1. URS Egypt Training Catalogue ISO Management System HIGHFIELD Awarding Body for Compliance Health & Safety Training courses Industrial Training Food safety Quality training courses

2. Understanding URS The URS Holdings Head Office is based in United Kingdom and offers Services under the unique concept of Reliable Operational Safety. The Holding’s philosophy in conducting its business, across all of its Services is focused on: Quality and expertise Provision of a high level of professionalism, expertise and quality. Trust and confidentiality Trust is the cornerstone of our customer relationships. We maintain confidentiality and respect the business secrets of our customers. Customer satisfaction Complete customer satisfaction is our aim, so we go "that extra mile" to ensure we deliver all that is expected from us and more.

3. Ethics and responsibility All activities are carried out with due consideration to the ethics of our customers and society in general. Methodology and accreditation The Holding is committed to accreditation for the services we provided. For example, UKAS (United Kingdom Accreditation Service), NABCB, DAkkS (Germanys National Accreditation Body) for certification auditing of systems and CNB (Czech National Bank) for provision of insurance services. Expertise All our professionals (auditors, inspectors, risk engineers) have demonstrable expertise and relevant qualifications.

4. The Holding endeavors to provide Features, Advantages and Benefits of its products and services above and beyond its competitors. As a result, the URS Holdings firmly promotes the features of: Reliable Operational Safety Academy of Certified Businesses General Manager Mr.Tarek Houta

5. OUR VISION To be a Global business To offer a "one-stop-shop" with a wide range of scopes in many industrial sectors. To be the best in class customer facing certification company in terms of quality & competitiveness To achieve customer satisfaction and meet their requirements WHY WORK WITH URS Our people : We aim to work proactively, in partnership with your organization that is why we selected our people for their business experience in addition to their technical knowledge. The selection criteria ensure that listening philosophy is fostered, rather than a lecturing one, thus resulting in a deeper understanding of the operational process and activities of the client business, and also the commitment from our top management to care about customer satisfaction After sales service and customer satisfaction Our commitment to you doesn't end with a Training As a registered URS client, you will be able to discuss your needs with your Client Manager at all times. invite you to events and regularly send you updates on the latest developments in management system standards and training.

6. ISO Management System ISO 9001 QMS Awareness and Internal Auditor3 URS Quality Management System, IRCA Certified (ISO 9001:2008)5 IRCA ISO14001 EMS Awareness and Internal Auditor3 URS Environmental Management System, IRCA Certified (ISO 14001:2004) 5 IRCA OHSAS 18001 Awareness and Internal Auditor3 URS Occupational Health and Safety Management System, IRCA Certified (OHSAS 18001:2007)5 IRCA ISO 22000 Awareness &Internal Auditor Training3 URS ISO 22000 Implementation Training2 URS Food Safety Management System, IRCA Certified (ISO 22000:2005)5 IRCA Awareness & Internal auditor- ISO170253 URS Name of courseMan daysAccreditation

7. ISO 9001 QMS Awarene ss and Internal Auditor Objective: The aim of this course is to familiarize with the fundamental topics of Quality Management Systems and the ISO 9000 series of Standards and to bring the participants to the Internal Auditor Level. The course provides skills, knowledge and understanding of principles and practices of Internal Auditing of QMS. The Internal Auditing is the fundamental element and a mandatory requirement of any formal Quality Management System meeting the requirements of ISO 9001. On successful completion of the course, the participants should have a reasonable understanding of Quality Management System and ISO 9001 requirements, also participants should be capable of conducting successful audits of their own QMS in order to identify deficiencies and appraise the effectiveness of the system Who Should Attend: All levels of management who are involved in the implementation and Internal Auditing of ISO 9001 QMS All levels of management who plan, execute and follow up ISO 9001 QMS Internal Auditing. All those who are interested personally to learn about this internationally recognized QMS. Contents: Concepts of Quality and its historic evolution. Philosophy behind and the modern approaches to QMS Philosophy and fundamental principles of ISO 9000 series of standards. Detailed review of the requirements of ISO 9001 QMS standard. Measurement, analysis and improvement of process and product performance using ISO 9001 QMS as an effective tool. Improve customer satisfaction through effective implementation of ISO 9001 Definitions, purpose, objectives and benefits of ISO9001 QMS Internal Auditing. Planning / Preparation of ISO 9001 QMS Internal Auditing. Execution of ISO 9001 QMS Internal Auditing. Successful tools and techniques for ISO 9001 QMS Internal Auditing. Effective reporting & follow-up of ISO 9001 QMS Internal Auditing. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

