URS Egypt Training Catalogue

ISO Management System

HIGHFIELD Awarding Body for Compliance Food safety

Health & Safety

Industrial Training Quality training courses
Training courses
Understanding URS
• The URS Holdings Head Office is based in United Kingdom and offers Services under the
• unique concept of Reliable Operational Safety.
• The Holding’s philosophy in conducting its business, across all of its Services is focused on:
Quality and expertise
• Provision of a high level of professionalism, expertise and quality.
Trust and confidentiality
• Trust is the cornerstone of our customer relationships. We maintain confidentiality and respect
• the business secrets of our customers.
Customer satisfaction
• Complete customer satisfaction is our aim, so we go "that extra mile" to ensure we deliver all
• that is expected from us and more.
Ethics and responsibility
All activities are carried out with due consideration to the ethics of our customers and
society in general.
Methodology and accreditation
The Holding is committed to accreditation for the services we provided. For example,
UKAS (United Kingdom Accreditation Service), NABCB, DAkkS (Germanys National
Accreditation Body) for certification auditing of systems and CNB (Czech National Bank)
for provision of insurance services.
Expertise
All our professionals (auditors, inspectors, risk engineers) have demonstrable expertise
and relevant qualifications.
The Holding endeavors to provide Features, Advantages and Benefits of its products
and services above and beyond its competitors. As a result, the URS Holdings firmly
promotes the features of:
Reliable Operational Safety
Academy of Certified Businesses

General Manager
Mr.Tarek Houta
OUR VISION
• To be a Global business
• To offer a "one-stop-shop" with a wide range of scopes in many industrial sectors.
• To be the best in class customer facing certification company in terms of quality & competitiveness
• To achieve customer satisfaction and meet their requirements
WHY WORK WITH URS
Our people :
We aim to work proactively, in partnership with your organization that is why we selected our people for their business
experience in addition to their technical knowledge. The selection criteria ensure that listening philosophy is fostered, rather
than a lecturing one, thus resulting in a deeper understanding of the operational process and activities of the client
business, and also the commitment from our top management to care about customer satisfaction
After sales service and customer satisfaction
Our commitment to you doesn't end with a Training As a registered URS client, you will be able to discuss your needs with
your Client Manager at all times. invite you to events and regularly send you updates on the latest developments in
management system standards and training.
Name of course Man days Accreditation

ISO Management System

ISO 9001 QMS Awareness and Internal Auditor 3 URS
Quality Management System, IRCA Certified (ISO 9001:2008) 5 IRCA
ISO14001 EMS Awareness and Internal Auditor 3 URS
Environmental Management System, IRCA Certified (ISO 14001:2004) 5 IRCA
OHSAS 18001 Awareness and Internal Auditor 3 URS
Occupational Health and Safety Management System, IRCA Certified (OHSAS 18001:2007) 5 IRCA
ISO 22000 Awareness &Internal Auditor Training 3
URS

