To ensure the managers, supervisors, and head chefs will have adequate knowledge to supervise safe food handling and technically able to manage safe food production. 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. This qualification is principally designed for senior staff and those who are managers of food handlers in a food business within the catering and hospitality industry. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmers and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation.
A small group of senior staff and those who are Quality control Managers, Hygiene Officers/managers, In-house trainers in the catering and hospitality industry.
The 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 Dubai Municipality or from international awarding body.
Learning 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:
Learning Objective: To understand the characteristics and classification of bacteria (including pathogenic and spoilage), in addition to:
Learning Objective: Causes and control measures of food-borne illnesses, in addition to:
Learning Objective: The potential for physical contamination of food and measures available for its prevention, in addition to:
Learning Objective: Different types of food poisoning, its causes,Symptoms
Learning Objective: The importance of providing and maintaining suitable conditions for the storage of all types, in addition to:
Learning 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:
Learning Objective: Principles and procedures for the satisfactory cleaning and disinfection of food premises, in addition to:
Learning Objective: Understanding the habitat and characteristics of food pests, the need for control, and effective methods for their control, in addition to:
Learning Objective: Understanding the need for high standards of personal hygiene in addition to:
Learning Objective: The need for and techniques involved in food hygiene training in addition to:
Learning Objective: The importance of, and the techniques involved in managing food safety in addition to: