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CQI-IRCA ISO 22000:2018 FSMS Lead Auditor - Professional Training and Consultancy Services , UAE, Online

Mon, 05 May 2025 13:47:31 +04

CQI-IRCA Certified ISO 22000:2018

Food Safety Management System Lead Auditor Course
ISO 22000 Lead Auditor Training course enhances delegates’ knowledge and skills to plan, manage, and perform an effective audit of Food Safety Management System (FSMS). It helps the candidates with the key concepts and requirements of ISO 22000:2018. It also helps delegates to reduce the food safety hazards and risks.

Learning Objectives:
The delegates who successfully completed the ISO 22000 Lead Auditor training can able to:

Understand the requirements and clauses of ISO 22000:2018
Improve the quality of food
Reduce the food Safety risks and hazards
Guide the organization for the effective implementation of the FSMS
Plan, manage and conduct a first, second- and third-party audit FSMS
Understand the accelerated techniques, methods and process
Take awareness and foundation training classes to the co-employees

Course Content:

FSMS management principles, vocabulary and ISO 22000 requirements
Stage 1 audit, Audit planning
The purpose and business benefits of an FSMS, auditing and third-party certification)
Process auditing and audit skills
Writing NC reports and audit reporting
Audit follow up
The auditor's role in planning, conducting, reporting and following up on FSMS audits based on ISO 19011

Cost: 1800 AED

Duration: Upto 40 Hours

HACCP Level 3 - Intermediate - SaveFast Training Academy , UAE, Dubai, Abu Dhabi, Sharjah, Fujairah, Ajman, Umm Al Quwain, Online

Thu, 28 Nov 2024 15:35:00 +04

HACCP Training Level 3 Intermediate
What is HACCP?
Hazard Analysis Critical Control Point (HACCP) is a management system designed to analyze the most significant hazards within a food business, and implement rigorous controls at the points where these can result in unsafe food, and therefore are critical to safety.
HACCP is the international standard for food safety management. It is a requirement of international trade ( export) and an increasing part of national legal requirements around the globe.

Aim
This qualification is designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering and retail food organizations, such as owners, managers, supervisors, food technologists, quality controllers, operations managers, production managers and HACCP team members. It is also appropriate for those who inspect or audit food premises. The aim of this qualification is to teach individuals the principles of HACCP and their application to food safety in order to allow them successfully implement HACCP and improve the standards and compliance with legislative requirements within their own premises

Requirements
Participants must at least have Food safety knowledge about the ADVANCED Level 4 of Food Safety in Manufacturing / Catering

Approvals and Certifications
HACCP Training Level 3 Intermediate has a 5-year Certificate validity certified by TSI Quality

Objective
The objective of the qualification is to provide learners with the knowledge to implement an appropriate food safety management system based on HACCP principles.

Target Audience
For the learners who have knowledge in Food Safety, Hazards & controls, business owners even managing small businesses.

Outline
The role of HACCP
Legal obligations
The principles of HACCP
Hazard analysis methodology
The 7 principles of HACCP
Identification of critical control points
Monitoring procedures
Verification of HACCP system
Management of HACCP system

Cost: 1599 AED

Duration: Upto 8 Hours

PIC Level 3 - SaveFast Training Academy , UAE, Dubai, Abu Dhabi, Sharjah, Fujairah, Ajman, Umm Al Quwain, Online

Thu, 28 Nov 2024 12:38:12 +04

Introduction
The Food Control Department of Dubai Municipality is dedicated to ensuring that your establishment provides safe food to your customers. Inspections and training programs are provided to help prevent problems from occurring within your food establishment.

All food establishments shall employ at least one full-time, on-site Person in Charge Certified in Food Safety. All food service establishments where high-risk, ready-to-eat or raw foods are prepared shall have at least one Person in Charge certified in food safety present in the establishment during all shifts (duration) of food establishment operation.