ISO 22000 Implementation Training 2 URS

Food Safety Management System, IRCA Certified (ISO 22000:2005) 5 IRCA
Awareness & Internal auditor- ISO17025 3 URS
Objective: Contents:
The aim of this course is to familiarize with the fundamental topics of
Quality Management Systems and the ISO 9000 series of Standards
and to bring the participants to the Internal Auditor Level.
Concepts of Quality and its historic evolution.
Philosophy behind and the modern approaches to QMS
Philosophy and fundamental principles of ISO 9000 series of
ISO 9001
The course provides skills, knowledge and understanding of principles
and practices of Internal Auditing of QMS.
The Internal Auditing is the fundamental element and a mandatory
standards.
Detailed review of the requirements of ISO 9001 QMS standard.
Measurement, analysis and improvement of process and product
QMS
requirement of any formal Quality Management System meeting the
requirements of ISO
9001.
performance using ISO 9001 QMS as an effective tool. Improve
customer satisfaction through effective implementation of ISO 9001
Definitions, purpose, objectives and benefits of ISO9001 QMS Internal
Awareness
On successful completion of the course, the participants should have a
reasonable understanding of Quality Management System and ISO
9001 requirements, also participants should be capable of conducting
Auditing.
Planning / Preparation of ISO 9001 QMS Internal Auditing.
Execution of ISO 9001 QMS Internal Auditing.
and
successful audits of their own QMS in order to identify deficiencies
and appraise the effectiveness of the system
Who Should Attend:
Successful tools and techniques for ISO 9001 QMS Internal Auditing.
Effective reporting & follow-up of ISO 9001 QMS Internal Auditing.
Structure:
Internal
All levels of management who are involved in the implementation and
Internal
Auditing of ISO 9001 QMS
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
3 days
Auditor
All levels of management who plan, execute and follow up ISO 9001
QMS Internal Auditing.
All those who are interested personally to learn about this
internationally recognized QMS.
Objective: Contents:
The calibre of your lead auditor is crucial to the performance of your
audit team, and ultimately to the success of your management system.
This comprehensive five-day course provides hands-on training to ensure
•Understand quality management definitions, concepts, and guidelines
•Understand the purpose of the ISO 9000 series
•Understand the requirements of the ISO 9001:2008 standard
ISO
that your lead auditor thoroughly understands the role and acquires the
expertise needed to perform it effectively.
Course Certification
•Apply ISO 19011:2002 definitions, concepts, and guidelines
•Manage an audit program
•Initiate the audit and conduct opening meetings
9001
IRCA Certified course (A17133)
This course is registered by the Governing Board of the CQI - International
Register of Certified Auditors (IRCA) and meets part of the requirements
•Understand auditor responsibilities
•Conduct on-site activities / Collect information
•Communicate effectively during the audit / Generate audit findings
QMS
of those seeking registration as a QMS Auditor/Lead Auditor under that
scheme (IRCA/2245)
Who Should Attend:
•Prepare audit conclusions / Conduct closing meetings
•Report audit results / Conduct an audit follow-up
•Understand the registration process
Lead
•Quality Managers / Quality Professionals/Technicians
•Quality Engineers / Procurement Personnel
•Financial Personnel / Document Controllers / Internal Auditors
Duration:
5 days
Benefits to Your Business
Auditor
•Owner Managers /Implementation Members • The knowledge and skills to effectively audit your management system
•To conduct a risk assessment of the effectiveness and maturity of your
management system
Training
•The ability to conduct second party and third party audits of your supply
chain.
Structure:
Course
Tutorials, Discussions, Workshops, Quiz and Certificate
Objective: Contents:
The aim of this course is to familiarize with the fundamental topics of Concepts of Environment management and historic evolution.
Environmental Management Systems and the ISO 14001 Standard Introduction to basic concepts and terminologies associated with
and to bring the participants to the Internal Auditor Level.
The course provides skills, knowledge and understanding of
principles and practices of Internal Auditing of EMS.
EMS.
Philosophy and fundamental principles of ISO 14000 series.
Detailed review of the requirements of ISO 14001 EMS standard.
ISO14001
The Internal Auditing is the fundamental element and a mandatory
requirement of any formal EMS meeting the requirements of ISO
14001.
Introduction to the benefits that may be achieved by the
implementation of ISO14001.
Definitions, purpose, objectives and benefits of ISO14001EMS
EMS
On successful completion of the course, the participants should have
a reasonable understanding of Environmental Management System
and ISO 14001 requirements, also participants should be capable of
Internal
Auditing.
Planning / Preparation of ISO 14001 EMS Internal Auditing.
Awareness
conducting successful audits of their own EMS in order to identify
deficiencies and appraise the effectiveness of the system.
Who Should Attend:
Execution of ISO 14001 EMS Internal Auditing.
Successful tools and techniques for ISO 14001 EMS Internal Auditing.
Effective methods for the implementation of ISO 14001 EMS.
and
All levels of management who are involved in the implementation
and Internal
Auditing of ISO 14001 EMS
Effective reporting & follow-up of ISO 14001 EMS Internal Auditing.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Internal
All levels of management who plan, execute and follow up ISO 14001
EMS Internal Auditing.
All those who are interested officially or personally to learn about
Duration:
3 days Auditor
EMS.
Objective: Contents:
ISO 14001:2004 course teaches the principles and practices of effective
environmental management systems (EMSs) and process audits in
accordance with the ISO 14000 series of standards and ISO 19011:2002,
•Understand environmental management definitions, concepts, and
guidelines / Understand the purpose of the ISO 14000 series
•Understand the requirements of the ISO 14001 standard
ISO
"Guidelines for Quality and/or Environmental Management Systems
Auditing." Experienced instructors guide students through the entire
audit process, from managing an audit program to reporting on audit
•Identify aspects and impacts /Manage an audit program
•Initiate the audit and conduct opening meetings
•Understand auditor responsibilities / Conduct on-site activities
14001
results. Students gain necessary auditing skills through a balance of
formal classroom tutorials, practical role-playing, group workshops, and
open forum discussions.
•Understand environmental legislation
•Communicate effectively during the audit /Generate audit findings
•Prepare audit conclusions / Conduct closing meetings Reporting audit
EMS
Course Certification
IRCA Certified course (A14128)
This course is registered by the Governing Board of the CQI - International
•Conduct an audit follow-up / Understand the certification process
Duration:
5 days
Lead
Register of Certified Auditors (IRCA) and meets part of the requirements
of those seeking registration as a EMS Auditor/Lead Auditor under that
scheme (IRCA/2170)
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Benefits to Your Business
Auditor
Who Should Attend:
•Individuals interested in conducting first-party, second-party, or third-
party audits / Environmental management representatives
•The knowledge and skills to effectively audit your management system
•To conduct a risk assessment of the effectiveness and maturity of your
management system
Training
•Quality directors / Regulatory affairs managers
•Health, safety, and environmental managers
•Cross functional team members of an implementation project
•The ability to conduct second party and third party audits of your supply
chain. Course
Objective: Contents:
The aim of this course is to familiarize participants with the An introduction to the occupational health & safety issues.
fundamental topics of Occupational Health & Safety Management Concepts of SMS and its historic evolution.
Systems and the OHSAS 18001Standard and to familiarize them to
the Internal Auditing techniques used in Safety Management Systems
evaluation.
Philosophy and fundamental principles of OHSAS 18000 series.
Detailed review of the requirements of OHSAS 18001 SMS standard.
Introduction to the benefits that may be achieved by the
OHSAS
The course provides skills, knowledge and understanding of
principles and practices of Internal Auditing of SMS.
On successful completion of the course, the participants should have
implementation of SMS
Definitions, purpose, objectives and benefits of OHSAS 18001
Internal Auditing.
18001
a reasonable understanding of Management Systems and the OHSAS
18001 requirements, also participants should be capable of
conducting successful audits of their own SMS in order to identify
Planning / Preparation of OHSAS 18001 SMS Internal Auditing.
Execution of OHSAS 18001 SMS Internal Auditing.
Successful tools and techniques for OHSAS 18001 SMS Internal
Awareness
deficiencies and appraise the effectiveness of the system.
Who Should Attend:
All levels of management who are involved in the implementation
Auditing.
Effective methods for the implementation of OHSAS 18001 SMS.
Effective reporting & follow-up of OHSAS 18001 SMS Internal
and
and Internal Auditing of OHSAS 18001 SMS
All levels of management who plan, execute and follow up of OHSAS
18001SMS Internal Auditing.
Auditing.
OHSAS 18001 SMS Internal Auditing as a tool for Continual
Improvement.
Internal
All those who are interested personally to learn about the
internationally recognized Safety Management Systems (SMS)
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
Auditor
3 days
Objective:
OH&SMS Auditor/Lead Auditor based on OHSAS 18001:2007 course
focuses on teaching delegates an effective approach for auditing
occupational health and safety (OH&S) management systems. The
primary objective of this training course is to instruct OH&S auditors in
the principles and practices specific to auditing for conformance with
OHSAS 18001 and ISO 19011:2002. Experienced instructors guide
delegates through the entire audit process, from managing an audit
Contents:
•Understand occupational health and safety management definitions,
concepts, Understand the requirements of the OHSAS 18001 standard
•Recognize the risk assessment principles and approach
•Manage an audit program
OHSAS
18001
•Initiate the audit and conduct opening meetings
•Understand auditor responsibilities ,Conduct on-site activities
•Understand OHS legislation , Communicate effectively during the audit

