
Occupational Health and Safety Basic/ Advanced Diploma
IASP, USA
Dr. Nehad Eissa
Mr. Gamal Ali Mohamed
Ms. Zahra Majdoubi

OSHA 30- Hour Safety and Health in Construction/ General Industry
OSHA Academy, USA
Dr. Wgadi Seffain
Mr. Gamal Ali Mohamed
Ms. Zahara Majdoubi

NEBOSH IGC
NEBOSH, UK
Mr. Yassir Adam
Dr. Wgadi Seffain


Food Safety Training Program Levels 2, 3, and 4
Approved Program

Food Safety Training Program covers the fundamentals of food safety and hygiene. This training program will help you understand the different terms and definitions, how to maintain your cooking area clean and neat, how to store the food in a proper way and avoid contamination, how to use gloves and head cover during cooking, and last but not least [ the importance of food hygiene and how it affect your business image and reputation and your career success.]
The Food Safety Program is designed to help anyone who handles, prepares, or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.
Upon completion of the training, participants will be awarded Food Safety level 2, 3, and 4 Certificates.
Duration: 18 Hours
Level: Intermediate- Advanced
Assessment: 30 Multiple Choices Questions Exam
Program Introduction
مقدمة البرنامج
Regulatory Compliance in the UAE
الامتثال للأنظمة و اللوائح- الصحة و السلامة في الامارات
Food Businesses in the UAE including restaurants, food trucks, food factories, hotels, hospitals, schools, colleges, and resorts must have proper food safety systems.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.
The program provides learners with up-to-date food hygiene information using a range of written text, interactive exercises, and video content to ensure learners thoroughly comprehend their food safety responsibilities.
We will help your business meet regulatory compliance in Abu Dhabi, Dubai, Sharjah, Ajman, and other Emirates.
Whether you are an employer or an employee, this training course will benefit you.
Food Safety for Food Businesses in the UAE
السلامة الغذائية لشركات الأطعمة في الامارات
All food handlers, their supervisors, and those involved in managing food safety in food businesses must be adequately trained or have received appropriate instructions or supervision in food safety matters relevant to their role. This is a legal requirement under the food safety legislation.
In the UAE, food handlers must hold a food hygiene certificate to prepare or sell food. Also, they must be able to demonstrate that they have received instructions or supervision in the following ways:
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training on-the-job
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self-study
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relevant prior experience
You will need to evidence what you have done to ensure all food handling staff have the appropriate skills and this will be requested by an environmental health officer when they visit your business.

Food Safety Training Program Benefits
فوائد برنامج التدريب في السلامة الغذائية
In-House Training is preferred by hotels, resorts, restaurants, food manufacturers, and coffee shops with a large number of employees.
By having a training exercise onsite at your facility, our trainer can focus specifically on the needs of your team. Team members usually have a lot of questions regarding their process but often do not want to take up too much time asking questions in a public class. With an onsite class, they have the freedom to ask questions while the rest of the team benefits.
Some of the benefits of having a personal trainer come to you are:
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Personalized schedule
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No travel for employees
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Employee team building
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Customized training agenda
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Better retention of the training material by attendees

