Introduction
The importance of training courses is not only limited to professional life, as most of us think but training courses aim to transfer knowledge and practical experiences that enrich the skills of individuals and enhance their self-confidence, which contributes to the preparation of cadres which in turn contributes to the development and progress of institutions. Therefore, Strategic Vision Training Center aims to enhance the skills and experiences of individuals through the strongest training programs to keep pace with every development in the labor market.
Course content:
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Definition and objectives of health control
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Basic program for food control and inspection
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Basic tasks of the health inspector
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Inspection of the place (facility)
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Inspection of workers
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Food Inspection / Commercial Fraud Campaigns
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How to take samples for analyzes and types of laboratory tests
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Proper hygienic practices for food preparation and handling
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Reviewing some health requirements for establishments related to public health
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Laws and legislation related to food health control
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Developing a health control mechanism
Training methods:
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Case studies and practical exercises
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Role-playing
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Work simulation exercises
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Related videos
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Visual display
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Group workshops
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Guidance
Preparing the training bag
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At Strategic Vision Training Center, we are always keen on providing the best standards for the training content we offer
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Each program and training bag should include several axes:
Analysis - Design - Development - Implementation – Evaluation
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In addition to, specialized team in designing training materials with the best quality standards which is appropriate to the needs and variables of training
Preparation of the training environment
One of our top priorities
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Choosing a training site, which is easy to be accessed by the trainees and that the training halls are suitable for the training program in terms of quality and luxury standards that we are keen on
The following factors are taken into consideration when choosing a training hall:
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General atmosphere (space - system - ventilation)
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Equipment of the hall (a place for rest periods - the quality of the offered food and beverage)