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HACCP TRAINING
HACCP is the short form for Hazard Analysis & Critical Control Points. HACCP has a prominent role to play in food safety systems. From farm to fork, food items go through a variety of challenges which includes chemical, physical and microbiological hazards. Food items can get contaminated not only during production but also during distribution, handling, procurement or during the storage phase.
HACCP helps you frame plans and strategy
Course content includes the importance of HACCP and the basic principles on which it works and the rules to follow to get it implemented in a food business. The course is presented in English
The training is a pre-requisite for any business opting for HACCP approval and certification.
Course Contents:
Course Duration: 1 Days
This Level 3 HACCP training course is designed for the Supervisor level to help the candidates understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and helps them to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively. The course is presented in English
Course Contents
Course Duration: 3 Days
This Level 4 qualification covers the importance of HACCP-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures. Employees of the food manufacturing industry, this qualification will also be of benefit to caterers and retailers. This course is designed for Manager level and the language of the course is English
Course Contents:
Course Duration: 5 Days
Advanced Food Hygiene training is a qualification aimed at managers working or those preparing to work in a food industry. And whose job requires them to have some responsibility for food safety. Candidates are likely to have management responsibilities for an operational team.
This qualification will ensure that persons at management level know their responsibilities regarding food safety management. The qualification will ensure that candidates are trained in accordance with regulatory requirements.
The qualifications will ensure that managers and potential managers receive training in food safety management and the development and implementation of food safety management procedures that is commensurate with their responsibilities. The syllabus covers the subject of food hygiene at a suitable depth to ensure candidates have a thorough knowledge of hazards and controls; the qualification focus on the importance of developing, implementing, and monitoring food safety procedures.
Course Content:
Introduction to Food Safety and Contamination
Course Duration: 5 days
ISO 22000 is an international standard for Food Safety Management which is widely used by food businesses and handling staff to ensure the quality and condition of the food items. They are mostly adopted by food outlets to ensure compliance with norms set by the regulatory bodies.
Once implemented, there should be a Food Safety Policy prepared by the higher-level management and steps should be taken to ensure proper communication channels between different levels of staff, suppliers and other parties involved. There should be a definite food safety objective that can be tracked at multiple levels to ensure the quality and hygiene condition in which food is passing through.
This course provides an understanding of the requirements of ISO 22000:2018 – FSMS (Food Safety Management System) in Dubai. The Course is designed to guide the delegates from the origin of food safety and the development of HACCP principles to Management System control.
Contents: –
A clear outline of the elements and importance of an effective pre-requisite program General overview of the HACCP Principles
Outline ISO 22000:2018 Awareness Training
Introduction to food safety and ISO 22000:2018 requirement
• Documenting FSMS
Course language: English
Course Duration: 1Day
This course aims to provide participants with the required knowledge and skills to perform an internal audit based on the requirements of ISO 22000: 2018 Food Safety Management Systems (FSMS) and ISO 19011:2018 guidelines for auditing management system.
ISO 22000: 2018 FSMS is the latest version of an international standard designed for the food industry. This training course is designed to guide you through the principles, requirements and practices of the ISO 22000 international standard and learn how to contribute to the continuous improvement of the management system.
By the end of this course, participants will be able to:
Note: The purpose of the training ensures a comprehensive transfer of knowledge and understanding of internal audit process based on ISO 22000:2018 requirements and ISO 19011:2018 guidelines for auditing management system.
COURSE CONTENTS:
Day 1 (ISO 22000: 2018 Awareness)
Day 2 (Internal Auditor and Audit Requirements)
This course helps participants to learn the new requirements of ISO 9001:2015 Quality Management System (QMS).
At the end of the course, participants will be able to:
This course has been designed for management representatives, ISO 9001 QMS Steering Committee members, lead QMS auditors, internal QMS auditors, personnel responsible for legal requirements updating, and ISO 9001 conformance.
Course Contents:
Course Duration: 1 day
Day 1 – Module 1:
| Day 2 – Module 2:
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The ISO 22716 Good Manufacturing Practices (GMP) for cosmetics guide was introduced to provide guidelines for the production, control, storage and distribution of cosmetic products. The guide places emphasis on the quality of the cosmetic product in relation to the customer, and the traceability and accountability in the production and distribution process of the product. The ISO 22716 guide to GMP is structured to complement any existing management systems in place such as ISO 9001.
At the end of the course, participants will be able to:
Course Contents:
This course aims to provide participants with the knowledge and skills to perform an internal audit based on ISO 22716:2007 guidelines on good manufacturing practices for cosmetic products
Course Contents:
In workplace risk reduction programs, legionella awareness training and staff competence have consistently shown to be critical parts of solving problem outbreaks
In order to ensure worker safety and regulatory compliance, both training and competence play an important role.
Health and Safety Training /Fire Safety /First Aid Training
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The Person-in-Charge (PIC) training Dubai is a Mandatory requirement for any food organization by Dubai Municipality Food Control Department. The PIC is accountable to both the employer and Dubai Municipality for ensuring that the employees are adhering to the established food safety practices to provide safe food.
PIC training is designed for persons directly responsible for the food related operations in certain types of food establishments with direct and effective responsibility and authority, control or supervision over employees who engage in the Food operations. Certificates Of Person In Charge is a very important document that should be kept in the food operation premise and shall be produced on request of any legal authority.
This training enables managers to identify Deviations and practices that could lead to problems and carry out internal inspections of their premises so as to take adequate corrective actions. It will provide PICs the ability to:
Food safety and hygiene are very important in any society. It is also a basic necessity in any food business. Food must be prepared, handled, and served in a proper manner to prevent food-borne diseases.
Some cases of food poisoning are so severe that the customer might even lose his / her life over it. Such incidents or less might cause serious reputation damage to the food business and face serious legal consequences in Dubai.
The Dubai Municipality conducts timely inspections and there should be Person In Charge
at the other end to communicate with them. There are definite guidelines for the condition in which food is prepared, and served, how food waste is handled etc. And the Person In Charge is responsible for maintaining order and compliance with these activities.
At least one Person In Charge is required (full time ) at every premise that handles, stores, or prepares food. The Person In Charge should have the necessary certification in Food
Course Contents:
Course Duration: 1day (PIC certificate) / 2days (PIC Advance)
Course Language: English
Basic Food Hygiene Training course is designed for all food handlers, stewarding staff and any person involved directly with food who works in the food and food-related industries such as catering companies, food processors, restaurants, packing houses, farms and hotels. (This training is a mandatory requirement for Food handlers in Dubai)
In addition, this basic course gives participants to a start-up of Advanced Food Hygiene courses.
It is for you if you are
Basic Food Hygiene Training by MQC, Dubai is a Dubai Municipality Approved Course. We also provide on-premises training when requested. Our dedicated experienced staff and course structure will help you attain the required level of understanding of Food Safety and Hygiene. Carefully crafted training can help you understand the course details easily, even for beginners.
Course Duration: 1day
Course Language: English, Malayalam, Hindi, Bengali, Urdu