TRAINING CALENDAR NOVEMBER & DECEMBER LEVEL 1 AWARD IN FOOD SAFETY PERSONAL HYGIENE December 3
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1 TRAINING CALENDAR NOVEMBER & DECEMBER 2015 WHY BOECKER? Boecker, one of the world s finest Food Safety training organizations and a registered training center with the Royal Society for Public Health - UK, and Chartered Institute of Environmental Health - UK, and Highfield Awarding Body for Compliance - UK, provides food safety training recognized by the leading regulatory bodies worldwide. The company is member of the Royal Society for Public Health, the Society of Food Hygiene Technology, the International Food Protection Association and the International Food Service Executives Association. LEVEL 1 AWARD IN FOOD SAFETY PERSONAL HYGIENE December 3 LEVEL 2 AWARD IN FOOD SAFETY BASIC FOOD HYGIENE November 4, 25 - December 2, 17 LEVEL 3 HACCP IN CATERING AWARD IN INTERMEDIATE HACCP December 14, 15 LEVEL 4 AWARD IN MANAGING FOOD SAFETY ADVANCED FOOD HYGIENE November 15, 16, 17, 18, 19 LEVEL 3 AWARD IN SUPERVISING FOOD SAFETY INTERMEDIATE FOOD HYGIENE November 22, 23, 24 ISO INTERNAL AUDITOR TRAINING December 6, 7, 8, 9 CERTIFICATION All Boecker Food Safety Training courses, results in an Official Certificate that is certified by the Royal Society for Public Health - UK, or Chartered Institute of Environmental Health - UK, or Highfield Awarding Body for Compliance - UK that are recognized Worldwide. Certificate is granted upon successful passing of a post-training examination. Boecker Trainers are certified Professional Trainers from the Chartered Institute of Environmental Health, UK. For more details on our upcoming training courses, call Boecker Qatar on
2 Level 1 Award in Food Safety Personal Hygiene The training course is carried out over one session of 3 hours. This course is directed to front line janitors and stewarding, housekeeping personnel, waiters and food industry employees as well as personnel in need of proper personnel hygiene attention such as cleaners; food handlers in retails, bakeries fast food The course is available in English or Arabic. Level 1 Award in Food Safety training course is composed of 6 chapters: 1 Introduction to food safety and hazards 2 Microbiological hazards 3 Contamination hazards 4 Personal Hygiene 5 Cleaning and disinfection 6 Pest control DATE December 3
3 L2 Award in Food Safety Basic Food Hygiene Level 2 Award in Food Safety training course is of seven hours. By the end of the course, participants are guaranteed to have a solid understanding of basic hygiene principles, regardless of language barriers and level of education. The course is available in English or Arabic. This course is directed to all personnel working in kitchens, hospitals, catering and industries. Level 2 Award in Food Safety is composed of 9 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1 Introduction to food safety 2 Microbiological hazards 3 Food poisoning and its control 4 Contamination hazards and controls 5 HACCP from purchase to service 6 Personal hygiene 7 Food premises and equipment 8 Food pests and control 9 Cleaning and disinfection Examination DATE November 4, 25 - December 2, 17
4 Level 3 HACCP in Catering Award in Intermediate HACCP The course is given in two full days; the examination will take place on the third day. This course is directed to managers, supervisors, executive chefs and dietitians. Level 3 HACCP training course is composed of 14 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1 Introduction to food safety 2 Hazards 3 Prerequisites programs 4 Legal requirements and HACCP principles 5 Preparing for implementation 6 Flow diagrams 7 Hazard analysis 8 Control measures 9 Critical control points 10 Critical limits, targets levels and tolerances 11 Monitoring 12 Corrective actions 13 Verification 14 Documentation Examination DATE December 14, 15
5 Level 4 Award in Managing Food Safety Advanced Food Hygiene The training course is carried out over 5 full days, with half day examination at the conclusion of the course. This course is directed to managers, supervisors, quality assurance, hygiene officers, executive chefs and dietitians. Advanced Food Hygiene training course is composed of 11 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1 Course introduction 2 Bacteriology 3 Food borne illnesses 4 Food contamination 5 Food storage / temperature control / food preservation 6 Design, construction of food premises and equipment 7 Cleaning and disinfecting 8 Pest control management 9 Personal hygiene 10 Training strategies 11 Management control techniques Examination DATE November 15, 16, 17, 18, 19
6 L3 Award in Supervising Food Safety Intermediate Food Hygiene The course is given in three full days; the examination will take place on the fourth day. This course is directed to managers, supervisors, executive chefs and dieticians. Level 3 Award in Supervising Food Safety is composed of 12 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1 Introduction to food safety 2 Microbiology 3 Contamination hazards 4 Food poisoning 5 Personal hygiene 6 Hazards and controls 7 Food spoilage and preservation 8 Premises and equipment 9 Cleaning and disinfection 10 Pest management 11 HACCP 12 Supervisory management Examination DATE November 22, 23, 24
7 The Boecker-CIEH ISO22000 Internal Audit Chartered Institute of Environmental Health and Boecker, offer you today a fully revamped ISO22000 Internal Audit training course. The course is given in four full days. Directed to managers, supervisors, executive chefs, quality controllers and dietitians. DATE December 6, 7, 8, 9 1 Introduction 2 Learning Objectives 3 Standard General Knowledge 4 Documentation Requirements 5 Management Responsibility and Resources: - Management Responsibility - Responsibility and authority - Communication - Emergency preparedness and response - Management Review - Resource management 6 Planning and realization of safe products - Prerequisite programs - Hazard Analysis and Operational Prerequisite programs - Verification Planning - Traceability system - Control of nonconformity - Withdrawal 7 Standard verification, validation, implementation and improvement 8 Internal Auditing: - Recognize the Principles, Practices, and Types of Audits - Conduct all phases of an Internal Audit (Plan, Execute, Report, Record, Follow Up, Closure) - Prepare and Present Effective Reports
8 Course Registration Form Kindly fill this form online Send it by to: or fax it to: Your answers must be in English and must use English characters. COURSE REQUESTED Level 1 Award in Food Safety Level 3 HACCP in Catering Level 3 Award In Supervising Food Safety Level 2 Award in Food Safety Level 4 Award in Managing Food Safety ISO Internal Auditor Training Name (First Middle Last) Educational background Professional background (Include current position) Company name Type of business Telephone Mobile Fax Preferred language for test and handouts Signature Date This is an official application form and represents a binding document to both parties. The client should pay full charge if cancellation is made up to 5 days before training date. The client should pay 50% of charge if cancellation is done up to 10 days before training date. No charge is incurred if cancellation is done 15 days or more before training. All cancellations should be done in written to Boecker Food Safety and faxed to
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