Approvals and Certifications:
Dubai Municipality and Highfield International

Introduction to Food Safety

Understand food safety and business operator/staff responsibilities with regards to food safety
Understand the regulatory and legislative framework in Dubai
Understand disease surveillance data, common foodborne diseases in Dubai
Understand factors that commonly contribute to foodborne illness

Prerequisite Programs

Participants must first complete the Basic Food Hygiene Training and ensure they have an active Food Watch account.
Understand the role of personal hygiene in preventing contamination and foodborne illness
Identify the hygiene practices that employees should follow before reporting to work and while at work
Understand how the design, layout, construction,
Understand the implementation, management, and application of good hygiene practices, cleaning, disinfection, waste disposal, and pest control and maintenance of premises and equipment can affect food safety
Understand the procedures of supplier approval and stock control
Understand the concepts to assess training and competency needs of employees

Cost: 600 AED

Duration: 12 Hours

Advanced Food Safety Certification - SAVEFAST Fire and Safety Training , UAE, Dubai, Abu Dhabi, Sharjah, Fujairah, Ajman, Umm Al Quwain, Online

Thu, 28 Nov 2024 12:02:38 +04

Course Details
SaveFast's Advanced Food Safety and HACCP trainings equip professionals with expert knowledge in managing food safety risks and implementing HACCP systems. These courses focus on advanced food safety management, risk assessment, and compliance with local and international regulations, tailored for senior management and quality control teams. Our courses include:

Highfield Award in Food Safety Advanced - Levels 02, 03, and 04
HACCP Level 02, 03, and 04

Intended Audience:
The Highfield Award in Food Safety Advanced Levels are designed for individuals working in supervisory or management roles within the food industry, such as supervisors, team leaders, chefs, kitchen managers, and food safety professionals.
HACCP qualifications are designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering, and retail food organizations, such as owners, managers, supervisors, food technologists, quality controllers, operations managers, production managers, and HACCP team members.

Approvals and Accreditations:
Highfield (HABC), Dubai Municipality

Certificate Validity: 05 Years or Lifetime

Mode of Training:
Classroom Based Training

Why Make Us Unique:
Flexible Instalments Payment Plan
Flexible Schedule/ Class timings
Hands-On Practical Training
Globally Diverse and Highly Qualified Faculty

Cost: 1899 AED

Duration: Upto 6 Days

Hotel Management - Diploma - Bright Future Training Institute , Dubai,United Arab Emirates

Mon, 11 Nov 2024 12:04:10 +04

1. Introduction to Hotel Management

Overview of the hospitality industry
Roles and responsibilities in hotel management
Career prospects in hotel management

2. Front Office Operations

Guest services and reservations
Check-in and check-out procedures
Room allocation and billing
Customer service and guest satisfaction

3. Housekeeping Management

Housekeeping duties and responsibilities
Room cleaning and maintenance standards
Inventory control and supply management
Health, safety, and hygiene in housekeeping

4. Food and Beverage Management

Food service operations and management
Menu planning and design
Food safety and hygiene standards
Beverage operations and bar management

5. Hotel Accounting and Financial Management

Basic accounting principles in hospitality
Budgeting and forecasting
Revenue management strategies
Cost control and expense management

6. Human Resources Management in Hospitality

Recruitment and training in the hotel industry
Employee motivation and team building
Labor laws and compliance
Performance appraisal and feedback

7. Marketing and Sales for Hospitality

Marketing principles for hotel promotion
Digital marketing strategies in hospitality
Customer relationship management (CRM)
Revenue generation and sales strategies

8. Hospitality Law and Ethics

Understanding hotel contracts and agreements
Legal issues in the hospitality industry
Ethical practices in hospitality management
Dealing with guest complaints and liabilities

9. Event Management in Hospitality

Planning and organizing events
Managing logistics for meetings and conferences
Special events and catering services
Budgeting and promoting events

Cost: 2500 AED

Discount: 15% Off for Laimoon Users!

Duration: 30 To 40 Hours

HACCP Level 4 Food Safety - National Quality Training Center , Dubai, Abu Dhabi

Mon, 21 Oct 2024 00:07:29 +04

Level 4 HACCP Training: Advanced Food Safety Management
Level 4 HACCP (Hazard Analysis and Critical Control Points) training is an advanced course tailored for senior professionals in the food industry who are responsible for the development, implementation, and management of food safety systems. This course is ideal for individuals involved in overseeing food safety compliance, managing teams, or auditing food safety procedures in large-scale food production, catering, or retail operations.

What is HACCP?

HACCP is a globally recognized food safety management system that focuses on preventing hazards in the food production process. It aims to control biological, chemical, and physical hazards by establishing critical control points (CCPs) and applying preventive measures at each stage of the food supply chain. HACCP is widely adopted in food manufacturing, catering, and retail sectors, and it’s often mandated by law to ensure food safety.

