Basic Food Safety (Manufacturing / Catering)

Qualification Overview

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing, and handling of food.

The subjects covered are regarded by the Foods Standards Agency as being important to ensure good practice and the production of safe food.

Who should attend?

This course is designed for food handlers, stewarding staff, food delivery drivers, Butchers, and an person involved directly in the food and food-related industries such as Restaurant and Hotels, Catering companies, Food Processors, Dairy Companies, Drinking Water Bottling Plants, Slaughterhouses.

 In addition; this basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses.

This Program Includes:

1. Unit 1 Introduction to Food Safety in Dubai

• Understand the role of the Food Safety Department and its sections
• Understand framework of rules and regulations related to food safety
• Understand the role of digital systems in Dubai Municipality including the Foodwatch platform

2. Unit 2 Basic Principles of Food Safety 

• Foodborne illnesses
• Common Food Hazards/Contaminants
• Major outbreaks in Dubai
• Importance of Food Safety

3. Unit 3 Personal Hygiene

• Role of Food Handlers
• Good Handwashing Practices
• Reporting Sickness
• Managing Skin Conditions, Cuts and Wounds
• Uniforms & Protective Clothing
• Personal Habits
• Requirements for Visitors

4. Unit 4 Keeping Clean

• Cleaning and Food Safety
• Washing Facilities for Food and Equipment
• Safe usage of cleaning chemicals and disinfectants
• Managing Skin Conditions, Cuts and Wounds
• Safe use of cleaning equipment
• Use of cloths for cleaning
• Cleaning Schedules
• Waste management
• Pest Management

5. Unit 5 Key Food Safety Measures

• Understanding High Risk Foods
• Preventing Contamination
• Preventing Physical Contaminants
• Preventing Chemical Contaminants
• Preventing Biological Contaminants
• Time and temperature Control
• Food transportation and delivery
• Food labelling and stock rotation

6. Unit 6 Process Safety

• The Flow of Food
• Supplier Selection, Purchasing and Receiving
• Storing
• Preparation
• Defrosting
• Cooking and Rapid Cooling
• Display and Service
• Handling of Allergens, Labelling, Food Fraud & Non Halal foods

7. Unit 7 Risk Factor Reduction

• Risk Based Classification of Foods
• Risk factors that lead to food poisoning outbreaks
• Control Measures
• Food Inspections