TRAINING CALENDAR MARCH 2018

Transcription

1 TRAINING CALENDAR MARCH 2018 Why Boecker? Boecker, one of the world s finest Food Safety training organizations and a registered training centre with the Royal Society for Public Health - UK, and Chartered Institute of Environmental Health - UK, and Highfield Awarding Body for Compliance - UK, provides food safety training recognized by the leading regulatory bodies worldwide. The company is a member of the Royal Society for Public Health, the Society of Food Hygiene Technology, the International Food Protection Association and the International Food Service Executives Association. LEBANON Course: LEVEL 2 AWARD IN FOOD SAFETY BASIC FOOD HYGIENE Date: 13 Course: LEVEL 3 HACCP (IN CATERING, MANUFACTURING) AWARD IN INTERMEDIATE HACCP Date: 15 & 16 Certification All Boecker Food Safety Training courses result in an Official Certificate that is certified either by the Royal Society for Public Health UK, or Chartered Institute of Environmental Health - UK, or Highfield Awarding Body for Compliance - UK that are recognized Worldwide. The certificate is granted upon successful passing of a posttraining examination, where applicable. Boecker Trainers are certified Professional Trainers from the Chartered Institute of Environmental Health, UK. Course: ISO INTERNAL AUDITOR Date: 19, 20, 21 & 22 SPECIAL OFFER GET 2 4L GALLONS OF MICROBECS, THE MOST POWERFUL DISINFECTANT, UPON REGISTERING FOR ANY ADVANCED COURSE DURING MARCH The Training will take Place at the State of the Art Boecker Tan Hong Liong Training Centre in Boecker Building, Wadih Naim Street, Furn Al Chebak For more details call: boecker.com

2 LEVEL 2 AWARD IN FOOD SAFETY BASIC FOOD HYGIENE Level 2 Award in Food Safety training course s duration is six hours. By the end of the course, participants are guaranteed to have a solid understanding of basic hygiene principles, regardless of language barriers and level of education. This course is directed to all personnel working in kitchens, hospitals, catering and industries. Level 2 Award in Food Safety is composed of 9 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1. Introduction to Food Safety 2. Microbiological Hazards DATE: March 13 CHARGES: $45 + VAT 3. Contamination Hazards and Controls 4. Food poisoning and its control 5. HACCP from purchase to service 6. Personal Hygiene 7. Food Premises and Equipment 8. Cleaning and Disinfection 9. Food Pests and Control

3 LEVEL 3 HACCP IN CATERING, MANUFACTURING - AWARD IN INTERMEDIATE HACCP Level 3 HACPP training course s duration is two full days; the examination will take place on the third day. This course is directed to managers, supervisors, executive chefs and dieticians. Intermediate HACCP training course is composed of 14 chapters or modules that will thoroughly cover the most critical and essential aspects of this science. 1. Introduction to food safety 2. Hazards DATE: March 15 & 16 CHARGES: $250 + VAT 3. Prerequisites Programs 4. Legal requirements and HACCP principles 5. Preparing for Implementation 6. Flow Diagrams 7. Hazard Analysis 8. Control Measures 9. Critical Control Points 10. Critical Limits, Targets Levels and Tolerances 11. Monitoring 12. Corrective Actions 13. Verification 14. Documentation Trainee can choose to take the HACCP exam in either Catering or Manufacturing.

4 ISO 22000:2005 INTERNAL AUDITOR ISO22000 Internal Audit training course s duration is four full days. This course is directed to managers, supervisors, executive chefs, quality controllers and dieticians. DATE: March 19, 20, 21 & 22 CHARGES: $850 USD + VAT Boecker and CIEH offer you today the best ISO22000 training ever. 1. Introduction 2. Learning Objectives 3. Standard General Knowledge 4. Documentation Requirements 5. Management Responsibility and Resources Management Responsibility Responsibility and authority Communication Emergency preparedness and response Management Review Resource management 6. Planning and realization of safe products Prerequisite programs Hazard Analysis and Operational Prerequisite programs Verification Planning Traceability system Control of nonconformity Withdrawal 7. Standard verification, validation, implementation and improvement 8. Internal Auditing: Prerequisite programs Hazard Analysis and Operational Prerequisite programs Verification Planning Traceability system Control of nonconformity Withdrawal

5 COURSE REGISTRATION FORM Kindly fill this form online Send it by to: or fax it to: YOUR ANSWERS MUST BE IN ENGLISH AND MUST USE ENGLISH CHARACTERS. COURSE REQUESTED Level 2 Award in Food Safety Level 3 HACCP (in Catering, Manufacturing) ISO Internal Auditor Name (FIRST MIDDLE LAST) Educational background Professional background (INCLUDE CURRENT POSITION) Company name Type of business Telephone Mobile Fax Preferred language for test and handouts Signature Date THIS IS AN OFFICIAL APPLICATION FORM AND REPRESENTS A BINDING DOCUMENT TO BOTH PARTIES. 20% OF THE TOTAL AMOUNT SHOULD BE PAID AS DOWN PAYMENT PRIOR TO THE TRAINING DATES. THE DOWN PAYMENT IS NON-REFUNDABLE. ALL CANCELLATIONS SHOULD BE DONE IN WRITING TO BOECKER FOOD SAFETY DEPARTMENT AND FAXED TO