The Person-in-charge (PIC) training course is designed for a person at supervisory level on duty during all operating hours trained in the prevention of food-borne illness and injury. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work.

→ The Person-in-charge Level 2 training is a computer based Power Point presentation with set in videos.
→ It takes 6 hours duration; which includes one coffee break (15 minutes), a lunch break (30 minutes)
→ The maximum number of attendees should not exceed 16 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.

COURSE CURRICULUM
HYGIENE
→ Demonstrate commitment to good food hygiene practices
→ Promote a high standard of personal hygiene throughout the food operation
→ Explain the implications of food-borne illness in the food operation
→ Ensure food workers suffering from food-borne illness do not work in contact with open food

STRUCTURAL HYGIENE
→ Identify or report structural deficiencies in the food operation
→ Manage and maintain an effective pest control system
→ Manage and maintain a satisfactory waste disposal system

FOOD SAFETY OPERATIONS
→ Manage and maintain an effective cleaning programme
→ Where applicable to their job: ensure food safety during product purchasing
→ Ensure food safety during delivery receipt
→ Ensure food safety during storage
→ Ensure food safety during product preparation
→ Ensure food safety during cooking/processing/cooling/holding/service of food
→ Encourage good hygiene practice during the transportation of food
→ Where applicable to their job: ensure products are labelled correctly

FOOD SAFETY MANAGEMENT
→ Ensure that the food safety training needs and competencies of staff are met

FOOD SAFETY REGULATIONS
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business
→ Provide assistance to food inspection officers
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business

The Person-in-charge (PIC) training course is designed for a person at supervisory level on duty during all operating hours trained in the prevention of food-borne illness and injury. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work.

→ The Person-in-charge Level 1 training is a computer based Power Point presentation with set in videos.
→ It takes 6 hours duration; which includes one coffee break (15 minutes), a lunch break (45 minutes)
→ The maximum number of attendees should not exceed 16 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.

COURSE CURRICULUM
HYGIENE
→ Demonstrate commitment to good food hygiene practices
→ Promote a high standard of personal hygiene throughout the food operation
→ Explain the implications of food-borne illness in the food operation
→ Ensure food workers suffering from food-borne illness do not work in contact with open food

STRUCRURAL HYGIENE
→ Identify or report structural deficiencies in the food operation
→ Manage and maintain an effective pest control system
→ Manage and maintain a satisfactory waste disposal system

FOOD SAFETY OPERATIONS
→ Manage and maintain an effective cleaning programme
→ Where applicable to their job: ensure food safety during product purchasing
→ Ensure food safety during delivery receipt
→ Ensure food safety during storage
→ Ensure food safety during delivery receipt
→ Ensure food safety during product preparation
→ Ensure food safety during cooking/processing/cooling/holding/service of food
→ Encourage good hygiene practice during the transportation of food
→ Where applicable to their job: ensure products are labelled correctly

FOOD SAFETY MANAGEMENT
→ Manage and maintain the traceability system within their area of the food operation
→ Manage/review food safety complaints effectively
→ Implement and review the food safety management system (based on HACCP principles)
→ Conduct internal audits
→ Manage and maintain food safety documentation and records

FOOD SAFETY OPERATIONS
→ Ensure that the food safety training needs and competencies of staff are met

FOOD SAFETY REGULATIONS
→ Demonstrate an awareness of the legislative requirements in Dubai relating to their business
→ Provide assistance to food inspection officers
→ Follow up non-conformances with corrective action.

Advanced Food Hygiene Training course is provided for small groups of executive and managerial level teams.

