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Training Services
We offer you and your company practically oriented courses on food safety, engineering, MANAGEMENT SYSTEMS, Auditing training , and a wide range of INDUSTRY BASED TRAINING to insure that we meet your requirements and support you with the skills and knowledge you need for progression . We invite you to experience our rich educational program that will put you far ahead of your competition.
OUR INDUSTRY BASED TRAINING COURSES ARE DESIGNED TO COVER A RANGE OF INDUSTRY SPECIFIC WORKFORCE DEVELOPMENT SOLUTIONS FOR MANY OCCUPATIONS AND BUSINESSES.
This course is designed for people employed in the meat processing
industry who work or will be working in the industry as Halal
slaughterhouse , slaughterman , supervisors in the primary processing
area, stunning operators and Halal Team The course will provide the
trainee with a basic understanding of the concept of Islamic law, the
process of Halal slaughtering and Halal certification, Animal welfare
requirements in the Halal slaughtering process, Animal welfare and
Islamic law. Those trainees who wish to work as competent Halal
slaughter person, will be required attend this course. These also form
part of the regulatory requirements for Halal quality assurance officers.
– Important Definition &Fundamental
– Introduction of Islam, Basic information about Muslims, muslim countries
and marketing
– Structure of the halal standards UAE and Gulf countries , GSO 2055-1,
GSO 993 “Animal Slaughtering Requirements
– According to Islamic Rules.
– Shariah law and Animal Welfare Act
– Stunning rule Regarding to Halal Standard .
– Registration procedure of the slaughterhouse in the UAE .
– Halal certification Process from A to Z .
– people who work in the meat processing industry.
– slaughter persons, supervisors in the primary processing area.
– stunning operators
– QMS, FSMS, Halal Team.
– Halal Representative .
12 Hrs. , 2 days
Trainee book, Note, Pin,
PowerPoint presentation, video
- Important Definition &Fundamental
- Introduction of Islam, Basic information about Muslims, muslim countries and marketing
- Structure of the halal standards, variation of the Halal standards, JAKIM standards , SMIIC Standards , GSO Standard .
- Major Points Area of Halal and Haram in the food industry
- General halal requirements during the food handling “ receiving raw material , inspection , storage , producing , final product , packaging process , transportation …… etc.
- Halal policy and internal system
- Halal internal audit
- Halal team.
- Food safety team.
- Quality team.
- The persons who is charge about the halal process.
60% will be theoretical
40 % will particular including “ workshop , exercises , video , role play
6 Hrs , 1 days
Trainee book , Note , Pin , PowerPoint presentation , video
OUR HACCP TRAINING COURSE PROVIDES THE PRACTICAL AND TECHNICAL INFORMATION YOU NEED TO DEVELOP, IMPLEMENT AND MAINTAIN A HACCP-BASED FOOD SAFETY SYSTEM. UNDERSTANDING THE HACCP METHOD EMPOWERS YOU TO IDENTIFY AND CONTROL FOOD SAFETY HAZARDS AND TO SUPPORT A ROBUST FOOD SAFETY CULTURE.
- OUTLINE THE BUSINESS OPERATOR’S LEGAL RESPONSIBILITY FOR FOOD SAFETY IN A FOOD ENTERPRISE
- UNDERSTAND LEGAL ENFORCEMENT ACTIONS TAKEN BY REGULATORY AUTHORITIES
- UNDERSTAND THE VOLUNTARY STANDARDS AND CODES OF PRACTICE IN USE IN THE INDUSTRY
- OUTLINE REQUIREMENTS FOR PREREQUISITE CONTROL
- UNDERSTAND FOOD SAFETY DEFINITIONS AND TERMINOLOGY
- DEFINE FOOD HAZARDS, RISK, FOOD SPOILAGE, FOOD POISONING AND CROSS CONTAMINATION DISTINGUISH BETWEEN MICROBIOLOGICAL, CHEMICAL, PHYSICAL AND ALLERGEN HAZARDS
- EVALUATE FOOD SAFETY HAZARDS AND CONTROLS REQUIRED AS SET OUT IN INDUSTRY STANDARDS, FOCUSING ON THE FOLLOWING AREAS:- DELIVERY, STORAGE, PREPARATION, PROCESSING & SERVICE/TRANSPORTATION
- DEMONSTRATE THE SKILLS REQUIRED TO SUPERVISE STAFF
- ENSURE FOOD SAFETY TRAINING NEEDS ARE IDENTIFIED AND MET
- REVIEW IMPLEMENTATION OF FOOD SAFETY SKILLS
- ESTABLISH AND MAINTAIN WORKING RELATIONSHIPS TO ENSURE FOOD SAFETY
OWNERS, MANAGERS, SUPERVISORS OR PEOPLE WHO SEE THEMSELVES IN THESE ROLES AND WHO HAVE RESPONSIBILITY FOR IMPLEMENTING AND AUDITING THE HACCP FOOD SAFETY SYSTEM IN A SMALL TO MODERATE SCALE ENVIRONMENT.
