AFS by Specifico & Co Food Safety Training and Consulting

Level 3 Award In Supervising Food Safety

Level 2 Award in Food Safety

Level 4 Award in Managing Food Safety

Level 3 Award in HACCP for Food Manufacturing

Training | Consultancy

Level 3 Award in Effective Auditing & Inspection Skills

Person In Charge (P.I.C) Training

Food SAF-T Management System HACCP / ISO 22000

ISO 22000 2005 FOOD SAFETY

Food SAF-T Based Inspection

Layout Design and Review of Food Premises

Table of Contents Nothing but Food Safety Specifico & Co. is the only provider of Complete FOOD & PERSONAL Safety solutions in the region.

Food Factories and foodservice establishments such as hotels, restaurants, school cafeterias, hospitals, catering companies, gas companies, etc., who are looking into complying with the rising local and international Food Safety rules and regulations can benefit from our long expertise in the field of Food Safety Training & Consulting as well as our wide range of Food and Personal safety products and solutions.

Training Services

05 Level 2 Award in Food Safety 06 Level 3 Award in Supervising Food Safety 06 Level 4 Award in Managing Food Safety 07 HACCP Awareness Training

Assured Food Safety by Specifico & Co. Quality Consultants is a sister company of Specifico & Co. that provides:

08 Level 3 Award in HACCP Implementation

Training Courses

08 Level 3 Award in Effective Auditing and Inspection Skills

• Food Safety Training (Level 2, Level 3 and Level 4) • Person In Charge (PIC) Level 1, 2 and 3 • HACCP & ISO22000 Implementation Training • Inspection and Auditing skills Training • Allergens Management Training • Dubai Food Code familiarisation workshop

9-10 PIC (Person In Charge) Level 2 and Level 3 (For Dubai Only)

Consulting Services • HACCP and ISO22000 Consulting and Implementation • Menu-Safe HACCP Consulting and Implementation • Safer Food Safer Customers - SFSC - Food Safety management system • Food Safety compliant kitchen and factory inspections and audits against local standards • Kitchen and Factory Layout review and modification according to local and international food safety standards

Approved HABC Centre

tsi

Consulting Services

13 Layout Design and Review of Food Premises 14 Food Saf-T Based Inspection of Food Premises 15-17 Food Saf-T Management Systems Implementation: • Safer Food Safer Customer System Implementation • Menu-Safe System HACCP & GHP • HACCP & ISO 22000:2005 System Implementation 18 Food Saf-T commitment program Design and Implementation

HQ - Dubai, UAE Tel/Fax: +971 4 328 4422 / 21 P. O. Box: 212862, Dubai - UAE.

Beirut Br. - Lebanon Tel/Fax: +961 5 953207 / 208 P. O. Box: 16-6164, Beirut - Lebanon

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info@specificoco.com www.SPECIFICOCO.com UAE • Qatar • Bahrain • Kuwait • Lebanon • Egypt • Syria • Iran • Jordan • Oman • KSA

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Level 2 Award in Food Safety Level 3 Award in Supervising Food Safety Level 4 Award in Managing Food Safety HACCP Awareness Training Level 3 Award in HACCP Implementation Level 3 Award in Effective Auditing and Inspection Skills PIC (Person In Charge) Level 2 and Level 3 (For Dubai Only)

Customized Courses Customized training courses are also available for Allergens Management, Food Safety Culture, ISO22000:2005, Introduction to Dubai Food Code, etc., Contact us to know more.

Training Services Specifico & Co Trainers and Consultants have more than 15 years of experience in the field of food production and processing. They are approved by International Awarding bodies and Local Authorities and follow Local and International Standards. 03

Food Safety Training (Level2, Level3, Level4) LEVEL

AWARD IN

LEVEL

FOOD SAFETY (Catering or Manufacturing)

LEVEL

AWARD IN

MANAGING FOOD SAFETY (Catering or Manufacturing)

SUPERVISING FOOD SAFETY (Catering or Manufacturing)

WHO SHOULD ATTEND?

Anyone working in the manufacturing, catering or hospitality industry such as food processing, slaughterhouses, restaurants, hotels as well as hospitals and schools kitchens.

