A single overlooked hazard in a kitchen — a wrong storage temperature, a missed cross-contamination point — can shut an entire food operation down overnight, no matter how skilled the rest of the team is. That is the exact risk this programme is designed to reduce.

The Arab British Fellowship Training Academy built this programme around controlling food safety risks using the HACCP system, giving professionals across the food sector a practical, standards-based method for keeping hazards under control at every stage of handling.

Participants work through receiving, storage, preparation and serving, and leave with the documentation, monitoring, and regulatory know-how needed to keep food establishments compliant and consumers confident.

Who Should Attend?

• Restaurant and food establishment managers and supervisors.
• Employees working in quality assurance and food safety departments.
• Personnel responsible for food production, preparation, and storage operations.
• Staff working in catering services, hotels, and central kitchens.

Knowledge and Benefits:

By the end of the programme, participants will be able to:

• Identify potential food safety hazards — biological, chemical, and physical — and the methods used to control them.
• Apply the principles of the HACCP system to real food service operations.
• Meet food safety requirements across storage, transportation and daily operational processes.
• Set up effective monitoring for critical control points within a food establishment.
• Maintain the documentation and records that HACCP compliance depends on.

• Module 1: Where Food Safety Breaks Down — Hazards and Risk Factors
  • Biological hazards in food service environments
  • Chemical hazards and contamination sources
  • Physical hazards and their impact on food safety
• Module 2: Safe Handling from Receiving to Serving
  • Receiving and inspection procedures for food products
  • Proper food storage requirements and standards
  • Safe food preparation and handling procedures
• Module 3: Hygiene and Occupational Health on the Floor
  • Personal hygiene standards for food handlers
  • Cleaning and sanitizing procedures for equipment and surfaces
  • Prevention methods for cross-contamination
• Module 4: HACCP Fundamentals — Why It Matters and How It Works
  • Definition, objectives, and relationship to food quality standards
  • Hazard analysis and risk assessment procedures
  • Identifying critical control points and setting critical limits
• Module 5: Keeping Control — Monitoring Procedures
  • Methods for monitoring critical control points
  • Corrective actions for operational deviations
  • Verification procedures for system effectiveness
• Module 6: Records That Prove Compliance
  • Types of records required within the HACCP system
  • Documentation methods for monitoring and control activities
  • Organizing and maintaining food safety records
• Module 7: Auditing HACCP Systems Internally
  • Internal auditing procedures for HACCP systems
  • Monitoring compliance with operational procedures
  • Evaluating the effectiveness of food safety implementation
• Module 8: Meeting Health and Food Safety Regulations
  • Regulatory requirements for food establishments
  • Health inspection and food control standards
  • Compliance mechanisms for food safety legislation
• Module 9: Keeping the System Improving
  • Improving food control and monitoring procedures
  • Enhancing operational efficiency in food service departments
  • Promoting a culture of food safety within organizations