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.
Develop and review HACCP arrangements from product description and hazard analysis through CCPs, validated limits, monitoring and corrective action. Distinguish validation from ongoing verification.
Supervisors need to understand both the design of a HACCP plan and the evidence that it works in their operation. The course separates hazard analysis, routine monitoring, corrective action, validation and verification instead of treating them as interchangeable activities.
Catering supervisors, food-production managers and HACCP team members who coordinate food-safety controls, review records or contribute to plan development.
Operational food-safety knowledge and experience of food handling or supervision are recommended. Participants should be familiar with basic HACCP terminology; suitability is reviewed before booking.
Define team contributions and describe the product and its handling conditions.
Identify intended consumers and check the flow diagram against the operation.
Evaluate the likelihood and severity of food hazards and identify suitable controls.
Determine where control of a significant hazard requires a CCP.
Identify the evidence supporting a critical limit for the specific product and process.
Specify the measurement, frequency, responsible person and record for each CCP.
Restore control, assess affected product and document action to prevent recurrence.
Separate validation of control capability from ongoing verification of implementation.
A fictional catering team changes the packing and dispatch sequence for prepared meals. Participants review the flow diagram, identify information needed before accepting the change and draft one monitoring and deviation-response sheet. The exercise uses supplied case assumptions; it is not an approved production HACCP plan.
A structured case review assesses the reasoning behind hazards, controls, monitoring and product disposition. Learners explain what additional evidence would be needed to validate their proposal and how implementation would be verified. Formal completion criteria are confirmed before delivery.
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.