8. ISO 9001 QMS Lead Audito r Trainin g Course Objective: The calibre of your lead auditor is crucial to the performance of your audit team, and ultimately to the success of your management system. This comprehensive five-day course provides hands-on training to ensure that your lead auditor thoroughly understands the role and acquires the expertise needed to perform it effectively. Course Certification IRCA Certified course (A17133) This course is registered by the Governing Board of the CQI - International Register of Certified Auditors (IRCA) and meets part of the requirements of those seeking registration as a QMS Auditor/Lead Auditor under that scheme (IRCA/2245) Who Should Attend: Quality Managers / Quality Professionals/Technicians Quality Engineers / Procurement Personnel Financial Personnel / Document Controllers / Internal Auditors Owner Managers /Implementation Members Contents: Understand quality management definitions, concepts, and guidelines Understand the purpose of the ISO 9000 series Understand the requirements of the ISO 9001:2008 standard Apply ISO 19011:2002 definitions, concepts, and guidelines Manage an audit program Initiate the audit and conduct opening meetings Understand auditor responsibilities Conduct on-site activities / Collect information Communicate effectively during the audit / Generate audit findings Prepare audit conclusions / Conduct closing meetings Report audit results / Conduct an audit follow-up Understand the registration process Duration: 5 days Benefits to Your Business The knowledge and skills to effectively audit your management system To conduct a risk assessment of the effectiveness and maturity of your management system The ability to conduct second party and third party audits of your supply chain. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate

9. ISO1400 1 EMS Awarene ss and Internal Auditor Objective: The aim of this course is to familiarize with the fundamental topics of Environmental Management Systems and the ISO 14001 Standard and to bring the participants to the Internal Auditor Level. The course provides skills, knowledge and understanding of principles and practices of Internal Auditing of EMS. The Internal Auditing is the fundamental element and a mandatory requirement of any formal EMS meeting the requirements of ISO 14001. On successful completion of the course, the participants should have a reasonable understanding of Environmental Management System and ISO 14001 requirements, also participants should be capable of conducting successful audits of their own EMS in order to identify deficiencies and appraise the effectiveness of the system. Who Should Attend: All levels of management who are involved in the implementation and Internal Auditing of ISO 14001 EMS All levels of management who plan, execute and follow up ISO 14001 EMS Internal Auditing. All those who are interested officially or personally to learn about EMS. Contents: Concepts of Environment management and historic evolution. Introduction to basic concepts and terminologies associated with EMS. Philosophy and fundamental principles of ISO 14000 series. Detailed review of the requirements of ISO 14001 EMS standard. Introduction to the benefits that may be achieved by the implementation of ISO14001. Definitions, purpose, objectives and benefits of ISO14001EMS Internal Auditing. Planning / Preparation of ISO 14001 EMS Internal Auditing. Execution of ISO 14001 EMS Internal Auditing. Successful tools and techniques for ISO 14001 EMS Internal Auditing. Effective methods for the implementation of ISO 14001 EMS. Effective reporting & follow-up of ISO 14001 EMS Internal Auditing. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

10. ISO 14001 EMS Lead Audito r Trainin g Course Objective: ISO 14001:2004 course teaches the principles and practices of effective environmental management systems (EMSs) and process audits in accordance with the ISO 14000 series of standards and ISO 19011:2002, "Guidelines for Quality and/or Environmental Management Systems Auditing." Experienced instructors guide students through the entire audit process, from managing an audit program to reporting on audit results. Students gain necessary auditing skills through a balance of formal classroom tutorials, practical role-playing, group workshops, and open forum discussions. Course Certification IRCA Certified course (A14128) This course is registered by the Governing Board of the CQI - International Register of Certified Auditors (IRCA) and meets part of the requirements of those seeking registration as a EMS Auditor/Lead Auditor under that scheme (IRCA/2170) Who Should Attend: Individuals interested in conducting first-party, second-party, or third- party audits / Environmental management representatives Quality directors / Regulatory affairs managers Health, safety, and environmental managers Cross functional team members of an implementation project Contents: Understand environmental management definitions, concepts, and guidelines / Understand the purpose of the ISO 14000 series Understand the requirements of the ISO 14001 standard Identify aspects and impacts /Manage an audit program Initiate the audit and conduct opening meetings Understand auditor responsibilities / Conduct on-site activities Understand environmental legislation Communicate effectively during the audit /Generate audit findings Prepare audit conclusions / Conduct closing meetings Reporting audit Conduct an audit follow-up / Understand the certification process Duration: 5 days Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Benefits to Your Business The knowledge and skills to effectively audit your management system To conduct a risk assessment of the effectiveness and maturity of your management system The ability to conduct second party and third party audits of your supply chain.

