Last Updated: April 2025 List of available HACCP Courses in Dubai - UAE. The HACCP courses in Dubai are provided by the following institutes: To see all HACCP Courses from all over UAE, Click Here.
This qualification is aimed at individuals working in catering / food manufacturing environment and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a Catering /
This HACCP Level 3 & 4 training covers food safety management, with Level 3 accredited by Highfield and Level 4 by TSI. Ideal for professionals in food safety, focusing on hazard assessment and HACCP implementation.
HACCP Level 3 course will be an ideal qualification for managers and supervisors in most high-risk or large food businesses. The qualification is aimed at food manufacturers, caterers and retailers.
This one day Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment.
This course is designed to assist food establishments to increase the knowledge of their employees in the hygienic operation in food production with the utmost aim of ensuring the supply of safe and wholesome food at all times especially for implementing GHP, HACCP, ISO etc.
This is an HABC Level 2 International Award in HACCP for Catering course designed to teach and equip you with the knowledge and skills as highlighted in this module of HABC.
Highfield - HACCP Qualification program for Food safety professionals, Chef, Supervisors, Hygiene Officers etc.
This training is aimed at junior managers and supervisors working in the food manufacturing industry but it is also beneficial to retailers, caterers and food manufacturers.Â
This course is designed to educate the professionals in food safety based on the control and analysis of hazards associated with the food.
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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