Lead
program to reporting on audit results. Delegates gain necessary auditing •Generate audit findings , Prepare audit conclusions
skills through a balance of formal classroom tutorials, practical role- •Conduct closing meetings and report audit results
playing, group workshops, and open forum. •Conduct an audit follow-up , Understand the registration process
Course Certification Duration:
IRCA Certified course (A17438)
International Register of Certified Auditors (IRCA) and meets part of the
5 days
Structure:
Auditor
requirements of those seeking registration as a OH&SMS Auditor/Lead Tutorials, Discussions, Workshops, Quiz and Certificate
Auditor under that scheme (IRCA/2020)
Who Should Attend:
Benefits to Your Business
•The knowledge and skills to effectively audit your management system
Training
•Individuals interested in conducting first-party, second-party, or third- •To conduct a risk assessment of the effectiveness and maturity of your
party audits
•Quality directors
•Regulatory affairs managers
management system
•The ability to conduct second party and third party audits of your supply
chain.
Course
•Health, safety, and environmental managers
•Cross functional team members of an implementation project
Objective: Contents:
•The aim of this course is to bring the participants to the Internal • Concepts of Food Safety Management Systems and its historical
Auditor Level. The course provides skills, knowledge and evolution.
understanding of principles and practices of internal auditing of Food • Philosophy behind the modern approaches to Food Safety
Safety Management Systems. The Internal Auditing is the
fundamental element and a mandatory requirement of any formal
Food Safety Management System meeting the requirements of ISO
Management.
• Philosophy & fundamental principles of ISO 22000 series.
•Brief review of the requirements of ISO 22000 Food Safety
ISO 22000
22000. On successful completion of the course, the participants
should be capable of conducting successful audits of their own Food
Safety Management Systems in order to identify deficiencies and
Management Systems standard.
•Implementation of HACCP concepts to ensure Food Safety.
•Definitions, purpose, objectives and benefits of ISO 22000 Food
Awareness
appraise the effectiveness of the system
Who Should Attend:
• All levels of management who are involved in ISO 22000 Food
Safety Management Systems internal auditing.
•Planning / Preparation of ISO 22000Food Safety Management
System internal auditing.
&Internal
Safety Management Systems internal auditing.
• All levels of management who plan, execute and follow-up ISO
22000 Food Safety Management
• Execution of ISO 22000 Food Safety Management System internal
auditing.
• Successful tools and techniques for ISO 22000 Food Safety
Auditor
Training
• Systems internal auditing Management Systems internal auditing.
• Effective reporting & follow-up of ISO 22000 Food Safety
Management Systems internal auditing
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
3 days
Objective: Contents:
•Development and importance of the ISO 22000 standard & •Scope of application of the standard.
Presentation of the ISO 22000 scheme and series of standards. • Food Safety Management System.
Who Should Attend: • Management Responsibility.
•All levels of management who are involved in ISO 22000 Food • Resource Management.
Safety Management Systems internal auditing. • Planning and realization of safe products.
•All levels of management who plan, execute and follow-up ISO • Verification, validation and improvement of the food safety
22000 Food Safety Management Systems internal auditing management systems.
•HACCP coordinators, members of the team, Managers who are •Comparison of ISO 22000 to ISO 9000 & HACCP.
directly involved in HACCP implementation. • Group Work.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
2 days
ISO 22000
Implementation
Training
Objective:
FSMS Auditor/Lead Auditor based on ISO 22000:2005 course focuses on
teaching delegates an effective approach for auditing food safety
Contents:
•Understand the concepts and requirements of ISO 22000:2005
•Understand national/international food safety legislation
ISO
management systems. The primary objective of this training course is to
instruct food safety auditors in the principles and practices specific to
auditing for conformance with ISO 22000, including planning and
•Understand HACCP principles based on Codex Alimentarius
•Understand the roles and responsibilities of the auditor
•Apply ISO 19011:2002 and ISO/TS 22003:2007 definitions, concepts, and
22000
preparation of the audit, audit practices, and reporting audit findings.
Delegates gain necessary auditing skills through a balance of formal
guidelines
•Recognize the principles, practices, and types of audits (FSMS)
classroom tutorials, group workshops, and open forum discussions. •Conduct all phases of an external audit (plan, execute, report, record,
Course Certification
IRCA Certified course (A17189)
follow-up, closure)
•Prepare and present effective reports
AUDITOR
International Register of Certified Auditors (IRCA) and meets part of the
requirements of those seeking registration as a FSMS Auditor/Lead
Auditor under that scheme (IRCA/2190)
Duration:
5 days
Structure:
/LEAD
Who Should Attend:
•Managers planning the implementation of ISO 22000
•Anyone who may be involved in either the support or actual
Tutorials, Discussions, Workshops, Quiz and Certificate
Benefits to Your Business
•The knowledge and skills to effectively audit your management system
AUDITOR
implementation of a food safety management system or HACCP-based
system
•Managers or other personnel tasked with managing a food safety
•To conduct a risk assessment of the effectiveness and maturity of your
management system TRAINING
•The ability to conduct second party and third party audits of your supply
management system
•Individuals interested in conducting first-party, second-party, and third-
chain.
COURSE
party audits based on ISO 22000
•Food safety consultants
Objective: Contents:
The aim of this course is to bring the participants to the Internal •Concepts of quality and historic evolution.
Auditor Level. • Brief review of the requirements of ISO 17025:2005
The course provides skills, knowledge and understanding of •QMS standard.
principles and • Definitions, purpose, objectives and benefits of ISO17025:2005 in
practices of internal auditing of Quality Management Systems (QMS). laboratories and test lab.
The •Planning / preparation of ISO 17025:2005 internal auditing.
Internal Auditing is the fundamental element and a mandatory • Execution of ISO 17025:2005 QMS internal auditing.
requirement of • Effective reporting & follow-up of ISO 17025:2005
any formal Quality Management System meeting the requirements •QMS internal auditing.
of ISO
17025: 2005. On successful completion of the course, the
participants should
• Successful tools and techniques for measurement traceability and
uncertainty.
• Control of nonconforming testing and calibration work.
Awareness
be capable of conducting successful audits of their own QMS in order
to
identify deficiencies and appraise the effectiveness of the system.
• Approach on Corrective and Preventive actions.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
& Internal
auditor-
Who Should Attend: Duration:
•Laboratory In – charges , Laboratory Technicians. 3 days
•Metallurgists, Chemical Engineers, Key persons in Laboratories

