ãÑßÒ ÌáæÈÇá
01-19-2020, 04:54 PM
ÇáÓáÇã Úáíßã æÑÍãÉ Çááå æÈÑßÇÊå
íÊÔÑÝ #ãÑßÒ_ÌáæÈÇá ÈÏÚæÉ ÓíÇÏÊßã ááÊÓÌíá Ýí ÇÍÏì ÏæÑÇÊå ÇáÊÏÑíÈíÉ ÇáãÊÎÕÕÉ
ÏæÑÉ ÊØÈíÞ äÙÇã Ýí ÅÚÏÇÏ æÊÕäíÚ æÊÏÇæá ÇáÛÐÇÁ
haccp
ÇáÃåÏÇÝ ÇáÚÇãÉ:
ÊÒæíÏ ÇáãÔÇÑßíä ÈÇáãæÇÕÝÇÊ ÇáÊí ÊãíÒ æÓÇÆá ÇáÅÚáÇã¡ æÃåãíÉ ÊÝÇæÊ ÇáãåÇÑÇÊ ÇááÇÒãÉ ááÊÚÇãá ãÚ ßá æÓíáÉ ãä ÃÌá ÒíÇÏÉ ÝÇÚáíÉ ÊÃËíÑåÇ Ýí ÇáÌãÇåíÑ.
ÇáãÍÇæÑ ÇáÑÆíÓíÉ :
• ãÝåæã æÃåãíÉ äÙÇã ÓáÇãÉ æÕÍÉ ÇáÛÐÇÁ HACCP System
• ÊÍáíá ÇáÚæÇãá ÇáÊí ÊÄËÑ Úáì ÇáÓáÇãÉ ÇáÕÍíÉ .
• ÇáãÊØáÈÇÊ ÇáÑÆíÓíÉ áäÙÇã HACCP
• ãßæäÇÊ äÙÇã ÇáÜHACCP
• Ïáíá äÙÇã ÇáÜHACCP
• ÇáãÈÇÏÆ ÇáÃÓÇÓíÉ æãÝÇåíã æÊØÈíÞ áäÙÇã ÇáÜ HACCP
• äãÇÐÌ ÊØÈíÞíÉ áãäÊÌÇÊ ÛÐÇÆíÉ Food Products Models
• ÇáãÑÇÌÚÇÊ ØÈÞÇ ááãæÇÕÝÉ 19011 ISO
æÇáÊí ÊäÚÞÏ Ýí ÃÑÞì ÇáÞÇÚÇÊ ÇáÊÏÑíÈíÉ Íæá ÇáÚÇáã ÈÃÍÏË æÇÞæì ÇáÎÈÑÇÊ ÇáÊÏÑíÈíÉ
æäÍíØ ÓíÇÏÊßã ÚáãÇð ÈÃääÇ äÞæã ÈÊäÝíÐ ÌãíÚ ÇáÈÑÇãÌ ÇáãÊÎÕÕÉ áßá ÇáåíÆÇÊ æÇáãÄÓÓÇÊ ÇáÍßæãíÉ æÇáÎÇÕÉ
æÇáÊÓÌíá Ýí åÐå ÇáÏæÑÇÊ íÊíÍ áÓíÇÏÊßã ÎÕæãÇÊ ßÈíÑÉ ÈÇáÇÓÚÇÑ
íãßäßã ÇáÊÓÌíá æÇáÇÓÊÝÓÇÑ æÇáÊæÇÕá ãÚäÇ áãÚÑÝÉ ÇÍÏË #ÚÑæÖäÇ_ÇáÊÏÑíÈíÉ .
