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ÃÏæÇÊ ÇáãæÖæÚ | ÇäæÇÚ ÚÑÖ ÇáãæÖæÚ |
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ÏæÑÇÊ-ÇáÊÓæíÞ-æÇáãÈíÚÇÊ-æÎÏãÇÊ-ÇáÚãáÇÁ-áÚÇã-2019
>>> íÚáä ãÑßÒ ÇáÎáíÌ ááÊÏÑíÈ Úä ÈÏÇ ÇáÍÌÒ Ýì ÇáÏæÑÇÊ ÇáÊÏÑíÈíÉ áÚÇã 2019 æäÑÍÈ ÈÌãíÚ ÇáåíÆÇÊ ÇáÍßæãíÉ æÇáãÄÓÓÇÊ ÇáÎÇÕÉ æÇáÇÝÑÇÏ æäÊãäì Çä ÊäÇá ÚÑæÖäÇ ÇÚÌÇÈßã. ãÑßÒäÇ Èå ÃßÈÑ ãÌãæÚÉ ãä ÇáÏæÑÇÊ ÇáÊÏÑíÈíÉ 2019 Ýí ãÎÊáÝ ÇáãÌÇáÇÊ æÇáÊÎÕÕÇÊ áÑÝÚ ßÝÇÁÉ ÇáãÊÏÑÈ æáÊØæíÑ ÇáãÓÊæì ÇáÊÏÑíÈí æÇáÊÚáíãì... - ÓíÊã ãäÍ ÎÕæãÇÊ ÚÇáíÉ ááãÌãæÚÇÊ - íãßä ÊäÝíÐ Ãí ÈÑäÇãÌ ÊÏÑíÈí ÇÎÑ íáÈí ÇÍÊíÇÌÇÊßã ÇáÊÏÑíÈíÉ ÈÇáæÞÊ æ ÈÇáãßÇä ÇáãäÇÓÈíä áßã Ýì ÍÇá ÑÛÈÊßã ÇáÊÓÌíá Ýí ÃÍÏ ÇáÈÑÇãÌ ÇáÊÏÑíÈíÉ íÓÚÏäÇ ÊæÇÕáßã ãÚäÇ : ãäÓÞÉ ÇáÊÏÑíÈ: Ã/ åÇÌÑ ãÓÚæÏ ÑÞã ÇáåÇÊÝ (æÇÊÓ ÇÈ & ÝÇíÈÑ ): 00971588072414 -00201270136638 ÇáÈÑíÏ ÇáÇáßÊÑæäì: h.masoud@traininggulf.com ááÊÓÌíá Ýì ÇáÏæÑÇÊ: ÇÖÛØ åäÇ >> äÞÏã áßã Çåã ÇáÏæÑÇÊ ÇáÊÏÑíÈíÉ Ýì ÓæÞ ÇáÚãá << " ÏæÑÇÊ ÇáÊÓæíÞ æÇáãÈíÚÇÊ æÎÏãÇÊ ÇáÚãáÇÁ" áÚÇã 2019 íäÇíÑ 2019 ÇáÃÏÇÑÉ Çáãåäíå áÖãÇä ÓáÇãÉ ÇáÃÛÐíå Professional management to ensure food safety ãÏÞÞí äÙÇã ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ ISO 22000:2005 Food Safety Management System Auditors ISO 22000:2005 ãÑÇÞÈÉ ÌæÏÉ ÇáãæÇÏ ÇáÛÐÇÆíÉ æÊØÈíÞ äÙã ÖÈØ ÇáÌæÏÉ Food quality control and applying of quality control systems äÙã ÅÏÇÑÉ ÇáÌæÏÉ ÃíÒæ19011 æÓáÇãÉ æÕÍÉ ÇáÛÐÇÁ Quality management systems ISO 19011 & Safety and health of food ÇÏÇÑÉ ÇáãÎÊÈÑ æÊÞäíÇÊ ÇáãÎÊÈÑÇÊ ÇáÍÏíËÉ Laboratory management & Techniques of modern laboratories ÝÈÑÇíÑ 2019 ÓáÇãÉ ÇáãÊÚÇãáíä Ýì ÕäÇÚÉ ÇáÃÛÐíå Safety of dealers in the food industry ÇáãÊØáÈÜÇÊ ÇáÃÓÇÓíÜÉ áäÙÜÇã ÇáÓáÇãÜÉ æÕÍÜÉ ÇáÛÐÇÁ Basic requirements of the food safety and health system ÃÓÇÓíÇÊ ÇáÑÞÇÈÉ ÇáÕÍíÉ Úáí ÇáÃÛÐíÉ The basics of health control on food ÊØÈíÞ äÙÇã ÇáåÇÓÈ (HACCP) áÖãÇä ÓáÇãÉ ÇáÃÛÐíÉ Applying the HACCP system to ensure food safety ÇÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ Food Safety Management ãÇÑÓ 2019 ÇáÊÝÊíÔ Úáì ÓáÇãÉ ÇáÃÛÐíå ÃËäÇÁ ÇáÊÕäíÚ Inspection of food safety during manufacturing ßÈíÑ ãÑÇÌÚíä ãÚÊãÏ áäÙÇã ÅÏÇÑÉ ÇáÈíÆÉ 2004- 14001 Certified Senior consultative of Environment Management System - 2004 - 14001 ÇáÊÎØíØ ÇáÈíÆí æãÑÇÞÈÉ ÇáÊáæË Environmental planning and pollution control ÊÍáíá ÇáÃËÇÑ ÇáÅÞÊÕÇÏíÉ ááãÔßáÇÊ ÇáÈíÆíÉ Analysis of the economic impacts of environmental problems ãÕÇÏÑ ÇáÊáæË ÇáÈíÆì æÍãÇíÉ ÇáÈíÆÉ Sources of environmental pollution and environmental protection ÃÈÑíá 2019 ÇáÏæÑÉ ÇáãÊÞÏãÉ áÊÃåíá ÇÎÕÇÆì ÓáÇãÉ ÇáÛÐÇÁ Advanced course for the qualification of food safety specialist ÅÏÇÑÉ äÙã ÇáÌæÏÉ ÇáÔÇãáÉ ááÃÛÐíÉ Management of Total Quality Systems for Food ÊÞäíÇÊ ÇáÑÕÏ æÇáÞíÇÓ æÇáÊÚÇãá ãÚ ÇáãæÇÏ ÇáÎØÑÉ æÇáÊÎáÕ ãä ÇáäÝÇíÇÊ ÇáÎØÑÉ Techniques for monitoring, measuring and dealing with hazardous substances and disposal of hazardous wastes ÇáßÝÇÁÉ Ýí ÅÏÇÑÉ ÇáãÎÇØÑ æÇáÃÒãÇÊ æÇáßæÇÑË ÇáÈíÆíÉ Efficiency in risk management, crisis and environmental disasters ÅÏÇÑÉ ÇáÓáÇãÉ ÇáÈíÆíÉ æßÝÇÁÉ ÅÌÑÇÁ ÊÍÞíÞÇÊ ÇáÍæÇÏË ÇáÈíÆíÉ Environmental safety management and efficiency of conducting environmental accident investigations ãÇíæ 2019 ÊÞííã æÅÏÇÑÉ ÓáÇãÉ ÇáÃÛÐíÉ ÇáÈÍÑíÉ æÇáÑÞÇÈÉ ÚáíåÇ Evaluation and management of marine food safety and control it ÇáÊÞäíÇÊ ÇáÍÏíËÉ Ýí åäÏÓÉ ÇáÓáÇãÉ ÇáãåäíÉ æÅÏÇÑÉ ÇáÕÍÉ ÇáÈíÆíÉ Modern techniques in occupational safety engineering and environmental health management íæäíæ 2019 ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æÇáÎáíÌíÉ æÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ Saudi, Gulf and international standards for food safety ÇáÝÍÕ ÇáÝíÒíÇÆí ááÃÛÐíÉ Physicist examination of food ÅÏÇÑÉ ÇáÃÒãÇÊ ÇáãÊÚáÞÉ ÈÓáÇãÉ ÇáÛÐÇÁ Food Safety Crisis Management ÊÛáíÝ æÊÚÈÆÉ ÇáãæÇÏ ÇáÛÐÇÆíÉ æÔÑæØåÇ Food packaging and terms íæáíæ 2019 