ISO17025
•All levels of management who are involved in ISO 17025
•QMS internal auditing.
• All levels of management who plan, execute and follow up
•ISO 17025 QMS internal auditing.
Name of course Man days Accreditation

Food safety
Basic food Hygiene 1 URS
Intermediate Food Hygiene Training 3 URS
Advanced Food Hygiene Training 5 URS
HACCP Awareness 1 URS
HACCP Implementation Training 2 URS
HACCP Internal Auditor Training 2 URS
Cleaning and Sanitation 3 URS
GMPs / Cleaning & Disinfection / HACCP Implementation 5 URS
Mystery Guest 1 URS
Samples and uncovered food on a virtual 5 URS
Supplier Auditing 5 URS
Objective: Contents:
•To provide an understanding of the principles of food safety, and •General Introduction.
how to apply this knowledge to control hazards and prevent food • Bacteria and Food Poisoning.
poisoning. • Prevention of contamination and Food Poisoning.
Who Should Attend: • Personal health and hygiene.
•Production site Technical and Quality Personnel , • Cleaning and disinfections.
•Hazard and Risk Management Team • Safe handling and storage of food.
•Quality, Technical Managers and Supervisors • Pest Awareness
•Consultants Structure:
•All Food handlers, store men and counter staff who are directly Tutorials, Discussions, Workshops, Quiz and Certificate
involved in handling food. Duration:
1 days

