Frquently Asked Question

Benefits of ISO 9001: 2015 – Quality Management Systems (QMS)

• Ensure a complete management System for your organization
• Enhance your professional status and Increase your chances in tenders, Suppliers List etc...
• Reduce chance of mistakes and thus reduce cost and Help to increase in the motivation of your workforce
• Ensure a higher retention rate of your existing customers and Help to increased your companies profitability
• Risk Management
• Ensure a Proper vision for expansion

What is HACCP?

HACCP is the abbreviation for Hazard Analysis Critical Control Points. HACCP is a systematic approach to prevent food safety hazards that may occur during food production. Essentially, it is a food safety system consisting of two main components: the pre-requisite programs and the HACCP plan.It is a food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.

HACCP and ISO 22000 > What are Pre-Requisite Programs?

Pre-requisite programs are the universal steps or procedures that control the operational conditions within a food establishment and create an environment favourable to the production of safe food. Some of the main pre-requisite programs includes:

Premises - Building exterior, building interior, sanitary facilities and water/steam/ice quality and supply;
Transportation, Receiving & Storage - Transportation (food carriers, temperature control) and Receiving & Storage (incoming material receiving and storage, non-food chemicals receiving and storage, finished product storage);
Equipment - Design and installation, and equipment maintenance and calibration;
Personnel - General food hygiene training, technical training, hygiene and health requirements (cleanliness and conduct, communicable diseases / injury);
Sanitation & Pest Control - Sanitation procedures, pest control procedures
Recall - Recall program (complaint procedure, mock recall procedure, as well as recall procedure and personnel responsible), product code identification and distribution details.

HACCP and ISO 22000 > HACCP - Who is it relevant to?

HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.

HACCP and ISO 22000 > Why should I implement HACCP in my facility?

Some of the main advantages given by HACCP includes
• Expansion of customer base;
• Increased food safety audit scores;
• Reduction in wastage;
• Reduction in product testing;
• Reduction in customer complaints;
• Earlier releasing of products;

HACCP and ISO 22000 > Who should attend HACCP Awareness trainings?

This is an introductory course, which aims to give a reasonable understanding about the Food Safety system – HACCP. Participants mainly food handlers and other from other related areas can understand the origin and concepts of HACCP system, the fundamental principles of HACCP, the steps of HACCP implementation and the benefits and economics of food safety system.

HACCP and ISO 22000 > Who should attend HACCP Implementation trainings?

The HACCP Implementation training is designed for supervisors and managers who have responsibilities for implementing food safety management systems. This course is ideal for Food manufacturers, Suppliers, customers and relevant interested parties in the food chain who have direct food safety responsibilities. It also helps one to have a foundation built for HACCP internal auditor/ Lead auditor course.

HACCP and ISO 22000 > What is ISO 22000 Food Safety Management System?

ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.
The standard combines generally recognized key elements to ensure food safety along the food chain, including:
• Interactive communication
• System management
• Control of food safety hazards through pre-requisite programmes and HACCP plans
• Continual improvement and updating of the food safety management system

HACCP and ISO 22000 > ISO 22000 - Who is it relevant to?

ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.

HACCP and ISO 22000 > What trainings are offered in relation to ISO 22000?

ISO 22000 Awareness training, ISO 22000 implementation training, ISO 22000 Internal Auditor trainings and Lead auditor trainings are offered by our organization.

HACCP and ISO 22000 > What does PIC stand for?

The abbreviation PIC stands for Person – in – charge.

HACCP and ISO 22000 > Why should food establishments have a PIC?

A Person in Charge is required for all types of food businesses. The PIC is required to be present throughout the entire operation of the business and is accountable to the owner and the Government for making sure all food handlers follow satisfactory policies and procedures relating to food safety. This means that most businesses will require more than one PIC, and in case of large businesses such as hotels, it is likely that they will need at least two PIC’s for every restaurant.

HACCP and ISO 22000 > Who can be a PIC?

A PIC can be the owner, a manager or a supervisor, but they must have direct authority, control and supervision of the food handlers. Selecting the right managers/ supervisors to be a PIC is essential to the success of the programme. Food inspectors from Dubai Municipality will, therefore, assist owners in determining the most appropriate candidates

HACCP and ISO 22000 > Who should attend the Basic Food Hygiene Training?

The aim of this one-day course – approved by the Dubai Municipality is to give delegates knowledge of the fundamentals of good practice and safe food handling. Upon successful completion of course, a DM approved certificate will be provided by the training provider.

HACCP and ISO 22000 > Who should attend the Basic Food Hygiene Training?

The aim of this one-day course – approved by the Dubai Municipality is to give delegates knowledge of the fundamentals of good practice and safe food handling. Upon successful completion of course, a DM approved certificate will be provided by the training provider.

HACCP and ISO 22000 > Who should attend the Intermediate Food Hygiene training?

The intermediate level course is designed for those working in any branch of the food industry at supervisory level. The Intermediate Food Hygiene course is designed for those who wish to continue to improve upon their knowledge of food hygiene.This course is especially suitable for managers/supervisors and key personnel working in food preparation & processing environments, especially those who have direct food safety responsibilities.
Those who can benefit from this course work in the following fields among others:

• F & B Managers, Chefs, Kitchen supervisors and Training Managers
• Supervisors/Middle Management and everyone who prepares high risk foods
• Quality assurance staff
• Customer complaints investigating staff
• Purchasing staff

HACCP and ISO 22000 > Who should attend the Advanced Food Hygiene training?

The Advanced Food Hygiene trainings are especially suitable for F & B Managers, Chefs, Kitchen supervisors and Training Managers.Supervisors/Middle Management and everyone who prepares high risk foods can undertake this training programme

HACCP and ISO 22000 > Do you offer Internationally Accredited courses?

Yes we do offer HABC accredited courses for the different levels of Food safety and HACCP training programmes.