Food Safety Courses:
International Certified Training Programs
Food Industry Professionals have a critical role in ensuring the integrity of the food chain ultimately safeguarding the health and wellbeing of consumers. Our range of food safety management courses are designed for the whole food industry professionals working to standards.
Participants will learn how to:
- Meet legal compliance in food hygiene
- Put into practice principles of food hygiene
- Improve food hygiene standards and systems operations
The course:
- Current food poisoning trends
- Definitions
- Awareness of micro-organisms
- Food poisoning and food-borne diseases
- Food storage, temperature control and preservation
- Cleaning and disinfection
- Construction of food premises, stalls, vehicles and equipment
- Personal hygiene
- Training and health education
- Pest control
- Specific food selling locations
- Legislation and enforcement
Who should attend?
- Food handlers working in the food industry
Participants will learn how to:
- Meet legal compliance in managing food hygiene
- Liaise with enforcement officers effectively
- Deliver statutory food hygiene training for staff (with appropriate training skills)
- Audit hygiene practices
- Improve food hygiene standards and systems operations
The course:
- Current food poisoning trends
- Definitions
- Review of micro-organisms
- Food poisoning and food-borne diseases
- Food storage, temperature control and preservation
- Cleaning and disinfection
- Construction of food premises, stalls, vehicles and equipment
- Personal hygiene
- Training and health education
- Pest control
- Specific food selling locations
- Management
- Legislation and enforcement
Who should attend?
- Supervisory level professionals working in the food industry
Participants will learn how to:
- Meet legal compliance in managing food hygiene
- Liaise with enforcement officers effectively
- Deliver statutory food hygiene training for staff (with appropriate training skills)
- Audit hygiene practices
- Improve food hygiene standards and systems operations
The course:
- Current food poisoning trends
- Definitions
- Review of micro-organisms
- Food poisoning and food-borne diseases
- Food storage, temperature control and preservation
- Cleaning and disinfection
- Construction of food premises, stalls, vehicles and equipment
- Personal hygiene
- Training and health education
- Pest control
- Specific food selling locations
- Management
- Legislation and enforcement
Who should attend?
- This course is specif cally designed for managers, supervisors and senior hygiene personnel to operate and improve food safety programmes in their organisations
Person in Charge (PIC) Dubai Municipality Training Program
Level 1
Final syllabus details are awaited from Dubai Municipality however, the course will cover the following key areas:
- Principles of food hygiene
- Food Safety Regulations
- Food Safety Operations
Level 2 & Level 3
- Principles of food hygiene
- Structural Hygiene
- Food Safety Regulations
- Food Safety Operations
- Food Safety Management
- Staff Training and Management
Level 3
Programs will go into more detail on the areas of the syllabus mentioned above
Person in Charge (PIC) for Traders/Exports
Level 1 & 2 programs are also conducted
Learning outcomes
- In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
- Understand the controls needed to protect the safety of food
- Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
- Ability to implement a food safety management system based on HACCP principles
The course:
This practical, accessible and user-friendly qualification has been created to help caterers comply with legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.
Why is this training important?
EU legislation requires that all businesses producing food have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.
Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. The CIEH Level 3 Award in Implementing Food Safety Management Procedures aims to rectify this challenge.
Who should attend?
- Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses.
Learning outcomes
- Understand the importance of HACCP based food safety management procedures
- Appreciate the need for food businesses to take a proactive approach to analysing potential food hazards
- Identify the preliminary processes for HACCP-based procedures
- Develop a HACCP-based procedure
- Understand how critical control points can be monitored and the actions that must be carried out
- Understand the need for accurate documentation and record keeping
- Acquire the practical skills to implement a HACCP plan in a food manufacturing setting
- Understand National and Local regulations
The course:
- Based on a one-day training programme, this qualification is designed to ensure candidates develop the required knowledge and practical skills to implement a HACCP plan in their workplace. Candidates are assessed by assignment that requires the development of a HACCP plan.
- Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their relevant members of staff.
Who should attend?
- Managers and supervisors of all food manufacturing businesses responsible for the development of a food safety management system based on the Codex principles of HACCP.
The 4C training is unique on job training design to developed the skills of your staff hygiene practices while working in your kitchen as key control in food safety there are 4 Element that requires each individuals know about it in order to prevent , reduce or element any hazard on daily operation these are consisted of following :
- Cross Contamination.
- Cleaning.
- Chilling.
- Cooking.
Each of these are having impact on food safety if it’s not probably control and monitored. We in Pillsbury Consulting will identify the high risk area and low risk area base on that the training will be done on job and showing the staff issues on site.
Who Should Attend?
- Stewarding Staff.
- Chefs.
- Receiving person.
- Supervisors
Operational Training Programs:
These are practical kitchen training programs, that focus on specific areas and the training of staff to ensure proper understanding and increase effectiveness. Subjects include:
- Cross Contamination
- Pest management.
- Cleaning and disinfection.
- Calibration / Validation.
- Good hygiene practices.