60% WILL BE THEORETICAL
40 % WILL PARTICULAR INCLUDING “WORKSHOP, EXERCISES, VIDEO, ROLE PLAY
3 DAY(S)
ISO 22000 IS AN INTERNATIONAL STANDARD INTENDED TO BE USED BY ORGANIZATIONS WITHIN THE FOOD CHAIN. IT CONTAINS TRADITIONAL QUALITY ASSURANCE PREVENTIVE MEASURES PLUS PREVENTIVE FOOD-SAFETY MEASURES. THE PURPOSE OF ISO 22000 IS TO PROVIDE A PRACTICAL APPROACH TO ENSURE THE REDUCTION AND ELIMINATION OF FOOD SAFETY RISKS AS A MEANS TO PROTECT CONSUMERS.
- BACKGROUND TO FOOD SAFETY
- BENEFITS OF ISO 22000 FAMILY OF STANDARDS
- THE ISO 22000 STANDARD PRINCIPLES, REQUIREMENTS AND ITS CLAUSES
- CERTIFICATION PROCESS
- SETTING EFFECTIVE QUALITY OBJECTIVES
- PLAN, DO, CHECK, ACT SYSTEM OF WORKING
- THE PROCESS MODEL
- TYPES OF AUDITS AND CONFLICT OF INTEREST
- POSSIBLE SOLUTION TO FOOD SAFETY CHALLENGES
- PREREQUISITE PROGRAMS & PRELIMINARY STEPS
- HAZARD ANALYSIS AND RISK ASSESSMENT
- CRITICAL CONTROL POINTS AND FSMS PLANS
- CRITICAL LIMITS AND MONITORING
- CORRECTIVE ACTIONS / NON-CONFORMING PRODUCT
- RECORD KEEPING
- VALIDATION AND VERIFICATION.
- CONTINUAL IMPROVEMENT
- AUDIT ACTIVITIES WITHIN ISO 22000
- ISO 22000 IMPLEMENTATION ACTION PLAN
- FOOD MANUFACTURERS
- FOOD TRANSPORT AND STORAGE OPERATORS
- THOSE RESPONSIBLE FOR IMPLEMENTATION OR MANAGEMENT OF FOOD SAFETY PROGRAMS
- ANYONE WHO WISHES TO UNDERSTAND THE STANDARD AND ITS ROLE IN FOOD SAFETY
60% WILL BE THEORETICAL
40 % WILL PARTICULAR INCLUDING “WORKSHOP, EXERCISES, VIDEO, ROLE PLAY
3 DAY(S)
DURING THIS ISO 9001 AWARENESS COURSE, YOU WILL GAIN KNOWLEDGE IN SETTING UP A QMS—FROM UNDERSTANDING THE PURPOSE AND BENEFITS OF QMS, TO LEARNING HOW TO APPLY THE ISO 9001:2015 REQUIREMENTS TO ENABLE YOUR ORGANISATION TO REMAIN COMPETITIVE BY IMPROVING IN SEVERAL AREAS INCLUDING PROCESS AND PRODUCT IMPROVEMENTS, OPERATIONAL EFFICIENCY, AND RISK MANAGEMENT.
- ISO 9001 HISTORY
- BENEFITS OF QUALITY MANAGEMENT SYSTEMS
- KEY TERMS AND DEFINITIONS
- HIGH LEVEL STRUCTURE
- QUALITY MANAGEMENT PRINCIPLES
- INTRODUCTION TO ISO 9001:2015
- ISO 9001: 2015 REQUIREMENTS (CLAUSE 4 -10)
- CONVERSION PROCESS AND TIMELINE
- NEED FOR A QUALITY MANAGEMENT SYSTEM
- ISO SUPPORTING STANDARDS
- PROCESS APPROACH
- QMS SYSTEMS MAP
- PLAN – DO – CHECK (STUDY) – ACT
- SEVEN QUALITY
- MANAGEMENT PRINCIPLES
MANAGEMENT SYSTEM STANDARDS (MSS) / HIGH LEVEL STRUCTURE (HLS) / ANNEX SL - RISK MANAGEMENT (BASED ON ISO 31000)
- ISO 9001 STANDARD REVIEW
- UNDERSTANDING THE ORGANIZATION AND IT’S CONTEXT
- UNDERSTANDING THE NEEDS AND EXPECTATIONS OF INTERESTED PARTIES
THIS COURSE HAS BEEN DESIGNED FOR MANAGEMENT REPRESENTATIVES, ISO 9001 QMS STEERING COMMITTEE MEMBERS, LEAD QMS AUDITORS, INTERNAL QMS AUDITORS, PERSONNEL RESPONSIBLE FOR LEGAL REQUIREMENTS UPDATING, AND ISO 9001 CONFORMANCE.
