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Food Safety Management System Auditing (Based on ISO 22000 & PAS 220)


Upon the successful completion of this course, participants will be able to:


  • Learn the principles of food hygiene and HACCP procedures and its application
  • Know the various hazards to food safety including investigating a food-borne illness outbreak and identifying a potentially dangerous food
  • Recognize the factors affecting food-borne illness and discuss their prevention
  • Understand the food safety regulations including its inspection & correction of violations as well as verification & documentation of correction.
  • Become familiar with the different processes involved in purchasing, receiving and storage of food
  • Explain the requirements and standards used in food preparation, holding, servicing and reheating and list the equipments needed in each process
  • Understand the seven principles of HACCP, identify their advantages & standard operating procedures and be able to demonstrate a good crisis management plan using HACCP
  • Learn the contents and specifications of a facility plan and determine the various processes and equipments used in developing a facility plan



Day 1:           


Hazards to Food Safety:


  • Biological, physical & chemical
  • Potentially hazardous Foods
  • Food safety, Food defense & food security
  • Hoax


Catering Crew:


  • Health Requirements for Catering Crew
  • Pre-employment health assessment
  • Periodic health assessment
  • Health records
  • Health and illness


Factors Affecting Food-Bourne Illness:


  • Factors Contributing to Food-Borne Illness
  • Time and Temperature Control
  • Temperature Measurements
  • Temperature Measuring Devices
  • Calibration Procedures
  • Personal Hygiene
  • Temp Danger Zone


Prerequisites of a HACCP plan


Day 2 :


Review of the previous day

 Kitchen Safety:


  • Fire
  • Slippery floor
  • Stepping, lifting and handling
  • Noise / lighting
  • Ventilation
  • Hot surfaces and cut wounds


Food Purchasing, Receiving and Storage (cont’d):


  • Receiving
  • Issuing
  • Guidelines for Purchasing Specific Foods
  • Supplier management
  • Receiving SOPs development


Food Preparing, Holding, Serving and Heating:


  • Preparing
  • Preventing Contamination from Equipment, Utensils and Linens
  • Freezing
  • Thawing and Marinating
  • Cooling
  • Reheating
  • Other Forms of Information
  • Special Requirements for Highly Susceptible Populations




  • Review of the previous day
  • HACCP Seven Principles
  • Hazard Analysis
  • Menu categories


HACCP (cont’d):


  • Control Points
  • Critical Control Points
  • Advantages of HACCP


HACCP (cont’d):


  • Standard Operating Procedures (SOPs)
  • SOPs to Control Contamination of Food
  • Monitoring procedures


HACCP: Food Flow Diagram:


  • Purchasing – receiving - Storing
  • Preparation – Cooking – Holding



Day 4: 


HACCP (cont’d):


  • Review of the previous day
  • Cooling – Reheating - Serving
  • Facility/Equipment
  • Job Descriptions and Job Lists


HACCP (cont’d):


  • Verification
  • Records keeping; logs
  • The HACCP Team


HACCP (cont’d):


  • HACCP Training Guide
  • Video / Group Activity


HACCP (cont’d):


  • Pests; insects and rodents control
  • Hazardous Materials control
  • International Food Safety icons


Day 5: 


Facility / Site Visit:


  • Practical site audit / Inspection


Who Should Attend

  • Food & Beverage Managers, Supervisors & Employees
  • All employees in Catering companies
  • Hotel and Restaurant Duty managers
  • Cooks and Kitchen managers
  • Occupational Health & Safety Managers and Supervisors
  • Food Safety and Kitchen Inspectors
  • Public health & Occupational Health Doctors & Nurses


5 Days

Start Date End Date Country City

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