R M K Experts Training Services

Course details

This course is designed for food handlers, stewarding staff, food delivery drivers, Butchers, and any person involved directly in the food and food-related industries. It is a rigorous training program and the pupils are specified with expert guidance and comprehensive teaching. The course contents for the program are :

• Introduction
• Bacteriology
• How Bacteria grow
• Food Poisoning
• Causes of Food Poisoning
• Food borne diseases
• Methods of protecting food water  from contamination
• Temperature Control
• Food spoilage & food preservation
• Personal hygiene (best practices)
• Cleaning & disinfecting
• Pest Control
• Summary, discussion and exam

Course details

The intensive coaching program is dealt with diligence and support for superior leaning. We provide well researched comprehensive study material and practical sessions with the following specifications :

• Introduction to food / Water Hygiene
• Bacteriology
• How Bacteria grow
• Food Poisoning
• Causes of Food Poisoning
• Food borne diseases
• Methods of protecting food / water from contamination
• Food Storage
• Temperature Control
• Food spoilage & food preservation
• Personal hygiene (best practices)
• Cleaning & disinfecting
• Design and Construction of Food / Water premises and equipment
• Pest Control
• Summary, discussion and exam

Course details

We provide Food Safety Training Program to our clients at affordable rate. The students are served with genuine guidance, information and best commitment support. The course include the following contents :

• Introduction to food safety management
• Ensuring compliance with legislation and industry guidance
• Food safety hazards
• Allocation of responsibilities
• Managing the operational requirements of a safe food business
• Cleaning and disinfection regimes
• Supplier quality and safety controls
• Pest controls
• Establish food safety management procedures
• Monitoring the implementation of safety management procedures
• Maintaining food safety management procedures
• Communication, sources of information and training

Course details

The basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses. The module is structured in a detailed fashion to assist student with value based learning. This program includes :

Course Description :

• Introduction to Food Safety
• Avoiding Cross Contamination
• Cooking
• Cleaning
• Chilling

By the end of the course, participants should have :

• General knowledge of the Basic Food Safety and Hygiene rules
• Knowledge of the Preliminary steps of maintaining a Hygienic Work Environment
• Knowledge of the Process approach to plan and implement a Food Hygiene system

Course details

We facilitate our students by providing appropriate information and specific learning. The comprehensive training programs is designed to develop students' self-efficacy and building confidence in advance learning process. This program includes :

• Hand Washing
• Personal Hygiene
• Kitchen Hygiene
• Food Storage
• Cleaning
• Pest Control

Course details

This course is designed for those who work in the food and food-related industries. We offer independent learning support and program is structured in detailed fashion for better learning.

Course Outline :

• What is HACCP?
• Historical Background
• Reasons for Implementing a HACCP System
• How HACCP works?
• Identifying Food Hazards
• Identifying Control Measures
• Pre-requisite Programs
• CCPs and Critical Limits
• Monitoring and Corrective Actions
• Mangement Role is success of the HACCP
• Verification, validation, and documentation of a HACCP

Course details

We are experts in the field of training and development with excellent result-oriented programs. The course details are as follows :

Objectives:

• To introduce the HACCP System concept;
• To encourage implementation of HACCP System in food businesses and industries.
• To promote best practices in HACCP System implementation in Food and Beverage.

Program Details:

• Introduction
• HACCP overview and definition
• Benefits of HACCP System
• Seven principlesof HACCP
• HACCP Team
• Preparing a HACCP Plan
• Hazards types
• Critical control points
• Specifics abut this Drinking Water model
• HACCP System implementation
• Using the Drinking Water model to develop & implement a specific HACCP System
• Implementing HACCP System in Water Bottling Plants
• Implementing HACCP System in Catering
• Process category description
• Product categories and ingredients
• Flow charts
• Hazard analysis worksheet
• HACCP Plan worksheet
• Record keeping
• Records and forms
• Review & Discussion

Course details

The intensive coaching for HACCP Course is conducted at our institute. The comprehensive training programs is designed to develop students' self-efficacy and building confidence in advance learning process. The salient features for the program are listed as under :

The course is divided into seventeen modules:

• Introduction
• Background to HACCP
• HACCP International trade and legislation
• Prerequisites programmes
• Planning the HACCP project
• The HACCP team
• Applying the principles in practice
• Hazard analysis
• Critical control points
• Critical limits
• Monitoring
• Corrective action
• Validation
• Implementation
• Verification
• Maintenance
• Revision