This qualification is ideal for owners, supervisors, team leaders or line managers in the manufacturing, catering or hospitality industry.

This basic course gives participants a foundation to enroll in Level 3 and Level 4 courses.

The HABC Level 3 Award in Supervising Food Safety in Catering (QCF) is accredited and recognized internationally.

This qualification is intended for learners already working in Manufacturing, Catering or Hospitality industry who are likely to have management responsibilities for an operational team, such as senior staff, food hygiene trainers, head chefs, food course designers internal auditors, etc.

OBJECTIVES

• Provide individuals with knowledge of the basic food safety practices • Develop a food safety commitment towards the organization • Promote Better Food Safety Culture within the organization • Demonstrate the need of on-site Good Hygiene Practices in food preparation areas • Deliver adequate understanding of local hygiene regulations

This qualification has been developed to protect customers, brand reputation and profits by allowing supervisors understand:

This qualification covers the subject of Food Safety at a suitable depth to ensure learners have a thorough knowledge to:

• Their role in training their staff and in ensuring compliance with food safety legislation • The application and monitoring of Good Hygiene Practices • How to implement Food Safety Management procedures

• Identify Hazards and Controls • Develop, implement and monitor Food safety Procedures and Management Systems • Improve the standards and safety of their operation • Reduce the risk of food poisoning • Reduce the number and seriousness of food complaints • Interpret the requirements of food legislation

MATERIAL • Lecture notes • The Food Safety Handbook or similar

MATERIAL • Handouts • Level 3 Food Safety Book or similar

MATERIAL • Handouts • Hygiene for Management Book or similar

CONTENT

The course will cover topics including:

This is an intensive course and will be presented in a varied and interesting way using the Highfield training pack and covers the following topics:

• Microbial, Physical, Chemical and Allergenic hazards and controls • Food safety management and temperature controls • Food poisoning and control • Personal hygiene • Cleaning and disinfection • Pest control • Role of the food handler in keeping food safe

• Microbiology • Microbial, Physical, Chemical and Allergenic hazards and controls • Food Poisoning • Personal hygiene

CONTENT

• Premises and equipment • Cleaning and disinfection • Pest management • Food Safety Management • Supervisory Management

The course provides an introduction to food safety management and covers: • Microbiology • Microbial, Physical, Chemical and Allergenic hazards and controls • Food poisoning • Personal hygiene

• Premises and equipment • Cleaning and disinfection • Pest management • Food Safety Management • Supervisory management and staff training.

DURATION

What is an internationally recognised certificate?

This qualification is obtained by taking 6 hours course. The assessment will be held at the end of the course.

This qualification is obtained by taking 18 hours course. The assessment will be held within one week from training completion.

This qualification is obtained by taking 30 hours course. The assessment will be held within ten days from training completion.

 It is the certificate that is provided to learners who complete an accredited qualification, i.e. a qualification that is reviewed, recognised and monitored by regulatory bodies in order to make sure that it meets specific criteria and quality standards.

LANGUAGE English, Arabic, Hindi & Malayalam. Special arrangements for other languages can be provided (French, Urdu, Tagalog etc..)

LANGUAGE English or Arabic

LANGUAGE English

ASSESSMENT AND CERTIFICATES

 Accredited qualifications provide learners with a guarantee of quality of the qualification programme (such as Ofqual) and the awarding organisations that have the power to offer them.

Learners must successfully pass a multiple-choice assessment at the end of the course. Successful learners will receive an internationally recognized certificate from HABC, U.K Level 2 Award In Food Safety or a local Certificate.

Learners must successfully pass a 2-hour multiple-choice assessment (available in English and in Arabic) within one week from course completion. Successful learners will receive an internationally recognized certificate from HABC, U.K Level 3 Award In Supervising Food Safety or a local Certificate.

Learners must successfully pass a 2.5-hour assessment (available in English and in Arabic) in two parts: multiple choice and written, within ten days from course completion.

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Training Services

A Level 3 qualification is recommended before attendance.

Successful learners will receive an internationally recognized certificate from HABC, U.K Level 4 Award In Managing Food Safety or a local Certificate.

