ÓáÇãÉ ÇáÛÐÇÁ
ÇáÏæÑÇÊ ÇáÊÏÑíÈíÉ Ýí ãÌÇá (((ÓáÇãÉ ÇáÛÐÇÁ))) áÚÇã 2020 ãä ÇáãÑßÒ ÇáÏæáí ááÊÏÑíÈ æÇáÇÓÊÔÇÑÇÊ ITCC
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ÝÖáÇð ÓÇÚÏ ÈÇáäÔÑ æÔÇÑß åÐå ÇáÏæÑÇÊ ãÚ ÒãáÇÆß .. Ãæ ÃæÕáåÇ ãÔßæÑÇð áÞÓã ÇáÊÏÑíÈ ááÅÝÇÏÉ
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ÃØáÈ Ãí ÏæÑÉ Ãæ ÎØÉ ÊÏÑíÈíÉ Ýí åÐÇ ÇáãÌÇá Ãæ Ãí ãÌÇá ÂÎÑ ÚÈÑ ÇáÊæÇÕá ãÚí
ÇáÃÓÊÇÐÉ: ÎæáÉ ÚßÇã
00201025054242
ÇáÅíãíá /
[email protected]
ááÅØáÇÚ Úáì ãÏæäÊí:
https://training-courses-itcc.blogspot.com/
***ÑÌÇÁ ÅÓÃáäí Úä ÃãÇßä ÇäÚÞÇÏ æÊæÇÑíÎ ÇáÏæÑÇÊ ÇáÊÇáíÉ:
1. "ÓáÇãÉ æÕÍÉ ÇáÛÐÇÁ æÇáãÇÁ
2. Health and safety of food and water"
3. "ÅÚÏÇÏ ßÈíÑ ãÑÇÌÚíä äÙã ÓáÇãÉ ÇáÛÐÇÁ
4. Preparation of food safety systems' senior editors"
5. "ÊØÈíÞ äÙÇã HACCP áÖãÇä ÓáÇãÉ ÇáÇÛÐíÉ
6. The application of the HACCP system to ensure food safety"
7. " ÏæÑÉ ÇáÊÝÊíÔ Úáì ÇáÃÛÐíÉ
8. Food inspection"
9. "ÊäãíÉ ÇáæÚí æ ÊØÈíÞ ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS)
10. International Food Standard (IFS) Awareness and Implementation"
11. "ÇáäÙÇÝÉ æÇáÊØåíÑ ÈãÕÇäÚ ÇáÃÛÐíÉ
12. Cleaning and disinfection of food factories "
13. " äÙã ÇÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ HACCP
14. HACCP -Food Safety Management Systems"
15. ÏæÑÉ ÇáÊÝÊíÔ Úáì ÔÍäÇÊ ÇáÇÛÐíÉ ÇáãÓÊæÑÏÉ Ýí ÇáãæÇäÆ
16. ÏæÑÉ ÕÍÉ æ ÓáÇãÉ ÇááÍæã æ ÇáÏæÇÌä æ ÇáÃÓãÇß
17. ÇáãæÇÕÝÇÊ ÇáÏæáíÉ (BRC) áÓáÇãÉ ÇáÛÐÇÁ
18. ÇáÈÑäÇãÌ ÇáãÊßÇãá Ýí ÓáÇãÉ ÇáÊÕäíÚ ÇáÛÐÇÆí
19. ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æÇáÎáíÌíÉ æÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
20. ÏæÑÉ ÇáÊÓãã ÇáÛÐÇÆí æ ÇáÇãÑÇÖ ÇáãäÞæáÉ ÈÇáÇÛÐíÉ
21. "ÂÝÇÞ ÇáÓíÇÓÇÊ ÇáÛÐÇÆíÉ æÇáÒÑÇÚíÉ
22. Agricultural Food Policy "
23. ÏæÑÉ ÕÍÉ ÇáÈíÆÉ æ ÓáÇãÉ ÇáÇÛÐíÉ
24. "ßíãíÇÁ ÇáÊÍáíá Ýí ãÎÊÈÑ ÇáÛÐÇÁ
25. CHEMISTRY ANALYSIS IN THE FOOD LABORATORY"
26. "ÇáÊÍáíá ÇáÂáí ÈãÚÇãá ßíãíÇÁ ÇáÃÛÐíÉ
27. Automated analysis by a factor of Food Chemistry"
28. "ÏæÑÉ ãÊÞÏãÉ Ýí äÙÇã ÊÍáíá ÇáãÎÇØÑ "" ÇáåÇÓÈ""
29. Advanced HACCP: Verification, Regulations and Other Challenges"
30. "æÑÔÉ Úãá - ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS) ÇáÊÏÞíÞ ÇáÏÇÎáí
31. International Food Standard (IFS) Internal Auditing
32. Workshop"
33. ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æ ÇáÎáíÌíÉ æ ÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
