Hawkseye Quality Consultants have begun the process by promoting a positive food safety culture among food establishments in the Emirate under the provisions of Dubai Government, by urging the management of any companies to be more responsible and accountable through the following trainings:
Basic Food Safety Course intended for cooks, chefs, waiters, drivers, storekeepers, chief stewards, persons in charge and managers. Designed to educate food safety basic requirements for all food handlers in Food and Bevarage involved companies. This is a Dubai Municipality legal requirement for all employees who handle food directly and provide participants a foundation to enroll in Level 3 and Level 4 courses. This course is aimed to develop a food safety commitment towards the organization and deliver adequate understanding of local hygiene regulations.
Person In Charge Training is designed for supervisors, HACCP team members, storkeepers, chief stewards, shift persons in charge and managers. This is a Dubai Municipality legal requirement for employees who supervise and are leading other employees with food safety responsibilities. This training is designed to enable managers identify practices that could lead to problems and carry out internal inspections of their premises in order to take appropriate corrective actions.
A more in depth and advanced course for Persons in Charge. Dedicated for companies with a higher level of operational size and food safety responsibilities. Designed for supervisors, HACCP team members, storekeepers, chief stewards, shift persons in charge and managers. This is a Dubai Municipality legal requirement for employees who supervise and are leading other employees with food safety responsibilities. This course will provide PICs with the knowledge to develop and implement policies and procedures to prevent foodborne illnesses. Enable them to monitor employee activities to ensure compliance with food safety regulations especially during receiving, preparation, display and storage of high-risk foods, conduct in-house self-inspections of daily operations periodically to ensure that food safety policies and procedures are followed as well as make follow-up food inspections conducted by the Food Control Department, take corrective and preventive actions when necessary.
This training is designed for all persons employed in food and food related businesses who are directly or indirectly involved in implementing and maintaining HACCP. Designed to provide basic knowledge in the systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. Learners will be able to Apply HACCP principles practically in food and food related businesses in order to ensure effective food safety and explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations.
Intermediate HACCP course approved by Dubai Municipality and HABC. This qualification is designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering and retail food organizations and should be attended by F&B Managers, Restaurant Managers, chefs, production managers, HACCP Team Leaders, quality controllers and internal trainers. Its main aim is to teach individuals the principles of HACCP and their application to food safety in order to allow them successfully implement HACCP and improve the standards and compliance with legislative requirements within their own premises. This course is aimed to develop a food safety commitment towards the organization and deliver adequate understanding of local hygiene regulations.
This course is approved by Dubai Municipality and HABC. Intended for F&B Managers, restaurant managers, chefs, production managers, HACCP Team Leaders, quality controllers, internal trainers and all employees working in Manufacturing, Catering or Hospitality industry who are likely to have management responsibilities for an operational team. This qualification covers the subject of Food Safety at a suitable depth to ensure learners have a thorough knowledge to identify Hazards and Controls, develop, implement and monitor Food safety Procedures and Management Systems, improve the standards and safety of their operation, reduce the number and seriousness of food complaints as well as interpret the requirements of food legislation.
The responsibility is not only with the PIC but also with other food handlers in the establishments, their owners, regulators and also the consumers.