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Food Safety Training (HACCP, Inspection, Auditing) HACCP

AWARENESS

LEVEL

AWARD IN

LEVEL

HACCP IMPLEMENTATION (Catering or Manufacturing)

TRAINING

AWARD IN

EFFECTIVE AUDITING AND INSPECTION SKILLS

WHO SHOULD ATTEND?

This training is designed for all persons employed in food and food related businesses who are directly or indirectly involved in implementing and maintaining HACCP.

This qualification is designed for all persons responsible for the development and maintenance of HACCP systems in manufacturing, processing, catering and retail food organizations, such as owners, managers, supervisors, food technologists, quality controllers, operations managers, production managers and HACCP team members. It is also appropriate for those who inspect or audit food premises.

This qualification is intended for persons who are or who may be involved in practical auditing or inspection of food premises, including internal and 3rd party auditors, enforcement officers and persons responsible for verifying HACCP, with the main emphasis of the course being on practical inspection and audit skills in the workplace.

OBJECTIVES

The aim of this qualification is to teach individuals the principles of HACCP and their application to food safety in order to allow them successfully implement HACCP and improve the standards and compliance with legislative requirements within their own premises

This qualification ensures learners have a thorough knowledge to:

MATERIAL

• Handouts, • Group exercises • Intermediate HACCP book

• Handouts • Role plays • Effective Auditing and Inspection Skills Book

CONTENT

OBJECTIVES Learners will have knowledge to: • Apply HACCP principles practically in food and food related businesses in order to ensure effective food safety • Explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations MATERIAL

• Improve their auditing/inspection competency • Verify HACCP/food safety management systems • Ensure the business is capable of producing safe food

• Handouts

CONTENT • Hazards • What is Hazard Analysis Critical Control Point (HACCP) • Benefits of a HACCP system • Prerequisites for HACCP • The 7 principles of HACCP • The steps for implementing HACCP • The framework for the implementation of HACCP • Decision trees • Monitoring forms DURATION

• Monitoring procedures • Verification of HACCP system • Management of HACCP system

• The purpose of inspection process • The basis for inspection • The planning and the preparation of inspections • The knowledge and skills of inspectors

• The Modeling • The inspection process • The analysis and interpretation • The report preparation

Training Services

The course will be conducted in 4 hours. DURATION

DURATION

This qualification is obtained by taking 18 hours course.

This qualification is obtained by taking 6 hours course conducted in one day.

LANGUAGE English and Arabic

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ASSESSMENT AND CERTIFICATES

The assessment will be held within one week from training completion.

Assessment is optional. Learners can receive an attendance certificate.

LANGUAGE

English

English and Arabic

ASSESSMENT AND CERTIFICATES

Learners must successfully pass a two-hour multiple-choice assessment.

Learners must successfully pass a one-hour multiple-choice assessment.

Successful learners will receive an internationally recognized certificate from HABC, U.K Level 3 Award In HACCP or a local Certificate.

Successful learners will receive an internationally recognized certificate from HABC, U.K Level 3 Award In Effective auditing and Inspection skills or a local Certificate.

The assessment is optional and will be held at the end of the course.

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Training Services

• The role of HACCP • Legal obligations • The principles of HACCP • Hazard analysis methodology • Identification of critical control points

Person-in-charge (PIC) Training (Dubai Only)

OVERVIEW OF THE COURSE

LEVEL

The Person-in-Charge (PIC) program is an initiative by Dubai Municipality Food Control Department in order to establish food safety ownership in every food business in the Emirate. It is provided by internationally recognized awarding bodies accredited by Dubai Accreditation Centre – DAC. The Program involves the training and certification of PICs in every food business where one PIC per shift per location is required. The PIC in any food establishment will often be the person who has the overall responsibility for running that location during the entire time of operation. The PICs are accountable to their employer and to Dubai Municipality for making sure that they and the employees on their shift are following effective policies and procedures for food safety. The Training is currently available in 2 levels: PIC2 and PIC3 WHO SHOULD ATTEND? PIC training is intended for persons directly responsible for the food related operations in certain types of food establishments with direct authority, control or supervision over employees who engage in the storage, preparation, display or service of foods. It is a legal requirement that all businesses keep a copy of their PIC certificate on the premises and produce it for inspection on the request of food inspection officers.