11. OHSAS 18001 Awarene ss and Internal Auditor Objective: The aim of this course is to familiarize participants with the fundamental topics of Occupational Health & Safety Management Systems and the OHSAS 18001Standard and to familiarize them to the Internal Auditing techniques used in Safety Management Systems evaluation. The course provides skills, knowledge and understanding of principles and practices of Internal Auditing of SMS. On successful completion of the course, the participants should have a reasonable understanding of Management Systems and the OHSAS 18001 requirements, also participants should be capable of conducting successful audits of their own SMS in order to identify deficiencies and appraise the effectiveness of the system. Who Should Attend: All levels of management who are involved in the implementation and Internal Auditing of OHSAS 18001 SMS All levels of management who plan, execute and follow up of OHSAS 18001SMS Internal Auditing. All those who are interested personally to learn about the internationally recognized Safety Management Systems (SMS) Contents: An introduction to the occupational health & safety issues. Concepts of SMS and its historic evolution. Philosophy and fundamental principles of OHSAS 18000 series. Detailed review of the requirements of OHSAS 18001 SMS standard. Introduction to the benefits that may be achieved by the implementation of SMS Definitions, purpose, objectives and benefits of OHSAS 18001 Internal Auditing. Planning / Preparation of OHSAS 18001 SMS Internal Auditing. Execution of OHSAS 18001 SMS Internal Auditing. Successful tools and techniques for OHSAS 18001 SMS Internal Auditing. Effective methods for the implementation of OHSAS 18001 SMS. Effective reporting & follow-up of OHSAS 18001 SMS Internal Auditing. OHSAS 18001 SMS Internal Auditing as a tool for Continual Improvement. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

12. OHSA S 18001 Lead Audito r Trainin g Course Objective: OH&SMS Auditor/Lead Auditor based on OHSAS 18001:2007 course focuses on teaching delegates an effective approach for auditing occupational health and safety (OH&S) management systems. The primary objective of this training course is to instruct OH&S auditors in the principles and practices specific to auditing for conformance with OHSAS 18001 and ISO 19011:2002. Experienced instructors guide delegates through the entire audit process, from managing an audit program to reporting on audit results. Delegates gain necessary auditing skills through a balance of formal classroom tutorials, practical role- playing, group workshops, and open forum. Course Certification IRCA Certified course (A17438) International Register of Certified Auditors (IRCA) and meets part of the requirements of those seeking registration as a OH&SMS Auditor/Lead Auditor under that scheme (IRCA/2020) Who Should Attend: Individuals interested in conducting first-party, second-party, or third- party audits Quality directors Regulatory affairs managers Health, safety, and environmental managers Cross functional team members of an implementation project Contents: Understand occupational health and safety management definitions, concepts, Understand the requirements of the OHSAS 18001 standard Recognize the risk assessment principles and approach Manage an audit program Initiate the audit and conduct opening meetings Understand auditor responsibilities,Conduct on-site activities Understand OHS legislation, Communicate effectively during the audit Generate audit findings, Prepare audit conclusions Conduct closing meetings and report audit results Conduct an audit follow-up, Understand the registration process Duration: 5 days Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Benefits to Your Business The knowledge and skills to effectively audit your management system To conduct a risk assessment of the effectiveness and maturity of your management system The ability to conduct second party and third party audits of your supply chain.

13. ISO 22000 Awarene ss &Interna l Auditor Training Objective: The aim of this course is to bring the participants to the Internal Auditor Level. The course provides skills, knowledge and understanding of principles and practices of internal auditing of Food Safety Management Systems. The Internal Auditing is the fundamental element and a mandatory requirement of any formal Food Safety Management System meeting the requirements of ISO 22000. On successful completion of the course, the participants should be capable of conducting successful audits of their own Food Safety Management Systems in order to identify deficiencies and appraise the effectiveness of the system Who Should Attend: All levels of management who are involved in ISO 22000 Food Safety Management Systems internal auditing. All levels of management who plan, execute and follow-up ISO 22000 Food Safety Management Systems internal auditing Contents: Concepts of Food Safety Management Systems and its historical evolution. Philosophy behind the modern approaches to Food Safety Management. Philosophy & fundamental principles of ISO 22000 series. Brief review of the requirements of ISO 22000 Food Safety Management Systems standard. Implementation of HACCP concepts to ensure Food Safety. Definitions, purpose, objectives and benefits of ISO 22000 Food Safety Management Systems internal auditing. Planning / Preparation of ISO 22000Food Safety Management System internal auditing. Execution of ISO 22000 Food Safety Management System internal auditing. Successful tools and techniques for ISO 22000 Food Safety Management Systems internal auditing. Effective reporting & follow-up of ISO 22000 Food Safety Management Systems internal auditing Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

14. ISO 22000 Implementati on Training Objective: Development and importance of the ISO 22000 standard & Presentation of the ISO 22000 scheme and series of standards. Who Should Attend: All levels of management who are involved in ISO 22000 Food Safety Management Systems internal auditing. All levels of management who plan, execute and follow-up ISO 22000 Food Safety Management Systems internal auditing HACCP coordinators, members of the team, Managers who are directly involved in HACCP implementation. Contents: Scope of application of the standard. Food Safety Management System. Management Responsibility. Resource Management. Planning and realization of safe products. Verification, validation and improvement of the food safety management systems. Comparison of ISO 22000 to ISO 9000 & HACCP. Group Work. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 2 days

