• HACCP (Hazard Analysis Critical Control Point) System

• ISO 22000:2018

• Food Safety Culture

• Menu Safe

• Updating implemented systems (ex: operational manual revisions)

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• Level 1,2,3, and 4 Award in Managing Food Safety – Catering and Manufacturing

• Person-in-charge Program (PIC)

• Sharjah Food Safety Program (SFSP)

• Ajman Public Health Program (APHP)

• Good Hygiene Practice (GHP) Program

• HACCP Internal Auditor Program

• Allergen Management Program

• ISO 22000 Training Program

• Nutrition Fundamentals

• Halal Awareness Program

• Food Safety Culture Program

• Custom on-site and virtual training programs

• Food premises layout design and approval (ex, central kitchens, food manufacturing plants, commercial kitchen redesigns)

• HACCP internal audits

• Supplier audits

• Risk assessments

• Incorporating nutritional information on menus

• Traceability studies

• Mystery shopping 

• Team Leader support (audits and reporting)

• Food safety career development and succession planning

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