Food Safety Level 2
السلامة الغذائية المستوى الثاني
This level 2 course will inform you of your legal responsibilities and what constitutes best practice in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.
You will learn about your responsibilities through a range of interactive exercises, written text, and video content. Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills and tools you need to keep people safe and comply with food hygiene laws.
Topics:
-
Introduction to Food Hygiene and Safety
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Key definitions
-
Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, and due diligence.
-
Microbiological Hazards
-
Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.
-
-
Physical, Chemical and Allergenic Hazards
-
Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombroid-toxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labeling laws, foods prepacked for direct sale, Natasha's Law.
-
-
Food Storage
-
Suppliers and deliveries, food labeling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing, and thawing.
-
-
Food Preparation
-
Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
-
-
Personal Hygiene
-
Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds, and sores.
-
-
Food Premises Design, Layout, Size, and Suitability
-
Food handler responsibilities, food premises, and the law, principles of design, pests, preventing pests, and waste management.
-
-
Food Premises Cleaning and Disinfection
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Why do we clean? Cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, and dishwashers.
-
Learning Objectives:
By the end of this course, you will:
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Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
-
Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
-
Understand safe practices around food storage for different types of food, be able to explain the differences between ‘use by’ and ‘best before’ dates, and know how to carry out the effective stock rotation.
-
Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.
-
Be aware of the importance of personal hygiene, how to carry out proper hand-washing procedures, and recognize when it's important to wash your hands.
-
Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Duration:
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4 hours
Schedule:
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Sunday, 11 February 2023
-
12:30 PM- 04:30 PM
Certificate:
-
Food Safety Level 2
Fees:
-
499 AED
Food Safety Level 3- Management
السلامة الغذائية المستوى الثالث- الادارة
This Level 3 Food Safety course is suitable for managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools, and colleges.
Topics:
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Introduction and Supervising Food Safety
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Food hygiene and the law, food safety management systems, enforcing the law, working with authorized officers, notices, fines and prosecution, due diligence, supervisor responsibilities, and investigating outbreaks of foodborne illness.
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Physical contamination, the 6 Ps, controlling physical contamination, and detecting contaminants.
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Chemical Contamination and Non-Bacterial Food Poisoning
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Allergenic Contamination
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Microbial Contamination
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Food Poisoning and Food-Borne Diseases
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Food Deliveries, Storage and Preservation
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Temperature Control
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Premises and Equipment Design
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Waste Management and Cleaning
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Training Staff: Why training is important, levels of training, staff induction training, ongoing training, staff training records, and the role of management.
Learning Objectives:
By the end of this course, learners will:
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Understand why food hygiene and safety practices are essential for all food handlers in a catering environment.
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Have awareness of the relevant food safety legislation and how it can be complied with.
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Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
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Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
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Understand the correct procedures for deliveries, storage, and preservation of food and be able to state the safe temperatures for cooking, chilling, and freezing food, and know how to take accurate temperature readings.
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Know that the premises must meet certain design standards and that work must occur in a way to promote good food hygiene and reduce the risk of contamination.
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Understand the importance of cleaning schedules, managing waste, and pest control.
Duration:
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6 hours
Schedule:
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Sunday, 19 February 2023
-
10:30 AM- 04:30 PM
Certificate:
-
Food Safety Level 3
Fees:
-
699 AED
Food Safety Level 4- Advanced
السلامة الغذائية المستوى الثالث- متقدم
This level 2 course will inform you of your legal responsibilities and what constitutes best practice in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.
You will learn about your responsibilities through a range of interactive exercises, written text, and video content. Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills and tools you need to keep people safe and comply with food hygiene laws.
Topics:
-
Introduction to Food Hygiene and Safety
-
Key definitions
-
Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution, and due diligence.
-
Microbiological Hazards
-
Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination.
-
-
Physical, Chemical and Allergenic Hazards
-
Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombroid-toxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labeling laws, foods prepacked for direct sale, Natasha's Law.
-
-
Food Storage
-
Suppliers and deliveries, food labeling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing, and thawing.
-
-
Food Preparation
-
Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
-
-
Personal Hygiene
-
Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds, and sores.
-
-
Food Premises Design, Layout, Size, and Suitability
-
Food handler responsibilities, food premises, and the law, principles of design, pests, preventing pests, and waste management.
-
-
Food Premises Cleaning and Disinfection
-
Why do we clean? Cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, food handling equipment, and dishwashers.
-
Learning Objectives:
By the end of this course, you will:
-
Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
-
Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
-
Understand safe practices around food storage for different types of food, be able to explain the differences between ‘use by’ and ‘best before’ dates, and know how to carry out the effective stock rotation.
-
Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.
-
Be aware of the importance of personal hygiene, how carry out proper hand-washing procedures, and recognize when it's important to wash your hands.
-
Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Duration:
-
8 hours
Schedule:
-
Saturday, 25- Sunday, 26 February 2023
-
06:30 PM- 10:30 PM
Certificate:
-
Food Safety Level 4
Fees:
-
999 AED
Why Choose Al Danah Institute?
لماذا اختيار معهد الدانة؟
"Al Danah Institute is one-stop destination for Health and Safety Training"
Course-Takers, UAE


Audience
الجمهور المستهدف
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The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools, and colleges.
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Food Businesses in Abu Dhabi, Dubai, Sharjah, Ajman, and other Emirates- Meeting Regulatory Compliance.
Accreditation
الاعتماد

Our Clients
عملائنا





What Our Previous Clients Say About Us
تقيممات عملائنا السابقين




Contact Us
تواصل معنا
Inquiries and registration
E-mail: registration@aldanahinstitute.ae
Phone: (+971) 55-3612780
Telephone: (+971) 2-4496043
Approved By
معتمدة من قبل











What Our Clients Say
Maitha Al Mazroui
informative course and excellent conductors. I received great material to go over later.
Fakhera Al Marar
Excellent info. My instructor Ayman delivered the information in a simple and effective way. Registration is very helpful. I highly recommend it for engineers from all backgrounds.
Meera Al Shamsi
I took a virtual program from Al Danah institute and the course was wonderful and straightforward. Highly recommend it.
Amal Al Hosani
Classes were light and they went fast. Registration team were asking about my feedback regularly and they were very thoughtful.