15. ISO 22000 (FSMS) AUDITO R/LEAD AUDITO R TRAINI NG COURS E Objective: FSMS Auditor/Lead Auditor based on ISO 22000:2005 course focuses on teaching delegates an effective approach for auditing food safety management systems. The primary objective of this training course is to instruct food safety auditors in the principles and practices specific to auditing for conformance with ISO 22000, including planning and preparation of the audit, audit practices, and reporting audit findings. Delegates gain necessary auditing skills through a balance of formal classroom tutorials, group workshops, and open forum discussions. Course Certification IRCA Certified course (A17189) International Register of Certified Auditors (IRCA) and meets part of the requirements of those seeking registration as a FSMS Auditor/Lead Auditor under that scheme (IRCA/2190) Who Should Attend: Managers planning the implementation of ISO 22000 Anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP-based system Managers or other personnel tasked with managing a food safety management system Individuals interested in conducting first-party, second-party, and third- party audits based on ISO 22000 Food safety consultants Contents: Understand the concepts and requirements of ISO 22000:2005 Understand national/international food safety legislation Understand HACCP principles based on Codex Alimentarius Understand the roles and responsibilities of the auditor Apply ISO 19011:2002 and ISO/TS 22003:2007 definitions, concepts, and guidelines Recognize the principles, practices, and types of audits Conduct all phases of an external audit (plan, execute, report, record, follow-up, closure) Prepare and present effective reports Duration: 5 days Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Benefits to Your Business The knowledge and skills to effectively audit your management system To conduct a risk assessment of the effectiveness and maturity of your management system The ability to conduct second party and third party audits of your supply chain.

16. Awarene ss & Internal auditor- ISO1702 5 Objective: The aim of this course is to bring the participants to the Internal Auditor Level. The course provides skills, knowledge and understanding of principles and practices of internal auditing of Quality Management Systems (QMS). The Internal Auditing is the fundamental element and a mandatory requirement of any formal Quality Management System meeting the requirements of ISO 17025: 2005. On successful completion of the course, the participants should be capable of conducting successful audits of their own QMS in order to identify deficiencies and appraise the effectiveness of the system. Who Should Attend: Laboratory In – charges, Laboratory Technicians. Metallurgists, Chemical Engineers, Key persons in Laboratories All levels of management who are involved in ISO 17025 QMS internal auditing. All levels of management who plan, execute and follow up ISO 17025 QMS internal auditing. Contents: Concepts of quality and historic evolution. Brief review of the requirements of ISO 17025:2005 QMS standard. Definitions, purpose, objectives and benefits of ISO17025:2005 in laboratories and test lab. Planning / preparation of ISO 17025:2005 internal auditing. Execution of ISO 17025:2005 QMS internal auditing. Effective reporting & follow-up of ISO 17025:2005 QMS internal auditing. Successful tools and techniques for measurement traceability and uncertainty. Control of nonconforming testing and calibration work. Approach on Corrective and Preventive actions. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

17. Food safety Basic food Hygiene1 URS Intermediate Food Hygiene Training3 URS Advanced Food Hygiene Training5 URS HACCP Awareness1 URS HACCP Implementation Training2 URS HACCP Internal Auditor Training2 URS Cleaning and Sanitation3 URS GMPs / Cleaning & Disinfection / HACCP Implementation5 URS Mystery Guest1 URS Samples and uncovered food on a virtual5 URS Supplier Auditing5URS Name of courseMan daysAccreditation

18. Basic food hygiene Objective: To provide an understanding of the principles of food safety, and how to apply this knowledge to control hazards and prevent food poisoning. Who Should Attend: Production site Technical and Quality Personnel, Hazard and Risk Management Team Quality, Technical Managers and Supervisors Consultants All Food handlers, store men and counter staff who are directly involved in handling food. Contents: General Introduction. Bacteria and Food Poisoning. Prevention of contamination and Food Poisoning. Personal health and hygiene. Cleaning and disinfections. Safe handling and storage of food. Pest Awareness Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 1 days

19. Intermediate Food Hygiene Training Objective: The aim of this course is to give a deep understanding about the principles and practices relating to food safety and hygiene in hotels, catering and food processing environment. The trainees will be able to guide and advice on the management of food hygiene, determine good practice and design an improvement plan in the food business. Who Should Attend: F & B Managers, Chefs, Kitchen Supervisors Training Managers. Supervisors/Middle Management and everyone who prepares high risk foods. Contents: General Introduction. Bacteria and food poisoning. Food contamination and its prevention. Purchase and delivery. Personal health and hygiene. Storage, preparation, cooking and serving. Temperature control. Design and construction of food premises and equipment. Training and education. Cleaning and disinfections. Pest Control. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days

