Food storage box

Food Safety Diploma Course in Blue Area Islamabad ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 we are offering safety courses in our institute Admissions are open come & join for Registration : contact : 051-6122937, 0311-5193625, 0092-335-4176949 Email : info@icollegete.com Food Safety Course in Khanna Pul This course on food safety and hygiene seems comprehensive and aims to equip professionals and stakeholders with essential knowledge and skills. Let's break down the course objectives and the potential benefits for both organizations and individuals: Food Safety Diploma Course in Blue Area Islamabad Course Objectives: Fundamental Knowledge: Providing a foundational understanding of food safety and hygiene principles. Heightened Measures: Understanding and implementing measures to ensure the provision of safe and wholesome food for human consumption. Endorsement Criteria: Recognition of criteria for endorsing animal and animal products as safe for consumption. Environmental Effects: Recognition of environmental effects on food safety and hygiene, along with guidance on maintaining good sanitary measures. Preservation Guides: Detailed guides on preserving different categories of food, considering the best methods. Legal Requirements: Comprehension of legal requirements for food animal handling, processing, and preservation. Microbiological Standards: Understanding food processing and handling to maintain microbiological standards. Sampling Methods: Proper food sampling methods and techniques for efficient testing. Prevention Skills: Skills to prevent food poisoning and food-borne intoxication. Risk Management: Skills for managing risks associated with food animal handling and processing. Training Skills: Skills to train employees and stakeholders in food processing and hygiene. Contamination Management: Knowledge on handling cases of confirmed food contamination or breaches in food packaging standards. Quality Assurance: Ability to deliver assurance of the quality of food produced for consumption. Organizational Benefits: Confidence in Professionals: Full confidence in the skills and experience of trained professionals. Compliance: Compliance with laws and regulations regarding the quality of food products. Improved Operations: Better and improved food handling operations by organizational employees. Cost-Effective Methods: Advanced supervision and cost-effective food testing and sampling methods. Up-to-Date Knowledge: Knowledge of modern trends and innovations in food processing, preservation, and handling. Public Health Preservation: Preservation of public health by curtailing common food-borne diseases. Customer Trust: Growth and an increased customer base due to solid trust and confidence in the safety of the organization’s products. Food Safety Diploma Course in Blue Area Islamabad Food Safety Course in Khanna Pul Legal Safety: Protection from legal claims and implications of non-adherence to food hygiene and microbiological standards. Professional Benefits: In-Depth Knowledge: Comprehensive understanding of food hygiene with opportunities for career growth. Confidence and Skills: Confidence and skills to educate individuals and employees on preventing food contamination and spoilage. Inspection Expertise: Advanced knowledge on inspection, sampling, and indicators of food spoilage and contamination. Understanding of Illnesses: Enhanced cognition about food-borne illnesses and their relation to poor hygiene. Reporting Channels: Knowledge of proper channels to report public health risks due to noncompliance with food hygiene standards. Accurate Judgment: Accurate inspection, testing, and judgment of food sampling results. Advanced Preservation Techniques: Awareness of advanced methods for better food preservation and storage. Organizational Asset: Becoming an invaluable asset to organizational growth due to acquired knowledge and experience. Legal Awareness: Cognizance of legal requirements and practices related to food handling and processing. In summary, this course aims to not only provide a strong foundation in food safety but also empower professionals to contribute significantly to their organizations and public health. Food Safety Diploma Course in Blue Area Islamabad Food Safety Course in Khanna Pul https://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/ https://www.icollegete.com/course/food-safety-coursein-rawalpindi/

