare minimum requirements and good practices of Food Safety and Hygiene to be followed by Food Business Operators along with Industry best practices.
The desired outcome of this manual is better understanding of food safety and hygiene requirements and high standards of food safety in the Bakery industry.
This course is Mapped to FoSTaC Food Safety Supervisor Course.
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