This level focuses on the knowledge and experience needed to identify the various concepts of contamination and the risks imposed on food safety, supervising high standards of cleanliness in food premises, the importance of good pest control, basic principles of HACCP system and how to contribute to the implementation of a food safety management system.

This course will help participants to understand the importance of supervisory role in maintaining food safety and hygiene standards and best practices adapted by the British Industry.

Who should attend?

• Professionals (Top Manager/Supervisor) working in a catering, manufacturing or retail setting where food is prepared cooked and handled.

Course duration

• Three-day course
• Six hours training / Day
• Two hours exam preparation

Training Methods and Techniques

• Lectures
• Group discussions
• Case studies

Course Language

• Both English and Arabic languages will be used

Assessment method

• Multiple choice examinations

Handouts and Certificates will be provided