TOP 10 PIC (PERSON IN CHARGE) COURSES IN DUBAI, ABU DHABI, SHARJAH - UAE

This is a complete program covering all the essential sections and concepts of HABC Person in Charge for Food Safety qualification. It will provide you with the knowledge of food safety principles and practices as demonstrated by passing a w

This training is offered in compliance with the legal requirements as directed by 'Dubai municipality for Supervisors, Managers and HACCP team leaders'.

Nominating a PIC Person in charge on sites to ensure that all the hygienic measures as per Dubai municipality been applied. And sectors shall nominate a PIC is manufacturing sites, catering companies, hypermarkets, Hotels, restaurant chains,

Dubai Municipality Approved Person Incharge Training.

Designed to be a food safety guide for people with a supervisory and managerial role. It is designed to provide competency to manage food safety in Dubai with specific emphasis on the roles and responsibilities of the PIC

The Person in Charge PIC Level 3 is a HABC certification aimed at caterers and other food handlers. The qualification is intended for candidates who are directly involved in manufacturing, preparation, packing etc and their managers/supervis

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 foo

This course will teach you about personal hygiene, food safety operations, structural hygiene, food safety management, staff training and regulations related to food safety.

This program is designed for low-risk food handlers and it is mandatory training. It is designed for those with a responsibility for food handling not included in manufacturing or production. It generally includes food handlers like food Sta

This PIC Level 2 & 3 training workshop offered by Hawseye Quality Consultants is in compliance with the legal requirements as directed by 'Dubai municipality for Supervisors and HACCP team leaders'. The levels depend on the operation size an