COURSE CURRICULUM
INTRODUCTION

Objective: Understanding the relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety, in addition to:
→ → The economic costs upon employers and the personal costs to individuals of food- borne illnesses. → → The benefits to the employer of high standards of food hygiene.
→ → Recent trends in reported cases of food-borne illnesses
→ → Reasons for seasonal variations in reported cases of food-borne illnesses.
→ → Customer aspirations and concern for the safety and wholesomeness their food

BACTERIOLOGY

Objective: To understand the characteristics and classification of bacteria (including pathogenic and spoilage), in addition to:
→ → Functions of spores and their role in the survival of bacteria.
→ → Toxin formation, and distinguish between exotoxins and endotoxins.
→ → Methods commonly used to identify bacteria.
→ → Phases and significance of the growth curve of bacteria, method of reproduction and generation times under optimum conditions.
→ → Factors influencing bacterial growth: nutrients, hydrogen-ion concentration, water activity, temperature, atmosphere and competition.
→ → Different optimum temperatures for bacterial growth and understanding the terms psychrophile, mesophile, thermophile and psychrotroph.
→ → Bacterial sampling and monitoring of food and equipment and their limitations.

FOOD- BORNE ILLNESSES

Objective: Causes and control measures of food-borne illnesses, in addition to:
→ Food-borne illnesses caused by the ingestion of poisonous foods such as plants, fungi, and fish, and food contaminated by:
→ → pathogenic bacteria or their toxins
→ → chemicals including metals
→ → viruses
→ → mycotoxins
→ → other agents such as protozoa and parasites

→ The difference between toxic and infective food-borne illnesses. → Sources, types of food commonly involved, incidences, vehicles and routes of transmission, → Average onset times/incubation periods, symptoms, likely carrier status and control measures for:
→ → pathogenic bacteria or their Salmonella spp
→ → Clostridium perfringens
→ → viruStaphylococcus aureus
→ → Clostridium botulinum
→ → Bacillus cereus
→ → Vibrio parahaemolyticus
→ → Escherichia coli including VTEC
→ → Bacillary dysentery
→ → Listeriosis
→ → Typhoid and Paratyphoid
→ → Campylobacter enteritis
→ → viruses including Hepatitis A, Norwalk and SRSV

→ → The importance of the current control and prevention of Brucellosis and Tuberculosis in relation to food.
→ The potential for bacterial contamination throughout the food production chain and methods of contamination control.
→ Problems presented by carriers, (convalescent and symptom less and methods for their detection and control.
→ Food-borne illness caused by chemicals (including metals) and examples of food contaminated by chemicals
→ Symptoms of acute and chronic chemical food- borne illness.
→ Food- borne illness can be caused by poisonous plants.
→ Consumption of certain types of fish and shellfish that may lead to illness
→ The role of management in an alleged outbreak of a food-borne illness.
→ Possible actions of enforcement authorities in the investigation of an outbreak of a food-borne illness.

PHYSICAL CONTAMINATION OF FOOD

Objective: The potential for physical contamination of food and measures available for its prevention, in addition to:
→ The most common intrinsic and extrinsic physical contaminants of food.
→ Procedures for the detection, prevention and removal of physical contaminants.
→ Physical contamination by non-food personnel such as maintenance staff, contractors, visitors and delivery personnel

FOOD STORAGE, TEMPERATURE CONTROL AND PRESERVATION

Objective: The importance of providing and maintaining suitable conditions for the storage of all types, in addition to:
→ The importance of satisfactory storage to minimise contamination and bacterial multiplication, deterioration, decomposition and infestation
→ Stock control systems and the effects of spoilage organisms on food
→ Variances in shelf life of stored products and the function of date labelling of food
→ Examining stock for damage or spoilage and the methods for disposing of it
→ Temperatures necessary to control enzyme and bacterial activity in food.
→ Explain the requirements for hygienic and efficient use of refrigerated and frozen storage units.
→ The necessity for rapid chilling of food
→ Principles for maintaining the safety and quality of food by the use of:
→ → low temperatures
→ → high temperatures
→ → cook- chill, cook- freeze and sous-vide
→ → canning and bottling
→ → dehydration
→ → chemicals such as preservatives, salt and acids
→ → vacuum packaging and modified atmosphere packaging
→ → smoking
→ → irradiation
→ → The importance of time controls in minimising pathogenic organisms.

