Dubai Municipality Accreditation

Food Hygiene Training

People who handle food are those who are involved in any activity in your business that involves food or surfaces likely to come in contact with food. It covers the people whose work involves manufacturing, processing, preparing (such as chopping, cooking, thawing), delivering, servicing, transporting or packing food and the people who clean the premises and equipment.

On successful completion of this course the students attending will be able to understand:

BASIC FOOD HYGIENE TRAINING

  • Introduction to food safety
  • Microbiology (Multiplication and survival hazards)
  • Contamination hazards & controls
  • Food poisoning
  • Personal hygiene
  • Food premises & equipment
  • Cleaning and disinfection
  • Pest management
  • Food Storage and Requirements
  • Food Items Receiving to Dispatch Hazards & Controls

On completion of the course, delegates will be issued Basic Food Hygiene Training Certificate.

The duration is one day.

The Person in Charge Level 2 Certification is intended for persons directly responsible for the food related operations in certain types of food establishments with direct authority, control or supervision over employees who engage in the storage, preparation, display or service of foods.

  • Personal Hygiene
  • Structural Hygiene
  • Food Safety Operations
  • Food Safety Management
  • Staff Training and Management
  • Food Safety Regulations

On completion of the course, delegates will be issued PIC Level 2 Training Certificate.

The course duration is for 2 days.

The Person in Charge Level 3 is a certification aimed at caterers and other food handlers. The qualification is intended for candidates already working in catering that have a supervisory role.

  1. There are fourteen modules covering the following subjects:
    • Introduction to food safety.
    • Microbiology.
    • Food contamination and control (bacterial and non bacterial).
    • Food poisoning and food born illness.
    • Food hazards from purchasing to serving.
    • Personal hygiene and training.
    • Food spoilage and preservation.
    • Design and construction of food premises and equipment.
    • Integrated pest management.
    • Cleaning and disinfection.
    • Dubai regulations.
    • Mock Audit (Desktop inspection).
    • Role of PIC.
    • Revision/examination technique.

On completion of the course, delegates will be issued PIC Level 3 Training Certificate.

The training is three days.

Public Health and Safety (Salon)

This course outlines the responsibilities of the public health & safety department and the requirements for training companies and trainers who offer health & safety training in health related establishments in Dubai. It describes the roles and responsibilities of the, Trainers and Training Companies that provide the training and specifies the conditions that have to be met while delivering training and offering certifications.

Learning objectives and outcome should be based on what the health & safety objectives are. The objectives listed below can vary depending on the type and nature of the health related business. It is recommended that the Person in Charge makes the decision in consultation with the Health & safety inspection officer.

  1.  Demonstrate commitment to good cleaning & sterilization practice.
  2. Maintain good personal hygiene and infection control.
  3. Maintain building and an effective pest control system.
  4. Maintain a satisfactory waste disposal system.
  5. Maintain an effective cleaning & sanitizing program.
  6. Maintain satisfactory storage program.
  7. Maintain satisfactory safety program.
  8. Maintain satisfactory consumer product safety program.
  9. Effective system for the validity of the use of cosmetic devices.
  10. Aware about legislative requirements and technical guidelines of Dubai as well as other requirements related to their work.
  11. Explain the approved sterilization mechanism According to activity for tools used for the various activities carried out by establishments.
  12. Effective system to deal with the disposable tools.
  13. Identify shortcomings or deficits in the establishment management system.
  14. Clarify the tasks assigned to each employee within the establishment and tasks of the management so that everyone knows his role in maintaining the functioning of processes in the organization the right way.

On completion of the course, delegates will be issued Training Certificate attested by Dubai Municipality

The duration is one day (6 Hours)

  • The Person in Charge ( PIC) of health & safety should have levels of health & safety knowledge and competencies that will allow them to judge potential health & safety risks and take appropriate action. This is provided as a separate document.
  • The PIC should also maintain a documented training plan for all employees based on their training needs.
  • The PIC should verify the effectiveness of the training.
  • The PIC should make periodic assessment to verify the effectiveness of training in terms of delivered knowledge, skills and ability.
  • The PIC must maintain records indicating those employees who have been trained and their relevant particulars.
  1. Demonstrate commitment to good cleaning & sterilization practice.
  2. Maintain good personal hygiene and infection control.
  3. Explain the implications for transmission of infection between customers.
  4. Avoid working for the staff infected with borne diseases.
  5. Identify shortcomings or deficits in the establishment management system.
  6. Maintain building and an effective pest control system.
  7. Maintain a satisfactory waste disposal system.
  8. Maintain an effective cleaning & sanitizing program.
  9. Maintain the work place through a good treating with the furniture and Equipment.
  10. Explain the best ways to prevent the transmission of infection in the personal care rooms included (facial , waxing , manicure & pedicure services).
  11. Explain the best ways to prevent the transmission of infection in the oriental bath rooms included (Moroccan bath, Turkish & steam bath ).
  12. Explain the approved sterilization mechanism According to activity for tools used for the various activities carried out by establishments.
  13. Effective system to deal with the disposable tools.
  14. Explanation for optimal handling of cosmetics and henna.
  15. Clarify the tasks assigned to each employee within the establishment and tasks of the management so that everyone knows his role in maintaining the functioning of processes in the organization the right way.

On completion of the course, delegates will be issued PIC Level 2 Training Certificate.

The duration is two days.