PERSON IN CHARGE

LEVEL

2 DAYS TRAINING

PERSON IN CHARGE

3 DAYS TRAINING

CONTENT

• Personal Hygiene • Structural Hygiene • Food Safety Operations • Food Safety Management • Staff Training and Management • Food Safety Regulations

• Personal Hygiene • Structural Hygiene • Food Safety Operations • Food safety during product preparation • Food Safety Management • Staff Training and Management • Food Safety Regulations

DURATION

Conducted in 10 learning hours spread over 2 days.

Conducted in 18 learning hours spread over 3 days.

The assessment will be conducted upon completion of the training course by the awarding body on behalf of the Food Control Department.

LANGUAGE

English and Arabic

ASSESSMENT AND CERTIFICATES

Learners must successfully pass a one-hour multiple-choice assessment (available in English and in Arabic).

Learners must successfully pass a two-hour multiple-choice assessment (available in English and in Arabic).

OBJECTIVES

Dubai Municipality Procedure

Successful learners will receive an internationally recognized certificate accredited by Dubai Accreditation Centre.

• Develop and implement policies and procedures to prevent foodborne illnesses • Ensure that all employees are fully trained before they start to work • Monitor employee activities to ensure compliance with food safety regulations especially during receiving, preparation, display and storage of high-risk foods • Follow-up food inspections conducted by the Food Control Department, take corrective and preventive actions when necessary • Conduct in-house self-inspections of daily operations periodically to ensure that food safety policies and procedures are followed

Training Services

This training is designed to enable managers identify practices that could lead to problems and carry out internal inspections of their premises in order to take appropriate corrective actions. It will provide PICs with the knowledge to:

MATERIAL  Dubai Municipality inspectors will nominate your PICs and suggest the suitable PIC training level for your staff. Contact us for more details.

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• Handouts • Person In Charge Food Safety book

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Layout Design and Review of Food Premises Food Saf-T Based Inspection of Food Premises Food Saf-T Management Systems Implementation: • Safer Food Safer Customer System Implementation • Menu-Safe System HACCP & GHP • HACCP & ISO 22000:2005 System Implementation Food Saf-T commitment program Design and Implementation

Consulting Services A full range of Food Saf-T consulting solutions are provided by experienced consultants. Ask about our Food Saf-T commitment program customized as per your food business needs and characteristics. 11

Food Safety Consulting LAYOUT

DESIGN AND REVIEW

OF FOOD PREMISES

The first step for a food business in order to achieve high food safety standards is to carefully plan the layout of the food areas and the equipment in the most efficient manner. We will assist you design the most suitable layout depending on the type of your business, its size and its location. Our consultants will sit with you and your kitchen designer to carefully study the layout of the food facility you are planning to construct or the layout of your current food facility and will assist you meet the food safety requirements as set by local and international standards. We will review all the points that affect the efficiency of your layout with focus on:

Consulting Services

INSPECTION

OF FOOD PREMISES

This service is provided periodically according to the request of business operators, ultimately, every 2 months. Our consultants will visit the premises and conduct a detailed inspection to evaluate the standard of the structure and of the practices then raise a report with suggested course of action covering: • The Facilities • Water and Ice • Calibration of measuring equipment • Personal Hygiene • Stock Rotation • Cleaning and Disinfection • Pest management • Waste management • Food Storage • Temperature control and monitoring • Receiving • Housekeeping • Segregation • Food safety communication and awareness • Thawing • Cooking • Cooling • Reheating • Allergens management • Food Safety Management System availability and implementation All findings will be communicated to the establishment’s management in an easy to follow recommendations report with a detailed objective grading system covering all the details of the international Good hygiene Practices with a final mark for each section that will be summarized in an easy-to-read follow-up graph for each inspection to clearly represent the progress/retreat of each section helping the management focus on areas that require improvement.

