Head Office
Sharjah
  • SHARJAH
  • +971 555728948
  • Mon - Fri 9.00 am to 6.00 pm | Sat 9.00 am to 2.00 pm
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Head Office
Sharjah
  • SHARJAH
  • +971 555728948
  • Mon - Fri 9.00 am to 6.00 pm | Sat 9.00 am to 2.00 pm
Facebook-f Icon-linkedin Instagram
Head Office
Sharjah
  • SHARJAH
  • +971 555728948
  • Mon - Fri 9.00 am to 6.00 pm | Sat 9.00 am to 2.00 pm
Facebook-f Icon-linkedin Instagram

INTERMEDIATE FOOD SAFETY & HYGIENE

INTERMEDIATE FOOD SAFETY & HYGIENE

Purpose

To ensure the managers, supervisors, and head chefs will have adequate knowledge in safe food handling and technical knowledge to supervise the staff. The qualification is also suitable for those owning/managing smaller food businesses. The qualification can be taken as a free-standing qualification or as part of a wider programme of training. Training duration is 18 hours.

Who can attend

The Level 3 Award in Supervising Food Safety in Catering/manufacturing is a qualification aimed at supervisors, team leaders, and line managers working in the catering and other related industries.

Food Safety Hygiene Training in Dubai

Training Approach

  • The Level-3 training is a computer-based PowerPoint presentation with set in videos.
  • It is 3 days training with 18 hours duration.
  • Which includes two coffee breaks (5 minutes), a lunch break (30 minutes) in each day.
  • The examination will be conducted on the 3rd day of training.
  • The maximum number of attendees should not exceed 15 nos. in each session.
  • Candidates must have valid id card as mentioned in prerequisite

Training Tools

  • Laptop
  • Projector
  • White Screen
  • Flip Charts
  • Training handout & Exercises
  • classroom discussion
  • Question paper
  • Medium:  English, Hindi, Malayalam,Tamil and Arabic

Evaluation and certification

Answer sheet will be handed over to the HABC awarding body for evaluation and those people who obtain minimum 60% score will get the certificate attested from international awarding body.

  1. International awarding body HABC UK certification.

Course Curriculum

  • Introduction to food safety
  • Microbiology (Multiplication & survival)
  • Contamination, hazards and controls
  • Food poisoning
  • Personal hygiene
  • Premises and equipment
  • Cleaning and disinfection
  • Pest Management
  • HACCP
  • Supervisory Management
  • Legislation and Enforcement
  • Revision

For Enquiry

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