Aspire Muscat

Food Safety
Title	Brief	Who should attend	No. of Days	Dates	Fees
The fundamentals of Microbiology	A basic review of pathogenic bacteria, viruses, algae, fungi and protozoa in relation to food poisoning and disease.	Nutritionists, managers	2	To be confirmed with the institution	To be confirmed with the institution
Food Pathogens	Food poisoning, economic, social and personal aspects. Food Bourne viral infections. Food poisoning and medical microbiology	Food handlers Supervisors Managers	3	To be confirmed with the institution	To be confirmed with the institution
Basic Food Safety		All food handlers	2	To be confirmed with the institution	To be confirmed with the institution
Complete visual guide to food safety	A complete visual program originated by the Royal Society for the Promotion of Health - UK	Food handlers Supervisors Managers	3	To be confirmed with the institution	To be confirmed with the institution
Hazard Analysis & Critical Control Point		Food handlers Supervisors Managers	4	To be confirmed with the institution	To be confirmed with the institution
الخضروات و الفواكه		Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
المواد الغذائية المعدلة جينيا		Managers	2	To be confirmed with the institution	To be confirmed with the institution
دورة مبسطة في الدليل العام الى ملوثات الطعام	النظافة الشخصية, صحة و سلامة العاملين بالشؤون الصحية	Food handlers Supervisors Managers	3	To be confirmed with the institution	To be confirmed with the institution
الحشرات و القوارض	الحشرات و القوارض و طرق مكافحتها, مبيدات الآفات و دورها في مكافحة الحشرات	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
التصنيع الغذائي و الوعي الصحي في مصانع الأغذية		Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
علم الحشرات و تصنيفها	تعريف علم الحشرات, المفصليات, التركيبة الخارجية للحشرات, تصنيف الحشرات, و رتب الحشرات	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
التفتيش في مجال الرقابة الغذائية	دراسة شاملة عن المواد الغذائية, فحص المواد الغذائية, البيانات الواجب توافرها على عبوات الاغذئية, الفحص الظاهري, التحاليل المخبرية.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food Composition and Spoilage	This is to provide an understanding of the main composition of food and food products, their implication for health and how chemical and enzymatic affects the quality of food. Food spoilage and the use of food additives will cover to prevent spoilage and the unit will form the basis of understanding for the necessity of good storage, preservation and packaging techniques.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Introduction to Pests	This is to give an insight into Pest Control. It will be another basis for both the pest control specialists as well as the sanitation specialists. This unit will cover details of pest structure, the exoskeleton, and pest classification, flies and house hold pests.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Microbiology	It is essentially theoretical but develops basic microbiological handling skills so that the student feels confident in safe handling, examination ,culturing and safe disposal of microorganisms.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Personal hygiene	This is to give an insight into personal hygiene and grooming. Students will be familiarised with rules, regulations and guidelines issued by Muscat Municipality with respect to personal hygiene and grooming in restaurants and other food related establishments, as well as barbers and beauty saloons. Participants will also realise the ways and means of preventing food contamination	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food contamination	This to review the three main types of contamination: by microorganisms, physical and chemical contamination. This underpins Food Premises Plan, Hygiene and Safety. It explains the vehicles and routes of contamination and sets out the hazards for further evaluation in the HACCP unit.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food storage and temperature control	This is to concentrate on the storage, temperature control of small food service and retail organizations. Although the principles are the same for larger food manufacturing organizations, particularly in the storage of raw materials, the emphasis is good practice in catering and retail shops.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Pest control and disinfection	This is to identify types of food pests and understand safe and appropriate methods of exclusion, monitoring, control and disinfestation. The practical analysis and production of solutions to local problems is an important part of this unit.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food Premises Plant, Hygiene and Safety	This enables the inspectors to evaluate good and badly designed food premises and offers solutions to premises and plant design problems. The evaluation of food equipment's design is an important skill as well as the fixing and siting of equipment. This also covers these areas as well as enable then student to work out cost - effective cleaning solutions to ensure effectively of food premises and equipment:	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food Preservation and Microbiological Safety	This enables the inspector to understand the production stages in food preservation processes, and how the risks of food spoilage and poisoning are reduced to a minimum by good practices. Despite these precautions, the food distribution and retail chain can increase the risks spoiling these foods and poisoning consumers.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Self-management & individual initiative	Individual Initiative الابداع الفردي self-management and Time managementالادارة الذاتية و ادارة الوقت positive attitude and building powerful relationshipالنظرة الايجابية و بناء علاقات قوية eliminating work pressureضغط العمل self-development and setting goalsتطوير الذات ووضع الاهداف managing change and solving problemsادارة التغيرات و حل المشاكل و العقبات setting plans and prioritizingوضع الخطط و الاولويات human resource managementادارة الموارد البشرية Food Safety and Environmental managementصحة و سلامة الغذاء و ادارة البيئة	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution
Food Poisoning Prevention	This is to review the prevention of food poisoning. It explains the vehicles and routes of contamination as well as means of prevention.	Food handlers Supervisors Managers	2	To be confirmed with the institution	To be confirmed with the institution

Dates and Fees are to be agreed upon between Aspire Muscat and the organization. Lecture hours do not exceed 5 hours per day. Organizations can choose whether they wish to hold the programs in hotels, or in their own premises.