This Level 2 Food Hygiene and Safety course is designed for workers who are not directly involved in the preparation or handling of high-risk food, but work in an environment where food is present or handled elsewhere. This also includes those who work with packaged or packaged foods. For example: In front of the house staff. Cashier staff. Waiters. Bar staff. Food delivery drivers and riders. Kitchen porters. Low-risk food retailers (e.g. newsagents, confectionery). Warehouse staff. If your role involves direct handling or preparation of food, you must complete Level 2 Food Hygiene and Safety (available for retail, catering and manufacturing) to meet the legal obligations of food handlers. Food businesses must by law ensure that all employees receive safety and hygiene training appropriate to their role and risk. It is a useful introductory program for those with work experience in the food business and for anyone with a keen interest in learning more about the basic principles of food safety and hygiene. This online course is suitable for those working in a food service environment who are not directly involved in the preparation or handling of high-risk foods, but work in an environment where food is handled elsewhere or only deal with low-risk foods. It is also ideal for those who work with prepackaged or packaged foods. Course content Introduction to Food Safety Microbiological hazards Food poisoning and its control Contamination Hazards and Controls Safe handling and storage of food Personal hygiene Food pests and pest control Cleaning and disinfection Food handling, sanitation and occupational safety course designed for food service operators and front line food service workers such as cooks, servers, bus drivers, dishwashers and deli workers. The course covers important food safety and worker safety information, including foodborne illness, food intake and storage, food preparation, food serving, cleaning and sanitizing. At the end of the course you will understand how to ensure food safety in the workplace and comply with health and food safety legislation. Please note that if your job requires you to handle food, you will need to complete a Level 2 Food Safety and Hygiene course in addition to this course. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

A storage trolley is an easy way to increase your space and have things close by when you need them. Airline service trolley, used by an aircraft cabin crew to move beverages, food and other items in flight Boat dolly, a device for launching small boats into the water Danish trolley, a wheeled shelving unit used to transport goods in horticulture Food cart, a wheeled cart for selling food normally outdoors Flatbed trolley, used in warehouse and distribution environments for moving bulk loads Serving cart, a type of food cart for serving or displaying food, usually indoors Shopping cart, supplied by a shop, especially a supermarket, for use by customers while shopping http://kfurnitures.com/ http://kfurnitures.com/product/tool-storage-trolley/

ICTE International College of Technical Education Pvt. Ltd Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are: Properly cleaning and sanitising all surfaces, equipment and utensils Maintaining a high level of personal hygiene, especially hand-washing Storing, chilling and heating food correctly with regards to temperature, environment and equipment Implementing effective pest control Comprehending food allergies, food poisoning and food intolerance The objective of this course is to provide learners with the knowledge and skills of food safety and food hygiene necessary to work within a catering establishment and to ensure that the premises complies with food safety regulations in the country where the business is situated. After taking this course you will: • Understand the basic concept of food safety • Identify hazards that cause unsafe food and food borne illnesses • Describe the conditions that lead to food contamination and food spoilage • Explain the methods that help improve food safety during production, handling, storage and preparation • Understand the importance of good personal hygiene • Describe methods of food hygiene, preventing food contamination and increasing shelf life • Define general guidelines for food handlers and street food vendors • Understand the concept of Hazard Analysis Critical Control Point (HACCP) and its principles • Describe guidelines for: Cleaning and sanitizing kitchen utility items and accessories Making drinking water and fresh fruits and vegetables safe for human consume.

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 FOOD SAFETY COURSE IN RAWALPINDI SIALKOT SAHIWAL MULTAN LAHORE CHAKWAL HARIPUR ABBOTABAD MARDAN MINGORA NOSHEHRA MUZFFARABAD HAJIRA PALANDRI MIRPUR RAWALAKOT.Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.Advanced topics related to food safety and quality including current issues regarding microbiological and viral threats from food, and the mitigation of bio-logical and physical threats through the use of HACCP, ISO and SQF standards. Impacts of recent regulations, such as the Food Safety and Modernization Act of 2011 and the Bioterrorism Act of 2002 on food production and distribution will be discussed. Allergen control, modern plant sanitation techniques and pest management will also be covered. Methods of statistical process control as related to maintaining constant product quality will be explained. Advanced sensory techniques related to product matching and flavor profiles will be included as related to product quality. The course is delivered through WSU’s online delivery system, “Angel.” Food safety is important as it helps to protect consumer from the risk of food borne illnesses. It also helps to prevent consumers from risks of health –related conditions such as allergy and even death.5 Food Safety Training Programs Influence Behaviors Although food and meat companies work to provide food safety education to all employees regardless of nationality, it is clearly noted that the most effective training programs must be coupled with behavioral changes.From source to supplier, corner café to five-star hotel, every business requires a set of rules which it must adhere to in order to maintain high standards of food safety and integrity. These principles can vary from company to company, but all aim to ensure that the quality and safety of food products, whether they are being stored, handled, prepared or served. This is not only to ensure the safety of those who will be consuming the food, but also that government regulations are being adhered to.In addition to the danger to public health, there are large fines in place for non-compliance, alongside the risk to the success and reputation of your business. It is therefore essential that you, and the people that you work with, are equipped with the right skills and knowledge. On completion of this course, you will be able to: Explain the importance of food safety Summarise your responsibilities under the legislation Identify food hazards that may affect the health and safety of people Demonstrate how to remove or minimise food hazards in your workplace and Explain the reporting procedure for food hazards in your workplace. http://www.icollegete.com/course/diploma-in-food-safety-course-in-rawalpindi-pakistan/ http://www.icollegete.com/course/food-safety-coursein-rawalpindi/

