The program aims to provide participants with a comprehensive understanding of the requirements for designing food facilities, including considerations such as layout, flow of operations, ventilation, and lighting. Participants will also learn about the specifications for equipment and tools needed to ensure food safety and maintain quality.
Throughout the program, participants will gain practical knowledge on how to design food facilities and select the appropriate equipment and tools for different types of food and beverage businesses. The training will also cover relevant regulations and standards that must be followed to ensure compliance with food safety laws.
Program Objectives:
- The design of food facilities and specification of equipment and tools is a specialized topics requires an intimate knowledge to meet the food safety standards.
- We provide a thorough service through the proper design considering the aspects of food and beverage businesses.
Target Group:
- Consulting engineering officers
- Executive chef
- Municipality inspection
- Manufacturers of the food equipment and tools.
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