What You Get With Our Courses
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Delivery that’s practical and easy to follow
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Clear role-fit, so you don’t send the wrong people to the wrong course
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Flexibility through multi-language delivery for many of our certificate courses (Hindi, Urdu, Malayalam, and more)
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Options for on-site or virtual delivery
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Training records support, so you can demonstrate competence when needed
Our Global Certificate Courses
HACCP Internal Auditor
Build internal auditing capability so your team can find gaps early and close them properly. • Audit planning and evidence gathering skills • Interview technique that works in real kitchens • Clear non-conformance writing and grading • Corrective action follow-through that closes gaps • Building an audit rhythm that prevents drift
Allergen Management for Managers
For operators who need stronger allergen control and safer service. Particularly useful for brands with a wide menu or frequent menu changes. • Allergy vs intolerance and what changes operationally • Preventing cross-contact in storage, prep, service • Ingredient control and supplier awareness • Clear labelling and team communication habits • Incident prevention and response discipline
International Principles of HACCP (Codex)
For those who need to understand HACCP properly and apply it in real operations. • HACCP thinking and how it fits daily operations • Hazard analysis aligned to real process flow • Identifying CCPs and setting practical controls • Monitoring routines and corrective action clarity • Verification and record discipline that stands up to scrutiny
Food Safety Culture for Managers
Manager-focused training for teams that need stronger leadership habits and better follow-through, especially across multiple sites. • Daily leadership rhythm: briefings, checks, follow-up • Coaching methods that work with diverse teams • Managing peak periods without standards sliding • Handling errors with calm, firm corrective action • Maintaining consistency across shifts and supervisors
Basic Food Safety
International baseline training for food handlers and supervisors. Clear, structured, and suitable for organisations that want consistent standards. • Core food hazards and prevention methods • Hygiene responsibilities and safe handling routines • Cross-contamination and allergen awareness basics • Temperature control and safe food flow • Assessment readiness and clear outcomes
Level 3 (Intermediate) Award in Food Safety
For supervisors and team leads responsible for monitoring hygiene practice and correcting drift early. • Supervisory food safety responsibilities and control habits • Contamination prevention and station management • Temperature monitoring and corrective action discipline • Stronger cleaning control and verification habits • Better records and follow-up for audit readiness
Level 4 Award in Managing Food Safety
For managers responsible for food safety systems, compliance, and operational control at a higher level. • Management-level food safety control and governance • Due diligence mindset and stronger oversight • Verification and performance monitoring routines • Leading standards across multiple sites • Creating improvement plans that actually get done
Good Manufacturing Practices (GMP) Awareness
For production and manufacturing teams who need clean discipline around hygiene, sanitation, and process control. • Personnel hygiene and sanitary operations habits • Facility and equipment hygiene basics • Sanitation routines and verification discipline • Production controls and traceability habits • Documentation habits that support audit readiness
HACCP Awareness Programme
For frontline teams who work within HACCP controls and need a practical understanding of how the HACCP system works and what the best practices are to maintain it. • HACCP basics in plain language • What CCP control looks like on shift • Monitoring routines and escalation triggers • Corrective action basics that prevent repeat failures • Record habits that support verification
ISO 22000:2018 Awareness Programme
A clear introduction to FSMS thinking for organisations exploring stronger system control. • What ISO 22000 is aiming to achieve in practice • Roles, responsibilities, and competence expectations • Hazard control thinking across the food chain • Documented information and operational control basics • What changes if you plan to certify
ISO 22000:2018 Internal Auditor Programme
For teams that need to conduct internal audits and report effectively on system performance. • Audit preparation and planning by process • Conducting audits and gathering objective evidence • Reporting clearly and objectively • Closure discipline and follow-up routines • Using findings to drive continual improvement
Customer Service Excellence
We focus on simple, practical skills that improve customer satisfaction while supporting food safety and operational standards. This course covers: • Creating a strong customer-first mindset across all staff • Clear communication and positive service behaviors • Handling customer complaints calmly and effectively • Simple tools to improve service consistency • Practical actions that lead to better reviews and repeat business
