Proposed Guidelines for Food Proposed Guidelines for Food Safety Training in DubaiSafety Training in Dubai

Presented byPresented by Bashir Hassan YousifBashir Hassan YousifFood Safety SpecialistFood Safety Specialist

Dubai MunicipalityDubai Municipality

Attention!Attention!

Views expressed in this presentation are Views expressed in this presentation are not yet requirementsnot yet requirements

They are still under review They are still under review

Your inputs will be very valuable for the Your inputs will be very valuable for the effective implementation of the proposed effective implementation of the proposed guidelines.guidelines.

AcknowledgementAcknowledgement

ConsultationConsultation::

We extend our thanks and appreciation to Prof. Chris Griffith & Mr. We extend our thanks and appreciation to Prof. Chris Griffith & Mr. Richard Sprenger for their valuable guidance and supportRichard Sprenger for their valuable guidance and support

ReferencesReferences::

Food Standards Agency of IrelandFood Standards Agency of IrelandNational Guideline for food safety training, CanadaNational Guideline for food safety training, CanadaFSANZFSANZUS Food codeUS Food code

What is missing in our current What is missing in our current training system?training system?

What is the role of the manager/owner?What is the role of the manager/owner?

What is the role of the trainer?What is the role of the trainer?

Are the training programs up to date and Are the training programs up to date and relevant?relevant?

What is the role of the government?What is the role of the government?

More reasons to add…..

The guidelines are divided into four The guidelines are divided into four main componentsmain components

1.1. Role of Food EstablishmentRole of Food Establishment

2.2. Trainer Classification & Competency Trainer Classification & Competency RequirementsRequirements

3.3. Course Contents & Course DeliveryCourse Contents & Course Delivery

4.4. Training Evaluation & MaintenanceTraining Evaluation & Maintenance

1.1 Role of Food Establishment1.1 Role of Food Establishment

The proprietor or registered owner of a food business The proprietor or registered owner of a food business has a legal obligation to ensure that:has a legal obligation to ensure that:

A)A) All food handlers are supervised and instructed All food handlers are supervised and instructed and/or trained in and/or trained in food safety matters food safety matters

commensuratecommensurate with their work activitywith their work activity

B)B) Training programs are compliant with the Training programs are compliant with the requirements concerning persons working in the requirements concerning persons working in the specific food sector.specific food sector.

1.2 Role of Food Establishment1.2 Role of Food Establishment

The primary responsibility to choose a competent The primary responsibility to choose a competent trainer who has specific skills and attributes lies trainer who has specific skills and attributes lies with the food business operator.with the food business operator.

The establishment should consider:The establishment should consider:Size of the operationSize of the operation

Risk associated with the productRisk associated with the product

Complexity of the processComplexity of the process

1.3 Role of food establishment1.3 Role of food establishment

Training Options:Training Options:There are a number of ways that food establishments can meet their legal There are a number of ways that food establishments can meet their legal

obligations regarding training of employees. obligations regarding training of employees.

These options include:These options include:

A.A. Designing, developing and delivering their own in-house training Designing, developing and delivering their own in-house training programprogram

B.B. Recruiting the services of a training provider to either design or deliver Recruiting the services of a training provider to either design or deliver training specifically for their businesses needs training specifically for their businesses needs

C.C. Attending training courses which are offered by training providers and Attending training courses which are offered by training providers and training companiestraining companies

2.1 Trainer Classification2.1 Trainer ClassificationLevel 4Level 4 Authorized to provide Advanced food Authorized to provide Advanced food

hygiene training to food handlers hygiene training to food handlers in high risk businesses in high risk businesses

Approval will be specific to the Approval will be specific to the Category of food industry for eg: Category of food industry for eg: Dairy Industry, Baking, Fresh Dairy Industry, Baking, Fresh Juices etcJuices etc

Must posses process Must posses process specific knowledge of specific knowledge of high-risk food high-risk food businessesbusinesses

