{"id":5505,"date":"2022-03-08T10:13:10","date_gmt":"2022-03-08T09:13:10","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5505"},"modified":"2022-03-08T10:13:12","modified_gmt":"2022-03-08T09:13:12","slug":"hygiene-lassociation-marocaine-des-professionnels-3d-organise-un-evenement-presentiel-exceptionnel","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=5505","title":{"rendered":"Hygi\u00e8ne : l\u2019Association marocaine des professionnels 3D organise un \u00e9v\u00e8nement pr\u00e9sentiel exceptionnel"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/Invitation-AM3D-22-Mars-1.jpg\" alt=\"\" class=\"wp-image-5506\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/Invitation-AM3D-22-Mars-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/Invitation-AM3D-22-Mars-1-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/03\/Invitation-AM3D-22-Mars-1-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Le 22 mars 2022, l\u2019AM3D (Association marocaine des professionnels 3D &#8211; d\u00e9ratisation, d\u00e9sinsectisation et d\u00e9reptilisation) organise \u00e0 la Chambre de commerce, d\u2019industrie et de services de Casablanca Settat un \u00e9v\u00e9nement gratuit en pr\u00e9sentiel. Sous la th\u00e9matique \u00ab Valorisation de l\u2019expertise 3D et satisfaction client \u00bb, cet \u00e9v\u00e9nement a pour objectif de renforcer les comp\u00e9tences et capacit\u00e9s des acteurs de la lutte anti-nuisibles en hygi\u00e8ne publique. L\u2019AM3D vise aussi \u00e0 faire \u00e9voluer les relations entre les clients et les prestataires 3D vers un partenariat efficace et durable.<\/p>\n\n\n\n<p>La rencontre sera anim\u00e9e par des intervenants \u00e0 l\u2019exp\u00e9rience internationale. Ainsi, Karim Kadiri, motivation speaker, formateur en vente, management et bien \u00eatre au travail, avec plus de 22 ans d\u2019exp\u00e9rience au Maroc et aux \u00c9tats-Unis, pr\u00e9sentera les fa\u00e7ons de construire une relation de partenariat avec le client. De son c\u00f4t\u00e9, Dr Karim Morjene, experte internationale certifi\u00e9e HACCP et ISO 22000 et g\u00e9rante du cabinet Quasar consulting international au Maroc, riche de 25 ans d\u2019exp\u00e9rience terrain, apportera son t\u00e9moignage sous le th\u00e8me \u00ab Expertise 3D et Food safety : parole d\u2019auditeur ! \u00bb.<\/p>\n\n\n\n<p>L\u2019inscription peut se faire, avant le 20 mars, sur le lien suivant : <a href=\"https:\/\/forms.gle\/ME3Dz1P8QSPnQW3r5\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/forms.gle\/ME3Dz1P8QSPnQW3r5<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le 22 mars 2022, l\u2019AM3D (Association marocaine des professionnels 3D &#8211; d\u00e9ratisation, d\u00e9sinsectisation et d\u00e9reptilisation) organise \u00e0 la Chambre de commerce, d\u2019industrie et de services de Casablanca Settat un \u00e9v\u00e9nement gratuit en pr\u00e9sentiel. Sous la th\u00e9matique \u00ab Valorisation de l\u2019expertise 3D et satisfaction client \u00bb, cet \u00e9v\u00e9nement a pour objectif de renforcer les comp\u00e9tences et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5506,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5505","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5505"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5505\/revisions"}],"predecessor-version":[{"id":5507,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5505\/revisions\/5507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5506"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}