COURSE OVERVIEW
HE1573(AL6) : Food Safety & Hygiene

OVERVIEW
COURSE TITLE | : | HE1573(AL6) : Food Safety & Hygiene |
COURSE DATE | : | May 04 - May 08 2025 |
DURATION | : | 5 Days |
INSTRUCTOR | : | Mr. Saad Bedir |
VENUE | : | Al Khobar, KSA |
COURSE FEE | : | $ 5500 |
Register For Course Outline |
Course Description
This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
This course is designed to provide participants with a detailed and up-to-date overview of food safety and hygiene. It covers the awareness of food safety and the common food borne pathogens; the relationship between germs and food borne illness; the critical control points – from purchasing through handling leftovers; the importance of personal hygiene in food preparation and food handling; and the food borne illness and who is at risk.
During this interactive course, participants will learn how does food become hazardous; the importance of microorganisms and the greatest threat to food safety; the conditions that encourage bacteria growth and common food borne pathogens; the safe food handling and precautions against food poisoning; and the critical control points and personal hygiene for food handling.
link to course overview PDF
This course is designed to provide participants with a detailed and up-to-date overview of food safety and hygiene. It covers the awareness of food safety and the common food borne pathogens; the relationship between germs and food borne illness; the critical control points – from purchasing through handling leftovers; the importance of personal hygiene in food preparation and food handling; and the food borne illness and who is at risk.
During this interactive course, participants will learn how does food become hazardous; the importance of microorganisms and the greatest threat to food safety; the conditions that encourage bacteria growth and common food borne pathogens; the safe food handling and precautions against food poisoning; and the critical control points and personal hygiene for food handling.
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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