ISO 17020 ÇÓÊÔÇÑí åíÆÇÊ ÊÝÊíÔ ãÚÊãÏ Consultant for accredited inspection bodies ISO 17020 ÇáÅÌÑÇÁÇÊ ÇáÞÇäæäíÉ Ýí ÖÈØ ÇáãÎÇáÝÇÊ ÇáÛÐÇÆíÉ Legal procedures to controlling food violations ÇáÊÓãã ÇáÛÐÇÆí æÇáÃãÑÇÖ ÇáãäÞæáÉ ÈÇáÃÛÐíÉ Food poisoning and food borne diseases ÇáÅÏÇÑÉ ÇáÈíÆíÉ ÇáãÊßÇãáÉ Integrated Environmental Management ÇáÊáæË ÇáÈíÆì ááÚãáíÇÊ ÇáÕäÇÚíÉ æÇáÓáÇãÉ ÇáãåäíÉ Environmental pollution of industrial processes and occupational safety ÃÛÓØÓ 2019 äÙã ÇáÌæÏÉ ÇáÍÏíËÉ Ýí ãÌÇá ÇáÊÕäíÚ ÇáÛÐÇÆí Modern quality systems in food processing field ÇáÓÌá ÇáÈíÆí - ãßæäÇÊå ¡ ÞíÇÓÇÊå æßíÝíÉ ÅÚÏÇÏå Environmental record - its components, measurements and how to prepare it ÊÎØíØ ÇáÈíÆÉ ÇáÚãÑÇäíÉ æÇáãÏä ÇáÍÏíËÉ Planning the urban environment and modern cities ÇáÊÞííã ÇáÕÍí æÇáÈíÆí æÇáÑÕÏ ÇáÍíæí áãÎÇØÑ ÈíÆÉ ÇáÚãá Health and environmental assessment and bio-hazard monitoring of the work environment ÍãÇíÉ ÇáÈíÆÉ ÇáÈÍÑíÉ ãä ÇáÊáæË ÈÇáÒíÊ Protect the marine environment from oil pollution ÓÈÊãÈÑ 2019 ÇáãÝÇåíã ÇáÍÏíËÉ ááÓáÇãÉ ÇáÈíÆíÉ Modern concepts of environmental safety äÙÇã ÇáÅÏÇÑÉ ÇáãÊßÇãá ( ÇáÌæÏÉ æÇáÈíÆÉ æÇáÓáÇãÉ æÇáÕÍÉ ÇáãåäíÉ ) Integrated Management System (quality, environment, safety and occupational health ) ÊÍáíá ÇáÂËÇÑ ÇáÇÞÊÕÇÏíÉ ááãÔßáÇÊ ÇáÈíÆíÉ Analysis of the economic impacts of environmental problems ÇáÇÏÇÑÉ ÇáÈíÆíÉ ááäÝÇíÇÊ æÇáãæÇÏ ÇáÎØÑÉ æÇáÇÔÚÇÚ Environmental management of waste, hazardous materials and radiation ÊßäæáæÌíÇ ãÚÇáÌÉ ÇáãÎáÝÇÊ ÇáÓÇÆáÉ æÇáÊÍßã ÝíåÇ Liquid waste treatment and control technology ÃßÊæÈÑ 2019 ÊßäæáæÌíÇ ÍãÇíÉ ÇáÈíÆÉ æãäÚ ÇáÎÓÇÆÑ Environmental protection technology and loss prevention ÇáÊÞííã ÇáÈíÆí ááãÔÑæÚÇÊ ÇáåäÏÓíÉ Environmental assessment of engineering projects ÅÏÇÑÉ ÇáãÎáÝÇÊ Waste Management ÇáäÙã ÇáãÊßÇãáÉ áÍãÇíÉ ÇáÈíÆÉ æÇáÕÍÉ Integrated systems of health and environment protection ÇáÓáÇãÉ ÇáÈíÆíÉ Ýí