Our Programmes
FOOD AUDITOR PROGRAMME: Duration : 5 Days Programme fee : Rs.15000/- (Discount for Students available)
Food Auditor Programme is designed to educate students and professionals on industry standards in order to minimize food safety hazards. Anyone may learn how to develop and implement a food safety management system compliant to industry standards.
What we cover:
- Food Safety Audit
- Inspection and Audit
- Types of Food Safety Audit
- Need of Private Auditing /Third-party Audits of Food Industry
- Basics of Third Party Audit
- Food Quality- An Expectation of Consumers
- Quality Control
- Food Safety and Quality Auditing
- Food Safety Audit Process
FOOD QUALITY & SAFETY MANAGEMENT PROGRAMME: Duration : 2 Days, Programme fee : Rs.2000/-
Food Quality & Safety Management Programme is designed to educate students and professionals on industry standards in order to minimize food safety hazards. Anyone may learn how to develop and implement a food safety management system compliant to industry standards.
What we cover:
- Fundamentals and Quality & Safety of Food
- Quality Control
- Basics of Quality & Safety in food business
- Food Quality- An Expectation of Consumers
- Food Safety and Quality Standards
- Food Safety and Quality Laws
- Test/ Questioner & Certificate Distribution
CERTIFICATE IN INTERNAL AUDITOR Duration: 2 Day Programme Fee: Rs.3500/-
Internal Auditor Programme Provides knowledge and process steps of audit principles. Anyone may learn Effective implementation of a food safety management system based on Good Manufacturing Practices, Hygienic Practices, Hazard Analysis, Critical Control Point and other standards (including FSSAI Product standards).
What we cover:
- Assessment of the management system or management priorities
- Business objectives, Assessment of suppliers
- Customer requirements, Incidents at other services
- To use these as a system to deal with risk within the business, Regulatory or contractual requirements
- Third party certification to deal with particular customers.
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
Development and training is a continuous and systematic process. The process of training should necessarily be directed to give every teacher a sense of professionalism, excellence and motivation and student satisfaction.
CERTIFICATE IN HACCP (Online) Duration: 1 Day Programme Fee: Rs.1500/-
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
This programme provides knowledge and process steps of HACCP principle. Student may learn effective implementation of a food safety management system based on HACCP.
INDUSTRIAL DISASTER MANAGEMENT Duration: 6 Months Programme Fee: Rs.6000/-
FACULTY DEVELOPMENT PROGRAMME: Programme Fee : Rs.2000/- Per Candidate Minimum Group Size : 25
INDUSTRIAL DISASTER MANAGEMENT Duration: 6 Months Programme Fee: Rs.6000/-
Industrial Disaster Management programme need to be organized with the help of properly formulated training modules based on international best practices. This module will help professionals in developing knowledge and skill in specific thematic areas to reduce the risk of industrial disasters.
INDUSTRIAL DISASTER MANAGEMENT Duration: 6 Months Programme Fee: Rs.6000/-
- Providing teachers with training opportunities to achieve maximum effectiveness;
- Ensuring that employees develop their skills and capabilities to be able to work efficiently and respond rapidly to changes within their organizations;
- Improving performance of their present duties;
- Ensuring that the best use is made of the natural abilities and individual skills of all teachers for the benefit of the organization.
- The purpose of HACCP
- The principles & processes
- Techniques used to evaluate and manage food safety hazards
- Their impact on the processes of a food manufacturing unit.
- Implementation of HACCP with the importance of control measures to make a process safe.
- Understand the requirements of HACCP in the context of an audit of food safety program of an organization
- Food safety risk assessment, control, monitoring and measurement.
- Understand the legal implications and requirements for food operators..
- Introduction – Industrial Safety Management.
- Introduction to Industrial Disaster Management.
- Safety in Transportation of Hazardous Chemicals.
- Hazards Identification and Control Measures in Industrial Workplaces.
- First Aid and Personal Protective Equipment.
- Human Factors in Accidents and prevention.
- Organisational Commitments in Reducing Accidents.
- Risk Assessment and Management.
- Consequence analysis: application in emergency planning.
- On-site emergency plan.
- Off-site emergency management plan.