Basic food
hygiene
Objective: Contents:
•The aim of this course is to give a deep understanding about the •General Introduction.
principles and practices relating to food safety and hygiene in hotels, • Bacteria and food poisoning.
catering and food processing environment. The trainees will be able • Food contamination and its prevention.
to guide and advice on the management of food hygiene, determine • Purchase and delivery.
good practice and design an improvement plan in the food business. • Personal health and hygiene.
Who Should Attend: • Storage, preparation, cooking and serving.
•F & B Managers, Chefs, Kitchen Supervisors • Temperature control.
•Training Managers. • Design and construction of food premises and equipment.
• Supervisors/Middle Management and everyone who prepares high • Training and education.
risk foods. • Cleaning and disinfections.
• Pest Control.
Structure:
Intermediate
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
3 days
Food Hygiene
Training
Objective: Contents:
•The aim of this course is to understand the Management in Food •General Introduction.
Safety and Hygiene & develop knowledge to give training to other • Bacteria and food poisoning.
staffs. Mainly in hotels, catering and food processing environment. • Food contamination and its prevention.
The trainees will be able to implement Food Hygiene/ HACCP system, • Purchase and delivery.
determine good practice and design an improvement plan in the • Personal health and hygiene.
food business.. • Food Preservation.
Who Should Attend: • Food storage and temperature control.
•F & B Managers, Chefs, Kitchen supervisors • Design and construction of food premises and equip- ment.
•Training Managers. • HACCP.
• Supervisors/Middle Management and everyone who prepares • Management Control techniques.
high risk foods •Training and education.
•Pest control, Cleaning and disinfections.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
5 days
Advanced Food
Hygiene Training
Objective: Contents:
This is an introductory course, which aims to give a reasonable • Introduction and origin of HACCP.
under- standing about the Food Safety system – HACCP. • Hazards: Biological, Chemical and Physical.
Participants could understand the origin and concepts of HACCP • Pre requisites of HACCP.
system, the fundamental principles of HACCP, the steps of HACCP • Brief overview of Support programs.
implementation and the benefits and economics of food safety • Review of GMP requirements according to Codex Alimen- tarius
system. Standard.
Who Should Attend: • 12 steps of HACCP implementation – Five preliminary steps and
• F&B Managers, chefs, kitchen supervisors who are involved in Seven HACCP principles.
implementing pre requisites program/HACCP in the hotels and • Benefits and Economics of HACCP approach.
catering companies. Structure:
• Managers, Supervisors in food processing, food packaging and Tutorials, Discussions, Workshops, Quiz and Certificate
water processing companies. Duration:
• All those who are interested personally to learn about this 1 days
internationally recognized system

HACCP
Awareness
Training
Objective: Contents:
•The aim of this course is to bring the participants to the concept of •Concepts of food safety and historic evolution of HACCP, Legislation.
HACCP. The course provides skills, knowledge and understanding of • Prerequisite programs and support procedures for successful
principles and practices of HACCP. The course will allow HACCP team HACCP implementation.
leader and members to understand how to implement a HACCP • HACCP team.
system from a practical point of view. On successful completion of • 7 Principles of HACCP.
the course, the participants should be capable of successfully • Hazard Analysis, critical control points, critical limits, monitoring,
implementing an effective and efficient food safety management corrective action.
system. •Validation of system.
Who Should Attend: • HACCP system implementation.
• F&B Managers, chefs, kitchen supervisors who are involved in • Verification.
implementing pre requisites program/HACCP in the hotels and Structure:
catering companies. Tutorials, Discussions, Workshops, Quiz and Certificate
• Managers, Supervisors in food processing, food packaging and Duration:
water processing companies. 2 days
• All those who are interested personally to learn about this
internationally recognized system
• HACCP Team Members.
HACCP
Implementation
Training
Objective:
•The aim of this course is providing skills, knowledge and
understanding of principles and practices of internal auditing of
HACCP. The Internal Auditing is the fundamental element and a
mandatory requirement of any formal Food Hygiene System meeting
the requirements of HACCP. On successful completion of the course,
the participants should be capable of conducting successful audits of
their own HACCP in order to identify deficiencies and appraise the
effectiveness of the system.
Who Should Attend:
•All levels of management who are involved in HACCP internal
auditing.
•All levels of management who plan, execute and follow- up HACCP
internal auditing.
Contents:
•Concepts of quality and historic evolution.
• Philosophy and fundamental principles of HACCP series of
standards.
• Brief review of the requirements of HACCP standard.
• Definitions, purpose, objectives and benefits of HACCP internal
auditing.
• Planning / Preparation of HACCP internal auditing.
• Execution of HACCP internal auditing.
• Successful tools and techniques for HACCP internal auditing.
• Effective reporting & follow-up of HACCP internal auditing.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
2 days
HACCP Internal
Auditor Training
Structure: Contents:
Tutorials, Discussions, Workshops, Quiz and Certificate •Introduction to food safety
Duration: •Activity – match the cleaning and disinfection definitions
3 days •Contamination hazards & control
•Personal hygiene
Who Should Attend: •Food pests & control
•F & B Managers, Chefs, Kitchen supervisors •Cleaning hazards
•Training Managers. •Cleaning & disinfection
• Supervisors/Middle Management and everyone who prepares •Food premises & equipments
high risk foods. •What the law says
•The importance of cleaning
•Cleaning schedules
Cleaning methods