ÇáãäÔÂÊ ÇáÕäÇÚíÉ æÇáÈÊÑæáíÉ environmental safety in industrial and petroleum establishments äæÝãÈÑ 2019 ÇáÊæÇÒä ÇáÈíÆí æÇáÇÓÊÏÇãÉ Environmental balance and sustainability ÇáãåÇÑÇÊ æÇáÊÞäíÇÊ áÞíÇÓ ÝÚÇáíÉ äÙÇã ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ ÇáÎÇÕ Èß ãä ÎáÇá ãÑÇÌÚÉ ÇáÍÓÇÈÇÊ ( ÍÓÈ ãæÇÕÝÇÊ ÇáÅíÒæ 22000) Skills and techniques to measure the effectiveness of your food safety management system through auditing (according to ISO 22000 specification) ÇáÊÍáíá ÇáÂáí ÈãÚÇãá ßíãíÇÁ ÇáÃÛÐíÉ Automated analysis in food chemistry laboratory ÇáÊæÇÒä ÇáÈíÆí æÇáÇÓÊÏÇãÉ Environmental balance and sustainability ÊÞäíÇÊ ãßÇÝÍÉ ÊáæË ÇáåæÇÁ Air pollution control techniques ÏíÓãÈÑ 2019 ÇáÊÍáíá ÇáãÎÈÑí ááÛÐÇÁ Laboratory analysis of food (HACCP) ÊÍáíá ãÕÇÏÑ ÇáÃÎØÇÑ æäÞÇØ ÇáÊÍßã ÇáÍÑÌÉ Hazard Analysis & Critical Control Point (HACCP) ãåÇÑÇÊ ÇáãÓÍ ÇáÈíÆí Environmental Surveying Skills ÝÓÇÏ ÇáãäÊÌÇÊ ÇáÛÐÇÆíÉ æØÑÞ ÇáßÔÝ ÚáíåÇ Food product corruption and detection methods ÇáÊÞííã ÇáÍÓí æÇáÚãÑ ÇáÇÝÊÑÇÖí ááÃÛÐíÉ Sensory evaluation and virtual-life of food ÊÚÞÏ ßÇÝÉ ÇáÏæÑÇÊ ÈÔßá ÇÓÈæÚí æÚáì ãÏÇÑ ÇáÚÇã Ýì ÇßËÑ ãä 100 ÏæáÉ ÚÑÈíÉ æÇÌäÈíÉ : ÇáÓÚæÏíÉ (ÌÏå – ÇáÑíÇÖ – ÇáÏãÇã) ¡ ÏÈì ¡ äíæíæÑß ¡ ÌäíÝ ¡ ÚãÇä ¡ ÓäÛÇÝæÑÉ ¡ ÇáÏæÍÉ ¡ ÊæäÓ¡ ãÇáíÒíÇ ( ßæÇáÇáãÈæÑ) ¡ ÇáãÛÑÈ (ÇáÏÇÑ ÇáÈíÖÇÁ – ÇáÑÈÇØ ) ¡ ÊÑßíÇ (ÇÓØäÈæá) ¡ áÈäÇä ¡ ãÕÑ (ÇáÇÓßäÏÑíÉ – ÇáÞÇåÑÉ – ÔÑã ÇáÔíÎ) ¡ ÝííäÇ ¡ ÈÇÑíÓ ¡ æÇÔäØä ¡ áäÏä ¡ ÞØÑ¡ ÇáÇÑÏä ¡ ÓæíÓÑÇ ¡ ÇáíæäÇä ¡ ÑæãÇ ¡..... æÛíÑåÇ æíÓÑäÇ ÃÓÊÞÈÇá ÊÑÔíÍÇÊßã áãäÓæÈíßã ÇáßÑÇã ááÊÓÌíá æÇáÃÓÊÝÇÏÉ ãä ÏæÑÇÊäÇ ÇáÊÏÑíÈíÉ.. áãÚÑÝÉ ßÇÝÉ ÇáÊÝÇÕíá Úä ÇáÏæÑÇÊ æßÇÝÉ ÇáãÌÇáÇÊ ÇáÊì íÞÏãåÇ ÇáãÑßÒ íÔÑÝäÇ ÊæÇÕáßã ãÚäÇ: ãäÓÞÉ ÇáÊÏÑíÈ: Ã/ åÇÌÑ ãÓÚæÏ ÑÞã ÇáåÇÊÝ (æÇÊÓ ÇÈ & ÝÇíÈÑ ): 00971588072414 -00201270136638 ÇáÈÑíÏ ÇáÇáßÊÑæäì: h.masoud@traininggulf.com ááÊÓÌíá Ýì ÇáÏæÑÇÊ: ÇÖÛØ åäÇ æÊÝÖáæ ÈÞÈæá ÝÇÆÞ ÇáÇÍÊÑÇã æÇáÊÞÏíÑ.. 
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