Dastgir Engineering offers a full selection of new commercial kitchen equipment from nationally known foodservice manufacturers at best prices. Dastgir Engineering can provide the commercial kitchen equipment you need, at prices you can afford. Find everything to outfit a commercial kitchen, including: • Restaurant ranges, convection ovens, • Flat grills & broilers • Bakery & dough equipment • Cookware & kitchen tools • Commercial sinks & dishwashers • Food processors & dough mixers • Wire shelving units • Food storage containers • Cold Storage Machinery • Hotel Equipment & Supplies • HVACR Engineers & Contractors • Kitchen Equipment & Supplies • Commercial Bakery Equipments. • Super Market Equipment. • Meat Shops Dastgir Engineering Co. 12-A, Lahore Road, Saddar Cantt.

This course will introduce the biological and chemical hazards of food resulting from improper processing, packaging, handling and storage; cleaning of equipment and facilities of food operations including soil characteristics on the surface of the equipment, cleaning compounds, clean on site, off-site cleaning, sanitizing agents and their properties, GMP, HACCP, food composition of some dangerous foods, storage of commodities, quality and spoilage of food, food poisoning , food poisoning and all foodborne illnesses. Course objectives: The student will learn: Integrate food processing sanitation and safety concepts and understand their role in food processing. Acquire the ability to think critically about problems and issues in food processing. Receive an award for the role of the food industry in society. Gain knowledge of food hygiene, sanitation and safety while operating food processing units. Food borne diseases and mode of infection. Management techniques. Food safety is the set of practices and procedures required by law for the preparation, handling, and storage of food and the prevention of foodborne illness and injury. This food safety certificate contains essential details for anyone working in the food industry and is designed to help you understand food safety practices, identify potential hazards and familiarize yourself with what the law requires of you as a business owner or employee to have prevented harm to consumers. This Food Safety Management training course will provide a deeper insight into how to implement an effective and robust food safety policy in any organization in the food production, supply and consumption chain. This training course will enable the organization to minimize the risk of being exposed to legal and financial risks as a result of not delivering safe and healthy food to its customers and/or end consumers. The food safety and hygiene course will give students a good overview of working with food and ensure proper preparation and handling of all food served. This course will discuss key health and safety skills specifically related to food and more. This course will provide a great insight into food handling, preparation and proper storage and handling to promote safety through practical examples throughout the course. Whether you are already working in the field, want to start working in a kitchen environment or are just interested in the field, this course will cover a range of modules and provide some examples to review. At the end of the course you will understand how to ensure food safety in the workplace and comply with health and food safety legislation. Please note that if your job requires you to handle food, you will need to complete a Level 3 Food Safety and Hygiene course in addition to this course. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

Product Description of Multifunction Electric Lunch box < Highlights: Portable thermal electronic lunch box with dual compartment, heats and stores food. Made from durable, high-insulation materials. Air vent keeps food fresh. Includes carry strap for easy portability. Delectable meals are best enjoyed warm, in comfortable places, and away from sniffing noses. 1 unit for RM59 instead of RM117 2 units for RM110 instead of RM234 (only RM55 per unit)Product Overview: A new generation of portable electric heating Lunch Box Using food grade high temperature environmental materials Design of fine fashion, the surface cover ad hoc ventilating device, can keep food fresh Heating & thermal insulation function PTC Heating components using more safe & efficient, energy saving Consumes very little power to keep your food warm & greatProduct Function: 1- First 30 minutes of heating up will get up to 50-60 degrees 2- First 60 minutes of heating up will get up to 60-80 degrees 3- Since this product is designed for heating up, heat will remain for 15 minutes after power cord is unplugged 4- Container can only be cleared by wet wipe 5- Power cord connector must not contact with water Product Specification: Rated Capacity: Lunch Box 0.6L Rated Voltage: 220V Rated Power: 40W Gross Weight: 0.85KG Box Size: 180x115x248mm Dual compartment Free Delivery All over pakistan thought hitshop For Order Contact : HAMZA AHMED 0320--2300765 0312--8456344 0333--0255979 0347--2900990

