your partner in food safety · services implementing food safety systems – haccp and menu safe...
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COMPANY PROFILE
YOUR PARTNER
IN
FOOD SAFETY
About Us
Apex Food Consultants provides sound expert Food Safety trainings,
technical guidance and consulting services to its customers globally to ensure that the safety and quality of their products are addressed in a timely and comprehensive manner. Our goal is to work with your company to provide you
with customized solutions that will enable you to effectively and efficiently meet your requirements, which match international standards. No matter how large or small the food business, we can always help find the right solution for
you.
Core Philosophy At Apex Food Consultants, we have a clear mandate. We believe that food
manufacturers, producers, operators, distributors and retailers have a moral
obligation to manufacture, sell and serve safe
and wholesome food. By protecting public
health, companies assure brand protection,
corporate reputation and profitability. Apex
Food Consultants delivers the technical,
operational and business know-how our
customers need to maximize their food safety
return on investment (ROI). Our front line
experience at all links in the global food
supply chain will help you achieve measurable
bottom-line results for your food safety
programs.
Services
Implementing food safety systems – HACCP and Menu Safe based approach.
HACCP Internal Audit.
HACCP System Revision.
Expert advice on Food Safety and
hygiene.
Risk assessment & Hazard analysis.
Training in Food Safety.
Independent audits including supplier
audits.
Building & Structural layout study.
Training and Development
1. Level-1 Award in Food Safety Awareness in Catering/ Manufacturing/ Retail (Accredited and *Non-Accredited)
2. Level-2 Award in Food Safety in Catering/ Manufacturing/ Retail (Accredited and *Non-Accredited)
3. Level-3 Award in Supervising Food Safety in Catering/ Manufacturing/ Retail (Accredited and *Non-Accredited)
4. Level-4 Award in Managing Food Safety in Catering/ Manufacturing/ Retail (Accredited and *Non-Accredited)
5. Level-2 Award in HACCP for Catering/ Manufacturing (Accredited and *Non- Accredited)
6. Level-3 Award in HACCP for Catering/ Manufacturing (Accredited and *Non- Accredited)
7. Level-2 Person in Charge (PIC) program (Dubai Only) (Accredited and *Non- Accredited)
8. Level-3 Person in Charge (PIC) program (Dubai Only) (Accredited and *Non- Accredited)
9. GHP (Good Hygiene Practice)/ Menu Safe – Sharjah Food Safety Program (SFSP)
10. HACCP Awareness Program
11. HACCP Internal Auditing Program
*For all Non-Accredited courses, the certificates shall be issued by Apex Food
Consultants.
Training details
Level-1 Award in Food Safety in Catering/
Manufacturing/ Retail
(Accredited and Non-Accredited)
Course Duration: 6 Hours
Course Content
An Introduction to Food Safety and
Hazards
Microbiological Hazards (Multiplication
and Survival) and Controls
Contamination Hazards and Controls
Personal Hygiene
Cleaning and Disinfection
Level-2 Award in Food Safety in Catering/
Manufacturing/ Retail
(Accredited and Non-Accredited)
Course Duration: 6 Hours
Course Content
Introduction
Food Poisoning
Bacteriology
Prevention of Contamination & Food
Poisoning
Personal Hygiene
Premises, Equipment & Pest Control
Cleaning & Disinfection
Legislation
Level-3 Award in Supervising Food Safety
in Catering/ Manufacturing/ Retail
(Accredited and Non-Accredited)
Course Duration: 3 Days
Course Content
General Introduction
Bacteriology
Non-Bacterial Food Poisoning
Food Borne Infections
Bacterial Food Poisoning
Food Contamination & its Prevention
Personal Hygiene
Food Storage & Temperature Control
Food Preservation
Design & Construction of Premises and
Equipment
Pest Control
Cleaning & Disinfection
Legislation
Possession of Level-2 certificate is desirable
for this course.
Level-4 Award in Managing Food Safety in
Catering/ Manufacturing/ Retail (Accredited
and Non-Accredited)
Course Duration: 5 Days Course Content
General Introduction
Bacteriology
Non-Bacterial Food Poisoning
Food Borne Infections
Bacterial Food Poisoning
Food Contamination & its Prevention
Personal Hygiene
Food Storage & Temperature Control
Food Preservation
Design & Construction of Premises and
Equipment
Hazard Analysis of Critical Control
Points (HACCP)
Management Control Techniques
Training and Education
Pest Control
Cleaning & Disinfection
Legislation
Possession of the level-3 Certificate is
desirable for this course.
Level-2 Award in HACCP for Catering/
Manufacturing (Accredited and Non-
Accredited)
Course Duration: 2 Days
Course Content
Principles of HACCP
Food Safety Management
Implementation of HACCP
Hazards and Controls
Critical Control points, Critical Limits
and Target levels
Monitoring
Corrective Actions
Verification
HACCP Documentation
Level-3 Award in HACCP for Catering/
Manufacturing (Accredited and Non-
Accredited)
Course Duration: 3 Days
Course Content
Principles of HACCP
Food Safety Management
HACCP Systems
Critical Control Points
Monitoring Procedures
Corrective actions
Evaluation and Review
Managing HACCP
H ACCP A wareness T raining C ourse -
Catering/ Manufacturing/ Retail
Course Duration: 1 Day
Course Objective:
Understand the concept of historic
evolution of HACCP
Understand the HACCP system
including the 12 steps and relevant
legal standards.