May provide similar May provide similar training at lower training at lower levelslevels

Level 3Level 3 Authorized to conduct Intermediate Authorized to conduct Intermediate food hygiene training for food food hygiene training for food handlers in low and medium risk handlers in low and medium risk businessesbusinesses

In high risk businesses, approval will In high risk businesses, approval will be specific to the type of industrybe specific to the type of industry

May provide similar May provide similar training at lower training at lower levelslevels

Level 2Level 2 Grade A: Authorized to conduct Basic Grade A: Authorized to conduct Basic food hygiene program in High Risk food hygiene program in High Risk Food BusinessesFood Businesses

Grade B: Grade B: Authorized to conduct Basic Authorized to conduct Basic food hygiene program in Medium food hygiene program in Medium and Low Risk Food Businessesand Low Risk Food Businesses

Level 1 Level 1 Authorized to provide induction Authorized to provide induction training program for food handlerstraining program for food handlers

2.2 Trainer Competency2.2 Trainer CompetencyLevel 4Level 4 Technical competency in food safety and HACCP, including risk assessmentTechnical competency in food safety and HACCP, including risk assessment

Technical competency in the processes and technologies of particular industry Technical competency in the processes and technologies of particular industry sectorssectors

Knowledge of the application of food law within the particular jurisdictionKnowledge of the application of food law within the particular jurisdiction

Should be able to demonstrate knowledge as well as verbal and written Should be able to demonstrate knowledge as well as verbal and written communication skills communication skills

Level 3Level 3 Technical competency in the processes and technologies of particular industry Technical competency in the processes and technologies of particular industry sectors, sectors,

Knowledge of the application of food law within the particular jurisdiction,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 At least 2 years’ experience providing level 2 training with a minimum of 20 training sessionstraining sessions

Should be able to demonstrate knowledge as well as verbal and written Should be able to demonstrate knowledge as well as verbal and written communication skillscommunication skills

Level 2Level 2 At least 1 year’s experience providing level 1 training with a minimum of 10 At least 1 year’s experience providing level 1 training with a minimum of 10 training sessionstraining sessions

Knowledge of the application of food law within the particular jurisdiction,Knowledge of the application of food law within the particular jurisdiction,

Should be able to demonstrate knowledge as well as verbal and written Should be able to demonstrate knowledge as well as verbal and written communication skills communication skills

2.3 Competency- Summary2.3 Competency- Summary

Generic trainer competenciesGeneric trainer competencies

Generic food safety competencies,Generic food safety competencies,

Personal attributes,Personal attributes,

Knowledge of food safety management Knowledge of food safety management system and client requirements,system and client requirements,

Industry specific skills and knowledge, andIndustry specific skills and knowledge, and

Communication skills.Communication skills.

2.4 Trainer Competency2.4 Trainer Competency

1.1. Qualifications: Food Safety Qualification Qualifications: Food Safety Qualification (Eg. Food Science, Food Microbiology, Public / (Eg. Food Science, Food Microbiology, Public / Environmental health, Biological Science, Applied Environmental health, Biological Science, Applied science etcscience etc))

1.1. Successful completion of course to be taught Successful completion of course to be taught ( more than 80% marks)( more than 80% marks)

2.2. Work ExperienceWork Experience3.3. Training Skills: Eg. Train the Trainer SessionTraining Skills: Eg. Train the Trainer Session4.4. Evidence of Continuous Professional Evidence of Continuous Professional

DevelopmentDevelopment

2.5 Trainer Competency Assessment2.5 Trainer Competency Assessment

A combination of qualifications, personal skills demonstration and workplace assessment

2.6 Alternative Assessment through 2.6 Alternative Assessment through demonstration of skillsdemonstration of skills

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

2.6 Use of External Assessors2.6 Use of External Assessors

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

3.1 Course Contents3.1 Course Contents

MicrobiologyMicrobiologyFood Safety OperationsFood Safety OperationsPersonal Hygiene Personal Hygiene Structural HygieneStructural HygieneFood Safety ManagementFood Safety ManagementFood PoisoningFood Poisoningetc…etc…

