USD prices exclude applicable taxes, travel, special venue costs and external examinations or accreditation. Delivery, availability and any additional charges are confirmed before payment. Corporate or customized delivery: Request Quote.
Follow an approved HACCP plan as a food handler. Use validated limits and monitoring instructions, report deviations and protect affected food within your assigned responsibilities.
Food handlers put an approved food-safety plan into practice. This course concentrates on reliable checks, accurate records and prompt escalation within the learner’s assigned responsibility.
Food handlers and catering staff who carry out preparation, storage, service or monitoring tasks under an approved HACCP plan.
Basic food-hygiene awareness and familiarity with a food-handling workplace are recommended. The course does not assume responsibility for approving a HACCP plan.
Follow the product from receipt to service and identify relevant handling hazards.
Connect routine hygiene instructions with the control required at each task.
Use the limits supplied in the approved plan; do not invent replacement values.
Carry out scheduled checks, record results and escalate deviations.
Maintain traceable records and distinguish monitoring from supervisory verification.
Learners use a fictional meal-service instruction and its supplied limits to complete a check sheet. One reading is outside the instruction. They practise recording the result, identifying affected items and contacting the designated supervisor rather than releasing food on an assumption.
A completed check sheet and short scenario questions assess correct use of instructions, honest recording and escalation. Workplace authorisation and any further supervised practice remain separate from course completion.
An Al-Warkaa professional-development completion certificate may be issued against the confirmed attendance and assessment requirements. This is not a claim of professional licensure, regulatory authorisation or third-party accreditation.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Online delivery means instructor-led live online or distance learning. Practical workshops retain the stated classroom/in-house preference. Dates, teaching language, venue and the session schedule are confirmed before enrolment.
Request a proposal with the course, number of participants, location, preferred dates and delivery method. Groups above 12 receive a custom quotation. Travel, venue, accommodation, printing, examinations and third-party certification are included only when expressly stated in the proposal.
An enquiry starts a discussion. Your place or group delivery is confirmed after availability, scope and commercial terms are agreed.
Yes, relevant anonymised documents can be agreed for corporate delivery. Added scope and extensive preparation are confirmed in the quotation.
The approved online pathway is live online/distance learning. Self-paced learning media is not represented as available until it has been developed and enabled.
Recognise everyday food-safety hazards and the basic hygiene behaviours that reduce contamination. Learn when to report a problem and follow approved handling instructions.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Apply food-handler responsibilities during receiving, storage, preparation and service. Follow approved hygiene controls, prevent cross-contamination and report unsafe conditions promptly.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
Develop the supervisory practices used to manage food safety in catering. Review staff instruction, hygiene controls, monitoring records and corrective follow-up; external award arrangements require separate confirmation.
Live Online / Distance Learning; Classroom; Corporate In-House; Blended where suitable
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Tell us the capability you need, the people involved and the setting in which they work. We will agree a practical programme and delivery proposal.
