The Person-in-charge (PIC) training course is designed for a person at Managerial level on duty during all operating hours trained in the prevention of food-borne illness and injury. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work. 

1. The Person-in-charge Level 3 training is a computer based Power Point presentation with set in videos. 
2. It takes eighteen hours duration; which excludes coffee breaks (15 minutes) and lunch breaks (30 minutes)
3. The maximum number of attendees should not exceed 16 nos. in each session.
4. Beginning of the session, the course material handouts are distributed to all attendees.
5. GHP QUALITY CONSULTANTS is guaranteed the value for money.

Course Curriculum

Personal Hygiene

1. Demonstrate commitment to good food hygiene practice
2. Promote a high standard of personal hygiene throughout the food operation
3. Explain the implications of food-borne illness in the food operation
4. Ensure food workers suffering from food-borne illness do not work in contact with open food

Structural Hygiene

1. Identify or report structural deficiencies in the food operation
2. Manage and maintain an effective pest control system
3. Manage and maintain a satisfactory waste disposal system

Food Safety Operations

1. Manage and maintain an effective cleaning programme
2. Where applicable to their job: ensure food safety during product purchasing
3. Ensure food safety during delivery receipt
4. Ensure food safety during storage
5. Ensure food safety during product preparation
6. Ensure food safety during cooking/processing/cooling/holding/service of food
7. Encourage good hygiene practice during the transportation of food
8. Where applicable to their job: ensure products are labelled correctly

Food Safety Management

1. Manage and maintain the traceability system within their area of the food operation
2. Manage/review food safety complaints effectively
3. Implement and review the food safety management system (based on HACCP principles)
4. Conduct internal audits
5. Manage and maintain food safety documentation and records

Staff Training and Management

1. Ensure that the food safety training needs and competencies of staff are met

Food Safety Regulations

• Demonstrate an awareness of the legislative requirements in Dubai relating to their business
• Provide assistance to food inspection officers
• Follow up non-conformances with corrective action.