The aim of the course is to develop knowledge and skills about principles and practices of food hygiene in food hotels, restaurants (Manufacturing / Catering) sites to ensure compliance with Dubai legal food safety requirements.
The aim of the course is to develop knowledge and skills about principles and practices of food hygiene in food hotels, restaurants (Manufacturing / Catering) sites to ensure compliance with Dubai legal food safety requirements.
Qualification Overview
Learners gaining this qualication will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing and handling of food. The subjects covered are regarded by the Foods Standards Agency as being important to ensure good practice and the production of safe food.
Who should attend?
This course is designed for food handlers, stewarding staff, food delivery drivers, Butchers, and an person involved directly in the food and food-related industries such as Restaurant and Hotels, Catering companies, Food Processors, Dairy Companies, Drinking Water Bottling Plants, Slaughterhouses, In addition; this basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses.
This Program Includes:
Unit 1 Introduction to Food Safety in Dubai
Understand the role of the Food Safety Department and its sections
Understand framework of rules and regulations related to food safety
Understand the role of digital systems in Dubai Municipality including Foodwatch platform
Unit 2 Basic Principles of Food Safety
Foodborne illnesses
Common Food Hazards/Contaminants
Major outbreaks in Dubai
Importance of Food Safety
Unit 3 Personal Hygiene
Role of Food Handlers
Good Handwashing Practices
Reporting Sickness
Managing Skin Conditions, Cuts and Wounds
Uniforms & Protective Clothing
Personal Habits
Requirements for Visitors
Unit 4 Keeping Clean
Cleaning and Food Safety
Washing Facilities for Food and Equipment
Safe usage of cleaning chemicals and disinfectants
Managing Skin Conditions, Cuts and Wounds
Safe use of cleaning equipment
Use of cloths for cleaning
Cleaning Schedules
Waste management
Pest Management
Unit 5 Key Food Safety Measures
Understanding High Risk Foods
Preventing Contamination
Preventing Physical Contaminants
Preventing Chemical Contaminants
Preventing Biological Contaminants
Time and temperature Control
Food transportation and delivery
Food labelling and stock rotation
Unit 6 Process Safety
The Flow of Food
Supplier Selection, Purchasing and Receiving
Storing
Preparation
Defrosting
Cooking and Rapid Cooling
Display and Service
Handling of Allergens, Labelling, Food Fraud & Non Halal foods
Unit 7 Risk Factor Reduction
Risk Based Classification of Foods
Risk factors that lead to food poisoning outbreaks
Control Measures
Food Inspections
Cresco Safe was founded by a team of HSE & Management professionals with international experience offering their service to provide for a healthy and safe working conditions by equipping the individuals and companies with the vital skills and knowledge.
We offer courses accredited by various boards across UK & USA and all our courses are renowned across the world. We cater to diverse business Organizations with industries ranging from Oil & Gas, Chemical, Construction, Food, Hospitality, etc.
Our training professionals and consultants are highly experienced and are persistent in providing high quality training with the help of the latest technology that is at par with the best in the industry.
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Diploma In Food Safety Management is offered by NIFSM Kolkata.NIFSM Has Introduced Many Courses In Fire Safety, Fire & Safety Training, Diploma In Fire Safety Engineering, Fire Officer Training Etc. NIFSM Has Plan To Introduce Centers Of Best Fire Safety College.
Claims of conformity to ISO 22000:2018, however, are not acceptable unless all its requirements are incorporated into an organization's food safety management system and fulfilled without exclusion.
With the help of innovative learning and hands on practices we ensure that the trainee gets complete knowledge and information and gets complete satisfactions on the training program.
This qualification is aimed at those working in the catering industry who are at, or wish to progress to, a higher or supervisory level.
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