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain.foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention. The training of food handlers is mandatory and will allow you to obtain a certificate that will accredit you as a food handler, allowing you to work in the food industry. Although it is not mandatory, it is recommended to renew the certificate every 4 years, and to be updated according to the job. Then, the company itself should offer a specific training in its sector. A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service. This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.According to the World Health Organization (WHO), health is a complete state of physical, mental and social well-being, and not just the absence of physical discomfort or illness. So what is food hygiene? It is the group of measures needed to ensure food safety from farm to table, that is, from the moment they are obtained until they reach the final consumer. Therefore, we define food-borne disease as any disease caused by consuming contaminated food. It is important to maintain good food hygiene, as it will lead not only to a safer handling of food, but also to a good reputation for the company, increased customer satisfaction, and we will also avoid possible penalties from health authorities.FOOD CONTAMINATION. TYPES OF CONTAMINANTS AND HAZARDS. What is food contamination? A contaminant or a food hazard is any foreign agent to the food that is capable of producing a negative effect on the health of the consumer.According to their origin the hazards are classified into: Physics: bones, crystals, personal effects, etc. Chemicals: toxic substances, cleaning products, etc. Biological: living beings such as insects, rodents, birds, microorganisms, etc. The main food contamination sources are: The environment Pests: living beings. Utensils and premises: poor hygiene. Garbage. The food handler himself: due to lack of hygiene. Other foods: this is very important, as we are talking about cross-Contamination (transfer of contaminants from one food to another). It can be given by mixing raw and cooked foods, or using the same utensils for different foods.Microorganisms act as a source of infection or food hazard. But what are microorganisms? They are also called germs or microbes and are living beings so small that they are invisible to the human eye. Let’s list them according to the harm they can cause: Beneficial: they are used for food processing. Disruptive: they «warn» us of their presence, since they change the odour, colour, flavour and normal texture of the food. Patogens: These are the most dangerous because at first glance they do not change the food properties. They are mainly responsible for food-borne diseases. What do they need to live? Nutrients: food. Water. Heat. Acidity: as acidity increases, they become less contaminated by bacteria.. Oxygen: some bacteria live on oxygen (most of them), but others also grow without it. Time: the more time passes, the more they multiply and the greater the risk. The most frequent symptoms are general discomfort, vomiting, diarrhea and abdominal pain. But the most dangerous ones can cause serious injuries and even death. What food is more dangerous or likely to become contaminated? Those that pose a MAJOR RISK are: Minced meat. Fresh fish, shellfish and molluscs. Raw products. Fowl and Poultry. Egg-based dishes (use of raw eggs is prohibited). Pastry or bakery goods (especially those containing cream). The maximum time a food retains all its organoleptic, nutritional and health properties is called shelf life. The most frequent and traditional conservation systems used are: By cooling: refrigeration (Between 0º and 5ºC), freezing (less than -18ºC). The COLD CHAIN (or cool chain) must be maintained always. It consists of maintaining the cold (refrigeration or freezing) throughout the entire process through which the food passes: production, transport, reception, storage, sale to the consumer. If the correct temperature is not maintained during the whole process, the food will suffer IRREVERSIBLE consequences. By heating: microorganisms are destroyed by heat. The most popular methods are: pasteurization, cooking, sterilization and ultra-pasteurization. Removing part of the water from the food: drying, salting, curing, sugaring, smoking. Others: pickling, use of preservatives. ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949