ãä ÎáÇá ÇáÈÑíÏ ÇáÇáßÊÑæäí Ãæ ÇáÇÊÕÇá Úáì ÇáÃÑÞÇã ÇáÊÇáíÉ
Manal@GtrainingCenter.com
00201101144055
ßã íÞÏã ÏæÑÇÊ ãÑßÒäÇ ÏæÑÇÊ ÃÎÑì ãåÇÑ
" ÏæÑÉ ÇÚÏÇÏ ßÈíÑ ãÑÇÌÚíä äÙã ÓáÇãÉ ÇáÛÐÇÁ
Preparation of food safety systems' senior editors"
“ÏæÑÉ ÇáÊÝÊíÔ Úáì ÇáÃÛÐíÉ
Food inspection"
"ÊäãíÉ ÇáæÚí æ ÊØÈíÞ ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS)
International Food Standard (IFS) Awareness and Implementation"
"ÇáäÙÇÝÉ æÇáÊØåíÑ ÈãÕÇäÚ ÇáÃÛÐíÉ
Cleaning and disinfection of food factories”
“äÙã ÇÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ HACCP
HACCP -Food Safety Management Systems"
ÏæÑÉ ÇáÊÝÊíÔ Úáì ÔÍäÇÊ ÇáÇÛÐíÉ ÇáãÓÊæÑÏÉ Ýí ÇáãæÇäÆ
ÏæÑÉ ÕÍÉ æ ÓáÇãÉ ÇááÍæã æ ÇáÏæÇÌä æ ÇáÃÓãÇß
ÇáãæÇÕÝÇÊ ÇáÏæáíÉ (BRC) áÓáÇãÉ ÇáÛÐÇÁ
ÇáÈÑäÇãÌ ÇáãÊßÇãá Ýí ÓáÇãÉ ÇáÊÕäíÚ ÇáÛÐÇÆí
ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æÇáÎáíÌíÉ æÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
ÏæÑÉ ÇáÊÓãã ÇáÛÐÇÆí æ ÇáÇãÑÇÖ ÇáãäÞæáÉ ÈÇáÇÛÐíÉ
"ÂÝÇÞ ÇáÓíÇÓÇÊ ÇáÛÐÇÆíÉ æÇáÒÑÇÚíÉ
Agricultural Food Policy”
ÏæÑÉ ÕÍÉ ÇáÈíÆÉ æ ÓáÇãÉ ÇáÇÛÐíÉ
"ßíãíÇÁ ÇáÊÍáíá Ýí ãÎÊÈÑ ÇáÛÐÇÁ
CHEMISTRY ANALYSIS IN THE FOOD LABORATORY"
"ÇáÊÍáíá ÇáÂáí ÈãÚÇãá ßíãíÇÁ ÇáÃÛÐíÉ
Automated analysis by a factor of Food Chemistry"
"ÏæÑÉ ãÊÞÏãÉ Ýí äÙÇã ÊÍáíá ÇáãÎÇØÑ "" ÇáåÇÓÈ""
Advanced HACCP: Verification, Regulations and Other Challenges"
"æÑÔÉ Úãá - ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS) ÇáÊÏÞíÞ ÇáÏÇÎáí
International Food Standard (IFS) Internal Auditing
Workshop"
ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æ ÇáÎáíÌíÉ æ ÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
ÏæÑÉ äÙã ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ – ãÊØáÈÇÊ Ãì ãäÔÃÉ Ýì ÓáÓáÉ ÇáÛÐÇÁ ISO 22000
ÏæÑÉ ÊØÈíÞ äÙÇã ÇáåÇÓÈ HACCP áÖãÇä ÓáÇãÉ ÇáÃÛÐíÉ
ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ ( ãÓÊæì ãÊÞÏã)
äÙÇã ÊÍáíá ãÕÇÏÑ ÇáÎØÑ æäÞÇØ ÇáÊÍßã ÇáÍÑÌÉ (HACCP)
ÏæÑÉ äÔÑÉ ÈíÇäÇÊ ÓáÇãÉ ÇáãæÇÏ (MSDS)
ÅÏÇÑÉ ÇáãÎáÝÇÊ ÇáÛÐÇÆíÉ
ÕÍÉ æÓáÇãÉ ÇáÃØÚãÉ
ÇáÕÍÉ æÇáÓáÇãÉ ÇáãåäíÉ Ýí ÇáãØÇÈÎ
ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãäÔÂÊ ÇáÛÐÇÆíÉ
