Certified Food Safety and Hygiene Specialist [CFSHS]

 A Training Certification Program For Organizations & People involved in Food Business, Preparation and Serving.

Background: 

  1. From a customers’ point of view hygiene is the most important factor, though very few people involved in the food industry truly understand this.
  1. Current Awareness of People: The current media, social media and investigative journalism has made people very much aware of the hazards of unhygienic and low quality food. They have come to know that most of the organizations involved in the food management business are not very keen and cautious about food. There is thus need to develop trust among customers. 
  1. People pay more for clean, healthy and quality food 2-3 times higher than that lacking it. That is the reason that foreign chains of restaurants gained huge popularity among the masses across Pakistan because of their better food handling standards than the local market. 
  1. Current Action of Government: The current action of the PFA in Punjab against low food hygienic standards has resulted in sealing of over 500 organizations in Lahore only.
  1. Which businesses will grow? The future of food business has permanently changed and ONLY those businesses will GROW, PROFIT and THRIVE, which will show better quality of food hygiene, from buying raw materials to presenting them on the dinner table, with respect to all aspects of quality and hygiene.
  1. The Power Of Social Media: A picture of poor hygienic conditions of a restaurant can spread to half of the city in less than 12 hours. That is the power of social media. Can any restaurant / hotel ignore this and take a risk on this? 
  1. In Pakistan of 2015 and onwards, only those organizations will make profit, which are able to develop an IMAGE OF QUALITY AND FOOD HYGIENCE CONSCIOUSNESS.

The Challenge:

  1. It is our common observation that the majority of individuals involved in food and food related businesses do not have any formal education and training on the requirements, needs, legislation, impact and health issues related to food handling. The media has particularly highlighted the issue in its investigative programs.
  1. The Golden Principle: highly advocated by Stephen R. Covey in his master piece “The Seven Habits of Highly Effective People”, is the Input-Output balance. It says before we expect any Output, we MUST GIVE corresponding INPUT.
  1. In simple words before demanding any improvement in a particular frame of reference, we have to INTRODUCE CORRESPONDING INPUTS before we expect OUTPUTS or results.
  1. Thus we suffer from lack of training both in private and public sector in area of food and hygiene.

Introduction: Why we took this step?

 It is in the context of above background, that we intend to offer our input solutions which will result into desired outputs for your organization.

 Our Solution To This Situation:

Certified Food Safety and Hygiene Specialist [CFSHS]

This program is developed keeping in view the current standards in force in UK, USA and Australia.

EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

 We have developed this programme at three levels:        

Level I:     Certified Food Safety & Hygiene Practitioner (Mandatory for every individual from food business)

Level II:    Certified Food Safety & Hygiene Supervisor (For Supervisory Roles)

Level III:   Certified Food Safety and Hygiene Specialist (For Catering, Retailing and Manufacturing Roles)

 Program Title: Certified Food Safety and Hygiene Practitioner (level 1)

 Program Focus:  to develop individuals in the food business as quality, hygiene and health cautious professionals

 Contents:  

After attending/ completion of this course the participants will be able to understand / know/ demonstrate:

Developing Character Traits:

  1. Developing Responsibility and Attitude for Food Safety and Hygiene
  2. The Understanding of Karma
  3. The understanding of what our religion requires?
  4. How little casualness is leading to casualities?
  5. The impacts of Rizq e Haram.

Developing Competence Traits:

  1. Why food hygiene and safety is important?
  2. Their personal and legal responsibilities
  3. The impact of food borne illness
  4. How food becomes contaminated
  5. How to prevent contamination through good hygiene practices
  6. How to control contamination through safe temperatures and storage
  7. How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

Detailed Lesson Plan:

  • Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
  • Impact of Food-Borne Illness – looking at what food-bourne illnesses are and how they affect us.
  • Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
  • Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
  • Food Preservation, Storage and Temperature Control – how to preserve food, including appropriate storage and temperature controls.
  • Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
  • Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
  • Hazards Analysis and Critical Control Point (HACCP) – it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.

Certification Process:

Upon completion of this training learners will take a one hour exam and on successful completion, will receive a Certification by GAQM (Global Association for Quality Management), which is our certification partner.

Time Taken: It takes 6-8 weeks after the exam to obtain final certifications from GAQM.

If participants do not take the Certification Exam, they will be given Certificate of Attendance by Oaj e Kamal only

For Whom?

This course is aimed at anyone working in catering or hospitality industry whether:

  • Employed or self employed,
  • Working in restaurants, hotels,
  • Fast food outlets, takeaways,
  • Cafes, bars and kitchens,
  • Catering in hospitals, schools and colleges.
  • Contractors working as canteen/catering handlers.

It allows every catering business, regardless of size, to provide all staff with first class training at competitive prices.

 Annual Renewal: The Training Certification is annually conducted to maintain the quality, food safety and hygiene standards over time.

Benefits After The Training: 

  1. Improved Quality of Food
  2. Improved Food Safety and Hygiene Standards
  3. Compliance with the local food legislation
  4. Goodwill among customers
  5. Evidence of Quality and Hygienic Food
  6. Lower costs of compliance
  7. Changed attitudes of workforce
  8. The impact of “Grace” and “Barkat”
  9. Display of Certification of Individuals e.g. all members of the food management staff are “Certified Food Safety and Hygiene Practitioners”

 Duration: 6-8 hours x 1 day including breaks for lunch and tea etc.

Level II and III are only recommended after participants have gone through level I.

Investment in Program /Fee: Upon further interest of your organization.

 About C Square:

C-square is a change management model used to bring about any desired change.

The first level is to develop and build a foundation, which can only be done on the universal principle of C Square (which we will teach and train all participants during the session).

 The c square principle states that a long term success in any field can only be enjoyed through competence based on character. Competence and character, although highly desirable individually, but either of them alone cannot withstand the challenges of time.

 All of our work at Oaj e Kamal is based on C square.

 For further information please contact us.

Important: Please view FAQs and the guidelines which also serve as terms of reference for the service contract between Oaj e Kamal and candidates for certification programs.

http://www.oajekamal.com/guidelines-for-certification-candidates/ 

http://www.oajekamal.com/faqs/