Cleaning &
Sanitation
Objective: Contents:
•To provide an understanding of the principles of food safety, and •Introduction to food safety
how to apply this knowledge to control hazards and prevent food •Microbiological hazards
poisoning • Food poisoning & its control
Who Should Attend:
•Production site Technical and Quality Personnel ,
•Hazard and Risk Management Team
• Contamination hazards & control
• Personal hygiene
• Food pests & control
GMPs /
•Quality, Technical Managers and Supervisors
•Consultants
•All Food handlers, store men and counter staff who are directly
• Cleaning & disinfection
• Food premises & equipments
• HACCP system and its structure
Cleaning &
involved in handling food.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
• Introduction to HACCP Implementation
• International Trade and Legislation
•Pre-Requisite Program
Disinfection /
Duration:
5 days
•Preparing for HACCP
•HACCP Team
•Hazard Analysis
HACCP
• Critical Control Points
•Critical Limits
•Monitoring Procedures
Implementation
• Implementation & Maintaining HACCP System
• Maintaining HACCP System
Objective:
•The aim of this course is providing skills, knowledge and
understanding of principles and practices of internal auditing of
HACCP. The Internal Auditing is the fundamental element and a
mandatory requirement of any formal Food Hygiene System meeting
the requirements of HACCP. On successful completion of the course,
the participants should be capable of conducting successful audits of
their own HACCP in order to identify deficiencies and appraise the
effectiveness of the system.
Who Should Attend:
•All levels of management who are involved in HACCP internal
auditing.
•All levels of management who plan, execute and follow- up HACCP
internal auditing.
Contents:
•Concepts of quality and historic evolution.
• Philosophy and fundamental principles of HACCP series of
standards.
• Brief review of the requirements of HACCP standard.
• Definitions, purpose, objectives and benefits of HACCP internal
auditing.
• Planning / Preparation of HACCP internal auditing.
• Execution of HACCP internal auditing.
• Successful tools and techniques for HACCP internal auditing.
• Effective reporting & follow-up of HACCP internal auditing.
Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
2 days
HACCP Internal
Auditor Training
Structure: Contents:
Tutorials, Discussions, Workshops, Quiz and Certificate •Grooming & Hygiene
Duration: •Telephone Standards & Techniques
1 days •Clean Working Environment
•Product Knowledge
Who Should Attend: •Appearance
•Anyone •Customer Satisfaction
•Attitude
•Product Hygiene

Mystery Guest
Structure: Contents:
Tutorials, Discussions, Workshops, Quiz and Certificate • Inspection And Visual Inspection On The Meat
Duration: • Inspection Of Milk And Milk Products
•This course is 5 days and is a mix of formal lectures and practical • Visual Inspection Of The Lagveh
exercises • The Importance Of The Role Of Food Inspector
• How To Form A Committee To Take Samples
• Methods Of Food Samples
Samples
• Save And Examination Of Food Samples
• Mechanism Of Action Of The Commission On Sampling
• What Is The Amount By Which The Food Material Is Taken From A
and
Random Non-Biased So That A Quality
• The Characteristics Of The Amount Of Food Required To Take A
Decision According To These Instructions.
detected
• Disclosure Of The Nutrients Contained
• Virtual Detection For Food Packaged And That Do Not Require
Refrigeration
on a virtual
• Disclosure Of The Virtual Food Filled That Need Cooling Or Freezing
• Food And Causes Of Corruption.
• Photos Of The Corruption Of Various Foods.
food
• Visual Inspection Of Fresh Meat, Poultry And Fish.
• Visual Inspection Of Dairy Products (Cheese Types, Different Kinds
Of Yogurt) As Well As Oils, Fats, And Some Other Food Products.
Objective:
•Supplier Auditing is also a method for verifying the supplier’s
practices, products or services and documentation for compliance
against product or service regulatory requirements, customer specific
requirements or agreed standards.
Who Should Attend:
• Production site Technical and Quality Personnel Structure:
Tutorials, Discussions, Workshops, Quiz and Certificate
Duration:
•This course is 5 days and is a mix of formal lectures and practical
exercises, Work Shop
Contents:
•Introduction to Supplier Auditing
•Quality terminology and definition ,Supplier Management
•The audit life cycle , Key objectives and features of Supplier auditing
•Measuring & tracking cost of poor supplier quality , Cost recovery
•Supplier Scorecard
• Pre-qualification activities: defining your specifications and other
requirements; quality system requirements; obtaining and assessing
Supplier
data; using risk management principles.
•Verification of supplier data and obtaining objective evidence:
supplier audits; fit-for-use confirmation; other sources of objective
evidence
• Quality agreements and other contractual agreements
• Continuing activities: change control; monitoring performance;
Auditing
periodic re-qualification and re-verification activities.
• Disqualification and re-qualification , Requirements for auditing
- ISO 9001:2008 QMS
- Requirements for suppliers
•Role of the Lead Auditor and the Auditors ,Planning the Audit
•Auditing the Documented system,Process based auditing
•The audit plan, The audit checklist,The opening meeting
• Auditor skills and techniques ,Conducting the audit
•The audit report , The closing meeting
Exercise : Preparation of the closing meeting agenda and speech
•Follow-up on audits
 Name of course Man days Accreditation

HIGHFIELD Awarding Body for Compliance

First Aid At work 1 HABC UK
Level 2 Award in Food Safety in Retail 2 HABC UK
HABC Level 2 Award in Food Safety in Catering 2 HABC UK
HABC Level 2 Award in Food Safety for Manufacturing 2 HABC UK
HABC Level 2 Award in Emergency first aid at work 2 HABC UK
HABC Level 2 Award in Pediatric First Aid 2 HABC UK

