COURSE OVERVIEW
HE0755 : Certified Professional Food Manager (CPFM)

OVERVIEW
COURSE TITLE | : | HE0755 : Certified Professional Food Manager (CPFM) |
COURSE DATE | : | Aug 31 - Sep 04 2025 |
DURATION | : | 5 Days |
INSTRUCTOR | : | Dr. Rawda El-Sheikh |
VENUE | : | Al Khobar, KSA |
COURSE FEE | : | $ 5500 |
Register For Course Outline |
Course Description
This practical and highly-interactive course includes practical sessions and exercises where participants will visit the site. Practical sessions will be performed using various equipment in order to apply the theory learnt in the class.
This course is designed to provide participants with a detailed and up-to-date overview of food management. It covers the various hazards to food safety and the potentially dangerous food; the factors leading to food-borne illness and its prevention; the food safety regulations including its inspection and correction of violation; and the verification and documentation of correction.
During this interactive course, participants will learn the international food safety icons and basic personal hygiene procedures; the different processes involved in purchasing, receiving and storage of food; the requirements and standards used in food preparation, holding, servicing and reheating; the equipment’s needed in each process; the seven principles of HACCP, their advantages and standard operating procedures; and the effective pests' management plans.
link to course overview PDF
This course is designed to provide participants with a detailed and up-to-date overview of food management. It covers the various hazards to food safety and the potentially dangerous food; the factors leading to food-borne illness and its prevention; the food safety regulations including its inspection and correction of violation; and the verification and documentation of correction.
During this interactive course, participants will learn the international food safety icons and basic personal hygiene procedures; the different processes involved in purchasing, receiving and storage of food; the requirements and standards used in food preparation, holding, servicing and reheating; the equipment’s needed in each process; the seven principles of HACCP, their advantages and standard operating procedures; and the effective pests' management plans.
TRAINING METHODOLOGY
This interactive training course includes the following training methodologies:
LecturesPractical Workshops & Work Presentations
Hands-on Practical Exercises & Case Studies
Simulators (Hardware & Software) & Videos
In an unlikely event, the course instructor may modify the above training methodology for technical reasons.
VIRTUAL TRAINING (IF APPLICABLE)
If this course is delivered online as a Virtual Training, the following limitations will be applicable:
Certificates | : | Only soft copy certificates will be issued |
Training Materials | : | Only soft copy materials will be issued |
Training Methodology | : | 80% theory, 20% practical |
Training Program | : | 4 hours per day, from 09:30 to 13:30 |
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