While Level 3 HACCP training covers the technical aspects of implementing and maintaining a HACCP system, Level 4 training delves deeper into strategic management and evaluation, equipping professionals with advanced knowledge to design, manage, and audit HACCP systems effectively.

Who Should Take Level 4 HACCP Training?

Level 4 HACCP training is designed for senior food safety professionals, including:
Food Safety Managers
Quality Assurance Directors
Senior HACCP Team Leaders
Auditors and Inspectors
Regulatory and Compliance Officers
Business Owners in the food industry

The course is also beneficial for those who are responsible for developing food safety policies, conducting internal audits, and ensuring their company’s food safety systems meet national and international standards.

Course Objectives
The objective of Level 4 HACCP training is to provide participants with the expertise required to:

Develop Advanced HACCP Plans: Learn to design complex HACCP systems that cater to a wide range of products and processes, ensuring food safety at every stage.

Manage HACCP Teams: Gain leadership skills necessary for effectively leading HACCP teams, assigning responsibilities, and coordinating efforts to maintain high food safety standards.

Evaluate and Audit HACCP Systems: Understand how to conduct comprehensive internal audits, review the effectiveness of HACCP systems, and ensure continuous improvement. This includes assessing compliance with ISO 22000 and other global food safety standards.

Handle Non-Conformities: Learn to identify, investigate, and resolve non-conformities within the HACCP system, ensuring any risks are promptly addressed
.
Conduct Risk Assessments: Perform detailed risk assessments and hazard analyses, and implement corrective actions to manage food safety hazards.

Comply with Legal and Regulatory Requirements: Deepen your understanding of the legal framework surrounding food safety, including regulations from authorities like the FDA, EU, and other national bodies.

Key Elements of the Level 4 HACCP Course

Advanced Hazard Analysis: At Level 4, participants learn to conduct in-depth hazard analyses, considering complex factors like allergens, packaging contaminants, and emerging risks, such as new foodborne pathogens or novel processing technologies.
Designing a Robust HACCP Plan: This involves not only identifying CCPs but also ensuring that these control measures are sustainable and continuously monitored. Participants learn how to customize HACCP plans for different types of food production systems and processes.
Advanced Verification and Validation Techniques: Level 4 training covers detailed methods for verifying and validating the HACCP system. This includes routine inspections, sampling and testing, and statistical process control techniques to ensure the system remains effective over time.
Crisis Management and Corrective Actions: Professionals are trained to manage food safety crises, such as contamination incidents, product recalls, or equipment failures. Level 4 focuses on preemptive strategies and corrective actions to prevent food safety breaches.
Regulatory Compliance and Certification: Participants gain knowledge of the requirements for international food safety certifications such as ISO 22000, FSSC 22000, and BRC Global Standards, ensuring that their company meets industry benchmarks.
Continuous Improvement: The course emphasizes the importance of regularly reviewing and improving the HACCP system in response to new threats, changing regulations, or updated production processes.

Benefits of Level 4 HACCP Training

Expertise in Food Safety Management: Participants develop an advanced understanding of food safety systems and can design, manage, and improve HACCP plans effectively.
Career Advancement: Level 4 certification opens doors to higher-level positions in food safety management, auditing, and compliance.
Global Competitiveness: Companies that employ Level 4 HACCP-trained professionals are better positioned to meet international food safety standards and compete in global markets.
Improved Compliance: The advanced knowledge gained in this course helps businesses ensure full compliance with food safety regulations, reducing the risk of legal issues, fines, and product recalls.

Conclusion
Level 4 HACCP training equips senior food safety professionals with the skills needed to manage and audit comprehensive HACCP systems. It offers advanced insights into hazard analysis, food safety management, and regulatory compliance, making it a valuable course for those seeking leadership roles in the food industry.

Cost: 2200 AED

Duration: Upto 3 Days

HACCP Level 3 Food Safety - National Quality Training Center , Dubai, Abu Dhabi

Sun, 20 Oct 2024 23:50:20 +04

Level 3 HACCP (Hazard Analysis and Critical Control Points) training is an advanced course designed for individuals involved in the management and implementation of food safety processes within food handling, preparation, and production environments. This course is critical for ensuring that food businesses comply with food safety regulations and standards, such as those set by the Food Safety and Standards Authority (FSSA), FDA, or other relevant bodies.

