A certificate is provided at the end of the course. This training will describe the best and widely practiced scientific discipline describing food handling, storage and preparation process in safe ways designed to prevent foodborne illness.
This training will describe the best and widely practiced scientific discipline describing food handling, storage and preparation process in safe ways designed to prevent foodborne illness. It is comprised of a variety of routine that must be followed under all circumstances to avoid potentially severe health hazards.
- Level 3 Award in Supervising Food Safety
- Level 4 Award in Food Safety Management
- Level 2 Award in Food Safety
A certificate is provided at the end of the program.
Why Choose Duke Training Centre:
- Learn from Experienced Instructors
- Flexible Timings (check availability)
- Approved by 'ACTVET (Abu Dhabi Center for Technical Vocational Education & Training)'
Duke Training Centre is a pioneer institute that deals in providing high-quality practical and technical education to the private sector of UAE. All the programs are designed by keeping in mind the career prospect opportunities for the participants.
Established in 2004, Duke Training Centre has provided training to the vast and diverse community of UAE that includes law offices, government offices, philanthropies and organizations from several other fields.
You will receive a certificate at completion. It states that you have completed ISO Awareness Workshop as per ISO 22000:2005/ISO22000:2015 guidelines. It is a pre-requisite training for business applying for ISO 22000 certification and approval.
Level 2 will help you learn a great deal about Food Borne Diseases and different hazards associated with it. Level 3 will give you an in-depth knowledge of Microbiological hazards related to food safety. It sheds light on the most common food borne diseases and discusses different measures.
This is another important course for all those belonging from the food industry. It is designed for workers who are not directly part of the high-risk food handling or preparation field but they do participate or operate in an environment where the food is stored.