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.
Who can attend
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 Advance Food Hygiene training is a computer-based PowerPoint presentation with set in videos.
- It is a 5 days training with 40 hours duration.
- which includes two coffee breaks (5 minutes), a lunch break (30 minutes) in each day.
- The examination will be conducted within one month after finishing the training.
- The maximum number of attendees should not exceed 15 nos. in each session.
- Candidates must have valid id card as mentioned in prerequisite.
- White Screen
- Flip Charts
- Training handout & Exercises
- Question paper
- Classroom discussion
- Medium: English
Evaluation and certification
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.
- International awarding body HABC UK certification
- Dubai Municipality Food Safety Department.
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:
- 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.
- Benefits and cost of foodsafety.
Learning Objective: To understand the characteristics and classification of bacteria (including pathogenic and spoilage), in addition to:
- Structure, shape and size of bacteria.
- 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.
Learning 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
- 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:
- Salmonella spp
- Clostridium perfringens
- Staphylococcus aureus
- Clostridium botulinum
- Bacillus cereus
- Vibrio parahaemolyticus
- Escherichia coli including VTEC
- Bacillary dysentery
- 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 symptomless 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 foodborne illness.
- Foodborne 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 food-borne illness.
- Possible actions of enforcement authorities in the investigation of an outbreak of food-borne illness.
Learning 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.
Learning Objective: Different types of food poisoning, its causes,Symptoms
- 10 main causes of food poisoning
- Food borne diseases
- Importance of Personal Hygiene
- Importance of Food Safety training
Learning 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
- chemicals such as preservatives, salt and acids
- vacuum packaging and modified atmosphere packaging
- The importance of time controls in minimising pathogenic organisms.
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:
- Criteria used in site selection.
- Features of satisfactory design of food premises, including product flow.
- The importance of adequate facilities for:
- Cleaning and disinfection
- Waste disposal
- Maintaining standards of vehicles and outside catering
- Features of the 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
Learning 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
- The need for and essential elements of cleaning schedules.
- Management and administrative functions in relation to cleaning.
Learning 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
Learning 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
- 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
Learning 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
Learning 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.