What is HACCP?
HACCP is a systematic preventive approach to food safety, focusing on identifying, evaluating, and controlling biological, chemical, and physical hazards throughout the food production process. It involves seven key principles aimed at minimizing or eliminating food safety risks. HACCP is internationally recognized and often required by law or by industry standards for food businesses, particularly those involved in large-scale production or complex food handling processes.

Who is Level 3 HACCP Training for?
Level 3 HACCP training is typically designed for supervisors, managers, and food safety officers in the food industry who are responsible for developing, managing, and maintaining HACCP systems. This training is particularly valuable for professionals working in catering, manufacturing, retail, and food distribution sectors. It is also essential for quality assurance personnel and anyone tasked with food safety compliance, audits, and inspections.

Course Objectives

The main objective of Level 3 HACCP training is to provide participants with the knowledge and skills necessary to implement, manage, and monitor an effective HACCP plan. The course is structured to help participants:

Understand the Importance of HACCP: Learn why HACCP is essential for food safety management and how it integrates with other food safety systems like ISO 22000 and GMP (Good Manufacturing Practices).
Identify Hazards: Gain the ability to identify potential food safety hazards at every stage of the food production process, including biological, chemical, and physical hazards.
Conduct Risk Assessments: Learn how to assess the risk level of identified hazards and prioritize them based on their likelihood and severity.
Develop and Implement a HACCP Plan: Participants are taught how to create and implement a HACCP plan tailored to their specific business needs. This includes learning how to determine Critical Control Points (CCPs), establishing critical limits, and developing monitoring procedures.
Verify and Validate the HACCP System: Understand how to verify that the HACCP system is functioning as intended and learn techniques for validating the effectiveness of control measures.
Maintain Documentation: Learn how to properly document the HACCP system, including record-keeping, audit trails, and reporting requirements.
Review and Update HACCP Plans: Participants will understand the importance of regularly reviewing and updating the HACCP system to reflect changes in processes, equipment, or regulations.

Benefits of Level 3 HACCP Training

Enhanced Food Safety: By ensuring that food hazards are identified and controlled, businesses can minimize the risk of foodborne illnesses and contamination.

Regulatory Compliance: Food businesses must often comply with strict food safety regulations. Level 3 HACCP training helps companies meet legal requirements and pass regulatory inspections and audits.

Improved Business Reputation: Businesses with a robust HACCP system in place are more likely to build trust with consumers, suppliers, and regulators, enhancing their reputation for food safety.

Cost Savings: Preventing food safety incidents reduces the costs associated with product recalls, waste, and legal liabilities.
Global Recognition: HACCP is recognized internationally, making it easier for businesses to operate in multiple regions or countries and meet export requirements.

Cost: 1350 AED

Duration: Upto 2 Days

HACCP Food Safety Level 3 (Online) - National Quality Training Center , Dubai, Abu Dhabi

Sat, 19 Oct 2024 11:41:49 +04

Level 3 HACCP (Hazard Analysis and Critical Control Points) training is an advanced course designed for individuals involved in the management and implementation of food safety processes within food handling, preparation, and production environments. This course is critical for ensuring that food businesses comply with food safety regulations and standards, such as those set by the Food Safety and Standards Authority (FSSA), FDA, or other relevant bodies.

What is HACCP?

HACCP is a systematic preventive approach to food safety, focusing on identifying, evaluating, and controlling biological, chemical, and physical hazards throughout the food production process.

The primary aim of HACCP is to prevent hazards rather than respond to food safety issues after they occur.
Who is Level 3 HACCP Training for?
Level 3 HACCP training is typically designed for supervisors, managers, and food safety officers in the food industry who are responsible for developing, managing, and maintaining HACCP systems. This training is particularly valuable for professionals working in catering, manufacturing, retail, and food distribution sectors. It is also essential for quality assurance personnel and anyone tasked with food safety compliance, audits, and inspections.

Course Objectives

The main objective of Level 3 HACCP training is to provide participants with the knowledge and skills necessary to implement, manage, and monitor an effective HACCP plan. The course is structured to help participants:

Understand the Importance of HACCP: Learn why HACCP is essential for food safety management and how it integrates with other food safety systems like ISO 22000 and GMP (Good Manufacturing Practices).

Identify Hazards: Gain the ability to identify potential food safety hazards at every stage of the food production process, including biological, chemical, and physical hazards.

Conduct Risk Assessments: Learn how to assess the risk level of identified hazards and prioritize them based on their likelihood and severity.