Pizza & Hot Food Delivery Bag Paper box (Economy) - Karachi Deluxe Insulated Pizza Bag has heavy duty resin reinforced with nylon mesh. 1" foam insulation. Nylon reinforced edges resist wear. Velcro® closures. Clear window for delivery instructions. Vents allow steam to escape. Can be sanitized using bleach water or in a commercial dishwasher. Custom colors available with no minimum or additional charges. Imprinting available . ~Made in USA~ Keep contents hot for one hour at 165°F without cords or plugs. Pizza bag with rack is ideal for school lunch programs and contains a Red wire rack with removable shelves to keep box lids from collapsing in on food. Keeps your pizzas hot and fresh. Convenient delivery ticket pouch. Filled with 3M exclusive Thinsulate insulation. Capacity: Up to 3 pizza boxes. Cross-strap handle. Home delivery* available Cargo* throughout Pakistan available by air via PIA * Additional Charges apply on the above services visit page |& Like facebook/seven star fiber glass call for order 03452651797=03122303782 Pizza & Hot Food Delivery Bag Paper box (Economy)

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ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-8736681, 0311-5193625, 0092-335-4176949 Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers. Objectives: After completing this course, the student will be able to: - recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields. - understand the multiple functions of regulatory agencies in the US - understand the sources of foodborne risk. - understand basic principles of HACCP, SQF and ISO and sanitation in general. - understand selected laws and regulations pertaining to food processing. - be able to apply sensory evaluation techniques to the study of food Course Learning Outcomes 1. Explain various types of food contamination and factors that contribute to foodborne illness 2. Identify the characteristics of potentially hazardous foods 3. Describe the dangers of foodborne illness 4. Identify the high risk population 5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness. 6. Demonstrate correct procedures for receiving, preparing, serving and storing food products 7. Identify food handler health problems that are a possible threat to food safety 8. Demonstrate proper personal hygiene procedures with regard to food handling 9. Demonstrate the ability to discuss the importance of food safety training in the workplace. Course Description A study of personal hygiene; sanitary practices in food preparation causes investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Course Outline A. Introduction a. How to use ServSafe Course book B. Providing Safe Food a. Food borne Illnesses b. Preventing Food borne Illnesses c. Key Practices for ensuring Food Safety C. Micro world a. Pathogens b. Viruses c. Bacteria d. Parasites e. Fungi COURSE CONTENT FOOD SAFETY AND FOOD HYGIENE • Introduction to Food Safety and Food Hygiene – the definitions • What is contamination / microbiological contamination • Introduction to microbial contamination and its effects PERSONAL HYGIENE • Requirements of personal hygiene • Personal hygiene practices • Staff facilities CHEMICAL, PHYSICAL AND ALLERGEN CONTAMINATION • Definitions of all sources of contamination • Causes of contamination • How to prevent contamination CLEANING AND HOW TO CLEAN EFFECTIVELY • Definition of cleaning • Stages of cleaning • Methods of cleaning and how to check the effectiveness of cleaning

This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example: Front of house employees. Checkout staff. Waiters. Bar workers. Food delivery drivers and riders. Kitchen porters. Low-risk food retailers (e.g. newsagents, sweet shops). Warehouse staff. If your role involves directly handling or preparing food, then you need to take Level 2 Food Hygiene and Safety (available for retail, catering, and manufacturing) in order to comply with food handlers’ legal obligations. Food businesses must, by law, ensure that all staff have received the appropriate level of safety and hygiene training commensurate with their role and risk. It is a useful induction programme for those undertaking work-experience in a food business, and for anyone with a keen interest in learning more about the basic principles of food safety and hygiene. This online course is suitable for those working in a catering environment who are not directly involved in the preparation or handling of high-risk foods, but work in an environment where food is handled elsewhere or only deal with low-risk foods. It is also ideal for those working with pre-packaged or wrapped food. Course content Introduction to food safety Microbiological hazards Food poisoning and its control Contamination hazards and controls Safe handling and the storage of food Personal hygiene Food pests and pest control Cleaning and disinfection A food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. By the end of the course, you’ll understand how to ensure food safety in the workplace and comply with food health and safety legislation. Please note that if your job requires you to handle food, you will need to take a Level 2 Food and Hygiene Safety Course in addition to this one. http://www.icollegete.com/ International College of Technical Education. Main office: Office No. 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46,000. Email: info@icollegete.com Contact: 051-6122937, 0311-5193625, 0092-335-4176949 http://www.icollegete.com/course/food-safety-management-course-in-islamabad-rawalpindi-pakistan/

