Page 15 - L&D Newsletter Second Quarter 2019

No matter how large or small the organization, a food processing

facility should regard food safety and concern for public health as

its number one priority. It takes years to develop a successful

brand and gain consumer loyalty, while it can take only seconds to
destroy it. Effectively training employees helps to prevent these

adverse effects and achieve the company’s food safety and quality

goals. From National Hospitality Institute , Mr. Abdullah Al Balushi
– HACCP Food safety level 2 course, our colleagues gain the

knowledge and necessary information in order to maintain the

food quality in the hotel.
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First Batch from 28 & 29 April 2019

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Second Batch from 16 & 17 June 2019