Develop and Implement a HACCP Plan: Participants are taught how to create and implement a HACCP plan tailored to their specific business needs. This includes learning how to determine Critical Control Points (CCPs), establishing critical limits, and developing monitoring procedures.

Verify and Validate the HACCP System: Understand how to verify that the HACCP system is functioning as intended and learn techniques for validating the effectiveness of control measures.

Maintain Documentation: Learn how to properly document the HACCP system, including record-keeping, audit trails, and reporting requirements.

Review and Update HACCP Plans: Participants will understand the importance of regularly reviewing and updating the HACCP system to reflect changes in processes, equipment, or regulations.

Benefits of Level 3 HACCP Training

Enhanced Food Safety: By ensuring that food hazards are identified and controlled, businesses can minimize the risk of foodborne illnesses and contamination.

Regulatory Compliance: Food businesses must often comply with strict food safety regulations. Level 3 HACCP training helps companies meet legal requirements and pass regulatory inspections and audits.

Improved Business Reputation: Businesses with a robust HACCP system in place are more likely to build trust with consumers, suppliers, and regulators, enhancing their reputation for food safety.

Cost Savings: Preventing food safety incidents reduces the costs associated with product recalls, waste, and legal liabilities
.
Global Recognition: HACCP is recognized internationally, making it easier for businesses to operate in multiple regions or countries and meet export requirements.

Conclusion
Level 3 HACCP training equips food industry professionals with the knowledge and skills to implement, monitor, and manage effective food safety systems. It is essential for ensuring compliance with food safety laws and regulations, maintaining high standards of food hygiene, and preventing food safety ;

Cost: 1100 AED

Duration: 5 To 6 Hours

PIC level 2 - Sanbook Quality Consultancy , UAE, Dubai, Abu Dhabi, Online

Fri, 06 Sep 2024 15:51:03 +04

PIC Level 2 Food Safety Course Content

1. Introduction to Food Safety

Importance of food safety
Overview of foodborne illnesses
Impact of poor food safety on health

2. Food Safety Legislation and Standards

Basic food safety regulations and legislation
Understanding your legal responsibilities
Overview of local and international food safety standards

3. Food Contamination and Control

Types of food contamination: biological, chemical, and physical
Sources of contamination
Prevention and control measures

4. Personal Hygiene and Health

Importance of personal hygiene in food handling
Proper handwashing techniques
Health conditions affecting food safety
Use of personal protective equipment (PPE)

5. Food Storage

Safe food storage practices
Temperature control and the danger zone
Proper storage of different types of food (raw, cooked, refrigerated)

6. Food Preparation and Handling

Safe food handling procedures
Preventing cross-contamination
Handling and preparing food safely

7. Cleaning and Sanitizing

Differences between cleaning and sanitizing
Effective cleaning procedures
Use and handling of cleaning agents and sanitizers
Developing and following cleaning schedules

8. Pest Control

Identifying common pests in food environments
Basic pest control measures
Reporting and managing pest issues

9. Temperature Control

Understanding the importance of temperature control
Monitoring and maintaining safe temperatures for food
Procedures for thawing and cooking food safely

10. Food Safety Practices

Safe thawing, cooking, and reheating practices
Importance of food temperature monitoring
Avoiding food contamination during preparation and serving

11. Emergency Procedures

Responding to foodborne illnesses and food safety emergencies
Basic procedures for handling food recalls

12. Practical Application and Assessment

Hands-on activities to apply food safety principles
Case studies and scenarios for problem-solving
Knowledge assessment through quizzes or tests

Cost: 600 AED

Duration: 2 Days

PIC Level 3 - Sanbook Quality Consultancy , UAE, Dubai, Abu Dhabi, Online

Fri, 06 Sep 2024 14:59:34 +04

Course Modules on Food Safety Management Systems

1. Food Safety Management Systems (FSMS)

Overview of Food Safety Management Systems (FSMS)
Implementing and managing an FSMS
Legal requirements and industry standards
Risk assessment and management

2. Food Safety Legislation and Standards

Detailed overview of local and international food safety legislation
Understanding food safety regulations and compliance requirements
Roles and responsibilities of food safety managers

3. Food Safety Procedures and Practices

Developing and implementing food safety policies and procedures
Monitoring and verifying food safety practices
Procedures for handling and investigating food safety incidents

4. Hygiene and Sanitation

Advanced principles of personal hygiene and health
Managing cleaning and sanitation in food environments
Designing effective cleaning schedules and protocols
Selection and use of cleaning and sanitizing agents