ÏæÑÉ ÅÚÏÇÏ ãÏÑÈíä áÃäÙãÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ (TOT)
ÏæÑÉ ÇáÎÏãÇÊ ÇáÛÐÇÆíÉ ÇáÝäÏÞíÉ (ÎÇÕÉ ÈÇáÝäÇÏÞ)
ÕÍÉ æÓáÇãÉ ÇáãíÇå
ÏæÑÉ ÇáÃãä æÇáÓáÇãÉ Ýí ÇáãØÇÚã
ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãØÇÚã æÇáÝäÇÏÞ
ÊØÈíÞ äÙÇã HACCP Ýí ÅÚÏÇÏ æÊÕäíÚ æÊÏÇæá ÇáÛÐÇÁ
ÊØæíÑ ÂáíÉ ÃÚãÇá ÇáãÑÇÞÈ ÇáÕÍí
"ÇáÊÍáíá ÇáãÎÈÑí ááÛÐÇÁ
Laboratory analysis of food”
"ãÚÇííÑ ÇáÃãä æÇáÓáÇãÉ ÇáÈíæáæÌíÉ æÊæßíÏ ÇáÌæÏÉ Ýì ÇáãÚÇãá æÇáãÎÊÈÑÇÊ
Bio-security standards, safety and quality assurance in laboratories"
"ÇáÊÝÊíÔ Úáì ÇáãÍáÇÊ ÇáÊÌÇÑíÉ
(ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
Inspection of the shops
(Addressed to the inspectors, health professionals and food observers)"
"ÏæÑÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ
Professional in food safety and quality"
"ØÑÞ ÇáÊÚÑÝ Úáì ÇÓÇáíÈ ÇáÛÔ ÇáÊÌÇÑí
(ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
Identify the commercial cheating methods
(Addressed to the inspectors, health professionals
And observers of food)”
" ÇÏÇÑÉ ÇáãÎÊÈÑ æÊÞäíÇÊ ÇáãÎÊÈÑÇÊ ÇáÍÏíËÉ
Laboratory management and techniques of modern laboratories"
"ÇáÅÔÑÇÝ æÇáÑÞÇÈÉ Úáì ÇáãäÔÂÊ ÇáÛÐÇÆíÉ ÇáãÎÊáÝÉ
Supervision and control of food establishments"
"ÇáÊÛÐíå ÇáÚáÇÌíå æ ÇáæÑíÏíå
Therapeutic and venous feeding”
"ãÕÇÏÑ ÇáÎØÑ ÇáØÈíÚíÉ æ ÇáÈíæáæÌíÉ æ ÇáßíãíÇÆíÉ ÐÇÊ ÇáÚáÇÞÉ ÈÓáÇãÉ ÇáÛÐÇÁ
Natural sources of danger, biological and chemical related to food safety"
"ÇáãæÇÕÝÉ ÇáÏæáíÉ ISO 15189 æ ãÊØáÈÇÊåÇ ááãÚÇãá
International Standard ISO 15189 and its requirements for laboratories"
ÏæÑÉ ßíãíÇÁ ÊÍáíá ÇáÃÛÐíÉ
Chemistry Food Analysis
ÏæÑÉ ÇÓÇÓíÇÊ ÇáÑÞÇÈÉ ÇáÕÍíÉ Úáì ÇáÇÛÐíÉ
"ÇáÊÛÐíÉ ÇáÓáíãÉ ááãÌãæÚÇÊ æÇáÃÝÑÇÏ ÈÇáãÚÓßÑÇÊ
Healthy nutrition for groups and individuals in the camps"
ÇÓÇÓíÇÊ ÇáÑÞÇÈÉ ÇáÕÍíÉ Úáì ÇáÇÛÐíÉ
Ê ááÊæÇÕá
Manal@GtrainingCenter.com
00201101144055
íÊÔÑÝ #ãÑßÒ_ÌáæÈÇá ÈÏÚæÉ ÓíÇÏÊßã ááÊÓÌíá Ýí ÇÍÏì ÏæÑÇÊå ÇáÊÏÑíÈíÉ ÇáãÊÎÕÕÉ
ÏæÑÉ ÊØÈíÞ äÙÇã Ýí ÅÚÏÇÏ æÊÕäíÚ æÊÏÇæá ÇáÛÐÇÁ
haccp
ÇáÃåÏÇÝ ÇáÚÇãÉ:
ÊÒæíÏ ÇáãÔÇÑßíä ÈÇáãæÇÕÝÇÊ ÇáÊí ÊãíÒ æÓÇÆá ÇáÅÚáÇã¡ æÃåãíÉ ÊÝÇæÊ ÇáãåÇÑÇÊ ÇááÇÒãÉ ááÊÚÇãá ãÚ ßá æÓíáÉ ãä ÃÌá ÒíÇÏÉ ÝÇÚáíÉ ÊÃËíÑåÇ Ýí ÇáÌãÇåíÑ.