Our Regional Training Programmes
Basic Food Safety (Dubai)
A strong baseline for food handlers and support staff. Available in multiple languages - Hindi, Urdu, English, and Malayalam • Food hazards explained simply, without jargon • Safe receiving, storage, thawing, and handling routines • Personal hygiene and illness reporting discipline • Cleaning fundamentals that prevent drift • Everyday mistakes that cause inspection comments, and how to stop them
Person In Charge (PIC) - Dubai
The Person In Charge training is about visible ownership of food safety inside the operation. This programme prepares candidates to supervise controls and handle issues before they become repeat findings. • What a PIC must control on shift, and what to delegate • High-risk process control, including corrective actions • Monitoring routines that actually mean something • Record discipline that holds up under scrutiny • Exam readiness and confidence-building for candidates
PIC Advance Certification (Dubai)
For experienced PICs, supervisors, and operators who need deeper control across people, process, and proof. • Better verification habits, not just monitoring • Root-cause thinking for recurring issues • Stronger control during high turnover hiring cycles • Reporting and follow-up that leaders can act on
GHP, Good Hygiene Practice (Sharjah) for staff and managers
A role-fit hygiene programme for Sharjah operations. You get practical routines for staff, and stronger supervision habits for managers. • Staff track: hygiene, safe handling, and station discipline • Manager track: supervision rhythm that prevents standards drift • Cross-contamination control across prep and service • Cleaning and disinfection routines with clear frequency • Stronger team habits that reduce repeat issues
Menu Safe HACCP (Sharjah)
This course ensures managers, supervisors, and head chefs have adequate knowledge in a HACCP system that comes with colour coded SOPs and guides. • GHP and HACCP Safe Operating Procedures (SOPs) • Interactive guides to common kitchen practices for Good Hygiene Practices (GHP) • Cooking, cooling, cold preparation, and other areas of managing food safety • One easy-to-use Implementation Guide
SHSP, Sharjah Health Safety Program
For salons and beauty centres. Focused on hygiene control, disinfection routines, and readiness for checks. • Tool hygiene and disinfection routines by service type • Preventing cross-contamination between clients • Housekeeping standards that are easy to maintain • Staff role clarity across stations • Records and routines that support audit confidence
Ajman Public Health Program - Food Safety Level 1 and 2
The APHP hygiene and safe handling training for Ajman operations. Built for first-time candidates, junior staff, and managers. Available in multiple languages. • The basics of contamination and how to prevent it • Personal hygiene and safe work habits • Storage and temperature basics for daily control • Cleaning routines that reduce risk quickly
Halal Training Programmes
Our Halal Training is built for kitchens, central production units, butcheries, and brands that need halal confidence across purchasing, storage, prep, labelling, and service. • Understand halal vs haram in day-to-day operations, including common risk areas like ingredients, additives, and processing aids. • Set up ingredient control: supplier checks, product specifications, receiving checks, and what to flag before it enters your kitchen or production line. • Apply segregation and cross-contact controls: storage zoning, utensil discipline, cleaning practices, and workflow decisions that protect halal integrity.
Frequently Asked Questions (FAQ)
How do I know which programme is required in my region?
Let us know where your operations are based, the business activity (catering, manufacturing, retail, etc.) and roles to train. We’ll recommend the right track and the correct level for each role.
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Can you deliver training in Hindi, Urdu, Malayalam, or other languages?
Yes. Many of our programmes can be delivered in multiple languages. Let us know what your requirements are and we can help schedule them.
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Do you deliver on-site training for larger teams?
Yes. On-site delivery is available for many programmes, especially where you want consistent delivery across shifts. We offer virtual delivery of our courses too.
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What if I’m not sure whether my team needs Level 1, 2, 3, or 4?
We’ll map it by role. Food handlers and entry roles typically start at Level 1 or 2, supervisors move to Level 3, and management roles suit Level 4 and auditing pathways.
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How quickly can we get trained?
Tell us your target month and headcount. We’ll respond with the fastest workable dates and options.
Get In Touch Today
Dubai:
Office Number - 110, Sultan Group Investments Building, Port Saeed Area, Behind Nissan car showroom, Deira, Dubai.
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Office Telephone: +971 4 2959311
Sharjah:
Office #203, Genavco Isuzu Building, Industrial Area 4, Sharjah, Near Liberty Signal, Opposite Emirates Taxi Service Centre.
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Office Telephone: +971 6 5362237