TRAINING & CONSULTING

WHO SHOULD ATTEND?

Anyone working in the manufacturing, catering or hospitality industry such as food processing, slaughterhouses, restaurants, hotels as well as hospitals and schools kitchens. This basic course gives participants a foundation to enroll in Level 3 and Level 4 courses.

OBJECTIVES

• Provide individuals with knowledge of the basic food safety practices
• Develop a food safety commitment towards the organization
• Promote Better Food Safety Culture within the organization
• Demonstrate the need of on-site Good Hygiene Practices in food preparation areas
• Deliver adequate understanding of local hygiene regulations

MATERIAL

• Handouts
• The Food Safety Handbook or similar

CONTENT

The course will cover topics including:

• Microbial, Physical, Chemical and Allergenic hazards and controls
• Food safety management and temperature controls
• Food poisoning and control
• Personal hygiene
• Cleaning and disinfection
• Pest management
• Role of the food handler in keeping food safe

DURATION

This qualification is obtained by taking 6 hours course.
The assessment will be held at the end of the course.

LANGUAGE

English, Arabic, Hindi & Malayalam. Special arrangements for other languages can be provided (French, Urdu, Tagalog etc..)

ASSESSMENT AND CERTIFICATES

Learners must successfully pass a multiple-choice assessment at the end of the course.
Successful learners will receive an internationally recognized certificate from HABC, U.K Level 2 Award In Food Safety or a local Certificate.