HABC Level 3 Award in HACCP for Food Manufacturing 3 HABC UK

HABC Level 3 Award in HACCP for Food Catering 3 HABC UK
HABC Level 3 Award in Supervising Food Safety in Catering 3 HABC UK
HABC Level 3 Award in Supervising Food Safety in Manufacturing 3 HABC UK
HABC Level 4 Award in Supervising Food Safety in Catering 5 HABC UK
HABC Level 4 Award in Supervising Food Safety in Manufacturing 5 HABC UK
First Aid At work
• It is an employer’s responsibility to ensure they have sufficient qualified First Aiders to fulfill their First Aid needs at all times. It is also the employer’s
responsibility to decide what those First Aid needs are.
• Employers must ensure that first aid provision is adequate and appropriate in the circumstances. To fulfil these criteria, it is recommended that
employers assess their First Aid needs by identifying any specific work hazards and ensuring that sufficient first aid equipment, facilities and personnel
are available to deal with the possible consequences of these hazards. This could range from calling for an ambulance to providing assistance to a
casualty by administering first aid.
• The following factors should be considered when assessing First Aid needs; the nature of the work and workplace hazards and risks;
• the size of the organization; the nature of the workforce; the organization's history of accidents;
• the needs of travelling, remote and lone workers; work patterns; the distribution of the workforce;
• the remoteness of the site from emergency medical services; employees working on shared or multi-occupied sites;
• annual leave and other absences of first-aiders and appointed persons; and first-aid provision for non-employees.
• HABC MEA recommends that you contact the relevant Government Department in the country that you want to deliver the First Aid training, to
ensure that there are no additional approval requirements. It may be that you are required to register as a training provider within the country itself.
HABC MEA approves centers based on its own criteria but and does not represent any other organizations or departments.
• Duration: 1 Day
HABC LEVEL 2 AWARD IN FOOD SAFETY FOR
RETAIL (QCF)
• The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices which are essential in a retail
environment. The hazards and controls in this type of environment differ from those found in catering, but are no less important.
• The qualification is designed principally for those who work in, or intend to work in, a retail environment where both packaged and/or open foods are
available. It is also appropriate for people providing a service, for example delivery drivers and home delivery employees.
• Achievement of this qualification will enable learners to identify how to make changes to practices, in order to maintain and improve the safety of
food for the final consumer.
• This Ofqual-approved qualification has been developed specifically for insertion into the Qualifications and Credit Framework, with full support from
Skillsmart Retail, the Sector Skills Council for Retail. It is therefore fully compliant with industry and regulatory standards, as well as being recognised
by environmental health practitioners, auditors and other enforcement officers.
• Duration: 2 Day
HABC Level 2 Award in Food Safety in Catering
(QCF)
• The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices that are essential in the catering
industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control
measures.
• The qualification is designed principally for those who are, or intend to be, food handlers working in catering. It is also appropriate for those providing
services to catering premises including pest control operators, maintenance engineers, cleaners, and laundry and delivery personnel.
• Achievement of this qualification will enable learners to identify how to make changes to catering practices in order to improve the safety of catering
services.
• This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from
People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as
well as being recognized by environmental health practitioners, auditors and other enforcement officers.
• This qualification is available in English, , Arabic , Polish, Malayalam and Thai.
• Duration: 2 Days
HABC Level 2 Award in Food Safety for
Manufacturing (QCF)
• Food handlers achieving this regulated qualification will have the necessary information to ensure food safety in any size or type of food
manufacturing environment.
• The regulated qualification is designed for people who work, or intend to work in food or drink production. In addition to the fundamentals of food
safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture.
• This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure staff are
compliant with the requirement for businesses to train food handlers to levels commensurate with their work activities.
• This Ofqual-approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from
Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully compliant with industry and regulatory
standards, as well as being recognised by environmental health practitioners, auditors and third party customers who require the manufacturer to
demonstrate that they have trained staff to a recognised level.
• This qualification is available in English, Polish, Portuguese, Lithuanian and Slovakian.
• Duration: 2 days
HABC Level 2 International Award in
Emergency First Aid at Work
• We are pleased to offer the HABC Level 2 International Award in Emergency First Aid at Work. This qualification is aimed at providing learners with the
necessary knowledge, understanding and skills to support emergency first aid in the workplace.
• The recommended course duration is 1 day and topics covered include: the roles and responsibilities of the Emergency First Aider, assessing an
incident, recognising signs and symptoms of injury and illness and assisting a casualty who is suffering from injury and illness. The qualification is
assessed via on-going oral questioning and practical demonstration.
• All successful students will be issued with an Emergency First Aid at Work Certificate
• Duration: 2 Day
HABC Level 2 International Award in Paediatric
First Aid
• This qualification provides learners with the knowledge, skills and confidence to become a paediatric first aider. It has taken into account recognised
best-practice principles of paediatric first aid and covers areas such as understanding the role of a paediatric first aider; being able to assess an
emergency situation; and providing first aid to babies or children.
• Duration: 2 Day
HABC Level 3 Award in HACCP for Food
Manufacturing (QCF)
• This regulated qualification further expands on the fundamentals of the Level 2 Award in HACCP Manufacturing.
• Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP principles have received adequate
training in the application of the HACCP principles’. In order for employees to deal competently and confidently with this requirement, a thorough
understanding of Codex HACCP principles is needed.
• Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn:
• how to identify, control and monitor significant hazards at points which are critical to food safety the appropriate corrective action to take when
critical limits are breached the type of documentation and records required an understanding of the need to review the HACCP system at appropriate
times
• The HABC Level 3 Award in HACCP for Food Manufacturing (QCF) has been developed specifically for insertion into the Qualifications and Credit
Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully
compliant with industry and regulatory standards, as well as being recognized by environmental health practitioners, auditors and other enforcement
officers. Individuals achieving this qualification will understand the importance of adapting HACCP principles for product-based and process-led
situations.
• Duration: 3 Day
Level 3 Award in Supervising HACCP for
Catering
• This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs,
trainers and HACCP team members employed within a catering environment.
• Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate
training in the application of the HACCP principles’.
• This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex
HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the
importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation
and verifying and reviewing the HACCP system.

