DKN Quality Management Consulting

Trainings are provided by our experts on various subjects.

WHY WE ARE FEEDING?

Although it shows itself more prominently in the food sector, personnel are the most important resource of a business.

In this direction, every enterprise should continuously feed its most important resource, that is, it should continuously train its personnel. These trainings, as well as on-the-job trainings, it may include

quality information,

technical information,

occupational safety information,

legal responsibilities,

even teamwork/process management, etc., personal development and motivation issues, which are necessary for the enterprise to fulfill its values and objectives correctly.

As DKN Quality Management Consultancy, we design the trainings that your personnel need in accordance with your business and your demands, and we carry out your trainings in parallel with the necessary legal conditions, regulations and standards.

EXAMPLES FROM OUR TRAININGS

1. BASIC FOOD SAFETY TRAININGS

Purpose of the Training

This training, which should be taken during the orientation period of all personnel working in the food sector and in certain periods afterward, aims to raise the awareness of the personnel in line with the food legislation and international standards regarding the business activity.

Who should attend this training?

• The whole team, from the owner and managers, production personnel, purchasing personnel to digger operator or dishwasher should participate in the relevant training.

*** At the end of the training, an exam is held to evaluate the effectiveness of the training.

At the end of the examination, the personnel who are successful are given a "basic food safety success" certificate, and the unsuccessful personnel are given a "basic food safety participation" certificate.

2. BASIC MICROBIOLOGY TRAININGS

Purpose of the Training

It is aimed that all personnel working in the food sector will increase their microbiological knowledge and approach food safety practices more consciously.

Who should attend this training?

• Business owners, managers, technical personnel and the entire team, especially the production team can participate in the relevant training.

*** At the end of the training, an exam is held to evaluate the effectiveness of the training.

At the end of the examination, the personnel who are successful are given a "basic food safety success" certificate, and the unsuccessful personnel are given a "basic food safety participation" certificate.

3. FOOD STORAGE TRAININGS

Purpose of the Training

Within the enterprise, it is aimed to ensure the correct storage of all food materials from raw materials to the final product in line with food safety principles, and as a result, to minimize the cost losses and thus the loss of national wealth.

Who should attend this training?

• Business owners, managers, technical personnel and the entire team, especially the production team can participate in the relevant training.

*** At the end of the training, an exam is held to evaluate the effectiveness of the training.

At the end of the examination, the personnel who are successful are given a "basic food safety success" certificate, and the unsuccessful personnel are given a "basic food safety participation" certificate.

4. FOOD SAFETY MANAGEMENT SYSTEM BASIC TRAINING

Purpose of the Training

ISO 22000: 2005 Food Safety Management System or its principles are aimed to be established, disseminated within the company, implemented in real terms and to provide the personnel with the knowledge and awareness required for the continuous improvement of the system by monitoring.

Who should attend this training?

• Business owners, managers, technical personnel and the entire team, especially the production team can participate in the relevant training. Especially food safety team members should attend this training.

*** At the end of the training, an exam is held to evaluate the effectiveness of the training.

At the end of the examination, the personnel who are successful are given a "basic food safety success" certificate, and the unsuccessful personnel are given a "basic food safety participation" certificate.