This level focuses on the importance of cleanliness in food premises and how food handlers can pose a risk to food safety.
This course will help participants to
- Understand the terminology used in food safety
- Identify the various concepts of food hazards
- Know how the risk of food poisoning can be contained
Who should attend?
Professionals working in a catering, manufacturing or retail setting where food is prepared cooked and handled.
Course duration
- Two-day course
- Five hours training / Day
- Two hours exam preparation
Training Methods and Techniques
- Lectures
- Group discussions
- Case studies
Coarse Language
- Both English and Arabic languages will be used
Assessment method
- Multiple choice examinations (CIEH)
Accreditation body
- British Chartered Institute of Environmental Health (CIEH)
Handouts and Certificates will be provided
