Module One (Introduction to Food Safety and Criteria for Choosing the Right Inspector)

1. Impartiality, independence and integrity
2. Preparing the inspection bag
3. Contents of the inspection bag
4. Use of checklists during visits
5. The importance of food safety
6. Losses caused by an improper nutritional level
7. Foods high and low risk

Module Two Microbiological Hazards

1. Microbiological Hazards and Bacteria Reproduction
2. Spores and Toxicology
3. Types of food in terms of risk
4. eradicate bacteria
5. Food spoilage and preservation.
6. Factors necessary for the growth and reproduction of bacteria
7. danger range
8. food toxins
9. Signs of food spoilage

Module Three (Food Poisoning and its Prevention)

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

Module Four (Pollution Hazards 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.

Module Five (Critical Control Point for Risk Analysis from Procurement to Service)

1. Definitions
2. Prerequisites for HACCP implementation
3. The legislative framework of the HACCP system
4. The benefits that accrue to the organization from the application of the HACCP system
5. The flow path of food processes according to the HACCP system
6. Explanation of the seven HACCP clauses
7. Related laws
8. HACCP principles
9. Safer food equals better business
10. Delivery and unloading
11. Storage
12. preparation
13. Cooking/ Reheating
14. Cooling

Module Six (Personal Hygiene)

1. Related laws
2. training
3. cleaning hands
4. protective clothing
5. disease reporting
6. Laws related to customer training
7. Correct hand washing methods to eliminate bacteria and prevent cross contamination
8. exclusion policy

Module Seven (Pests of Harmful Foods and their Prevention)

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

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

1. Related laws
2. Cleaning Hazards
3. The importance of cleaning
4. Cleaning methods.
5. cross contamination
6. chemical pollution
7. natural polution
8. Allergic contamination
9. Requirements for safe disinfection and sterilization
10. Six-stage cleansing
11. Three-stage disinfection and sterilization
12. purge records

Module Nine (Food Laws and Legislation)

1. world food law
2. Food Law in the UAE
3. Gulf Legislations and Specifications
4. Receive complaints and investigate

Module Ten (designing facilities for the purpose of using food and the necessary equipment)

1. Laws related 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

Module Eleven (HACCP System Administration)

1. Establishing the food policy of the facility
2. Administrative commitment to the application
3. The role of supervisors in implementing food safety standards
4. management audit
5. training

Module Twelve (review)

1. Review
2. Test method
3. The test