Level-2 PIC (Accredited and Non-
Accredited)
Course Duration: 2 Days Course Content
Introduction to Food Safety
Microbiological Hazards
Contamination hazards and controls
Food Poisoning and its controls
Personal Hygiene
Premises and Equipments
Cleaning and Disinfection
Food Pests and Control
HACCP
Dubai rules and regulations
Role of PIC
Level 3- PIC (Accredited and Non-
Accredited)
Course Duration: 3 Days
Course content
Introduction to food safety
Microbiology (Multiplication and
survival hazards)
Contamination hazards & controls
Food Poisoning
Food premises & equipment
Cleaning and disinfection
Pest management
HACCP
Rules and Regulations
Role of PIC
GHP (Good Hygiene Practice)
Course duration: 6 hours
Course content:
Introduction to Food Safety
Basic microbiology
Personal Hygiene
Pest Management
Monitoring Procedures
Training Methodology
The aforementioned trainings are classroom based training
programs using video clips and handouts. We offer trainings both
within your premises, as well as in other designated venues. A
multiple-choice test or a set of descriptive questions may be
employed to evaluate the candidates. It is assumed that the
candidates attending our sessions have good proficiency in the
language of their choice, which at the moment includes English,
Hindi, Malayalam, Tamil and Arabic (selective courses).
Apex guarantees a rich learning experience.
Food Safety Management Systems
HACCP Implementation (As per CODEX Alimentarius Commission CAC/RCP 1-1969, Rev. 4-2003) Methodology for Establishing Food Safety System
PHASE 1 – TRAINING
Basic Food Hygiene
Intermediate Food Hygiene
Advance Food Hygiene
FOOD SAFETY SYSTEM (HACCP)
Awareness Session
HACCP Implementation
Food Safety System Auditing
PH ASE 2 - D O CUMENTATION OF
FOOD SAFETY SYSTEM
DESIGN
Site qualification study – GAP
Analyses
Drawing and design review – GAP
Analyses.
People competency – Validation
Site to process compatibility analyses
– GAP Analyses Process and product
based conformity assessment
Departmentalization and functional
breakdown - Feasibility review
Setting up of targets lines &
responsibilities at both ends for
filling out the GAPS Product safety
planning and realization process.
Designing and establishment of
Standards Sanitation Operation
Procedures (SSOPs) / Work
Instructions.
Designing and implementation of
monitoring forms / records / logs
Manual designing & documentation
system handing over
PHASE 3 - IMPLEMENTATION
Guidance and facilitation on Policies,
Procedures & Plans implementation.
System monitoring and recording
facilitation.
Internal audit of whole operation
Corrective and preventive actions
Recording.
Food safety system review meeting.
PHASE 4 - CERTIFICATION
Pre-certification guidance
Certification day – Facilitation role
Post-Certification guidance for
closure of Non-conformities – If
required.
HACCP Internal Audit
(As per the HACCP System Codex
Alimentarius)
Raw Materials: purchase, receipt and
storage.
Pre-requisite Programs
Staff Facilities.
Food Storage: dry, chilled and frozen.
Personal Hygiene
Food Preparation
Staff practices and knowledge.
Cooking
Temperature Control
Display and Service.
Cleaning
Pest Management.
Records and Documentation.
Raw Materials: purchase, receipt and
storage procedures.
Pre-requisite Programs and any
documentation.
Staff Facilities
Food Storage: dry, chilled and frozen
Personal Hygiene
Food Preparation
Staff practices and knowledge
Cooking
Temperature Control
Display and Service
Cleaning
Pest Management
Review of HACCP plan, matrix
system for hazard analysis and
CCPs, implementation and
documentation
Management Involvement
Laying a strong foundation is essential for
any kind of business, and we in the food
industry, believe that food safety begins
right from the building blocks of the
establishment. Our panel of Layout and
Design experts will assist you in designing
a fully compliant and functional food
establishment.
This in turn,
will be
reflected in the
food safety
management
system which
will be
implemented
at a later
stage. With
Apex Food
Consultants as
your partners in Food Safety, a hassle free
establishment from bottom-up is
guaranteed.
Contact Us
Alphonsa Sebastian
Managing Director Mobile (UAE) : +971 50 8852536
Email : [email protected]
Praveen George
Managing Partner Mobile (UAE) : +971 56 6743213
Email : [email protected]
Judy Sebastian Consultant/ Trainer Email : [email protected]
DUBAI SHARJAH
Galaddari Mazda Showroom, Office 235, 2nd floor. P.O Box: 51211, Dubai, UAE.
Tel: 00971-4-2959311,
Fax: 00971-4-2959312 E-Mail: [email protected]
Genavco Building, 2nd floor, Office No. 203, P.O Box: 96256, Sharjah, UAE.
Tel: 00971-6-5362237, E-Mail: [email protected]