20. Advanced Food Hygiene Training Objective: The aim of this course is to understand the Management in Food Safety and Hygiene & develop knowledge to give training to other staffs. Mainly in hotels, catering and food processing environment. The trainees will be able to implement Food Hygiene/ HACCP system, determine good practice and design an improvement plan in the food business.. Who Should Attend: F & B Managers, Chefs, Kitchen supervisors Training Managers. Supervisors/Middle Management and everyone who prepares high risk foods Contents: General Introduction. Bacteria and food poisoning. Food contamination and its prevention. Purchase and delivery. Personal health and hygiene. Food Preservation. Food storage and temperature control. Design and construction of food premises and equip- ment. HACCP. Management Control techniques. Training and education. Pest control, Cleaning and disinfections. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 5 days

21. HACCP Awareness Training Objective: This is an introductory course, which aims to give a reasonable under- standing about the Food Safety system – HACCP. Participants could understand the origin and concepts of HACCP system, the fundamental principles of HACCP, the steps of HACCP implementation and the benefits and economics of food safety system. Who Should Attend: F&B Managers, chefs, kitchen supervisors who are involved in implementing pre requisites program/HACCP in the hotels and catering companies. Managers, Supervisors in food processing, food packaging and water processing companies. All those who are interested personally to learn about this internationally recognized system Contents: Introduction and origin of HACCP. Hazards: Biological, Chemical and Physical. Pre requisites of HACCP. Brief overview of Support programs. Review of GMP requirements according to Codex Alimen- tarius Standard. 12 steps of HACCP implementation – Five preliminary steps and Seven HACCP principles. Benefits and Economics of HACCP approach. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 1 days

22. HACCP Implementati on Training Objective: The aim of this course is to bring the participants to the concept of HACCP. The course provides skills, knowledge and understanding of principles and practices of HACCP. The course will allow HACCP team leader and members to understand how to implement a HACCP system from a practical point of view. On successful completion of the course, the participants should be capable of successfully implementing an effective and efficient food safety management system. Who Should Attend: F&B Managers, chefs, kitchen supervisors who are involved in implementing pre requisites program/HACCP in the hotels and catering companies. Managers, Supervisors in food processing, food packaging and water processing companies. All those who are interested personally to learn about this internationally recognized system HACCP Team Members. Contents: Concepts of food safety and historic evolution of HACCP, Legislation. Prerequisite programs and support procedures for successful HACCP implementation. HACCP team. 7 Principles of HACCP. Hazard Analysis, critical control points, critical limits, monitoring, corrective action. Validation of system. HACCP system implementation. Verification. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 2 days

23. HACCP Internal Auditor Training Objective: The aim of this course is providing skills, knowledge and understanding of principles and practices of internal auditing of HACCP. The Internal Auditing is the fundamental element and a mandatory requirement of any formal Food Hygiene System meeting the requirements of HACCP. On successful completion of the course, the participants should be capable of conducting successful audits of their own HACCP in order to identify deficiencies and appraise the effectiveness of the system. Who Should Attend: All levels of management who are involved in HACCP internal auditing. All levels of management who plan, execute and follow- up HACCP internal auditing. Contents: Concepts of quality and historic evolution. Philosophy and fundamental principles of HACCP series of standards. Brief review of the requirements of HACCP standard. Definitions, purpose, objectives and benefits of HACCP internal auditing. Planning / Preparation of HACCP internal auditing. Execution of HACCP internal auditing. Successful tools and techniques for HACCP internal auditing. Effective reporting & follow-up of HACCP internal auditing. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 2 days

24. Cleaning & Sanitation Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 3 days Who Should Attend: F & B Managers, Chefs, Kitchen supervisors Training Managers. Supervisors/Middle Management and everyone who prepares high risk foods. Contents: Introduction to food safety Activity – match the cleaning and disinfection definitions Contamination hazards & control Personal hygiene Food pests & control Cleaning hazards Cleaning & disinfection Food premises & equipments What the law says The importance of cleaning Cleaning schedules Cleaning methods

25. GMPs / Cleaning & Disinfection / HACCP Implementati on Objective: To provide an understanding of the principles of food safety, and how to apply this knowledge to control hazards and prevent food poisoning Who Should Attend: Production site Technical and Quality Personnel, Hazard and Risk Management Team Quality, Technical Managers and Supervisors Consultants All Food handlers, store men and counter staff who are directly involved in handling food. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 5 days Contents: Introduction to food safety Microbiological hazards Food poisoning & its control Contamination hazards & control Personal hygiene Food pests & control Cleaning & disinfection Food premises & equipments HACCP system and its structure Introduction to HACCP Implementation International Trade and Legislation Pre-Requisite Program Preparing for HACCP HACCP Team Hazard Analysis Critical Control Points Critical Limits Monitoring Procedures Implementation & Maintaining HACCP System Maintaining HACCP System

26. HACCP Internal Auditor Training Objective: The aim of this course is providing skills, knowledge and understanding of principles and practices of internal auditing of HACCP. The Internal Auditing is the fundamental element and a mandatory requirement of any formal Food Hygiene System meeting the requirements of HACCP. On successful completion of the course, the participants should be capable of conducting successful audits of their own HACCP in order to identify deficiencies and appraise the effectiveness of the system. Who Should Attend: All levels of management who are involved in HACCP internal auditing. All levels of management who plan, execute and follow- up HACCP internal auditing. Contents: Concepts of quality and historic evolution. Philosophy and fundamental principles of HACCP series of standards. Brief review of the requirements of HACCP standard. Definitions, purpose, objectives and benefits of HACCP internal auditing. Planning / Preparation of HACCP internal auditing. Execution of HACCP internal auditing. Successful tools and techniques for HACCP internal auditing. Effective reporting & follow-up of HACCP internal auditing. Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 2 days

27. Mystery Guest Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: 1 days Who Should Attend: Anyone Contents: Grooming & Hygiene Telephone Standards & Techniques Clean Working Environment Product Knowledge Appearance Customer Satisfaction Attitude Product Hygiene

28. Samples and detected on a virtual food Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: This course is 5 days and is a mix of formal lectures and practical exercises Contents: Inspection And Visual Inspection On The Meat Inspection Of Milk And Milk Products Visual Inspection Of The Lagveh The Importance Of The Role Of Food Inspector How To Form A Committee To Take Samples Methods Of Food Samples Save And Examination Of Food Samples Mechanism Of Action Of The Commission On Sampling What Is The Amount By Which The Food Material Is Taken From A Random Non-Biased So That A Quality The Characteristics Of The Amount Of Food Required To Take A Decision According To These Instructions. Disclosure Of The Nutrients Contained Virtual Detection For Food Packaged And That Do Not Require Refrigeration Disclosure Of The Virtual Food Filled That Need Cooling Or Freezing Food And Causes Of Corruption. Photos Of The Corruption Of Various Foods. Visual Inspection Of Fresh Meat, Poultry And Fish. Visual Inspection Of Dairy Products (Cheese Types, Different Kinds Of Yogurt) As Well As Oils, Fats, And Some Other Food Products.

29. Supplie r Auditin g Objective: Supplier Auditing is also a method for verifying the supplier’s practices, products or services and documentation for compliance against product or service regulatory requirements, customer specific requirements or agreed standards. Who Should Attend: Production site Technical and Quality Personnel Structure: Tutorials, Discussions, Workshops, Quiz and Certificate Duration: This course is 5 days and is a mix of formal lectures and practical exercises, Work Shop Contents: Introduction to Supplier Auditing Quality terminology and definition,Supplier Management The audit life cycle, Key objectives and features of Supplier auditing Measuring & tracking cost of poor supplier quality, Cost recovery Supplier Scorecard Pre-qualification activities: defining your specifications and other requirements; quality system requirements; obtaining and assessing data; using risk management principles. Verification of supplier data and obtaining objective evidence: supplier audits; fit-for-use confirmation; other sources of objective evidence Quality agreements and other contractual agreements Continuing activities: change control; monitoring performance; periodic re-qualification and re-verification activities. Disqualification and re-qualification, Requirements for auditing - ISO 9001:2008 QMS - Requirements for suppliers Role of the Lead Auditor and the Auditors,Planning the Audit Auditing the Documented system,Process based auditing The audit plan, The audit checklist,The opening meeting Auditor skills and techniques,Conducting the audit The audit report, The closing meeting Exercise : Preparation of the closing meeting agenda and speech Follow-up on audits

30. Name of courseMan daysAccreditation HIGHFIELD Awarding Body for Compliance First Aid At work 1HABC UK Level 2 Award in Food Safety in Retail 2HABC UK HABC Level 2 Award in Food Safety in Catering 2HABC UK HABC Level 2 Award in Food Safety for Manufacturing 2HABC UK HABC Level 2 Award in Emergency first aid at work 2HABC UK HABC Level 2 Award in Pediatric First Aid 2HABC UK HABC Level 3 Award in HACCP for Food Manufacturing 3HABC UK HABC Level 3 Award in HACCP for Food Catering 3HABC UK HABC Level 3 Award in Supervising Food Safety in Catering 3HABC UK HABC Level 3 Award in Supervising Food Safety in Manufacturing 3HABC UK HABC Level 4 Award in Supervising Food Safety in Catering 5HABC UK HABC Level 4 Award in Supervising Food Safety in Manufacturing 5HABC UK