ÇáãÍÇæÑ ÇáÑÆíÓíÉ :
• ãÝåæã æÃåãíÉ äÙÇã ÓáÇãÉ æÕÍÉ ÇáÛÐÇÁ HACCP System
• ÊÍáíá ÇáÚæÇãá ÇáÊí ÊÄËÑ Úáì ÇáÓáÇãÉ ÇáÕÍíÉ .
• ÇáãÊØáÈÇÊ ÇáÑÆíÓíÉ áäÙÇã HACCP
• ãßæäÇÊ äÙÇã ÇáÜHACCP
• Ïáíá äÙÇã ÇáÜHACCP
• ÇáãÈÇÏÆ ÇáÃÓÇÓíÉ æãÝÇåíã æÊØÈíÞ áäÙÇã ÇáÜ HACCP
• äãÇÐÌ ÊØÈíÞíÉ áãäÊÌÇÊ ÛÐÇÆíÉ Food Products Models
• ÇáãÑÇÌÚÇÊ ØÈÞÇ ááãæÇÕÝÉ 19011 ISO
æÇáÊí ÊäÚÞÏ Ýí ÃÑÞì ÇáÞÇÚÇÊ ÇáÊÏÑíÈíÉ Íæá ÇáÚÇáã ÈÃÍÏË æÇÞæì ÇáÎÈÑÇÊ ÇáÊÏÑíÈíÉ
æäÍíØ ÓíÇÏÊßã ÚáãÇð ÈÃääÇ äÞæã ÈÊäÝíÐ ÌãíÚ ÇáÈÑÇãÌ ÇáãÊÎÕÕÉ áßá ÇáåíÆÇÊ æÇáãÄÓÓÇÊ ÇáÍßæãíÉ æÇáÎÇÕÉ
æÇáÊÓÌíá Ýí åÐå ÇáÏæÑÇÊ íÊíÍ áÓíÇÏÊßã ÎÕæãÇÊ ßÈíÑÉ ÈÇáÇÓÚÇÑ
íãßäßã ÇáÊÓÌíá æÇáÇÓÊÝÓÇÑ æÇáÊæÇÕá ãÚäÇ áãÚÑÝÉ ÇÍÏË #ÚÑæÖäÇ_ÇáÊÏÑíÈíÉ .