ICTE International College of Technical Education. Head Office : Office # 27, Second Floor, Maryam Shadi Hall Plaza (Airies Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000. Email : info@icollegete.com Contact : 051-6122937, 0311-5193625, 0092-335-4176949 Diploma in Food Safety Course in Rawalpindi Pakistan International College Of Technical Education offers Safety Courses i.e Food SAfety Course in Rawalpindi,Islamabad,Taxila.I am happy to welcome you to Icollegete. Icollegete is an educational institution of exemplary standards in Pakistan.Admissions are open for both boys and girls.For Registration ,do Contact 051-8736681, 0311-5193625, 0092-335-4176949, Office # 27, Second Floor, Maryam Shadi Hall Plaza (Aries Plaza), Shamsabad, Murree Road, Rawalpindi, Pakistan 46000 PROGRAM DESCRIPTION Food safety is a fundamental public health concern. The Food Safety and Halal has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. Food safety and halal assurance skills and will help professionals to understand the functions and challenges faced by an organization in halal certification process. This program will provide a holistic understanding and emphasis on food safety along with halal aspects, equipped with technical learning modules such as good documentation requirements, industry-friendly food safety & halal control systems as well as focus on practical applications in real world food processing environment.Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers. Objectives: After completing this course, the student will be able to: - recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields. - understand the multiple functions of regulatory agencies in the US - understand the sources of foodborne risk. - understand basic principles of HACCP, SQF and ISO and sanitation in general. - understand selected laws and regulations pertaining to food processing. - be able to apply sensory evaluation techniques to the study of food Course Learning Outcomes 1. Explain various types of food contamination and factors that contribute to foodborne illness 2. Identify the characteristics of potentially hazardous foods 3. Describe the dangers of foodborne illness 4. Identify the high risk population 5. Demonstrate the ability to explore and apply proper food handling techniques that will eliminate possible foodborne illness. 6. Demonstrate correct procedures for receiving, preparing, serving and storing food products 7. Identify food handler health problems that are a possible threat to food safety 8. Demonstrate proper personal hygiene procedures with regard to food handling 9. Demonstrate the ability to discuss the importance of food safety training in the workplace. COURSE CONTENT FOOD SAFETY AND FOOD HYGIENE • Introduction to Food Safety and Food Hygiene – the definitions • What is contamination / microbiological contamination • Introduction to microbial contamination and its effects PERSONAL HYGIENE • Requirements of personal hygiene • Personal hygiene practices • Staff facilities CHEMICAL, PHYSICAL AND ALLERGEN CONTAMINATION • Definitions of all sources of contamination • Causes of contamination • How to prevent contamination CLEANING AND HOW TO CLEAN EFFECTIVELY • Definition of cleaning • Stages of cleaning • Methods of cleaning and how to check the effectiveness of cleaning http://www.icollegete.com/course/diploma-in-food-safety-course-in-rawalpindi-pakistan/ http://www.icollegete.com/

Rack Master Bin Box Plastic Made is designed to rack master Gujranwala products in it such as rack. It is available in different racks categories. These Bin Boxes racks are adjustable you can adjust them yourself. We have medium and high bin box rack sizes available we are provide as customer’s requirement. PRODUCTS. Bin Box, Super Store Rack, Shopping Center Rack, Warehouse Rack, Warehouse shelves, Industrial Rack, Medical Store Rack, Storage Rack, Light Duty Rack, Medium Duty Rack, Heavy Duty Rack, Wall Rack, Pallet Rack, Gondola Rack, Center Rack, Angle RacK, End Mod Rack, Shopping Center Shelves, Cosmetic Rack, Book Rack, Book Shop Rack, File Rack, Office Rack, Vegetable Rack, Fruit Rack, Shopping Trolley, Warehouse Trolley, Drive in Rack, Mobile file Rack, Pallet side, Slotted angle Rack, Adjustable Rack, All kind of Shelving Rack, Adjustable Steel iron, Shelves racks Contact: CEO/Founder Muhammad Imran Mobile Number: +923009613317 Phone Number : 055 3892142 Fax: 055 3891042 Post Code 52250 Email: rackmasterpk@yahoo.com rackmaster101@gmail.com Website: http://rackmasterpk.com/ Address: Pindi By-Pass,Near Income Tax office,Street Power Link,G.T road