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Our Courses

Level 1 International Award in Food Safety for Manufacturing / Retail / Catering
Level 1 International Award in Food Safety for Manufacturing / Retail / Catering
Approved By
INTENDED PARTICIPANT:Workplace Food Handler
DURATION: 1 day / 4 hours

MAX CLASS SIZE:

15 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

The objective of this qualification is to prepare learners for employment in a food business, or to support a current position within a low-risk role, where there is an element of food handling. This could include waiting staff, health care workers, kitchen porters and stock/store room staff.

In this course you will learn the following skills:

  • Introduction
  • Bacteriology
  • How Bacteria grow
  • Food Poisoning
  • Causes of Food Poisoning
  • Food borne diseases
  • Methods of protecting food water from contamination
  • Temperature Control
  • Food spoilage & food preservation
  • Personal hygiene (best practices)
  • Cleaning & disinfecting
  • Pest Control
  • Summary, discussion and exam
Level 2 International Award in Food Safety
Level 2 International Award in Food Safety
Approved By
INTENDED PARTICIPANT:Workplace Food Handler
DURATION: 2days / 12 hours

MAX CLASS SIZE:

15 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

The objective of this qualification is to ensure that persons who are or will be employed in a food business, are provided with the knowledge and skills necessary to produce safe food. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Learners will understand the importance of maintaining good practice in the production of safe food.

In this course you will learn the following skills:

  • Introduction to food / Water Hygiene
  • Bacteriology
  • How Bacteria grow
  • Food Poisoning
  • Causes of Food Poisoning
  • Food borne diseases
  • Methods of protecting food / water from contamination
  • Food Storage
  • Temperature Control
  • Food spoilage & food preservation
  • Personal hygiene (best practices)
  • Cleaning & disinfecting
  • Design and Construction of Food / Water premises and equipment
  • Pest Control
  • Summary, discussion and exam
Person in Charge Level 2
Person in Charge Level 2
Approved By
INTENDED PARTICIPANT:
DURATION: 2days / 12 hours

MAX CLASS SIZE:

15 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

Develop and implement policies and procedures to prevent foodborne illnesses; Ensure that all employees are fully trained before they start to work; Monitor employee activities to ensure compliance with food safety regulations especially during receiving, preparation, display and storage of high-risk foods; Follow-up food inspections conducted by the Food Control Department, take corrective and preventive actions when necessary; Conduct in-house self-inspections of daily operations periodically to ensure that food safety policies and procedures are followed.

In this course you will learn the following skills:

  • Personal Hygiene
  • Structural Hygiene
  • Food Safety Operations
  • Food Safety Management
  • Staff Training and Management
  • Food Safety Regulations

INTENDED PARTICIPANT:

  • Bakers/confectioners
  • Fishmongers/fish stalls
  • Butcher shops
  • Fruit and vegetable stalls
  • Groceries –prepackedfood only
  • Department stores / supermarkets –prepackedfood only
  • Vending machines requiring temperature control
  • Food kiosks –confectionery or cooked foods
  • Catering companies –with only hot holding at service site
  • Day care establishments, pre-schools, schools –tea, coffee, snacks only
  • Restaurants –that have same day cook and service
  • Cafeterias and cafes.
Person in Charge - Level 3
Person in Charge - Level 3
Approved By
INTENDED PARTICIPANT:
DURATION: 3days / 18 hours

MAX CLASS SIZE:

15 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

Develop and implement policies and procedures to prevent foodborne illnesses •Ensure that all employees are fully trained before they start to work. •Monitor employee activities to ensure compliance with food safety regulations especially during receiving, preparation, display and storage of high-risk foods. •Follow-up food inspections conducted by the Food Control Department, take corrective and preventive actions when necessary. •Conduct in-house self-inspections of daily operations periodically to ensure that food safety policies and procedures are followed.

In this course you will learn the following skills:

  • Personal Hygiene
  • Structural Hygiene
  • Food Safety Operations
  • Food Safety Management
  • Staff Training and Management
  • Food Safety Regulations

INTENDED PARTICIPANT:

  • Bakers/confectioners
  • Department stores / supermarkets involving mixed activities, open display of open high risk foods and preparing to order
  • Catering companies –involving preparation at service site
  • Day care establishments, pre-schools, schools –tea, coffee, snacks only
  • Restaurants
  • Central kitchens of restaurants or catering companies
  • Hotels
  • Manufacturing plants.
  • Hospital kitchens
  • Nursing home kitchens
Level 3 International Award in HACCP for Catering
Level 3 International Award in HACCP for Catering
Approved By
INTENDED PARTICIPANT:Workplace Food Safety
DURATION: 3 days / 21 hours

MAX CLASS SIZE:

20 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

It is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses.

In this course you will learn the following skills:

The level of qualification required in HACCP is based on business type. A HACCP with a level 3 qualification is required in high-risk (Category I) food businesses, including:

  • Bakers/confectioners –producing meat, egg/cream/milk based products
  • Department stores/supermarkets –involving mixed activities, open display of open high risk foods and preparing to order
  • Catering companies –involving preparation at service site
  • Central kitchens of restaurants or catering companies • Hospital kitchens
  • Nursing home kitchens
  • Day care establishments, pre-schools, schools –involving food production/preparation
  • Restaurants –using complex processes involving cooling and reheating of cooked food
  • Hotels
  • Manufacturing plants.

This Program Includes:

  • Personal Hygiene
  • Structural Hygiene
  • Food Safety Operations
  • Food safety during product preparation
  • Food Safety Management
  • Staff Training and Management
  • Food Safety Regulations
HACCP Awareness
HACCP Awareness
Approved By
INTENDED PARTICIPANT:Workplace Food Safety
DURATION: 1 day / 6 hours

MAX CLASS SIZE:

20 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

This program aims to clarify what the implementation of a HACCP system means throughout an organization. By the end of the course, participants should have: •General knowledge of HACCP System. •Knowledge of Principles of HACCP and the preliminary steps for implementation. •Realize the advantages of having a HACCP system in place.

In this course you will learn the following skills:

  • What is HACCP?
  • Historical Background
  • Reasons for Implementing a HACCP System
  • How HACCP works?
  • Identifying Food Hazards
  • Identifying Control Measures
  • Pre-requisite Programs
  • CCPs and Critical Limits
  • Monitoring and Corrective Actions
  • Management Role is success of the HACCP
  • Verification, validation, and documentation of a HACCP
Level 4 Award in Managing Food Safety in (Manufacturing / Catering)
Level 4 Award in Managing Food Safety in (Manufacturing / Catering)
Approved By
INTENDED PARTICIPANT:Managers, supervisors and senior hygiene personnel working in a food or drink (Manufacturing / Catering) environment
DURATION: 5 days / 30 hours

MAX CLASS SIZE:

20 Candidates

ASSESSMENT

Multiple Choice Question Paper

CERTIFICATE EXPIRY:

2years from date of completion approved by Dubai Municipality (DM)

Learning Style

•Identify Hazards and Controls •Develop, implement and monitor Food safety Procedures and Management Systems •Improve the standards and safety of their operation •Reduce the risk of food poisoning •Reduce the number and seriousness of food complaints

In this course you will learn the following skills:

This qualification aimed at managers working in a food or drink (Manufacturing / Catering) environment. The qualification is intended for learners already working in (Manufacturing/ Catering), or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.

Content:

  • Microbiology
  • Microbial, Physical, Chemical and Allergenic hazards and controls
  • Food poisoning
  • Personal hygiene
  • Premises and equipment
  • Cleaning and disinfection
  • Pest management
  • Food Safety Management
  • Supervisory management &staff training