ISO Certification and Trainings

ISO 22000:2018 - Food Safety Management System The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Use safe water and safe raw materials.

Food Safety Management System - ISO 22000:2018 Keeping food safe from farm to fork by ensuring hygienic practices and traceability at every step of the supply chain are essential tasks for the food industry.

Food Safety Management System - ISO 22000:2018 Keeping food safe from farm to fork by ensuring hygienic practices and traceability at every step of the supply chain are essential tasks for the food industry.

Food Safety Management System - ISO 22000:2018 Keeping food safe from farm to fork by ensuring hygienic practices and traceability at every step of the supply chain are essential tasks for the food industry.

Training Plan for September 2018

In every shared smile and laughter; In every silent prayer answered; In every opportunity that comes your way – may Allah bless you immensely! Eid Mubarak