TRAINING CALENDAR APRIL 2017 Why Boecker? Boecker, one of the world s finest Food Safety training organizations and a registered training centre with the Royal Society for Public Health - UK, and Chartered Institute of Environmental Health - UK, and Highfield Awarding Body for Compliance - UK, provides food safety training recognized by the leading regulatory bodies worldwide. The company is a member of the Royal Society for Public Health, the Society of Food Hygiene Technology, the International Food Protection Association and the International Food Service Executives Association. Certification All Boecker Food Safety Training courses result in an Official Certificate that is certified either by the Royal Society for Public Health - UK, or Chartered Institute of Environmental Health - UK, or Highfield Awarding Body for Compliance - UK that are recognized Worldwide. The certificate is granted upon successful passing of a posttraining examination, where applicable. QATAR Course: LEVEL 1 AWARD IN FOOD SAFETY PERSONAL HYGIENE English: 3 Course: LEVEL 2 AWARD IN FOOD SAFETY BASIC FOOD HYGIENE English: 5, 26 Arabic: 9 Course: LEVEL 3 AWARD IN SUPERVISING FOOD SAFETY INTERMEDIATE FOOD HYGIENE English: 10, 11, 12 Course: LEVEL 4 AWARD IN MANAGING FOOD SAFETY ADVANCED FOOD HYGIENE English: 16, 17, 18, 19, 20 Boecker Trainers are certified Professional Trainers from the Chartered Institute of Environmental Health, UK. Training courses will take place at Boecker Training Centre. For more details call: 4444 37 44 Course: LEVEL 3 HACCP IN CATERING AWARD IN INTERMEDIATE HACCP English: 24, 25
LEVEL 1 AWARD IN FOOD SAFETY PERSONAL HYGIENE Level 1 Award in Food Safety training course s duration is three hours. This course is directed to front line janitors and stewarding, housekeeping personnel, waiters and food industry employees as well as personnel in need of proper personnel hygiene attention such as cleaners; food handlers in retails, bakeries fast food, etc. Personal Hygiene training course is composed of 6 chapters or modules that will raise awareness of key food safety issues and to provide employees with an introduction to food hygiene: 1. An Introduction to food safety and hazards ENGLISH: April 3 2. Microbiological hazards 3. Contamination hazards 4. Personal Hygiene 5. Cleaning and disinfection 6. Pest control
LEVEL 2 AWARD IN FOOD SAFETY BASIC FOOD HYGIENE Level 2 Award in Food Safety training course s duration is six hours. By the end of the course, participants are guaranteed to have a solid understanding of basic hygiene principles, regardless of language barriers and level of education. This course is directed to all personnel working in kitchens, hospitals, catering and industries. Basic Food Hygiene training is composed of 9 chapters or modules 2. Microbiological hazards ENGLISH: April 5, 26 ARABIC: April 9 3. Food poisoning and its control 4. Contamination hazards and controls 5. HACCP from purchase to service 6. Personal hygiene 7. Food premises and equipment 8. Food pests and control 9. Cleaning and disinfection
LEVEL 3 AWARD IN SUPERVISING FOOD SAFETY - INTERMEDIATE FOOD HYGIENE Level 3 Award in Supervising Food Safety training course s duration is three full days, with half a day examination at the end of the course. This course is directed to managers, supervisors, quality assurance, hygiene officers, executive chefs and dieticians. Intermediate Food Hygiene training is composed of 12 chapters or modules ENGLISH: April 10, 11, 12 2. Microbiology 3. Contamination hazards 4. Food poisoning 5. Personal hygiene 6. Hazards and controls 7. Food spoilage and preservation 8. Premises and equipment 9. Cleaning and disinfection 10. Pest management 11. HACCP 12. Supervisory management
LEVEL 4 AWARD IN MANAGING FOOD SAFETY - ADVANCED FOOD HYGIENE Level 4 Award in Managing Food Safety training course s duration is five full days, with half a day examination at the end of the course. This course is directed to managers, supervisors, quality assurance, hygiene officers, executive chefs and dieticians. Advanced Food Hygiene training is composed of 11 chapters or modules ENGLISH: April 16, 17, 18, 19, 20 2. Food borne illnesses 3. Personal hygiene 4. Training and education 5. Food hazards and controls 6. Food spoilage and preservation 7. Food premises and equipment 8. Cleaning and disinfecting 9. Pest management 10. HACCP 11. The role of the manager and enforcement
LEVEL 3 HACCP IN CATERING AWARD IN INTERMEDIATE HACCP Level 3 HACPP training course s duration is two full days; the examination will take place on the third day. This course is directed to managers, supervisors, executive chefs and dieticians. ENGLISH: April 24, 25 Intermediate HACCP training is composed of 14 chapters or modules 2. Hazards 3. Prerequisites programs 4. Legal requirements and HACCP principles 5. Preparing for implementation 6. Flow diagrams 7. Hazard analysis 8. Control measures 9. Critical control points 10. Critical limits, targets levels and tolerances 11. Monitoring 12. Corrective actions 13. Verification 14. Documentation
COURSE REGISTRATION FORM Kindly fill this form online Send it by e-mail to: training.qa@boecker.com or fax it to: 4432 73 21 YOUR ANSWERS MUST BE IN ENGLISH AND MUST USE ENGLISH CHARACTERS. COURSE REQUESTED Level 1 Award in Food Safety Level 3 Award in Supervising Food Safety Level 2 Award in Food Safety Level 4 Award in Managing Food Safety Level 3 HACCP in Catering Name (FIRST MIDDLE LAST) Educational background Professional background (INCLUDE CURRENT POSITION) Company name Type of business Telephone Mobile Fax E-Mail Preferred language for test and handouts Signature Date THIS IS AN OFFICIAL APPLICATION FORM AND REPRESENTS A BINDING DOCUMENT TO BOTH PARTIES. THE CLIENT SHOULD PAY FULL CHARGE IF CANCELLATION IS MADE UP TO 5 DAYS BEFORE TRAINING DATE. THE CLIENT SHOULD PAY 50% OF CHARGE IF CANCELLATION IS DONE UP TO 10 DAYS BEFORE TRAINING DATE. NO CHARGE IS INCURRED IF CANCELLATION IS DONE 15 DAYS OR MORE BEFORE TRAINING. ALL CANCELLATIONS SHOULD BE DONE IN WRITING TO BOECKER FOOD SAFETY DEPARTMENT AND FAXED TO 4432 73 21