Food Safety Training

Mandatory food safety training for food handlers in Dubai, aligned with Dubai Municipality requirements. The course provides essential knowledge and practical controls needed to handle food safely and maintain consistent food safety standards.

What You Will Learn

• Food safety hazards and prevention
• Personal hygiene and safe food handling
• Cross-contamination and allergen awareness
• Temperature control and safe food flow
• Assessment and certification

Duration: 6 Hours

Advanced food safety training for experienced PICs, supervisors, and food operation managers who require deeper control of people, processes, and food safety performance. The programme strengthens the ability to verify controls, identify underlying causes, and manage recurring food safety issues effectively.

What You Will Learn

• Advanced PIC roles and supervisory responsibilities
• Verification of food safety controls and monitoring systems
• Root-cause analysis and effective corrective actions
• Managing food safety during operational and staffing changes
• Performance review, reporting, and follow-up
• Inspection and assessment readiness

Duration: 12 Hours

Essential food safety training for Persons in Charge responsible for supervising daily food operations. The programme prepares candidates to take ownership of food safety controls, monitor compliance, and respond effectively when standards are not met.

What You Will Learn

• PIC roles and responsibilities during daily operations
• Food safety hazards and high-risk process controls
• Monitoring and corrective actions
• Staff supervision and safe food handling practices
• Food safety records and documentation
• Exam preparation and assessment readiness

Duration: 10 Hours

An internationally recognised Level 3 food safety qualification designed for supervisors, middle managers, head chefs, team leaders, and QA personnel responsible for maintaining and monitoring food safety standards.

The programme develops the knowledge and supervisory skills required to identify and control food safety hazards, ensure regulatory compliance, implement effective controls, and take appropriate corrective action when standards are not met.

What You Will Learn

• Supervisory food safety roles and responsibilities
• Identification and control of food safety hazards
• Temperature control and cold chain management
• Prevention of contamination, food poisoning, and spoilage
• Safe processing, cooling, storage, and thawing
• Cleaning, disinfection, and pest control
• Food safety legislation and regulatory compliance
• Monitoring, corrective actions, and verification
• Documentation and audit-ready records

Who Should Attend
Supervisors, middle managers, head chefs, team leaders, and QA personnel working in catering, food manufacturing, and retail food operations across the UAE.

Duration: 18 Hours

An advanced food safety management qualification designed for managers, senior supervisors, food safety professionals, and trainers responsible for developing, implementing, and maintaining effective food safety systems.

The programme builds advanced management capability in food safety risk control, legal compliance, system verification, performance monitoring, and continuous improvement across food operations.

What You Will Learn

• Management responsibilities for food safety
• Advanced food safety hazard and risk control
• Food safety legislation, compliance, and due diligence
• Development and implementation of food safety procedures
• Monitoring, verification, and performance evaluation
• Management of corrective and preventive actions
• Effective cleaning, disinfection, and pest management systems
• Food safety documentation and record control
• Managing and improving food safety culture
• Leadership and continuous improvement of food safety performance

Who Should Attend
Food safety managers, senior supervisors, quality and compliance professionals, head chefs, operational managers, and trainers working across catering, food manufacturing, and retail operations.

Duration: 28 Hours

A practical introductory HACCP programme designed for food handlers and operational staff working within established HACCP systems. The course builds essential understanding of food safety hazards, Critical Control Points (CCPs), monitoring requirements, and the employee’s role in maintaining effective HACCP controls.

What You Will Learn

• HACCP principles and basic terminology
• Food safety hazards and control measures
• Understanding Critical Control Points (CCPs)
• Critical limits and monitoring requirements
• Corrective actions and escalation of food safety issues
• HACCP records and documentation
• Good practices for maintaining HACCP controls

Who Should Attend
Food handlers, production staff, kitchen teams, and other operational employees working within an established HACCP system.

Duration: 6 Hours

Accredited qualification designed for supervisors, managers, chefs, and food safety professionals responsible for developing, implementing, or maintaining HACCP systems within catering operations.

The programme provides practical knowledge of HACCP principles and equips learners to identify food safety hazards, establish appropriate controls, monitor critical control points, and maintain an effective and documented HACCP system.

What You Will Learn

• HACCP principles and their practical application
• Preliminary steps for developing a HACCP system
• Conducting food safety hazard analysis
• Identifying Critical Control Points (CCPs)
• Establishing critical limits and monitoring procedures
• Corrective actions when controls are not achieved
• HACCP verification and review
• HACCP documentation and record-keeping
• Regulatory and food safety management requirements

Who Should Attend
Supervisors, managers, chefs, food safety and quality personnel, and food business operators involved in developing, implementing, or maintaining HACCP systems within catering operations.

Duration: 18 Hours

An advanced HACCP qualification designed for professionals responsible for developing, managing, evaluating, and improving HACCP systems across catering, manufacturing, and retail food operations.