DESIGN AND CONSTRUCTION OF FOOD PREMISES AND EQUIPMENT

Objective: The importance of satisfactory design, the use of suitable materials in the construction of food premises and equipment, and the need for maintenance and improvement plans, in addition to:
→ Criteria used in site selection
→ Features of satisfactory design of food premises, including product flow.
→ → Personnel
→ → Cleaning and disinfection
→ → Waste disposal

→ Maintaining standards of vehicles and outside catering
→ Features of satisfactory design of food equipment
→ The importance and use of suitable construction materials for work surfaces, sinks and food equipment
→ Priority lists for repairs and improvements based on food safety risks

CLEANING AND DISINFECTION

Objective: Principles and procedures for the satisfactory cleaning and disinfection of food premises, in addition to:
→ Terms such as cleaning, detergent, disinfection, sanitizer and sterilisation.
→ Need for and benefits of cleaning and the principles of systematic cleaning.
→ Properties required for cleaning chemicals used in the food industry
→ Principles of "cleaning in place"
→ Appropriate cleaning processes for a range of activities, areas, equipment and environments
→ PrinciplesThe need for and essential elements of cleaning schedules.
→ Management and administrative functions in relation to cleaning.

PEST CONTROL

Objective:Understanding the habitat and characteristics of food pests, the need for control, and effective methods for their control, in addition to:
→ The habitat, characteristics and reasons for control of rodents and birds, as well as flying, crawling and stored-product insects.
→ Methods of control (and limitations) for rodents, birds and insects in and around food premises, including environmental, physical and chemical control.
→ The importance of obtaining professional advice or utilising trained personnel
→ Methods to monitor the contractor and his effectiveness


PERSONAL HYGIENE

Objective: Understanding the need for high standards of personal hygiene in addition to:
→ The desirable personal qualities and standards of a food handler and the need for careful staff selection
→ Staff responsibilities in respect of personal hygiene
→ Hazards associated with:
→ → skin injuries, infections and the use of inappropriate dressings
→ → skin injuries, infections and the use of inappropriate dressings
→ → wearing jewellery and nail varnish
→ → inadequate or unsatisfactory protective over-clothing
→ → personal habits and bad practices

→ Controls necessary in respect of persons suffering from, or suspected of, suffering from food- borne illness

TRAINING STRATEGIES

Objective: The need for and techniques involved in food hygiene training in addition to:
→ The need for, and benefits of, food hygiene training
→ Development and content of hygiene training programmes
→ Principles and methods of effective training
→ Use, benefit and need for training records
→ The extent of training necessary for all associated personnel including food handlers, cleaners, serving staff, delivery personnel, contractors, administrative staff, supervisors and managers

MANAGEMENT CONTROL TECHNIQUES

Objective: The importance of, and the techniques involved in managing food safety in addition to:
→ Potential hazards (biological, chemical and physical) that may affect food safety
→ Principles of HACCP, the stages involved in HACCP type studies, and how they can be applied in varying degrees of complexity to any food business
→ The manager’s role in managing food safety
→ Establishing procedures, monitoring them and responding to problems
→ The importance of regular management inspections and internal audits
→ Production and use of hygiene policies, manuals, standards, specifications, etc.

→ The Essential Food Safety Training (EFST) Abu Dhabi Food Control Authority (ADFCA) approved Training program is a computer based Power Point presentation with set in videos.
→ It takes six to eight hours duration; which includes a coffee break (15 minutes), a lunch break (30 minutes).
→ The maximum number of attendees should not exceed 15 nos. in each session.
→ Beginning of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.
COURSE CURRICULUM
INTRODUCTION TO FOOD SAFETY
→ Importance of Food Safety
→ Common Food Hazards

→ Individual Responsibility

CROSS CONTAMINATION
→ Protective Clothing
→ Personal Hygiene

→ Hand Washing
→ Hand Washing
→ Pest Control
→ Separation and Segregation
→ Use of Clothes

COOKING
→ How to cook
→ Visual checks in cooking

→ Use of temperature probes
→ Hot holding
→ Reheating

CLEANING
→ Cleaning Food Surfaces
→ Cleaning refrigerators

→ Hand contact surfaces
→ Low risk surfaces
→ Clean and clean as you go policy
→ Maintenance of premises

CHILLING
→ Chilled storage
→ Chilled display

→ Chilling food with a blast chiller
→ Options for Chilling food
→ Freezing
→ Defrosting

→ The GHP Staff training is a computer based video file presentation with set in videos.
→ It takes six hours duration; which excludes coffee breaks
→ Examination hour - 40 minutes, 20 questions will be asked and picture based examination.
→ Beginning of the session, the course book is distributed to all attendees.
→ This course is designed for all food handlers in food industry.

