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AIC Consultation Provides you with technical training

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International Accreditation Courses
The First Step In Food Safety
Practical Training
Food Safety Diploma

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GMPs

What is Codex Alimentarius
Principles of Food Hygiene
Appropriate design and layout of food establishments
Types of Food Hazards
How to control these hazards
Difference between SSOP and SOP
Implementation of PRPs

HACCP

Difference between food safety and Quality.
Principles of HACCP.
How to assess the hazards.
How to make up the HACCP plan.
How to increase market access.
What are the Food Safety Standards?

ISO 22000/FSSC22000

What is the FSSC scheme?
What are the additional requirements for FSSC?
What are the differences between ISO 22000 and FSSC 22000?
Clauses of ISO22000.

Free Practical Visit

Training Benefits

The training consists of 40 hours covering the three main food safety programs: GMPs, HACCP, and ISO22000/FSSC22000.

The training includes the essential basics required to start in the field of food safety and the requirements of the National Food Safety Authority (NFSA).

We provide you with strong scientific materials.
The training is supported by practical workshops to aid in understanding and application.

You will be able to differentiate between the ISO 22000 and FSSC 22000 systems.
Each course is taught by a specialized doctor with extensive scientific and practical experience.

Special discounts are available for students and early bookings.

A free visit to a food establishment at the end of the training to apply what you’ve learned in the real world.

A certified certificate from AEC for Food Safety, including the training content and practical visit.

Free lectures on:

– CVS writing
– Interview skills
– How to start in the field of food safety
– How to search for job opportunities
– Skills for dealing with workers in establishments

GMPs

What is Codex Alimentarius
Principles of Food Hygiene
Appropriate design and layout of food establishments
Types of Food Hazards
How to control these hazards
Difference between SSOP and SOP
Implementation of PRPs

HACCP

Difference between food safety and Quality.
Principles of HACCP.
How to assess the hazards.
How to make up the HACCP plan.
How to increase market access.
What are the Food Safety Standards?

ISO 22000/FSSC22000

What is the FSSC scheme?
What are the additional requirements for FSSC?
What are the differences between ISO 22000 and FSSC 22000?
Clauses of ISO22000.

Hospitality
GHPs Good Health Practices
How to receive various products in a proper manner
Storage conditions for miscellaneous products
Specifications for dry, frozen, and refrigerated stores’ health practices
How to control the transfer of contamination between products
How to control the multiplication of microbial counts in various products
How to Document Effectively and What to Consider in Monitoring Records (Documentation and Recording)
How to conduct an internal audit in (internal audit)

5038331

Food safety system implementation course:

• how to implement food safety system in different food facilities and how to create sops,forms, polices,how to implement HACCP system in place

Iso19011 course:

• guildlines on auditing default management system,discuss iso 19011 standard.

Internal Audit Procedures
Types of audits
How to conduct an audit
Allows you to review the result and process to evaluate trends and address risks
Assists you to significantly decrease problem areas in quality and general business processes

Food safety implementation in hotels:

• discussing food safety in hotels as a catering facility and specific information.

7481077

Receiving course:

• receiving different food items in food facility.

Criteria of dairy products
Criteria of bakeries
Criteria of canned foods
Criteria of meat and meat products
Criteria of poultry and poultry products
Criteria of fish
Good Receiving Practice

20231126093904____

Nfsa requirements in Egypt:

• how to comply with requirements and discuss each close.

20231126093904____

Legal Requirements:

The most important ministerial decisions regarding food safety applications in food construction, the legal and legislative requirements for food product data and expiration periods.

5 Free Practical Visits

Training Benefits

The training consists of 40 hours covering the three main food safety programs: GMPs, HACCP, and ISO22000/FSSC22000.

The training includes the essential basics required to start in the field of food safety and the requirements of the National Food Safety Authority (NFSA).

We provide you with strong scientific materials.
The training is supported by practical workshops to aid in understanding and application.

You will be able to differentiate between the ISO 22000 and FSSC 22000 systems.
Each course is taught by a specialized doctor with extensive scientific and practical experience.

Special discounts are available for students and early bookings.

A free visit to a food establishment at the end of the training to apply what you’ve learned in the real world.

A certified certificate from AEC for Food Safety, including the training content and practical visit.

Free lectures on:

– CVS writing
– Interview skills
– How to start in the field of food safety
– How to search for job opportunities
– Skills for dealing with workers in establishments

🔹 Program One

We will visit a meat factory for a full shift, accompanied by a specialized and experienced doctor who will be on-site all day. This will allow us to assist him, benefit from his expertise, and ask any questions we might have. The factory has an HACCP system implemented, giving us the opportunity to review the forms and documents related to it and see its real-world application.

Program advantages include spending a full day with the doctor, where you can inquire about anything and learn from various situations. You will be present for all operations, such as the receipt and inspection of meat, and understand the criteria for acceptance or rejection.

🔹 Program Two

The second program focuses on auditing, where you will act as an auditor. You will interact directly with the chefs, testing your ability to identify issues within the establishment. You will take notes, document your observations, and prepare a report independently. This report will be reviewed by the company, and feedback will be provided to you, including an evaluation and identification of any errors. The visit will last between one to two hours.

Key benefits of this program include building self-confidence, learning to interact with chefs, testing your ability to spot errors, and learning how to express these errors correctly in a report format.

🔹 Program Three

The third program is the Shadow Audit. In this program, you will accompany a doctor on a visit to a facility, observing how he interacts with the staff and noting his observations throughout the visit. You will also see the documents he reviews at the end of the visit.

The advantages of this program include being involved in operations during the visit with an experienced doctor, learning from his methods, and seeing how he handles interactions with facility staff. You can ask him questions at any time. You will learn how to inspect equipment and tools, understand which parts of the facility are inspected, and what specific aspects are focused on in the documents reviewed at the end of the visit.

🔹 Program Four: Full Shift Catering Program

In this program, we will visit a restaurant during its operating hours and spend a full shift with a specialized doctor. This will allow us to observe everything that happens and see how the doctor handles various situations throughout the day.

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Our Training courses

Training courses

AIC Consultation Provides you with technical training

Certificates Verification

Get Your Certificate

Connect with us

Take a step toward our Food Safety Services

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AIC Consultation Provides you with technical & Practical training in the following topics

The First Step In Food Safety

Food Safety Diploma

Practical Training

Program advantages include spending a full day with the doctor, where you can inquire about anything and learn from various situations. You will be present for all operations, such as the receipt and inspection of meat, and understand the criteria for acceptance or rejection.

🔹 Program Two

Key benefits of this program include building self-confidence, learning to interact with chefs, testing your ability to spot errors, and learning how to express these errors correctly in a report format.

🔹 Program Three

The third program is the Shadow Audit. In this program, you will accompany a doctor on a visit to a facility, observing how he interacts with the staff and noting his observations throughout the visit. You will also see the documents he reviews at the end of the visit.

🔹 Program Four: Full Shift Catering Program

In this program, we will visit a restaurant during its operating hours and spend a full shift with a specialized doctor. This will allow us to observe everything that happens and see how the doctor handles various situations throughout the day.

Pick your path

AIC Consultation Provides you with International training in the following topics

Highfield International Courses

Approved Tutors

Meet our team of experts

Prof.Dr. Ashraf Moawad

Dr. Aya Abdel Rady

Dr. Aya Ahmed Zaki

Dr. Mohamed Abdelsalam