5. Food Contamination and Control

Detailed study of food contamination types: biological, chemical, and physical
Identifying sources and controlling contamination risks
Implementing control measures and preventative actions

6. Temperature Control

Advanced principles of temperature control in food storage and preparation
Monitoring and maintaining correct temperatures
Understanding and managing the danger zone

7. Food Safety Risk Assessment

Conducting risk assessments and identifying potential hazards
Implementing control measures based on risk assessments
Reviewing and updating risk assessments regularly

8. Staff Training and Supervision

Designing and delivering food safety training programs
Supervising staff to ensure compliance with food safety practices
Handling and addressing non-compliance issues

9. Pest Control Management

Identifying common pests and understanding their impact on food safety
Implementing effective pest control measures
Collaborating with pest control professionals

10. Food Safety Audits and Inspections

Planning and conducting internal food safety audits
Preparing for and managing external inspections
Corrective actions and continuous improvement

11. Emergency Procedures

Developing and implementing emergency response procedures
Handling food recalls and foodborne illness outbreaks
Communicating effectively during emergencies

12. Practical Application and Case Studies

Analyzing real-world case studies related to food safety
Practical exercises to apply theoretical knowledge
Problem-solving and decision-making scenarios

13. Assessment and Examination

Knowledge assessment through quizzes or exams
Practical assessment of food safety management skills

Cost: 750 AED

Duration: 16 Hours

Basic Food Hygiene - Sanbook Quality Consultancy , UAE, Dubai, Abu Dhabi, Online

Fri, 06 Sep 2024 14:35:14 +04

Basic Food Hygiene Course Content

1. Introduction to Food Hygiene

Importance of food hygiene
Impact of poor food hygiene on health
Key principles of food hygiene

2. Food Safety Regulations and Standards

Overview of local and international food safety regulations
Understanding food safety legislation (HACCP, GMP)

3. Personal Hygiene and Health

Importance of personal cleanliness
Proper handwashing techniques
Health conditions and their impact on food safety
Personal protective equipment (PPE) and its use

4. Food Contamination

Types of food contamination: biological, chemical, and physical
Sources of contamination
Prevention methods

5. Food Storage

Proper food storage techniques
Temperature control and its importance
Understanding the "danger zone" for food temperatures
Storage of different types of food (raw, cooked)

6. Food Preparation

Safe food handling practices
Cross-contamination prevention
Cleaning and sanitizing kitchen tools and surfaces

7. Cleaning and Sanitizing

Differences between cleaning and sanitizing
Effective cleaning procedures
Use of cleaning agents and sanitizers
Cleaning schedules and records

8. Pest Control

Common pests in food establishments
Prevention and control measures
Reporting and managing pest infestations

9. Food Safety Practices

Safe thawing and cooking practices
Importance of food temperature monitoring
Avoiding recontamination

10. Emergency Procedures

Responding to foodborne illnesses
Handling food recalls
First aid procedures related to food safety

11. Practical Exercises and Assessment

Hands-on activities to reinforce learning
Case studies and scenarios
Knowledge assessment (quizzes/tests)

Cost: 100 AED

Duration: 1 Day

Basic Food Safety - Sanbook Quality Consultancy , Dubai,Abu Dhabi,United Arab Emirates,Online

Fri, 06 Sep 2024 11:59:45 +04

Cost: 100 AED

Duration: 1 Day

ISO 22000:2018 FSMS/Lead Auditor - Universal Certification & Services , Dubai

Mon, 28 Dec 2020 14:01:04 +04

ISO 22000:2018 Lead Auditor training course enables you to develop the necessary expertise to perform a Food Safety Management System (FSMS) audit by applying widely recognized audit principles, procedures, and techniques.
During this training course, you will acquire the necessary knowledge and skills to plan and carry out internal and external audits in compliance with ISO 19011 and ISO/IEC 17021-1 certification process. Based on practical exercises, you will be able to master audit techniques and become competent to manage an audit program, an audit team, the communication with customers, and conflict resolution.

