Awareness Training Courses
AIC Consultation Provides you with technical training in the following topics
Good Manufacturing Practices
- What is Codex Alimentarius
- Principles of Food Hygiene
- Appropriate design and layout of food establishments
- Types of Food Hazards
- How to control these hazards
- Difference between SSOP and SOP
- Implementation of PRPs
Hazard Analysis and Critical Control Point
- Difference between food safety
- and Quality
- Principle of HACCP
- How to assess the hazards
- How to make up HACCP plan
- How to increase market access
- What are the Food SafetyStandards
ISO 22000
- What is FSSC scheme?
- What are the additional requirements for FSSC?
- What are the differences between ISO 22000 and FSSC 22000
- Clauses of ISO 22000
ISO 19011 : 2018
- Internal Audit Procedures
- Types of audits
- How to conduct an audit
- Allows you to review the result and process to evaluate trends and address risks
- Assists you to significantly decrease problem areas in quality and general business processes
First Step in Food Safety
Food Receiving
- Criteria of dairy products
- Criteria of bakeries
- Criteria of canned foods
- Criteria of meat and meat products
- Criteria of poultry and poultry products
- Criteria of fish
- Good Receiving Practice
Hotels
- Food safety hazards.
- Six principles of food safety.
- Kitchen department and tools.
- Internal Audit Checklist.
- HACCP overview.
- Pest control program.
- Pool Disinfection.
- Pool cleaning checklist.
- Guidelines for fecal and vomit accidents in the pool.
- What is legionella and its sources.
- What is POSI technique.
Food safety in Hospitality Industry
- GHPs Good Health Practices
- How to receive various products in a proper manner
- Storage conditions for miscellaneous products
- Specifications for dry, frozen, and refrigerated stores’ health practices
- How to control the transfer of contamination between products
- How to control the multiplication of microbial counts in various products
- How to Document Effectively and What to Consider in Monitoring Records (Documentation and Recording)
- How to conduct an internal audit in (internal audit)
Integrated Pest Management
- Implementation of pest management
- Common Pests in food industry
- How to inspect pest infections
- Control of pests in establishment
- Life cycles of most common pests
- How to start your career as pest control consultant
- How to monitor and supervise your pest control consultant for your establishment
Food Defence, Food Fraud, Food Allergy
- Food defense and food safety.
- Why is food defense important?
- Accessibility & vulnerability.
- Threats to food supply chain.
- Risk assessment.
- Vulnerability assessment & its tool.
- Essential TACCP prerequisite.
- Food Allergy vs Food Intolerance.
- Control of food Allergy.
Cleaning and Sanitation
- Differences between cleaning and sanitation
- Types of soils
- Types of detergents
- How to test the appropriate detergent
- How to clean and sanitize
- Occupational Health and safety requirements in cleaning
- Types of dishwashers
Food Safety Diploma
All courses of AIC with a special discount
Food Safety
Level 1
- Introduction to food safety.
- Microbiological hazards.
- Food poisoning and its control.
- Contamination hazards and controls.
- Safe handling and the storage of food.
- Personal hygiene.
- Food pests and pest control.
- Cleaning and disinfection.
Level 2
- Introduction to food safety.
- Growth of bacteria and factor affecting bacterial growth.
- Contamination and hazards of food.
- Food purchase and delivery.
- Personal Hygiene.
- Storage, handling, preparation, cooking, cooling, reheating, and serving.
- Temperature danger zone.
- Thermometer calibration/validation.
Level 3
- Introduction to food safety.
- Food microbiology.
- Food poisoning.
- Contamination and hazards of food.
- Food purchase and delivery .
- Personal Hygiene.
- Storage, handling, preparation, cooking, cooling, reheating, and serving.
- Time/Temperature control.
- Design and construction of food premises and equipment.
- Training and education .
- Cleaning and disinfection.
- Pest control.
- Supervising & HACCP.
- Role of the Supervisor.
Level 4
- Introduction to food safety.
- Food microbiology.
- Food poisoning.
- Foodborne illness.
- Personal Hygiene.
- Contamination and hazards of food.
- Food spoilage and Preservation.
- Design and construction of food premises and equipment.
- Training and education.
- Cleaning and disinfection.
- Pest Management.
- Management & HACCP.
- Role of the Manager.
- Food Safety Legislation.
Food Safety Summer Package
01001027439
01001027424
11 Sphinx Square, Mohandseen , Giza, Egypt.
01001027439
01001027424
11 Sphinx Square, Mohandseen , Giza, Egypt.
