Any designer, manufacturer, or brand owner in the food and beverage industry assumes some level of risk by having their products on the market.
Risk can include anything that may negatively impact the company’s brand such as recalls, consumer injuries, lawsuits, fines, and general customer dissatisfaction.
Regulations react to the market and they are considered a minimum safety standard. Companies whose safety process is to only follow existing regulations are highly unlikely to eliminate and reduce many of their product hazards.
Figure-1
Our global team of safety engineering experts have been studying hazards and human behavior for over 30 years. Our passion for keeping people safe and protecting our client’s brands is second to none.
Our industry-leading research, methodology, and customized assessments have safeguarded the brands of our clients for decades, allowing them to push the boundaries of innovation while we work behind the scenes to identify, quantify, and design out hazards of their foods, beverages, and packaging before they hit store shelves.
By partnering with LSQA Middle East, our clients have the peace of mind that their customers and their brands are in good hands, as we support them in navigating the unknown and often hidden hazards of food and beverage products.
Specific Training Programmes
Who should attend?
Anyone working in the manufacturing, catering or hospitality industry such as food processing, slaughterhouses, restaurants, hotels as well as hospitals and schools kitchens. This basic course gives participants a foundation to enroll in level 3 and level 4 courses.
Objectives
➟ Provide individuals with knowledge of the basic food safety practices
➟ Develop a food safety commitment towards the organization
➟ Promote better food safety culture within the organization
➟ Demonstrate the need of on-site good hygiene practices in food preparation areas
➟ Deliver adequate understanding of local hygiene regulations
Material
➟ Lecture notes
➟ The food safety handbook or similar
Duration
This qualification is obtained by taking 6 hours course. The assessment will be held at the end of the course.
Language
English, Arabic
Assessment and certificates
Learners must successfully pass a multiple-choice assessment at the end of the course. Successful learners will receive an internationally recognized certificate from HABC, UK level 2 award in food safety or a local certificate.
Who should attend?
This qualification is ideal for owners, supervisors, team leaders or line managers in the manufacturing, catering or hospitality industry. The HABC level 3 award in supervising food safety in catering (QCF) is accredited and recognized internationally.
Objectives
This qualification has been developed to protect customers, brand reputation and profits by allowing supervisors understand:
➟ Their role in training their staff and in ensuring compliance with food safety legislation
➟ The application and monitoring of good hygiene practices
➟ How to implement food safety management procedures
Material
➟ Lecture notes
➟ Level 3 food safety handbook or similar
Duration
This qualification is obtained by taking 18 hours course. The assessment will be held within one week from training completion.
Language
English, Arabic
Assessment and certificates
Learners must successfully pass a 2-hour multiple- choice assessment (available in English and in Arabic) within one week from course completion. Successful learners will receive an internationally recognized certificate from HABC, UK level 3 award in supervising food safety or a local certificate.
Who should attend?
This qualification is intended for learners already working in manufacturing, catering or hospitality industry who are likely to have management responsibilities for an operational team, such as senior staff, food hygiene trainers, head chefs, food course designers internal auditors, etc. A level 3 qualification is recommended before attendance.
Objectives
This qualification covers the subject of food safety at a suitable depth to ensure learners have a thorough knowledge to:
➟ Identify hazards and controls
➟ Develop, implement and monitor food safety procedures and management systems
➟ Improve the standards and safety of their operation
➟ Reduce the risk of food poisoning
➟ Reduce the number and seriousness of food complaints
➟ Interpret the requirements of food legislation
Material
-Lecture notes
-Level 4 food safety handbook or similar
Duration
This qualification is obtained by taking 30 hours course. The assessment will be held within ten days from training completion.
Language
English, Arabic
Assessment and certificates
Learners must successfully pass a 2.5-hour assessment (available in English and in Arabic) in two parts: multiple choice and written, within ten days from course completion. Successful learners will receive an internationally recognized certificate from HABC, UK level 4 award in managing food safety or a local certificate.
Who should attend?
This training is designed for all persons employed in food and food related businesses who are directly or indirectly involved in implementing and maintaining HACCP.
Objectives
➟ Apply HACCP principles practically in food and food related businesses
➟ Explain the need for a hazard analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations
Materials
Handouts
Duration
The course will be conducted in 4 hours.
Language
English and Arabic
Assessment and certificates
Assessment is optional. Learners can receive an attendance certificate.
Who should attend?
This qualification is designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering and retail food organizations, such as owners, managers, supervisors, food technologists, quality controllers, operations managers, production managers and HACCP team members. It is also appropriate for those who inspect or audit food premises.
Objectives
The aim of this qualification is to teach individuals the principles of HACCP and their application to food safety in order to allow them successfully implement HACCP and improve the standards and compliance with legislative requirements within their own premises.
Materials
Handouts, Group exercises, Intermediate HACCP book
Duration
This qualification is obtained by taking 18 hours course. The assessment will be held within one week from training completion.
Language
English and Arabic
Assessment and certificates
Learners must successfully pass a two-hour multiple- choice assessment. Successful learners will receive an internationally recognized certificate from HABC, UK level 3 award in HACCP or a local certificate.
Who should attend?
This qualification is designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering and retail food organizations, such as owners, managers, supervisors, food technologists, quality controllers, operations managers, production managers and HACCP team members. It is also appropriate for those who inspect or audit food premises.
Objectives
The aim of this qualification is to teach individuals the principles of HACCP and their application to food safety in order to allow them successfully implement HACCP and improve the standards and compliance with legislative requirements within their own premises.
Materials
Handouts, Group exercises, Intermediate HACCP book
Duration
This qualification is obtained by taking 18 hours course. The assessment will be held within one week from training completion.
Language
English and Arabic
Assessment and certificates
Learners must successfully pass a two-hour multiple- choice assessment. Successful learners will receive an internationally recognized certificate from HABC, UK level 3 award in HACCP or a local certificate.
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Management Systems Consulting Disclaimer
LSQA Middle East does not provide consulting services for management systems certification.
Certification Body Complaints And Appeals Process
LSQA Middle East is committed to a fair and transparent Complaints and Appeals process regarding our certifications. If you would like to learn more about this process, or to initiate an appeal to our Certification Body, please visit this page to get started!
