TRAINING & CONSULTING

WHO SHOULD ATTEND?

This qualification is intended for learners already working in Manufacturing, Catering or Hospitality industry who are likely to have management responsibilities for an operational team. Such as senior staff, food hygiene trainers, head chefs, food course designers internal auditors, etc. A Level 3 qualification is recommended before attendance.

OBJECTIVES

This qualification covers the subject of Food Safety at a suitable depth to ensure learners have a thorough knowledge to:

• Identify Hazards and Controls
• Develop, implement and monitor Food safety Procedures and Management Systems
• Improve the standards and safety of their operation
• Reduce the risk of food poisoning
• Reduce the number and seriousness of food complaints
• Interpret the requirements of food legislation

MATERIAL

• Handouts
• Hygiene for Management Book or similar

CONTENT

The course provides an introduction to food safety management and covers:

• Microbiology
• Microbial, Physical, Chemical and Allergenic hazards and controls
• Food poisoning
• Personal hygiene
• Premises and equipment
• Cleaning and disinfection
• Pest management
• Food Safety Management
• Supervisory management and staff training

DURATION

This qualification is obtained by taking 30 hours course.
The assessment will be held within ten days from training completion.

LANGUAGE

English

ASSESSMENT AND CERTIFICATES

Learners must successfully pass a 2.5-hour assessment (available in English and in Arabic) in two parts: multiple choice and written, within ten days from course completion.

Successful learners will receive an internationally recognized certificate from HABC, U.K Level 4 Award In Managing Food Safety or a local Certificate.