3.2 Course Contents3.2 Course Contents

Accurate and CurrentAccurate and Current

Logical progression of contentsLogical progression of contents

Based on anticipated capability of traineesBased on anticipated capability of trainees

Provide examples that are applicable to Provide examples that are applicable to workwork

Consider regional requirementsConsider regional requirements

3.3 Course delivery3.3 Course delivery

Duration of courseDuration of course

Course materialsCourse materials

Delivery formatDelivery format

Languages in which course is offeredLanguages in which course is offered

Activities and assignments required to Activities and assignments required to complete the coursecomplete the course

4.1 Training program Evaluation4.1 Training program Evaluation

Random examination of trainees by DM Random examination of trainees by DM

Weighted score for understanding about Weighted score for understanding about food safety risksfood safety risks

Course evaluation surveys regarding Course evaluation surveys regarding effectiveness of trainer, training materials, effectiveness of trainer, training materials, teaching methods etcteaching methods etc

4.2 Workplace Assessment4.2 Workplace Assessment

Workplace assessment for level 2 and Workplace assessment for level 2 and level 3 trainerslevel 3 trainers

4.3 Ongoing Professional Development4.3 Ongoing Professional Development

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

Evidence through documentsEvidence through documents

4.4 Ongoing Professional Development4.4 Ongoing Professional Development

CPD is a commitment to lifelong learning and CPD is a commitment to lifelong learning and allows you to:allows you to:

Keep your knowledge of the law up to date Keep your knowledge of the law up to date

Improve and update your current skills Improve and update your current skills

Keep up to date on the impact of government Keep up to date on the impact of government policies policies

Learn new skills Learn new skills

Broaden your knowledge base Broaden your knowledge base

Meet professional colleagues Meet professional colleagues

4.5 Ongoing Professional Development4.5 Ongoing Professional Development

Minimum CPD hours required per year will Minimum CPD hours required per year will be provided by DM.be provided by DM.

Trainers should be able to provide Trainers should be able to provide evidence of Continuous Professional evidence of Continuous Professional DevelopmentDevelopment

4.6 CPD Points- Examples4.6 CPD Points- ExamplesActivityActivity PointsPoints

11 Time spent as an auditor in a food safety premise.Time spent as an auditor in a food safety premise. 1 CPD point per day – to a 1 CPD point per day – to a maximum of 10 points per maximum of 10 points per year combined.year combined.

22 Attendance at Conferences, including lectures, Attendance at Conferences, including lectures, seminars, workshops, and distance learning seminars, workshops, and distance learning courses.courses.

1 CPD point per hour excluding 1 CPD point per hour excluding breaks – to a maximum of 20 breaks – to a maximum of 20 points per year.points per year.

33 Preparation and publication of an article relating to Preparation and publication of an article relating to food safety and other related topics and for a food safety and other related topics and for a professional journal/ scientific postersprofessional journal/ scientific posters

5 points for any published article, 5 points for any published article, to a maximum of 10 pointsto a maximum of 10 points

44 Preparation and publication of a book relating to Preparation and publication of a book relating to food safetyfood safety and other related topics.and other related topics.

20 CPD points20 CPD points

55 Providing consultation work to Internationally Providing consultation work to Internationally recognised organisations like FAO, WHO on recognised organisations like FAO, WHO on food safetyfood safety

20 points 20 points

No Prize for guessing!No Prize for guessing!

Where is this?Where is this?

Is That it?Is That it?

Our work will be ongoing…….Our work will be ongoing…….

Let us work as a teamLet us work as a team

Thank you!Thank you!Food Control DepartmentFood Control Department

Dubai MunicipalityDubai Municipality