TRAINING CALENDAR FEBRUARY 2014 LEVEL 2 AWARD IN FOOD SAFETY LEVEL 3 HACCP L3 AWARD IN SUPERVISING FOOD SAFETY WHY BOECKER?

Transcription

1 TRAINING CALENDAR FEBRUARY 2014 WHY BOECKER? Boecker Food Safety, one of the world s finest 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. CERTIFICATION LEVEL 2 AWARD IN FOOD SAFETY February 10, 2014 LEVEL 3 HACCP February 13 &14, 2014 L3 AWARD IN SUPERVISING FOOD SAFETY February 25, 26 & 27, 2014 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. The Training will take Place at the State of the Art Boecker Tan Hong Liong Training Center in Boecker Building, Wadih Naim St., Furn Al Chebak For more details call:

2 Level 2 Award in Food Safety 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. 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 DATE February 10, 2014 CHARGES $45 USD + VAT Register here

3 Level 3 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. 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 DATE February 13 & 14, 2014 CHARGES $250 USD + VAT Register here

4 L3 Award in Supervising Food Safety 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. 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 DATE February 25, 26 & 27, 2014 CHARGES $350 USD + VAT Register here

5 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 L2 Award in Food Safety Level 3 HACCP L3 Award in Supervising Food Safety 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. 20% of the total amount should be paid as down payment prior to the training dates. The down payment is non-refundable. All cancellations should be done in writing to Boecker Food Safety Department and faxed to