ãä ÎáÇá ÇáÈÑíÏ ÇáÇáßÊÑæäí Ãæ ÇáÇÊÕÇá Úáì ÇáÃÑÞÇã ÇáÊÇáíÉ
Manal@GtrainingCenter.com
00201101144055
ßã íÞÏã ÏæÑÇÊ ãÑßÒäÇ ÏæÑÇÊ ÃÎÑì ãåÇÑ
" ÏæÑÉ ÇÚÏÇÏ ßÈíÑ ãÑÇÌÚíä äÙã ÓáÇãÉ ÇáÛÐÇÁ
Preparation of food safety systems' senior editors"
“ÏæÑÉ ÇáÊÝÊíÔ Úáì ÇáÃÛÐíÉ
Food inspection"
"ÊäãíÉ ÇáæÚí æ ÊØÈíÞ ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS)
International Food Standard (IFS) Awareness and Implementation"
"ÇáäÙÇÝÉ æÇáÊØåíÑ ÈãÕÇäÚ ÇáÃÛÐíÉ
Cleaning and disinfection of food factories”
“äÙã ÇÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ HACCP
HACCP -Food Safety Management Systems"
ÏæÑÉ ÇáÊÝÊíÔ Úáì ÔÍäÇÊ ÇáÇÛÐíÉ ÇáãÓÊæÑÏÉ Ýí ÇáãæÇäÆ
ÏæÑÉ ÕÍÉ æ ÓáÇãÉ ÇááÍæã æ ÇáÏæÇÌä æ ÇáÃÓãÇß
ÇáãæÇÕÝÇÊ ÇáÏæáíÉ (BRC) áÓáÇãÉ ÇáÛÐÇÁ
ÇáÈÑäÇãÌ ÇáãÊßÇãá Ýí ÓáÇãÉ ÇáÊÕäíÚ ÇáÛÐÇÆí
ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æÇáÎáíÌíÉ æÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
ÏæÑÉ ÇáÊÓãã ÇáÛÐÇÆí æ ÇáÇãÑÇÖ ÇáãäÞæáÉ ÈÇáÇÛÐíÉ
"ÂÝÇÞ ÇáÓíÇÓÇÊ ÇáÛÐÇÆíÉ æÇáÒÑÇÚíÉ
Agricultural Food Policy”
ÏæÑÉ ÕÍÉ ÇáÈíÆÉ æ ÓáÇãÉ ÇáÇÛÐíÉ
"ßíãíÇÁ ÇáÊÍáíá Ýí ãÎÊÈÑ ÇáÛÐÇÁ
CHEMISTRY ANALYSIS IN THE FOOD LABORATORY"
"ÇáÊÍáíá ÇáÂáí ÈãÚÇãá ßíãíÇÁ ÇáÃÛÐíÉ
Automated analysis by a factor of Food Chemistry"
"ÏæÑÉ ãÊÞÏãÉ Ýí äÙÇã ÊÍáíá ÇáãÎÇØÑ "" ÇáåÇÓÈ""
Advanced HACCP: Verification, Regulations and Other Challenges"
"æÑÔÉ Úãá - ãÚÇííÑ ÇáÃÛÐíÉ ÇáÏæáíÉ (IFS) ÇáÊÏÞíÞ ÇáÏÇÎáí
International Food Standard (IFS) Internal Auditing
Workshop"
ÇáãæÇÕÝÇÊ ÇáÓÚæÏíÉ æ ÇáÎáíÌíÉ æ ÇáÏæáíÉ ÇáÎÇÕÉ ÈÓáÇãÉ ÇáÛÐÇÁ
ÏæÑÉ äÙã ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ – ãÊØáÈÇÊ Ãì ãäÔÃÉ Ýì ÓáÓáÉ ÇáÛÐÇÁ ISO 22000
ÏæÑÉ ÊØÈíÞ äÙÇã ÇáåÇÓÈ HACCP áÖãÇä ÓáÇãÉ ÇáÃÛÐíÉ
ÅÏÇÑÉ ÓáÇãÉ ÇáÛÐÇÁ ( ãÓÊæì ãÊÞÏã)
äÙÇã ÊÍáíá ãÕÇÏÑ ÇáÎØÑ æäÞÇØ ÇáÊÍßã ÇáÍÑÌÉ (HACCP)
ÏæÑÉ äÔÑÉ ÈíÇäÇÊ ÓáÇãÉ ÇáãæÇÏ (MSDS)
ÅÏÇÑÉ ÇáãÎáÝÇÊ ÇáÛÐÇÆíÉ
ÕÍÉ æÓáÇãÉ ÇáÃØÚãÉ
ÇáÕÍÉ æÇáÓáÇãÉ ÇáãåäíÉ Ýí ÇáãØÇÈÎ
ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãäÔÂÊ ÇáÛÐÇÆíÉ
ÏæÑÉ ÅÚÏÇÏ ãÏÑÈíä áÃäÙãÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ (TOT)
ÏæÑÉ ÇáÎÏãÇÊ ÇáÛÐÇÆíÉ ÇáÝäÏÞíÉ (ÎÇÕÉ ÈÇáÝäÇÏÞ)
ÕÍÉ æÓáÇãÉ ÇáãíÇå
ÏæÑÉ ÇáÃãä æÇáÓáÇãÉ Ýí ÇáãØÇÚã
ÇáÇÔÊÑÇØÇÊ ÇáÕÍíÉ ááãØÇÚã æÇáÝäÇÏÞ
ÊØÈíÞ äÙÇã HACCP Ýí ÅÚÏÇÏ æÊÕäíÚ æÊÏÇæá ÇáÛÐÇÁ
ÊØæíÑ ÂáíÉ ÃÚãÇá ÇáãÑÇÞÈ ÇáÕÍí
"ÇáÊÍáíá ÇáãÎÈÑí ááÛÐÇÁ
Laboratory analysis of food”
"ãÚÇííÑ ÇáÃãä æÇáÓáÇãÉ ÇáÈíæáæÌíÉ æÊæßíÏ ÇáÌæÏÉ Ýì ÇáãÚÇãá æÇáãÎÊÈÑÇÊ
Bio-security standards, safety and quality assurance in laboratories"
"ÇáÊÝÊíÔ Úáì ÇáãÍáÇÊ ÇáÊÌÇÑíÉ
(ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
Inspection of the shops
(Addressed to the inspectors, health professionals and food observers)"
"ÏæÑÉ ÓáÇãÉ æÌæÏÉ ÇáÛÐÇÁ
Professional in food safety and quality"
"ØÑÞ ÇáÊÚÑÝ Úáì ÇÓÇáíÈ ÇáÛÔ ÇáÊÌÇÑí
(ãæÌå Çáì ÇáãÝÊÔíä æÇáÝäííä ÇáÕÍííä æãáÇÍÙí ÇáÇÛÐíÉ)
Identify the commercial cheating methods
(Addressed to the inspectors, health professionals
And observers of food)”
" ÇÏÇÑÉ ÇáãÎÊÈÑ æÊÞäíÇÊ ÇáãÎÊÈÑÇÊ ÇáÍÏíËÉ
Laboratory management and techniques of modern laboratories"
"ÇáÅÔÑÇÝ æÇáÑÞÇÈÉ Úáì ÇáãäÔÂÊ ÇáÛÐÇÆíÉ ÇáãÎÊáÝÉ
Supervision and control of food establishments"
"ÇáÊÛÐíå ÇáÚáÇÌíå æ ÇáæÑíÏíå
Therapeutic and venous feeding”
"ãÕÇÏÑ ÇáÎØÑ ÇáØÈíÚíÉ æ ÇáÈíæáæÌíÉ æ ÇáßíãíÇÆíÉ ÐÇÊ ÇáÚáÇÞÉ ÈÓáÇãÉ ÇáÛÐÇÁ
Natural sources of danger, biological and chemical related to food safety"
"ÇáãæÇÕÝÉ ÇáÏæáíÉ ISO 15189 æ ãÊØáÈÇÊåÇ ááãÚÇãá
International Standard ISO 15189 and its requirements for laboratories"
ÏæÑÉ ßíãíÇÁ ÊÍáíá ÇáÃÛÐíÉ
Chemistry Food Analysis
ÏæÑÉ ÇÓÇÓíÇÊ ÇáÑÞÇÈÉ ÇáÕÍíÉ Úáì ÇáÇÛÐíÉ
"ÇáÊÛÐíÉ ÇáÓáíãÉ ááãÌãæÚÇÊ æÇáÃÝÑÇÏ ÈÇáãÚÓßÑÇÊ
Healthy nutrition for groups and individuals in the camps"
ÇÓÇÓíÇÊ ÇáÑÞÇÈÉ ÇáÕÍíÉ Úáì ÇáÇÛÐíÉ
Ê ááÊæÇÕá
Manal@GtrainingCenter.com
00201101144055