Natural food products

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Shakarganj Food Products Limited (SFPL) is one of best food companies in Pakistan, offering top quality food, dairy, beverage and Juice Concentrate products. For More Information visit http://shakarganjfood.com

Food Product ki sale ke liya distributor or wholesaler ki zaroorat hai Jo full time ya part time kam karna chatai ho apne ghar ke pass Rabte kare yes -- OK for recruiters to contact this job advertiser. yes -- Phone calls about this job are ok. Yes – This message may be reposted elsewhere.

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/

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/

Welcome to the Food For Living online shop Formed 30 years ago, Food for Living has provided natural health and whole foods; vitamin and herbal supplements; sports nutrition products and cruelty free and natural body care products locally from their retail shops in North Kent.http://www.foodforliving.co.uk

The Prophet,(peace be upon him), has likewise let us know of the mending found inside honey for an assortment of medicinal issues, including stomach infirmities. Pure Honey in Lahore Pakistan. One hadeeth, revealed by Bukhari, states that a man went to the Prophet, Sallallahu aleyhe wa Sallam (peace arrive), in light of the fact that his sibling had a stomach issue. PURE & NATURAL HONEY Collected directly from Bee Hives No artificial methods used No chemicals / preservatives used Order us 24/7 Deliver at your home. Real Honey functions: - to strengthen our body and stamina - to improve out skin complexion and look youthfulness - for medicines purposes - as a natural source of energy food - to increase body immune systems - antibacterial and antifungal our Honey Products: DRY FRUITS WITH HONEY HONEY WITH LEMON HONEY WITH KALVANJI HONEY WITH KAALI MIRCH HONEY WITH HALDI HONEY WITH MALATHI HONEY WITH ADRAK further details u can visits our site

Product Description Forever Clean 9 is a proven weight loss treatment which uses the most essential of naturals extract to combat this deadly problem. By using Forever Clean 9 the excess of fat/weight can be reduced up to 6KGs in 9 Days and the body can gain the desired shape. This also helps in keeping in controlling on ailments such as High Blood Pressure and diabetes. Forever Clean 9 is purely a herbal fat loss & slimming pack. In the Clean 9 pack, you will find: 3 bottles of Aloe Vera Gel 1 can of Forever Lite Ultra® with Aminotein - Vanilla 1 bottle of Forever Garcinia Plus® 1 bottle of Forever Bee Pollen® Forever Clean 9 works competently with your body's physiology. Most Effective On: 1. Obesity 2. Indigestion 3. Gastric problems 4. Constipation 5. Stomach Ache 6. High Blood Pressure etc There are no special prerequisites for taking this pack, for maximum results however, take simple and easily digestible food. Avoid fried foods and try some basic exercise regularly. Forever Living Products (Pakistan) Product Specialist: 0310-2040252 Gulshan-e-Iqbal Master Square, Plot # B-29, Block 13-A, Karachi, Pakistan www.shopnile.com / info@shopnile.com FACEBOOK.COM/FLPKHI The statements contain herein have not been evaluated by the FDA. The Products discussed are not intended to diagnose, mitigate, treat, cure or prevent a specific disease or type of diseases. You should consult your family physician if you are experiencing a medical problem.

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

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

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/

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, 0092-335-4176949Food safety training courses are one of the best ways to gain the fundamental knowledge and skills required to handle food safely in a food business, some of which include: ... storing, preparing and cooking food correctly with regards to temperature, environment and equipment.Food Safety Training and Certification (FOSTAC) is an initiative by FSSAI whereby food safety trainings are conducted for target groups in the food business to maximise knowledge and awareness of food safety regulations and policies to ensure food safety and hygiene.Food safety and hygiene is of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses and other germs, making those who consume the contaminated food very ill.Prepare food, adhering to safety standards, by washing, chopping and monitoring while cooking. Maintain food-safety standards and maintaining a clean, safe work and dining environment. Prepared and cooked a variety of foods. Maintain sanitation, health, and safety standards in work area.Food safety training protects your customers from health risks. Providing adequate food safety training to everyone who handles food in your business is essential to protecting your customers from food poisoning, allergic reactions and other health risks that could occur from eating contaminated food.They are recognised by the Food Standards Agency (FSA) as suitable qualifications to deliver food official controls and will also enable you to become a Registered Food Safety Practitioner. Registered Food Safety Practitioners are accredited by CIEH and have passed a rigorous assessment of their skills and competence. Basic sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded by the National Education Foundation of the National Restaurant Association upon successful completion of the national examination. 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

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