34. ÏæÑÉ äÙã ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ – ãÊØáÈÇÊ Ãì ãäÔÃÉ Ýì ÓáÓáÉ ÇáÛÐÇÁ ISO 22000
35. ÏæÑÉ ÊØÈíÞ äÙÇã ÇáåÇÓÈ HACCP áÖãÇä ÓáÇãÉ ÇáÃÛÐíÉ
36. ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ ( ãÓÊæì ãÊÞÏã)
37. äÙÇã ÊÍáíá ãÕÇÏÑ ÇáÎØÑ æäÞÇØ ÇáÊÍßã ÇáÍÑÌÉ (HACCP)
38. ÏæÑÉ äÔÑÉ ÈíÇäÇÊ ÓáÇãÉ ÇáãæÇÏ (MSDS)
39. ÅÏÇÑÉ ÇáãÎáÝÇÊ ÇáÛÐÇÆíÉ
40. ÕÍÉ æÓáÇãÉ ÇáÃØÚãÉ
41. ÇáÕÍÉ æÇáÓáÇãÉ ÇáãåäíÉ Ýí ÇáãØÇÈÎ
42. ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãäÔÂÊ ÇáÛÐÇÆíÉ
43. ÏæÑÉ ÅÚÏÇÏ ãÏÑÈíä áÃäÙãÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ (TOT)
44. ÏæÑÉ ÇáÎÏãÇÊ ÇáÛÐÇÆíÉ ÇáÝäÏÞíÉ (ÎÇÕÉ ÈÇáÝäÇÏÞ)
45. ÕÍÉ æÓáÇãÉ ÇáãíÇå
46. ÏæÑÉ ÇáÃãä æÇáÓáÇãÉ Ýí ÇáãØÇÚã
47. ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãØÇÚã æÇáÝäÇÏÞ
48. ÊØÈíÞ äÙÇã HACCP Ýí ÅÚÏÇÏ æÊÕäíÚ æÊÏÇæá ÇáÛÐÇÁ
49. ÊØæíÑ ÂáíÉ ÃÚãÇá ÇáãÑÇÞÈ ÇáÕÍí
50. "ÇáÊÍáíá ÇáãÎÈÑí ááÛÐÇÁ
51. Laboratory analysis of food "
52. "ãÚÇííÑ ÇáÃãä æÇáÓáÇãÉ ÇáÈíæáæÌíÉ æÊæßíÏ ÇáÌæÏÉ Ýì ÇáãÚÇãá æÇáãÎÊÈÑÇÊ
53. Bio-security standards, safety and quality assurance in laboratories"
54. "ÇáÊÝÊíÔ Úáì ÇáãÍáÇÊ ÇáÊÌÇÑíÉ
55. (ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
56. Inspection of the shops
57. (Addressed to the inspectors, health professionals and foodobservers)"
58. "ÏæÑÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ
59. Professionalin food safety and quality"
60. "ØÑÞ ÇáÊÚÑÝ Úáì ÇÓÇáíÈ ÇáÛÔ ÇáÊÌÇÑí
61. (ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
62. Identify the commercial cheating methods
63. (Addressed to the inspectors, health professionals
64. and observers of food) "
65. " ÇÏÇÑÉ ÇáãÎÊÈÑ æÊÞäíÇÊ ÇáãÎÊÈÑÇÊ ÇáÍÏíËÉ
66. Laboratory management and techniques of modern laboratories"
67. "ÇáÅÔÑÇÝ æÇáÑÞÇÈÉ Úáì ÇáãäÔÂÊ ÇáÛÐÇÆíÉ ÇáãÎÊáÝÉ
68. Supervision and control of food establishments"
69. "ÇáÊÛÐíå ÇáÚáÇÌíå æ ÇáæÑíÏíå
70. Therapeutic and venous feeding "
71. ÏæÑÉ ÇáÃãä æÇáÓáÇãÉ Ýí ÇáãØÇÚã
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ÃØáÈ Ãí ÏæÑÉ Ãæ ÎØÉ ÊÏÑíÈíÉ Ýí åÐÇ ÇáãÌÇá Ãæ Ãí ãÌÇá ÂÎÑ ÚÈÑ ÇáÊæÇÕá ãÚí
ÇáÃÓÊÇÐÉ: ÎæáÉ ÚßÇã
00201025054242
ÇáÅíãíá /
[email protected]
ááÅØáÇÚ Úáì ãÏæäÊí:
https://training-courses-itcc.blogspot.com/
ÏæÑÉ ãÊÞÏãÉ Ýí äÙÇã ÊÍáíá ÇáãÎÇØÑ "" ÇáåÇÓÈ 2020
18-10-2020, 11:35
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