HABC Person in Charge for Food Safety (PIC L2 & L3, Dubai Municipality Approved)

This is a complete program covering all the essential sections and concepts of HABC Person in Charge for Food Safety qualification. It will provide you with the knowledge of food safety principles and practices as demonstrated by passing a written examination acceptable to the Food Control Department.

Approvals and Certifications:

• Dubai Municipality and Highfield International

Learning Outcomes:

• Understand food safety and business operator/staff responsibilities with regards to food safety
• Understand disease surveillance data, common foodborne diseases in Dubai
• Understand the regulatory and legislative framework in Dubai
• Understand factors that commonly contribute to foodborne illness

Prerequisite Programs:

• Understand the role of personal hygiene in preventing contamination and foodborne illness
• Understand how the design, layout, construction
• Identify the hygiene practices that employees should follow before reporting to work and while at work
• Understand the procedures of supplier approval and stock control
• Understand the implementation, management, and application of good hygiene practices, cleaning, disinfection, waste disposal, and pest control and maintenance of premises and equipment can affect food safety
• Understand the concepts to assess training and competency needs of employees

Understand the Hazards and Control Measures:

• Understand microbial, chemical, physical hazards and allergens
• Understand risk factors linked to these hazards and control measures
• Explain methods for monitoring and recording food safety hazards
• Determine the appropriate corrective actions required if food safety hazards are not controlled

Manage Food Safety Compliance:

• Explain food business operator and staff responsibilities with regard to food safety legislation
• Implement the requirements of food safety legislation and procedures for compliance and enforcement
• Explain the food inspection system
• Explain how to use the Foodwatch platform

Food Safety Management System:

• Explain the principles of HACCP
• Understand the controls needed to protect the safety of food as relevant to the type and nature of the business
• Manage microbial, physical, chemical and allergen food safety risks relevant to the type and nature of food business
• Understand how to handle risks associated with raw or partially cooked ready to eat food
• Manage and maintain food safety documentation and records via Foodwatch