60% WILL BE THEORETICAL
40 % WILL PARTICULAR INCLUDING “WORKSHOP, EXERCISES, VIDEO, ROLE PLAY
2 DAY(S)
THIS COURSE DESIGNED TO PROVIDE ORIENTATION AND VALUABLE LEARNING THAT WILL FACILITATE ORGANIZATIONAL ABILITY IN PLANNING, CONDUCTING AND MANAGING INTERNAL AUDIT OF FOOD SAFETY MANAGEMENT SYSTEM BASED ON THE REQUIREMENTS OF HALAL ASSURANCE MANAGEMENT SYSTEM AND GUIDELINES OF ISO 19011:2018.
- OVERVIEW OF HALAL ASSURANCE MANAGEMENT SYSTEM
- DEFINITION OF TERMS
- PRINCIPLES OF AUDITING
- RISK-BASED APPROACH
- KEY UPDATES OF ISO 19011:2018 COMPARED TO THE 2011 VERSION
- AUDIT PROCESS: PLANNING, PREPARING, CONDUCTING, REPORTING AND REVIEWING THE AUDIT PERFORMANCE/PROCESS – MANAGING AUDIT PROGRAMMER
- AUDIT PROCESS: PLANNING, PREPARING, CONDUCTING, REPORTING AND REVIEWING THE AUDIT PERFORMANCE/PROCESS – MANAGING AUDIT PROGRAMME — CONTINUATION
- CLAUSE STUDY WORKSHOP
- HOW TO CONDUCT VIRTUAL AUDIT
- HOW TO WRITE A NONCONFORMITY
- COMPETENCE AND EVALUATION OF AUDITORS
THIS COURSE IS RECOMMENDED FOR COMPANY HALAL ASSURANCE COORDINATOR, FOOD SAFETY MANAGEMENT REPRESENTATIVES, EXECUTIVES, MANAGERS, INTERNAL AUDITORS, FOOD SAFETY OFFICERS, FUNCTIONAL LEADERS, AND FOOD HANDLERS
50% WILL BE THEORETICAL
50 % WILL PARTICULAR INCLUDING “WORKSHOP, EXERCISES, VIDEO, ROLE PLAY
2 DAY(S)
HALAL AUDIT IS A STANDARDIZED, AUTONOMOUS, AND DOCUMENTED PROCESS FOR OBTAINING AUDIT EVIDENCE AND EVALUATING IT EQUITABLY TO REGULATE THE EXTENT TO WHICH THE AUDIT CRITERIA ARE FULFILLED. IT REQUIRES COMPETENCE AND ON-SITE AND FOLLOW-UP AUDITS. A COMPLIANCE AUDIT IS CONDUCTED BY MEANS OF AN INDEPENDENT, IMPARTIAL, AND OBJECTIVE AUDIT TO ASCERTAIN FULL COMPLIANCE WITH THE HALAL CERTIFICATE AND HALAL LABEL. HALAL LEAD AUDITORS ARE APPOINTED AS INSPECTORS TO DETERMINE WHETHER THE HALAL PROCEDURES AND REQUIREMENTS ARE COMPILED TO ENSURE THE FOODS PRODUCED ARE HALAL. HALAL AUDIT IS AN ACTIVITY WHICH IS PERFORMED BY A PERSON WHICH IS TECHNICALLY COMPETENT IN AUDITING HALAL PROCEDURES AND REQUIREMENTS IN A PARTICULAR FOOD PROCESSING TECHNOLOGY OR FIELD, FORMALLY APPOINTED BY THE HALAL CERTIFICATION BODY OR HALAL FOOD AUTHORITY.
- INTRODUCTION TO HALAL MANAGEMENT SYSTEM WITH TERMS & DEFINITION
- REQUIREMENTS FOR HALAL MANAGEMENT SYSTEM
- REQUIREMENTS FOR HALAL MANAGEMENT SYSTEM (SECTION 4.2 – 4.18)
- HALAL COMPLIANCE CRITICAL CONTROL POINT
- FUNDAMENTALS OF SHARIAH
- PRIMARY SOURCES OF SHARIAH
- SECONDARY SOURCES OF SHARIAH
- CORPORATE SOCIAL RESPONSIBILITY& ENVIRONMENTAL COMPLIANCE IMPACT ON HALAL CERTIFICATION
- FOOD SAFETY ASSURANCE PLAN
- HALAL CERTIFICATION SYSTEM
- AUDIT PROTOCOL
- ACTIVITIES
- EXAM
FOOD TECHNOLOGISTS -INDUSTRIAL MANUFACTURING SPECIALISTS – CHEMICAL ENGINEERS -BUSINESS DEVELOPMENT MANAGERS -SHARI’AH ADVISORS – QUALITY CONTROLLERS – ENTREPRENEURS -TRAINING MANAGERS -PRODUCT MANAGERS – AUDIT PROFESSIONALS – LECTURERS
50% WILL BE THEORETICAL
50 % WILL PARTICULAR INCLUDING “WORKSHOP, EXERCISES, VIDEO, ROLE PLAY
5 DAY(S)