Introduction to food safety

1. The importance of food safety
2. Losses resulting from the poor nutritional level
3. Foods high and low risk

Microbiological Hazards

1. Definitions
2. Microbiological Hazards
3. Bacteria multiplication
4. Spores and Toxicology
5. Types of food
6. Elimination of bacteria
7. Food spoilage and preservation.
8. Factors necessary for the growth and reproduction of bacteria
9. Danger range
10. Food toxins
11. Signs of food spoilage

Food poisoning and its prevention

1. Definitions
2. Causes of food poisoning
3. Types of food poisoning
4. The most important types of food poisoning bacteria
5. Foodborne diseases
6. Sources of bacteria that cause food poisoning
7. Accidental contamination
8. Methods for controlling and eliminating bacteria
9. Food allergens
10. Groups most vulnerable to food poisoning
11. Causes of food poisoning
12. Auxiliary transport factors for food poisoning
13. Symptoms
14. Investigation of poisoning cases

Pollution risks and controls

1. Definitions
2. Sources of food poisoning bacteria
3. Ways and means of pollution
4. Indirect pollution and ways to prevent it
5. Physical risks and ways to prevent them
6. Chemical hazards and ways to prevent them
7. Allergy risks and ways to prevent them.

Food safety system based on the application of the seven principles of HACCP

1. Definitions
2. Prerequisites for applying the HACCP system
3. The legislative framework of the HACCP system
4. The benefits that accrue to the institution from the application of the HACCP system
5. The flow path of food operations according to the HACCP system
6. Explanation of the seven HACCP clauses

• Item 1: Carefully assess and identify nutritional risks
• Item 2: Determining the critical set point
• Item 3: Determining the Safe Limits of the Critical Control Point
• Item 4: Development of the monitoring system for critical control points
• Item 5: Establishing a system for making corrections
• Item 6: Establishing a Verification System
• Item 7: Keeping files related to the HACCP system

1. Relevant laws
2. The principles of the HACCP system
3. Safer food means better business
4. Delivery and unloading
5. Storage
6. Setup
7. Cooking/Reheating
8. Keep Hot
9. Cooling
10. Submission

Personal cleanliness

1. Relevant laws
2. Training
3. Cleaning hands
4. Protective clothing
5. Report illness
6. Laws related to customer training
7. Correct hand washing methods to eliminate bacteria and prevent cross-contamination
8. Exclusion Policy

Harmful food pests and their prevention

1. Common harmful food pests
2. Reasons for preventing harmful food pests
3. Evidence of harmful food pests
4. Environmental Protection
5. Physical and chemical prevention.
6. How would you rate the efficiency and effectiveness of pest control?

The role of the supervisor in obtaining evidence of the presence of rodents and insects in the facility (cleaning and disinfection)

1. Relevant laws
2. Cleaning hazards
3. The importance of cleaning
4. Cleaning methods
5. Accidental contamination
6. Chemical contamination
7. Natural pollution
8. Allergic contamination
9. Requirements for safe disinfection and sterilization
10. Six-stage purification
11. Three-stage disinfection and sterilization
12. Purge records

Food Laws and Legislation

1. International Food Law
2. Food Law in the UAE
3. Gulf Legislations and Specifications

Designing facilities for the purpose of using food and necessary equipment

1. Laws relating to food establishments
2. Requirements for practicing a food activity
3. The role of design in preventing cross-contamination and food poisoning
4. High and low-risk surfaces for structures
5. Safe storage and disposal of waste
6. Safe division of facilities and the role of the supervisor

HACCP system management

1. Setting the food policy for the facility
2. Administrative commitment to the application
3. The role of supervisors in implementing food safety standards
4. Administrative Audit
5. Training

Review

1. Review
2. The Test