GHP and HACCP Trainer
E.U.R.L Restotra
Total des années d'expérience :2 years, 3 Mois
Good Hygiene Practice trainer
Good Hygienic Practices show the set of conditions and rules to set up a structure to ensure the security and safety of its food and its production.
We train our workers to make them able to identify and analyze the hazards observed in the different preparation of a food chain operations.
Define preventive measures to control them.
Ensure that these preventive measures are implemented effectively and efficiently through adequate monitoring means.
Provide adequate control of the Health & Safety risks arising from work activities.
Provide instruction and information to employees to enable them to perform their work safely.
Maintain the workplace in a safe condition for employees and visitors.
Ensure that all employees are fully aware and have access to the company’s Health & Safety at work policies.
Ensure safe handling, storage, transportation and use of substances.
Prevent accidents and cases of work related ill health.
Consult with employees on matters affecting their Health & safety.
Identify where problems may occur, assess the risque, and plan for prevention.
Determine the key points in the food preparation process where steps can be taken to eliminate or reduce the risque.
Where guidelines are not being observed, take action to correct behavior.
Periodically review the system, guidelines and metrics for accuracy.
Provide adequate control of the Health & Safety risks arising from work activities.
Provide instruction and information to employees to enable them to perform their work safely.
Maintain the workplace in a safe condition for employees and visitors.
Ensure that all employees are fully aware and have access to the company’s Health & Safety at work policies.
Ensure safe handling, storage, transportation and use of substances.
Prevent accidents and cases of work related ill health.
Consult with employees on matters affecting their Health & safety.
Identify where problems may occur, assess the risque, and plan for prevention.
Determine the key points in the food preparation process where steps can be taken to eliminate or reduce the risque.
Where guidelines are not being observed, take action to correct behavior.
Periodically review the system, guidelines and metrics for accuracy.
Position held : HSE Engineer ( trainee)
Missions and tasks performed : Fire risk analysis
Position held : HSE Engineer ( trainee)
Missions and tasks performed : Analyzing Hazards related to Drilling Operation
Position held : HSE Engineer ( trainee)
Missions and tasks performed : Analyzing Industrial Hazards