مقدمة عن مجموعة دورات سلامة الغذاء أيمن إبراهيم Introduction on Food Safety courses Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Introduction |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Terms and definitions 1/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Terms and Definition 2/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 4. Context of the organization |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 5. Leadership |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 6. Planning |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 7. Support |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 8. Operation: 8.1. Operations planning & 8.2. PRPs |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 8. Operation: 8.3. Traceability & 8.4. Emergency |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.Operation:8.5 Hazard control-8.5.1Preliminary steps|Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.1Preliminary steps 2/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.2. Hazard analysis |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.2. Hazard analysis-Video |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5Hazard control-8.5.4.Hazard Control plan-HACCP/OPRP|Food Safety |Dr. Ayman Ibrahim
ISO 22000:2018- 8.6. Updating info,8.7. Control,8.8. Verification |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.9. Control of product/process nonconformities |Food Safety |Dr. Ayman Ibrahim
ISO 22000:2018- 9.1. Monitoring, measurement, analysis,& evaluation |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 9.2. Internal Audit |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 9.3. Management Review |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 10. Improvement |Food safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Introducing & Part I: scheme overview |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II: Requirement for the organization |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 1/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 2/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 3/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.5. Additional requirement 1/2 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.5. Additional requirement 2/2 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; Food Defense |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; Food Fraud Mitigation |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Introduction |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Objective, Scope, Use |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- General Principles |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Definitions |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Food Hazards and Control |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020-Ch. I: GHP, Section 2. Primary production |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020-Ch. I: GHP, SECTION 3: ESTABLISHMENT - DESIGN 1/2 |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020-Ch. I: GHP, SECTION 3: ESTABLISHMENT - DESIGN 2/2 |Food Safety | Dr. Ayman Ibrahim
BRCGS Food Issue9 Part 2 Requirements-Introduction |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020-Ch. I: GHP, SECTION 4: Training& Competences |Food Safety | Dr. Ayman Ibrahim
BRCGS Food Issue9 Part 2Requirements-1.Senior management commitment |Food Safety | Dr. Ayman Ibrahim
BRCGS Food Issue9 Part 2Requirements-1.Senior management commitment 2|Food Safety |Dr. Ayman Ibrahim
BRCGS Food Issue9 Part 2. Requirements-2. Food Safety Plan-HACCP1/3 |Food Safety | Dr. Ayman Ibrahim
BRCGS Food Issue9 Part 2. Requirements-2. Food Safety Plan-HACCP2/3 |Food Safety | Dr. Ayman Ibrahim
مقدمة عن مجموعة دورات سلامة الغذاء أيمن إبراهيم Introduction on Food Safety courses Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
HACCP-Hazard Analysis Critical Control Point |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Introduction |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Terms and definitions 1/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- Terms and Definition 2/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 4. Context of the organization |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 5. Leadership |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 6. Planning |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 7. Support |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 8. Operation: 8.1. Operations planning & 8.2. PRPs |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018- 8. Operation: 8.3. Traceability & 8.4. Emergency |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.Operation:8.5 Hazard control-8.5.1Preliminary steps|Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.1Preliminary steps 2/2 |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.2. Hazard analysis |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5 Hazard control-8.5.2. Hazard analysis-Video |Food Safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.5Hazard control-8.5.4.Hazard Control plan-HACCP/OPRP|Food Safety |Dr. Ayman Ibrahim
ISO 22000:2018- 8.6. Updating info,8.7. Control,8.8. Verification |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018-8.9. Control of product/process nonconformities |Food Safety |Dr. Ayman Ibrahim
ISO 22000:2018- 9.1. Monitoring, measurement, analysis,& evaluation |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 9.2. Internal Audit |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 9.3. Management Review |Food safety | Dr. Ayman Ibrahim
ISO 22000:2018- 10. Improvement |Food safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Introducing & Part I: scheme overview |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II: Requirement for the organization |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 1/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 2/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.4. ISO/TS 22002-1 PRPs 3/3 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.5. Additional requirement 1/2 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; 2.5. Additional requirement 2/2 |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; Food Defense |Food Safety | Dr. Ayman Ibrahim
FSSC 22000 V5.1: Part II; Food Fraud Mitigation |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Introduction |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Objective, Scope, Use |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- General Principles |Food Safety | Dr. Ayman Ibrahim
CODEX- CXC-1-2020- Definitions |Food Safety | Dr. Ayman Ibrahim
للحصول على شهادة
- 1-
التسجيل
- 2- مشاهدة الكورس كاملا
- 3- متابعة نسبة اكتمال الكورس تدريجيا
- 4- بعد الانتهاء تظهر الشهادة في الملف الشخصي الخاص بك