Learning objectives:

Understand the operations of a Food Safety Management System based on ISO 22000:2018
Acknowledge the standards and regulatory frameworks
Understand an auditor's role to plan, lead, and follow-up on a management system audit in accordance with ISO 19011
Learn how to lead an audit and audit team
Learn how to interpret the requirements of ISO 22000 in the context of a FSMS audit
Acquire the competencies of an auditor to plan an audit, lead an audit, draft reports, and follow-up on an audit in compliance with ISO 19011

Course Outline:

Day 1: Introduction to the Food Safety management system (FSMS) and ISO 22000:2018

Course objectives and structure
Standards and regulatory frameworks
Certification process
Fundamental concepts and principles of Food Safety
Food Safety management system (FSMS)

Day 2: Audit principles, preparation, and initiation of an audit

Fundamental audit concepts and principles
The impact of trends and technology in auditing
Evidence-based auditing
Risk-based auditing
Initiation of the audit process
Stage 1 audit

Day 3: On-site audit activities

Preparing for stage 2 audit
Stage 2 audit
Communication during the audit
Audit procedures
Creating audit test plans

Day 4: Closing the audit

Drafting audit findings and nonconformity reports
Audit documentation and quality review
Closing of the audit
Evaluation of action plans by the auditor
Beyond the initial audit
Managing an internal audit program
Summary of the training course

Day 5: Certification Exam

Cost: 3500 AED

Duration: 5 Days

Food and Nutrition in workplace - Najma Human Resources Consultancy , UAE, Dubai

Sat, 15 Jun 2019 11:33:56 +04

The objective of the Primary Course in Food Hygiene is to create an awareness and knowledge in food workers and others involved in providing services to the food industry of the reasons for, and the importance of good food hygiene practices. This course is designed for all employees new to the food industry. It is also suitable as a refresher course for existing food workers.

Who should attend?

All food handlers can satisfy their legal requirement by taking this course.

What will they learn?

Training Topics:

Introduction to food safety
Basic Microbiology
Food Contamination hazards & controls
Food poisoning
Course Contents
Personal hygiene
Food premises & equipment
Cleaning and disinfection
Pest management
Revision
Examination

Cost: 250 AED

Duration: 6 Hours

PIC Advanced - Bright Well Quality & standardization Consultants , Dubai

Mon, 19 Feb 2018 14:37:11 +04

· Introduction to food safety

· Microbiology (Multiplication and survival hazards)

· Contamination hazards & controls

·Food poisoning

·Personal hygiene

· Food premises & equipment

·Cleaning and disinfection

·Pest management

·HACCP

· Dubai Rules and Regulations

·Desktop Inspection

· Role of PIC - checklists

·Revision

·Examination

Cost: 900 AED

Duration: 3 Days

IRCA ISO 22000 FSMS - Sanbook Quality Consultancy , Dubai, Abu Dhabi,Abu Dhabi,United Arab Emirates

Thu, 25 Feb 2016 14:39:03 +04

The course is helps in assimilating and consolidating of the participant's understanding of auditing the FSMS based on ISO 22000 standard effectively.
Course Content:

Purpose and business benefits of a food safety management system and the process based approach to the FSMS that involves establishing, implementing and operating, monitoring and reviewing and improving FSMS, including the significance of this for FSMS auditors, management responsibility towards the FSMS, internal FSMS audits, management review of FSMS and FSMS improvement and the understanding of control objectives and ;
FSMS Scope identification and food safety policy formulation, Hazard Identification and Risk Management by adopting the appropriate food safety policy and procedural controls will also be ;
The FSMS audit process, principles, and methodology and best practices in planning, conducting, reporting and following up ;

Course Benefits:

Participants will be able to interpret the requirements of ISO 22000 in the context of an FSMS ;
Participants will be able to check and confirm the FSMS audit objectives and carry out Information risk assessment based on information security threats to assets, inherent vulnerabilities and corresponding impact on an ;
Participants will apply the ISO 22000 standard clauses appropriately in an audit ;

IRCA Certificate will be issued to all attendees on successful completion of the course

Cost: 3500 AED

Duration: 5 Days

HACCP Food Safety Awareness - Sanbook Quality Consultancy , Dubai, Abu Dhabi

Tue, 16 Sep 2014 12:13:46 +04

What will I learn?

Introduction about food hygiene, bacteriology, food poisoning, food infection and food borne disease, food storage and temperature controls, brief introduction of HACCP by codex alementarius, good hygiene and Good Manufacturing Practices

Who is this course for?