The programme develops advanced competency in hazard analysis, HACCP plan development, validation, verification, and system evaluation, enabling professionals to effectively lead HACCP implementation and maintain robust food safety controls.

What You Will Learn

• Designing and implementing effective HACCP systems
• Advanced hazard analysis and risk assessment
• Critical Control Point (CCP) determination and management
• Establishing critical limits and monitoring systems
• Validation and verification of HACCP controls
• Corrective actions and management of non-conformities
• Evaluating and improving existing HACCP plans
• HACCP documentation and record management
• Regulatory requirements and compliance
• HACCP system review and continuous improvement

Who Should Attend
HACCP team leaders, food safety and quality managers, senior supervisors, internal auditors, trainers, consultants, and professionals responsible for HACCP systems across catering, manufacturing, and retail operations.

Duration: 28 Hours

A practical auditing programme designed for food safety professionals responsible for verifying the effective implementation and maintenance of HACCP-based food safety systems. The programme develops the skills needed to plan and conduct internal HACCP audits, gather objective evidence, identify system gaps and non-conformities, and ensure effective corrective action and follow-up.

What You Will Learn

• Principles of internal HACCP auditing
• Planning and preparing for HACCP audits
• Developing audit checklists and reviewing documentation
• Conducting interviews, observations, and evidence gathering
• Evaluating HACCP implementation and effectiveness
• Identifying and reporting non-conformities
• Corrective action and root-cause follow-up
• Audit reporting and documentation
• Using audit findings to support continual improvement

Who Should Attend
Food safety professionals, supervisors, managers, HACCP team members, and internal auditors responsible for verifying and improving HACCP system effectiveness within food operations.

Duration: 8 Hours

A practical introduction to ISO 22000:2018, the international standard for Food Safety Management Systems (FSMS). The programme provides participants with a clear understanding of the standard’s key requirements and how they support effective food safety management, compliance, and continual improvement.

What You Will Learn

• Purpose and structure of ISO 22000:2018
• Key clauses and requirements of the standard
• Relationship between ISO 22000, HACCP, and PRPs
• Roles, responsibilities, and leadership requirements
• Hazard control and operational control principles
• Documented information and performance monitoring
• Continual improvement of the FSMS
• Overview of implementation and certification requirements

Who Should Attend
Managers, supervisors, team leaders, and food safety and quality personnel across catering, manufacturing, and retail operations who require a practical understanding of ISO 22000:2018.

Duration: 6 Hours

A practical internal auditor programme designed for food safety professionals responsible for evaluating the effectiveness and compliance of an ISO 22000:2018 Food Safety Management System (FSMS). The programme develops the skills needed to plan and conduct effective internal audits, gather objective evidence, identify non-conformities, report findings, and follow up on corrective actions to support continual improvement.

What You Will Learn

• ISO 22000:2018 requirements from an auditor’s perspective
• Internal audit principles and responsibilities
• Audit planning, preparation, and checklists
• Conducting interviews and gathering objective evidence
• Evaluating compliance and system effectiveness
• Identifying and classifying non-conformities
• Reporting and communicating audit findings
• Corrective action and root-cause follow-up
• Audit closure and continual improvement

Who Should Attend
Food safety and quality professionals, managers, supervisors, HACCP team members, and internal auditors responsible for auditing or verifying ISO 22000:2018 Food Safety Management Systems.

Duration: 16 Hours

A practical allergen awareness programme designed for food handlers and frontline staff involved in food preparation, handling, and service. The programme provides essential knowledge and practical controls to reduce the risk of allergen exposure and protect customers with food allergies.

What You Will Learn

• Common food allergens and their health impact
• Signs and risks of allergic reactions
• Preventing allergen cross-contact during food handling
• Safe preparation and service of allergen-sensitive meals
• Allergen information, labelling, and menu communication
• Communicating effectively with customers about allergens
• Responding appropriately to allergen incidents and emergencies

Who Should Attend
Food handlers, kitchen staff, chefs, servers, and other employees involved in preparing, handling, or serving food.

Duration: 4 Hours

A Level 2 programme designed for supervisors and managers responsible for implementing and maintaining effective allergen management controls within food businesses.

The programme develops a stronger understanding of allergen risks and provides the practical knowledge needed to establish controls, supervise staff, maintain accurate allergen information, and protect customers throughout food preparation and service.

What You Will Learn

• Food allergens and their potential health impact
• Allergen management responsibilities
• Allergen risk assessment and control measures
• Developing allergen policies and procedures
• Preventing allergen cross-contact
• Staff training, supervision, and competence
• Allergen labelling and menu information
• Effective customer communication
• Managing and investigating allergen incidents

Who Should Attend
Managers, supervisors, chefs, team leaders, and personnel responsible for allergen controls, staff supervision, menu information, or customer communication within food businesses.

Duration: 6 Hours