AL NUKHBAH & AL JAWDAH CONSULTANTS is guaranteed the value for money.

COURSE CURRICULUM
→ Introduction
→ Importance of Food Safety
→ Food Hazards
→ Bacteria
→ High Risk Foods
→ Hand Washing
→ Protective Clothing
→ Personal Training
→ Pest Control
→ Operational Hygiene
→ Cleaning
→ Chill and Frozen Storage
→ Cooking
→ Hot Holding
→ Cooling Hot Food

→ The GHP Staff training is a computer based video file presentation with set in videos.
→ It takes six hours duration; which excludes coffee breaks
→ Examination hour - 40 minutes, 20 questions will be asked and picture based examination.
→ Beginning of the session, the course book is distributed to all attendees.
→ This course is designed for Managers, Senior Supervisors and Quality Control personnel.

AL NUKHBAH & AL JAWDAH CONSULTANTS is guaranteed the value for money.

COURSE CURRICULUM
→ Introduction
→ Essential Food Safety
→ Managing Food Safety
→ Safe Operating Procedures (SOP)
→ Safe Operating Procedures (SOP)
→ Hand Washing
→ Kitchen Hygiene
→ Personal Hygiene
→ Food Storage
→ Cleaning
→ Pest Control
→ Sharjah Municipality Requirements

The HACCP Awareness training course is 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.

COURSE CURRICULUM
INTRODUCTION TO COURSE AND HACCP
→ What is HACCP?
→ Origin of HACCP
→ Seven Principles
→ Traditional Inspection methods and the HACCP approach

HAZARDS
→ What is Hazards?
→ Biological, Chemical and Physical Hazards
→ Biological Hazards
→ Bacteria
→ Virus
→ Parasites
→ Chemical Hazards
→ Naturally Occurring Chemicals
→ Intentionally added Chemicals
→ Incidentally Added Chemicals
→ Physical Hazards
→ Materials
→ Sources

PREREQUISITE PROGRAMS
→ Prerequisite Programs definition
→ What are GMP’s and SSOP’s?
→ Preliminary steps in developing a HACCP Plan
→ HACCP Team Assembly
→ Building & Facilities
→ Equipment and Utensils
→ Calibration
→ Dealing With Customer Complaint

MODEL SANITATION STANDARD OPERATING PROCEDURE (SSOP)
→ Eight Sanitation Keys
→ Water and Ice
→ Cleanliness of food contact surfaces
→ Prevention of Cross Contamination
→ Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
→ Storage of Toxic Chemical Compounds
→ Prevention of Food from Adulterants
→ Personal Hygiene
→ Pest Control

IDENTIFICATION OF CRITICAL CONTROL POINTS
→ The definition of a Critical Control Point (CCP)
→ The relationship between significant hazard and a CCP
→ The use of decision tree to select a CCP
→ Prevention of Cross Contamination
→ Examples of CCPs

ESTABLISH CRITICAL LIMITS

→ How to define critical limits
→ How to define critical limits
→ How to find sources of critical limit information
→ The Relationship between critical limits and operation limits

CRITICAL CONTROL POINT MONITORING

→ How monitoring is defined
→ Why monitoring is needed
→ How to design a monitoring system
→ Who should monitor

CORRECTIVE ACTIONS

→ The definition of corrective actions
→ Procedures for corrective actions
→ Record-keeping requirements for corrective actions

RECORD KEEPING PROCEDURES

→ What kind of records are needed in a HACCP system
→ When to record monitoring information
→ Record-keeping requirements for corrective actions

VERIFICATION PROCEDUERES

→ How to define verification
→ What functions are part of HACCP plan verification
→ What functions are part of validation

THE HACCP REGULATION

→ What are the requirements of the International and Local Govt. HACCP regulation.
→ How to reference the specific requirements

The intermediate HACCP training course is designed for those working in any branch of the food industry at supervisory level. This includes ‘traditional’ supervisors and HACCP team leaders, but also anyone who needs a broad understanding of HACCP as part of their work. Those who can benefit from this course work in the following fields among others:

→ Quality assurance
→ One to one or on the job instruction and training
→ Investigation of customer complaints
→ Purchasing, especially raw materials

COURSE OBJECTIVE
The intermediate HACCP training is ideal for those considering future progression to the advanced level HACCP programme. The course has a flexible syllabus: It is tailored to suit the background of individual students so that all facets of food production, processing, storage, transport, wholesale, catering, supply and retail are covered. Successful completion of the course and examination will enable candidates to:
→ Assist in hazard-analysis programmes
→ Monitor food hygiene standards
→ Assist in training, especially in on-the-job training
→ Effectively supervise food handlers on HACCP issues
→ Carry out HACCP audits
→ Encourage good standards of HACCP
→ Help formulate and write HACCP policies, instructions etc. Suitable students for the course and examination will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The training time to cover the syllabus is at least 18 hours, typically covered in 2½ days.
→ The Intermediate HACCP training course is a computer based Power Point presentation with set in videos.
→ It takes eighteen hours duration; which includes one coffee break (15 minutes) and a lunch break (30 minutes).
→ The maximum number of attendees should not exceed 08 nos. in each session.
→ End of the session, the course material are distributed to all attendees.

INTRODUCTION TO COURSE AND HACCP

→ What is HACCP?
→ Origin of HACCP
→ Recommendations
→ Seven Principles
→ Traditional Inspection methods and the HACCP approach

HAZARDS

→ What is Hazards?
→ Biological, Chemical and Physical Hazards
→ Biological Hazards - detailed study
→ → Bacteria
→ → Virus
→ → Parasites

→ Chemical Hazards - detailed study
→ → Naturally Occurring Chemicals
→ → Intentionally added Chemicals
→ → Intentionally added Chemicals

→ Physical Hazards - detailed study
→ → Materials
→ → Sources
PREREQUISITE PROGRAMS

→ Prerequisite Programs definition
→ What are GMP’s and SSOP’s?
→ Examples
→ Preliminary steps in developing a HACCP Plan
→ Management Commitment
→ HACCP Team Assembly
→ Building & Facilities
→ Equipment and Utensils
→ Calibration
→ Dealing With Customer Complaint

MODEL SANITATION STANDARD OPERATING PROCEDURE

→ Eight Sanitation Keys
→ Water and Ice
→ Cleanliness of food contact surfaces
→ Prevention of Cross Contamination
→ Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
→ Storage of Toxic Chemical Compounds
→ Prevention of Food from Adulterants
→ Personal Hygiene
→ Pest Control

HAZARD ANALYSIS AND PREVENTIVE MEASURES

→ What is hazard analysis
→ How to conduct a hazard analysis
→ How to identify significant hazards
→ What preventive measures are
→ How to identify preventive measures IDENTIFICATION OF CRITICAL CONTOL POINTS

→ The definition of a Critical Control Point (CCP)
→ The definition of a Critical Control Point (CCP)
→ The use of decision tree to select a CCP
→ Examples of CCPs

ESTABLISH CRITICAL LIMITS

→ How to define critical limits
→ How to set critical limits for a CCP
→ How to find sources of critical limit information
→ The Relationship between critical limits and operation limits

CRITICAL CONTROL POINT MONITORING

→ How monitoring is defined
→ How to design a monitoring system
→ Who should monitor

CORRECTIVE ACTIONS

→ The definition of corrective actions
→ Procedures for corrective actions
→ Record-keeping requirements for corrective actions

RECORD KEEPING PROCEDURES

→ What kind of records are needed in a HACCP system
→ When to record monitoring information
→ How computerized records can be used
→ How to conduct a record review

VERIFICATION PROCEDURES

→ How to define verification
→ How to define verification
→ What functions are part of validation

THE HACCP REGULATION

→ What are the requirements of the International and Dubai Municipality HACCP regulation.
→ How to reference the specific requirements