31. First Aid At work It is an employer’s responsibility to ensure they have sufficient qualified First Aiders to fulfill their First Aid needs at all times. It is also the employer’s responsibility to decide what those First Aid needs are. Employers must ensure that first aid provision is adequate and appropriate in the circumstances. To fulfil these criteria, it is recommended that employers assess their First Aid needs by identifying any specific work hazards and ensuring that sufficient first aid equipment, facilities and personnel are available to deal with the possible consequences of these hazards. This could range from calling for an ambulance to providing assistance to a casualty by administering first aid. The following factors should be considered when assessing First Aid needs; the nature of the work and workplace hazards and risks; the size of the organization; the nature of the workforce; the organization's history of accidents; the needs of travelling, remote and lone workers; work patterns; the distribution of the workforce; the remoteness of the site from emergency medical services; employees working on shared or multi-occupied sites; annual leave and other absences of first-aiders and appointed persons; and first-aid provision for non-employees. HABC MEA recommends that you contact the relevant Government Department in the country that you want to deliver the First Aid training, to ensure that there are no additional approval requirements. It may be that you are required to register as a training provider within the country itself. HABC MEA approves centers based on its own criteria but and does not represent any other organizations or departments. Duration: 1 Day

32. HABC LEVEL 2 AWARD IN FOOD SAFETY FOR RETAIL (QCF) The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices which are essential in a retail environment. The hazards and controls in this type of environment differ from those found in catering, but are no less important. The qualification is designed principally for those who work in, or intend to work in, a retail environment where both packaged and/or open foods are available. It is also appropriate for people providing a service, for example delivery drivers and home delivery employees. Achievement of this qualification will enable learners to identify how to make changes to practices, in order to maintain and improve the safety of food for the final consumer. This Ofqual-approved qualification has been developed specifically for insertion into the Qualifications and Credit Framework, with full support from Skillsmart Retail, the Sector Skills Council for Retail. It is therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and other enforcement officers. Duration: 2 Day

33. HABC Level 2 Award in Food Safety in Catering (QCF) The aim of this regulated qualification is to provide individuals with knowledge of the basic food safety practices that are essential in the catering industry. This includes the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures. The qualification is designed principally for those who are, or intend to be, food handlers working in catering. It is also appropriate for those providing services to catering premises including pest control operators, maintenance engineers, cleaners, and laundry and delivery personnel. Achievement of this qualification will enable learners to identify how to make changes to catering practices in order to improve the safety of catering services. This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognized by environmental health practitioners, auditors and other enforcement officers. This qualification is available in English,, Arabic, Polish, Malayalam and Thai. Duration: 2 Days

34. HABC Level 2 Award in Food Safety for Manufacturing (QCF) Food handlers achieving this regulated qualification will have the necessary information to ensure food safety in any size or type of food manufacturing environment. The regulated qualification is designed for people who work, or intend to work in food or drink production. In addition to the fundamentals of food safety, candidates will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacture. This qualification has been designed to address the differences between catering and manufacturing environments, and will ensure staff are compliant with the requirement for businesses to train food handlers to levels commensurate with their work activities. This Ofqual-approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors and third party customers who require the manufacturer to demonstrate that they have trained staff to a recognised level. This qualification is available in English, Polish, Portuguese, Lithuanian and Slovakian. Duration: 2 days

35. HABC Level 2 International Award in Emergency First Aid at Work We are pleased to offer the HABC Level 2 International Award in Emergency First Aid at Work. This qualification is aimed at providing learners with the necessary knowledge, understanding and skills to support emergency first aid in the workplace. The recommended course duration is 1 day and topics covered include: the roles and responsibilities of the Emergency First Aider, assessing an incident, recognising signs and symptoms of injury and illness and assisting a casualty who is suffering from injury and illness. The qualification is assessed via on-going oral questioning and practical demonstration. All successful students will be issued with an Emergency First Aid at Work Certificate Duration: 2 Day

36. HABC Level 2 International Award in Paediatric First Aid This qualification provides learners with the knowledge, skills and confidence to become a paediatric first aider. It has taken into account recognised best-practice principles of paediatric first aid and covers areas such as understanding the role of a paediatric first aider; being able to assess an emergency situation; and providing first aid to babies or children. Duration: 2 Day