Designed for those working in any branch of the food industry at managerial / supervisory level. This includes 'traditional' supervisors and HACCP team members, but also anyone who needs a brief understanding of HACCP as part of their work

Cost: 500 AED

Duration: 1 Day

HACCP Internal Auditor - Sanbook Quality Consultancy , Dubai, Abu Dhabi,Abu Dhabi

Tue, 16 Sep 2014 12:02:42 +04

HACCP internal auditor training provides the knowledge and skills that your staff needs to perform audits of your food safety management systems to HACCP standards.
What will I learn?
Provide your personnel with understanding HACCP Audit requirements, plan, prepare and conduct food hygiene and safety management system audits, recognize the roles and responsibilities of an auditor, report audit findings, including classification and non-conformities.
Who is this course for?

Managers, executives, anyone involved in organizing and conducting HACCP internal audits, personnel who are involved in the implementation and maintenance of your management system, in accordance with HACCP standards, those who wish to know more about HACCP and its requirements

Cost: 1500 AED

Duration: Upto 2 Days

ISO 22000 Food Safety Management Awareness Training - Sanbook Quality Consultancy , Dubai, Abu Dhabi

Thu, 05 Dec 2013 12:09:34 +04

What will I learn?

Who is this course for?

Cost: 500 AED

Duration: 1 Day

PIC level 2 training - Sanbook Quality Consultancy , Abu Dhabi and Dubai

Thu, 05 Dec 2013 12:09:34 +04

Course overview:

Topics Included

Introduction to food safety
Microbiological hazards
Contamination hazards and its control
Food poisoning and its control
Personal hygiene
Premises and equipment
Cleaning and disinfection
Food Pest and control
HACCP
Dubai Regulations
Desktop inspection
Role of PIC checklist

Course Credentials - Highfield UK

Cost: 550 AED

Duration: 2 days

PIC level 3 training - Sanbook Quality Consultancy , Abu Dhabi and Dubai

Thu, 05 Dec 2013 12:09:34 +04

Course overview:

Topics Included

Microbiology
Contamination Hazards
Food poisoning
Personal Hygiene
Premises and equipment
Cleaning and disinfection
Pest management
Hazard Analysis and CCP’s
Dubai Regulatiions

Course Credentials - Highfield UK

Cost: 1250 USD

Duration: 3 days

Advanced Food Hygiene Training - Sanbook Quality Consultancy , Abu Dhabi and Dubai

Thu, 05 Dec 2013 12:09:34 +04

Course overview:

Topics Included

Introduction to food safety management
Microbiology and its characteristics
Bacterial Contamination
Physical Contamination of Food.
Food Poisoning
Non Bacterial Food Poisoning
Food Borne diseases
Personal Hygiene
Food Storage and Temperature Control
Food Spoilage and Preservation
Supervisory Management
Hazard Analysis

Course Credentials - Highfield UK

Cost: 2500 AED

Duration: 5 days

HACCP Food Safety Level 2 - Sanbook Quality Consultancy , Dubai, Abu Dhabi, Oman,Abu Dhabi

Thu, 05 Dec 2013 12:09:34 +04

This course is designed to provide a broad understanding of basic food hygiene and HACCP systems and how to make the best use of them in terms of food handling. It will equip individuals who have a general understanding of food safety matters, with the ability to develop, implement, and manage effective food safety management system.
What will I learn?
Introduction about food hygiene, bacteriology, food poisoning, food infection and food borne disease, food storage and temperature controls, brief introduction of HACCP by codex alementarius, good hygiene and Good Manufacturing Practices
Who is this course for?
Designed for those working in any branch of the food industry at managerial / supervisory level. This includes 'traditional' supervisors and HACCP team members, but also anyone who needs a brief understanding of HACCP as part of their work.

Cost: 1000 AED

Duration: 2 Days

HACCP Internal Auditor Training - Sanbook Quality Consultancy , Dubai, Abu Dhabi,Abu Dhabi

Thu, 05 Dec 2013 12:09:34 +04

Course Overview
HACCP internal auditor training provides the knowledge and skills that your staff needs to perform audits of your food safety management systems to HACCP standards.
What will I learn?
Provide your personnel with understanding HACCP Audit requirements, plan, prepare and conduct food hygiene and safety management system audits, recognize the roles and responsibilities of an auditor, report audit findings, including classification and non-conformities.
Who is this course for?
Managers, executives, anyone involved in organizing and conducting HACCP internal audits, personnel who are involved in the implementation and maintenance of your management system, in accordance with HACCP standards, those who wish to know more about HACCP and its requirements.

Cost: 1500 AED

Duration: 2 Days