Course details

It is a comprehensive training program available with us for interested candidates at affordable course fee. We use our pioneering spirit to responsibly deliver knowledge and enable every participants to compete with counterparts. The course includes the following :

This program includes :

• Introduction to the HACCP System
• HACCP Principles
• Introduction to the Audit Concept
• Types of Audit
• Responsibility and authority of a HACCP auditor
• Planning, preparing and performing a HACCP audit
• Documenting non-compliances
• HACCP Audit Checklist
• Corrective actions – follow up
• HACCP audit reporting
• Summary and discussion
• Verification and validation of the HACCP Plan
• Exam

Course details

We are a leading educational solutions organization, servicing client with comprehensive training programs. Our students are assisted with proper guidance and offer advance learning process.

Program Details :

• Introduction
• Food Safety Management
• General System Requirements
• Documentation Requirements
• Management Responsibility and Commitment
• Food Safety Policy
• Responsibility and Authority
• Food Safety Team
• Communication
• Contingency preparedness and response
• Management Review
• Resource Management
• Provision or Resources
• Human Resources – Competence, Awareness and Training
• Realization of Safe Products
• Product and Process Data
• Hazard Analysis
• Design of the CCP Plan
• Designing of the SSM Programmes
• Operation of the Food Safety Management System
• Control of Monitoring and Measuring Devices
• Control of Monitoring and Measuring Devices
• Measurement, Analysis and updating of the FSM System
• General
• FSM System Verification
• FSM System Validation
• FSM System Updating
• ( Information ) Correspondence between ISO 22000:200x and
• ISO 9001:2-000

Course details

We deliver experiential learning and groom in building an ever-expanding knowledge. Our institute aims at the best possible manner to contribute for students development and guidance. The specialities for the program are :

• Understand the basic concepts of  ISO 22000:2005
• Recognize the key requirements of ISO 22000:2005
• Understand the roles and responsibilities of the auditor
• Apply ISO 19011:2002 definitions, concepts and guidelines
• Recognize the principles, practices and types of audits
• Conduct all phases of an internal audit (plan, execute, report, record, follow-up and closure)
• Prepare and present effective reports

Course details

We provide HACCP training classes to our clients at affordable rate. Our highly qualified and reputed professional assist our students with proper guidance and the specialities that enriches the program are :

The course is divided into seventeen modules :

• Introduction
• Background to HACCP
• HACCP International trade and legislation
• Prerequisites programmes
• Planning the HACCP project
• The HACCP team
• Applying the principles in practice
• Hazard analysis
• Critical control points
• Critical limits
• Monitoring
• Corrective action
• Validation
• Implementation
• Verification
• Maintenance
• Revision

Course details

We deliver experiential learning and groom in building an ever-expanding knowledge. Our courses are structured in detailed fashion and help our students in attaining success with best commitment support.

Course Objectives:

• Fully understand and successfully interpret the ISO 22000 requirements
• Audit to the ISO 22000 Management System Standard
• Plan, manage, and schedule an audit program
• Develop a cost-effective and compliant audit system
• Quality additional staff to conduct internal food safety and HACCP audits
• Provide critical knowledge for your staff and management
• Gain insight into the ISO 22000 audit requirements to augment/sustain your existing program
• Gain knowledge to help manage a successful Food Safety Program
• Document and define your Food Safety quality
• Implement, design and complete a successful ISO 22000 project
• Ask audit questions that get results
• Identify and document nonconformities

Course details

This course is suitable for people from the food and drinks industry. We offer independent learning support and program is structured in detailed fashion for better learning :

Course Objectives:

• The ISO 22000:2005 Implementation Course explores what a Food Safety Management System is, the specific, practical applications of that knowledge, and how it can be used not only to provide a safe product at the point of consumption but also to enhance business performance.
• Through a mixture of lectures and practical exercises, this program reveals powerful information, usable skills and action steps to meet customer needs and minimize risk for a food/drinks industry organization’s Food Safety Management System (FSMS).
• By combining ISO 9001:2000 and HACCP, ISO 22000:2005 provides a useful model for business improvement in the food industry, based on the process approach, with the management of the food safety risk at its core.

Course details

The module is structured in a detailed fashion to assist student with value based learning. We deliver experiential learning and groom in building an ever-expanding knowledge.

• Introduction to First Aid
• Orientation to First Aid
• Definition of First Aid
• Aims of First Aid
• Legalities
• First Aid Kit
• Contents of a first aid kit
• How to check, care and use the things found in the kit
• