Last Updated: April 2025 Are you looking for Food Safety classes in the UAE? Here are the Top 10 Food Safety courses in Dubai, Abu Dhabi, Sharjah & Al Ain. The course fee for Food Safety training courses in the UAE ranges from 100 AED for a 4-hour HACCP Level 1 (Awareness) course, up to 17,000 AED for a 5-day Food Safety and Quality Management course.
Here, you will learn how to align your in-house food safety practices and comply with the requirement of the local authority and Dubai Food Code, 2013 by highlighting the formal investigations conducted by international authorities.
HACCP Level 4 training is offered by Greenex Quality & Standardization Consultants.
Highfield Food safety Qualification program for Food safety professionals, Chef, Supervisors etc.
Our food labeling course will give you a general understanding of current food labeling legislation.
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.
FSCC 22000 is a food safety management standard that integrates ISO 22000 and additional requirements for the food industry. This awareness training provides participants with a foundational understanding of FSCC 22000 Version 6.0, focusing on its principles, requirements, and benefits for organiza...
This training is aimed at head chefs, supervisors and managers to learn about safe food handling and acquire technical knowledge to supervise the staff. The contents covered here are also suitable for those owning/managing smaller food busin
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).
To impart adequate knowledge of safe handling food to achieve the most relevant good hygiene practices pertaining to the basics of food safety and good hygiene practices in food distribution businesses.
This course is designed to give the delegates advanced knowledge of HACCP based food safety management procedures, its importance, development and evaluation in a catering/manufacturing environment.
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