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Person-in-Charge for Food Safety

Person-in-Charge for Food Safety

Category
Food Safety
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Course Description

Introduction to Food Safety

  1. Understand food safety and business operator/staff responsibilities with regards to food safety
  2. Understand the regulatory and legislative framework in Dubai
  3. Understand disease surveillance data, common foodborne diseases in Dubai
  4. Understand factors that commonly contribute to foodborne illness

Prerequisite Programs

  1. Understand the role of personal hygiene in preventing contamination and foodborne illness
  2. Identify the hygiene practices that employees should follow before reporting to work and while at work
  3. Understand how the design, layout, construction,
  4. Understand the implementation, management, and application of good hygiene practices, cleaning, disinfection, waste disposal, and pest control and maintenance of premises and equipment can affect food safety
  5. Understand the procedures of supplier approval and stock control
  6. Understand the concepts to assess training and competency needs of employees

Understand the Hazards and Control Measures

  1. Understand microbial, chemical, physical hazards and allergens
  2. Understand risk factors linked to these hazards and control measures
  3. Explain methods for monitoring and recording food safety hazards
  4. Determine the appropriate corrective actions required if food safety hazards are not controlled

Manage Food Safety Compliance

  1. Explain food business operator and staff responsibilities with regard to food safety legislation
  2. Implement the requirements of food safety legislation and procedures for compliance and enforcement
  3. Explain the food inspection system
  4. Explain how to use the Foodwatch platform

Food Safety Management System

  1. Explain the principles of HACCP
  2. Understand the controls needed to protect the safety of food as relevant to the type and nature of the business
  3. Manage microbial, physical, chemical and allergen food safety risks relevant to the type and nature of food business
  4. Understand how to handle risks associated with raw or partially cooked ready to eat food
  5. Manage and maintain food safety documentation and records via Foodwatch