Proposed Guidelines for Food Safety Training in Dubai

1
Proposed Guidelines for Food Safety Training in
Dubai

• Presented by
• Bashir Hassan Yousif
• Food Safety Specialist
• Dubai Municipality

Food Control Department Tel [phone]/4271,
Fax [phone]
???????? ????? ???????? ???????? ???????? ??????
???????? ??????? ? ????????? ???????. Our Vision
To create an excellent city that provides the
essence of success and comfort of living.
2
Attention!

• Views expressed in this presentation are not yet
  requirements
• They are still under review
• Your inputs will be very valuable for the
  effective implementation of the proposed
  guidelines.

3
Acknowledgement

• Consultation
• We extend our thanks and appreciation to Prof.
  Chris Griffith Mr. Richard Sprenger for their
  valuable guidance and support
• References
• Food Standards Agency of Ireland
• National Guideline for food safety training,
  Canada
• FSANZ
• US Food code

4
What is missing in our current training system?

• What is the role of the manager/owner?
• What is the role of the trainer?
• Are the training programs up to date and
  relevant?
• What is the role of the government?

5
More reasons to add..
6
The guidelines are divided into four main
components

1. Role of Food Establishment
2. Trainer Classification Competency Requirements
3. Course Contents Course Delivery
4. Training Evaluation Maintenance

7
1.1 Role of Food Establishment

• The proprietor or registered owner of a food
  business has a legal obligation to ensure that
• All food handlers are supervised and instructed
  and/or trained in food safety matters
  commensurate with their work activity
• B) Training programs are compliant with the
  requirements concerning persons working in the
  specific food sector.

8
1.2 Role of Food Establishment

• The primary responsibility to choose a competent
  trainer who has specific skills and attributes
  lies with the food business operator.
• The establishment should consider
• Size of the operation
• Risk associated with the product
• Complexity of the process

9
1.3 Role of food establishment

• Training Options
• There are a number of ways that food
  establishments can meet their legal obligations
  regarding training of employees.
• These options include
• Designing, developing and delivering their own
  in-house training program
• Recruiting the services of a training provider to
  either design or deliver training specifically
  for their businesses needs
• Attending training courses which are offered by
  training providers and training companies

10
2.1 Trainer Classification
Level 4 Authorized to provide Advanced food hygiene training to food handlers in high risk businesses Approval will be specific to the Category of food industry for eg Dairy Industry, Baking, Fresh Juices etc Must posses process specific knowledge of high-risk food businesses May provide similar training at lower levels
Level 3 Authorized to conduct Intermediate food hygiene training for food handlers in low and medium risk businesses In high risk businesses, approval will be specific to the type of industry May provide similar training at lower levels
Level 2 Grade A Authorized to conduct Basic food hygiene program in High Risk Food Businesses Grade B Authorized to conduct Basic food hygiene program in Medium and Low Risk Food Businesses
Level 1 Authorized to provide induction training program for food handlers
11
2.2 Trainer Competency
Level 4 Technical competency in food safety and HACCP, including risk assessment Technical competency in the processes and technologies of particular industry sectors Knowledge of the application of food law within the particular jurisdiction Should be able to demonstrate knowledge as well as verbal and written communication skills
Level 3 Technical competency in the processes and technologies of particular industry sectors, Knowledge of the application of food law within the particular jurisdiction, At least 2 years experience providing level 2 training with a minimum of 20 training sessions Should be able to demonstrate knowledge as well as verbal and written communication skills
Level 2 At least 1 years experience providing level 1 training with a minimum of 10 training sessions Knowledge of the application of food law within the particular jurisdiction, Should be able to demonstrate knowledge as well as verbal and written communication skills
12
2.3 Competency- Summary

• Generic trainer competencies
• Generic food safety competencies,
• Personal attributes,
• Knowledge of food safety management system and
  client requirements,
• Industry specific skills and knowledge, and
• Communication skills.

13
2.4 Trainer Competency

• Qualifications Food Safety Qualification
• (Eg. Food Science, Food Microbiology, Public /
  Environmental health, Biological Science, Applied
  science etc)
• Successful completion of course to be taught (
  more than 80 marks)
• Work Experience
• Training Skills Eg. Train the Trainer Session
• Evidence of Continuous Professional Development

14
2.5 Trainer Competency Assessment

• A combination of qualifications, personal skills
  demonstration and workplace assessment

15
2.6 Alternative Assessment through demonstration
of skills

• Prospective trainers who do not have the
  qualification or experience as listed in the
  requirements will be provided an opportunity to
  demonstrate their competency and training skills.

16
2.6 Use of External Assessors

• Service of Competent External Assessors will
  be used by DM if required to asses the competency
  of trainers, especially level 3 and 4.

17
3.1 Course Contents

• Microbiology
• Food Safety Operations
• Personal Hygiene
• Structural Hygiene
• Food Safety Management
• Food Poisoning
• etc

18
3.2 Course Contents

• Accurate and Current
• Logical progression of contents
• Based on anticipated capability of trainees
• Provide examples that are applicable to work
• Consider regional requirements

19
3.3 Course delivery

• Duration of course
• Course materials
• Delivery format
• Languages in which course is offered
• Activities and assignments required to complete
  the course

20
4.1 Training program Evaluation

• Random examination of trainees by DM
• Weighted score for understanding about food
  safety risks
• Course evaluation surveys regarding effectiveness
  of trainer, training materials, teaching methods
  etc

21
4.2 Workplace Assessment

• Workplace assessment for level 2 and level 3
  trainers

22
4.3 Ongoing Professional Development

• Trainers should be able to demonstrate that they
  participate in a scheme or have a scheme in place
  for ongoing professional development.
• Evidence through documents

23
4.4 Ongoing Professional Development

• CPD is a commitment to lifelong learning and
  allows you to
• Keep your knowledge of the law up to date
• Improve and update your current skills
• Keep up to date on the impact of government
  policies
• Learn new skills
• Broaden your knowledge base
• Meet professional colleagues

24
4.5 Ongoing Professional Development

• Minimum CPD hours required per year will be
  provided by DM.
• Trainers should be able to provide evidence of
  Continuous Professional Development

25
4.6 CPD Points- Examples
Activity Points
1 Time spent as an auditor in a food safety premise. 1 CPD point per day to a maximum of 10 points per year combined.
2 Attendance at Conferences, including lectures, seminars, workshops, and distance learning courses. 1 CPD point per hour excluding breaks to a maximum of 20 points per year.
3 Preparation and publication of an article relating to food safety and other related topics and for a professional journal/ scientific posters 5 points for any published article, to a maximum of 10 points
4 Preparation and publication of a book relating to food safety and other related topics. 20 CPD points
5 Providing consultation work to Internationally recognised organisations like FAO, WHO on food safety 20 points
26
No Prize for guessing!
Where is this?
27
Is That it?

• Our work will be ongoing.
• Let us work as a team
• Thank you!
• Food Control Department
• Dubai Municipality