This is a comprehensive Person In Charge Level 3 training for Chefs, Managers, Supervisors etc. It covers a broad range of food safety principles and methodologies.
DurationThis is a comprehensive Person In Charge Level 3 training for Chefs, Managers, Supervisors etc. It covers a broad range of food safety principles and methodologies.
Features:
- Expert trainers
- Practical-oriented Learning
Abaan Quality Consultants is a young entrepreneurial professionals committed to provide quality training and consultancy services in Food Safety, Quality, Health, Environment & Safety Management Systems to all types of food operations including Hotels, Restaurants, Catering, Food manufacturing, Processing, Trading & distribution etc. We are pioneers in food safety training in Dubai.
Abaan Quality Consultants have been providing HACCP training in Dubai for more than a decade. We are also approved center by Dubai Municipality, Trakhees (EHS & JAFZA), Ajman Municipality & Highfield Awarding Body for Compliance (HABC) (UK) to offer Food Safety & Hygiene Training programs, HACCP consultancy & Training programs for Kitchen & Factory Layout Design & Kitchen / Factory Supplier Audits, Food facility structural survey audits and Gap analysis – for all food related operations in UAE and in Indian Sub-Continent.
This is a Dubai Municipality approved Basic Food Safety training for all food handlers.
This is a Dubai Municipality approved training for supervisors that require all food establishments shall employ at least one (1) full time, on-site Person in Charge (PIC) certified in food safety.
This level 2 food safety /basic food hygiene training covers the basic principles of food hygiene and it is relevant for all food handlers in Dubai (UAE).
This is an approved course by Dubai Municipality & HABC addressed to restaurant managers, F&B managers, HACCP team leaders, Production managers, Chefs, internal trainers and Quality Controllers.
The Advanced (Level 4) HACCP training course is designed for those working in any branch of the food industry at the Manager level. This includes ‘traditional’ supervisors and HACCP team leaders, but also anyone who needs a broad understandi
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