Last Updated: April 2025 Are you looking for PIC (Person In Charge) training courses in the UAE? Here are the Top 10 PIC (Person In Charge) training classes in Dubai, Sharjah & Abu Dhabi The course fee for PIC (Person In Charge) training in the UAE ranges from 590 AED for a 2-day (Person in Charge) PIC Level 2 course, up to 900 AED for a 2-day Person In Charge (PIC Training). You may also be interested in other Food Safety courses in the UAE
This training is aimed at key supervisory personnel as required by the new requirements by Dubai Municipality for food businesses for appointing a fully trained PIC PIC-3 professional for each food production outlet.
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
Dubai Municipality approved training program awarding by Highfield Qualifications. Mandatory training (1 PIC per shift)for all the food establishments in Dubai.
Dubai Municipality Approved Person Incharge Training
Dubai Municipality Approved Person Incharge Training.
PIC level 3 training is offered by Boecker Public Health to help the candidates learn about effective management of food safety and ensuring proper compliance with Dubai food safety regulations.
You will receive a certificate at the end of the course. It states that you have completed PIC Level 3 training as made mandatory by Dubai Municipality in many high-risk food businesses. It will give you an in-depth knowledge of Microbiologi
PIC level 2 training is offered by Boecker Public Health. It is a mandatory training for all food businesses operating in the emirates of Dubai. It will teach the candidates about certain food safety standards and also the best practices ens
You are eligible for the individual certificate with a validity of 5 years from HABC or from TSI. The PIC course is a mandatory requirement imposed by the Dubai Municipality Food Control Department for all food organizations. It is to ensure
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