37. HABC Level 3 Award in HACCP for Food Manufacturing (QCF) This regulated qualification further expands on the fundamentals of the Level 2 Award in HACCP Manufacturing. Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP principles have received adequate training in the application of the HACCP principles’. In order for employees to deal competently and confidently with this requirement, a thorough understanding of Codex HACCP principles is needed. Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn: how to identify, control and monitor significant hazards at points which are critical to food safety the appropriate corrective action to take when critical limits are breached the type of documentation and records required an understanding of the need to review the HACCP system at appropriate times The HABC Level 3 Award in HACCP for Food Manufacturing (QCF) has been developed specifically for insertion into the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully compliant with industry and regulatory standards, as well as being recognized by environmental health practitioners, auditors and other enforcement officers. Individuals achieving this qualification will understand the importance of adapting HACCP principles for product-based and process-led situations. Duration: 3 Day

38. Level 3 Award in Supervising HACCP for Catering This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment. Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles’. This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system. It is recommended that candidates have completed an HABC Level 3 Award in Food Safety, or the equivalent, before attending this course. Duration: 3 Day

39. HABC Level 3 Award in Supervising Food Safety in Catering (QCF) This regulated qualification is intended principally for those who are operating in a supervisory role within the catering and hospitality industry. Qualification holders will be able to demonstrate a wide knowledge of food safety legislation and effective supervision. They will also be able to take responsibility for the competency of the workforce and for identifying hazards and controls, monitoring controls and taking appropriate corrective action when necessary. Individuals looking to achieve this qualification are likely to have some catering experience and be in a job role that involves working unsupervised. This qualification provides candidates with a range of food safety skills directly relevant to the catering and hospitality industry. This Ofqual approved qualification has been developed specifically for insertion onto the Qualifications and Credit Framework with full support from People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism. It is therefore fully compliant with industry and regulatory standards as well as being recognised by environmental health practitioners, auditors and other enforcement officers. This qualification is available in English, Arabic, Thai, Portuguese and Polish. Duration: 3 Day

40. HABC Level 3 Award in Food Safety Supervision for Manufacturing (QCF) Candidates achieving this regulated qualification will gain the knowledge required to manage and supervise food safety in all sizes or types of food manufacturing environment. The qualification is designed for those who are involved in managing any type of food or drink production facility. In addition to the importance of verifying food safety controls, individuals will gain an appreciation of the specific types of control measures needed when food is produced on a large scale. The hazards and necessary controls in manufacturing environments often differ from those found in catering, and so it is essential that qualifications address this and focus on relevant areas. This qualification addresses these differences and will ensure that businesses are compliant with the requirement to train food handlers to levels commensurate with their work activities. The qualification will be recognized by enforcement officers, auditors from all the recognized auditing schemes and customers who need evidence that the manufacturer has trained staff to a recognized level. Duration: 3 Day

41. HABC Level 4 Award in Managing Food Safety in Catering (QCF) This regulated qualification maintains the HABC approach to practical and relevant assessment. The catering environment is dynamic and ever changing, requiring a management style capable of dealing with many different situations. The sound theoretical knowledge gained through the qualification allows realistic and safe solutions to be delivered in any catering environment, from choosing safe suppliers to the service of safe food. Duration: 5 Day This qualification is available in both English and Arabic.

42. HABC Level 4 Award in Food Safety Management for Manufacturing (QCF) This regulated qualification maintains the HABC approach to practical and relevant assessment. The manufacturing environment requires many stringent food safety controls to be in place with traceability of product being of paramount importance. The sound theoretical knowledge gained through the qualification will allow management to ensure the safe production of food confidently in any manufacturing environment, from ingredient intake to final product despatch. Duration: 5 Day

43. Health & Safety Training courses Training NameDurationAccreditation NEBOSH / IGC - National Examination Board in Occupational Safety and Health / International general certificate (English Version) 14NEBOSH UK NEBOSH / IGC - National Examination Board in Occupational Safety and Health / International general certificate (Arabic Version) 14 NEBOSH UK IOSH working safely (Institute of Occupational Safety and Health / working safety)3IOSH UK OSHA Management Diploma (Occupational Safety Health Administration)14Boston University USA OSHA General Constructions Industry Training Program14Boston University USA Working At height, Cranes and lifting equipment2Boston University USA Firefighting Marshal 3Boston University USA

44. Industrial Training Training NameDurationAccreditation Advanced welding technology5Boston University UK Welding fundamentals and theories4Boston University UK Welding types and classifications3Boston University UK Arc welding technology4Boston University UK Gas welding technology3Boston University UK Welding defects2Boston University UK Destructive and non-destructive tests2Boston University UK Maintenance strategies and types3Boston University UK Effective maintenance planning and evaluation4Boston University UK

45. Quality training courses Training NameDurationAccreditation Lean Six Sigma Yellow Belt2Boston University UK Lean Six Sigma Green Belt8Boston University UK Lean Six Sigma Black Belt (American Society of Quality) system16ASQ Exam Statistical Process Control3Boston University UK TQM diploma20Leeds University UK FMEA2Boston University UK Value Stream Mapping2Boston University UK PMP Exam preparation6Boston University UK

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