Consulting Services

• The site and location of your business: this will be chosen based on the capacity of service required • Spatial planning: adequate space must be provided for food and equipment storage, food preparation, movement of staff, equipment, materials and waste, etc • Flow of work: must be continuous with physical separation of the high-risk ready-to-eat food products, equipment, utensils and tools. • The structure: the floors, walls, ceilings, lighting, utensils and equipment, food contact surfaces, temperature and humidity, pest control, utility and mop room, laundry, employee facilities, receiving area, dry storage area. • Food preparation and storage facilities: chilled and frozen storage facilities, cooking and hot holding facilities, food displays etc. • Pot washing and dishwashing facilities • Personal Hygiene facilities • Ice supply facilities • Other business specific facilities

FOOD SAF-T

Approved by Dubai Municipality  AFS by Specifico & Co is an approved company by Dubai Municipality for layouts approval.

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GHP and HACCP Consulting SAFER FOOD

SAFER CUSTOMER

SYSTEM IMPLEMENTATION

Safer Food Safer Customers is a GHP and HACCP food safety management system designed for hospitality and catering businesses. This system is developed by Specifico & Co in collaboration with experts in the field of food business, microbiology and food safety; it is cost effective and user friendly with multiple advantages: • It ensures compliance with local regulation

MENU SAFE

SYSTEM

HACCP & GHP

Menu-Safe is another GHP and HACCP food safety management system designed for hospitality and food service that was developed by HACCP experts, approved by the EU and acknowledged by Codex Alimentarius. The system has been recognized at industry, academic and government levels worldwide, and can receive full and internationally accredited HACCP certification, compliant with Codex HACCP requirements and in line with ISO auditing standards. Every pack includes the following:

• It is bilingual, every sheet is written in English and in Arabic • It consists of all in one easy to follow multiple technical sheets where each sheet includes the science, the tools and the checklists • Worksheets cover all pre-requisites: Personal Hygiene, Cleaning & Disinfection, Dry, Chilled & Frozen storages, Pest Control, Maintenance, etc. and HACCP: Cooking, Cooling, Re-heating, Hot Holding, etc. • The successful implementation will lead to displaying the FOOD SAF-T COMMITMENT sticker in your establishment

• Record-keeping diaries: a simple yet highly effective method of HACCP record keeping designed to meet the practical demands of the hospitality and food service environment • One easy-to-use Implementation Guide • A set of individual employee training Passports • Two Food Safety Books, one for basic level and one for intermediate level The system is introduced to food businesses through a one-day implementation workshop provided to the business food safety manager or to the Person In Charge (PIC) who will then have to implement it, manage it and maintain it.

Accredited by DAC  Its implementation can be audited and certified to receive full international HACCP certification by TSI quality Services, which is accredited by Dubai Accreditation Centre (DAC).

Consulting Services

• It is applicable for all food businesses: restaurants, hotels, catering companies, hospitals kitchens, schools kitchens, food factories, coffee shops, etc.

• GHP and HACCP Safe Operating Procedures (SOPs): interactive and colored guides to common kitchen practices for Good Hygiene Practices (GHP), Cooking, Cooling, Cold Preparation, and the Management of food safety

Implementation of SOP FSTC0912275 ISSUE DATE: SEPTEMBER 01, 2012 VALID FOR ONE YEAR FROM ISSUE DATE

 Every good hygiene practice is provided in an easy to implement SOP and all relevant forms

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HACCP and ISO22000: 2005 System Implementation ISO 22000:2005 HACCP AND SYSTEM IMPLEMENTATION

Food Saf-T

COMMITMENT PROGRAM

DESIGN AND IMPLEMENTATION

INITIAL ASSESSMENT

A properly functioning food safety management system (HACCP and/or ISO22000:2005) ensures consumers safety by helping all types of food businesses identify Microbial, Physical, Chemical and Allergenic hazards and the controls needed to eliminate or reduce them to a safe level all the way from purchasing raw materials to distribution of finished products.

SUBMISSION OF PROPOSAL

APPROVAL AND CONTRACT SIGNING

This program has been designed to meet the need of small and medium Food Businesses who wish to adhere to local food safety rules and regulations and to comply with the Food safety inspections conducted by inspectors of the local authorities. Designed to integrate Commitment, Control, Communication and Competence, It has proven to be a successful tool to enhance the food safety culture of the business and to ensure continuous improvement in overall performance, hence achieving the highest scores of inspections conducted by Local Authorities and earning the finest awards.

