Dubai Municipality Basic Food Safety Training Requirement for all food handlers.
DurationDubai Municipality Basic Food Safety Training Requirement for all food handlers. The Basic Food Safety training is a computer based Power Point presentation with set in videos. It is one day training with 6 hours duration; which includes one coffee break (5 minutes), and Examination hour (15 minutes).
Quality Middle East is one of the leading business management consulting organization offering business management consulting services to organizations of all nature and size
We provide one of the most comprehensive suites of consulting and training services in the fields of Quality Management, Food Safety Management, Environmental Management, Occupational Health and safety, Good Manufacturing Practices , etc.
Quality Middle East specializes in the entire range of ISO Management system and GFSI recognized certification scheme such as BRCGS, FSSC 22000 Certification Scheme. We provide management consulting services with our proven consulting and implementation modules in the field of ISO 9001, ISO 22000, HACCP, ISO 14001, FSSC 22000, BRCGS, IFS, ISO 22716 , ISO 10002 ,Halal, ISO 29001, Halal, Organic certifications, Global GAP, ISO45001 and more. We provide ISO certification consulting services across the world.
This HABC Level 3 Award in Supervising Food Safety in Catering (QCF) qualification will improve your knowledge-base and understanding related to food safety supervising in the catering industry.
PIC level 3 training is offered by Boecker Public Health to help the candidates learn about effective management of food safety and ensuring proper compliance with Dubai food safety regulations.
When a food safety management system is developed by the users of ISO 22000, you make sure that requirements from the market are met.” ISO 22000:2018 cancels and replaces ISO 22000:2005.
You will learn about ISO 22000:2005 and the related standards associated with ISO 22000:2005. The program is designed to give the delegates comprehensive knowledge of planning, implementing and reporting the results of internal FSMS audits
Knowing the procedures required to develop food safety management systems based on HACCP principles
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