• It is recommended that candidates have completed an HABC Level 3 Award in Food Safety, or the equivalent, before attending this course.
• Duration: 3 Day
HABC Level 3 Award in Supervising Food Safety
in Catering (QCF)
• This regulated qualification is intended principally for those who are operating in a supervisory role within the catering and hospitality industry.
Qualification holders will be able to demonstrate a wide knowledge of food safety legislation and effective supervision. They will also be able to take
responsibility for the competency of the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective
action when necessary.

• Individuals looking to achieve this qualification are likely to have some catering experience and be in a job role that involves working unsupervised.
This qualification provides candidates with a range of food safety skills directly relevant to the catering and hospitality industry.

• This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from
People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as
well as being recognised by environmental health practitioners, auditors and other enforcement officers.

• This qualification is available in English, Arabic, Thai, Portuguese and Polish.

• Duration: 3 Day
HABC Level 3 Award in Food Safety Supervision
for Manufacturing (QCF)
• Candidates achieving this regulated qualification will gain the knowledge required to manage and supervise food safety in all sizes or types of food
manufacturing environment.
• The qualification is designed for those who are involved in managing any type of food or drink production facility. In addition to the importance of
verifying food safety controls, individuals will gain an appreciation of the specific types of control measures needed when food is produced on a large
scale.
• The hazards and necessary controls in manufacturing environments often differ from those found in catering, and so it is essential that qualifications
address this and focus on relevant areas. This qualification addresses these differences and will ensure that businesses are compliant with the
requirement to train food handlers to levels commensurate with their work activities.
• The qualification will be recognized by enforcement officers, auditors from all the recognized auditing schemes and customers who need evidence
that the manufacturer has trained staff to a recognized level.
• Duration: 3 Day
HABC Level 4 Award in Managing Food Safety
in Catering (QCF)
• This regulated qualification maintains the HABC approach to practical and relevant assessment. The catering environment is dynamic and ever
changing, requiring a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the
qualification allows realistic and safe solutions to be delivered in any catering environment, from choosing safe suppliers to the service of safe food.
• Duration: 5 Day
• This qualification is available in both English and Arabic.
HABC Level 4 Award in Food Safety
Management for Manufacturing (QCF)
• This regulated qualification maintains the HABC approach to practical and relevant assessment. The manufacturing environment requires many
stringent food safety controls to be in place with traceability of product being of paramount importance. The sound theoretical knowledge gained
through the qualification will allow management to ensure the safe production of food confidently in any manufacturing environment, from
ingredient intake to final product despatch.
• Duration: 5 Day
 Health & Safety Training courses
Training Name Duration Accreditation
NEBOSH / IGC - National Examination Board in Occupational Safety and Health / International general
14 NEBOSH UK
certificate (English Version)
NEBOSH UK
NEBOSH / IGC - National Examination Board in Occupational Safety and Health / International general
14
certificate (Arabic Version)

IOSH working safely (Institute of Occupational Safety and Health / working safety) 3 IOSH UK
OSHA Management Diploma (Occupational Safety Health Administration) 14 Boston University USA
OSHA General Constructions Industry Training Program 14 Boston University USA
Working At height , Cranes and lifting equipment 2 Boston University USA
Firefighting Marshal 3 Boston University USA
 Industrial Training
Training Name Duration Accreditation

Advanced welding technology 5 Boston University UK

Welding fundamentals and theories 4 Boston University UK

Welding types and classifications 3 Boston University UK

Arc welding technology 4 Boston University UK

Gas welding technology 3 Boston University UK

Welding defects 2 Boston University UK

Destructive and non-destructive tests 2 Boston University UK

Maintenance strategies and types 3 Boston University UK

Effective maintenance planning and evaluation 4 Boston University UK

 Quality training courses
Training Name Duration Accreditation

Lean Six Sigma Yellow Belt 2 Boston University UK

Lean Six Sigma Green Belt 8 Boston University UK

Lean Six Sigma Black Belt (American Society of Quality) system 16 ASQ Exam

Statistical Process Control 3 Boston University UK

TQM diploma 20 Leeds University UK

FMEA 2 Boston University UK

Value Stream Mapping 2 Boston University UK

PMP Exam preparation 6 Boston University UK

THANK YOU