HACCP and ISO22000 are the most globally recognized Food Safety Management Systems available for food businesses. DESIGN / REVIEW OF LAYOUT

TRAINING PROGRAM

FSMS TEAM CREATION

LEVEL 2 AWARD IN FOOD SAFETY

6HPs - SOPs DEVELOPMENT

LEVEL 3 AWARD IN SUPERVISING FOOD SAFETY

FOLLOW-UP ON 6HPs

LEVEL 4 AWARD IN MANAGING FOOD SAFETY

HAZARD ANALYSIS INITIAL STEPS HACCP INDUCTION COURSE FOR KEY STAFF

LEVEL 3 AWARD IN HACCP FOR FSMS TEAM

HACCP PRINCIPLES COMPLETION

ISO 22000 PROCEDURES

HACCP/ISO22000 MANUAL SUBMISSION

YOU ARE NOW THIRD PARTY AUDITING AND CERTIFICATION

HACCP or ISO22000 CERTIFIED

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• Building and training your Food Safety Team • Implementing of a fully comprehensive pre-requisites program customized as per your food operation, consisting of Standard Operating Procedures (SOPs) and monitoring sheets • Conducting periodical on-site visits to monitor the progress of implementation of SOPs • Assisting you in building your flow diagrams and conducting on-site verification of them • Developing your Hazard Analysis based on your flow diagrams • Develop your HACCP control charts • If ISO22000 is implemented, we will also assist you develop your ISO mandatory procedures, to include document control, food safety records, management responsibility, competence awareness and training, job descriptions, hazard Analysis preparation and implementation, HACCP plan management, purchasing, supplier evaluation, receiving and inspection, control of potentially unsafe products, internal audit and system validation, corrective action, emergency preparedness and response etc.,

The system will be implemented in 5 steps: STEP 1 Initial Food Safety Based Kitchen Inspection – to cover the major structural gaps. STEP 2 Level 2 Award in Food Safety training conducted for food handlers in order to raise awareness among them and get better results. STEP 3 Level 3 Award in Supervising Food Safety training conducted for at least 2 supervisors in order for them to implement and monitor food safety within the establishment - It can be substituted with PIC3 for Dubai based food businesses. STEP 4

Dubai Municipality Ratings

The implementation of a Food Safety Management System based on HACCP where our consultant will study the need of your establishment and advise on the most suitable solution for your food business between Safer Food Safer Customer or “HACCP-MENU-SAFE, U.K”. STEP 5

You will be guided step by step through the procedures and will gradually build the set of documents that will constitute its frame of work. The work will result in a fully implemented and compliant HACCP/ISO22000 to be certified or registered by an external organization, or a self-assessment or self-declaration of conformity to HACCP/ISO22000.

 If you are a Dubai based business, the Food Saf-T Commitment program is your best tool to receive the highest level of the Food Safety color cards rating scheme “A” issued by Dubai Municipality – Food Safety Department.

Consists of follow-up Food Saf-T-Based Inspection visits to help the establishment stay in line with food safety requirements, and to stay committed to food safety where each inspection is followed by a progress chart that makes it easy for the establishment to spot any improvement. The inspections can be scheduled at set frequencies based on our consultants on-site assessment.

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Consulting Services

HAZARD ANALYSIS

Our Team's extended experience as past industry professionals allows us to quickly and efficiently integrate our knowledge of the food industry and related support functions with requirements of the many regulatory agencies and industry self-policing organizations who oversee HACCP and ISO22000 and other benchmark programs within the food industry. We can develop your entire HACCP or ISO22000 and lead you to certification or registration by an external organization in easy to follow steps to include:

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Your only provider of complete Food Safety Solutions in the Middle East.

Providing our solutions in: UAE • Qatar • Bahrain • Kuwait • Lebanon • Egypt • Syria • Iran • Jordan • Oman • KSA HQ - Dubai, UAE

Beirut Br. - Lebanon

Specificoco & Co

Tel/Fax: +971 4 328 4422 / 21 P. O. Box: 212862, Dubai - UAE. Email: info@specificoco.com

Tel/Fax: +961 5 953207 / 208 P. O. Box: 16-6164 Beirut - Lebanon

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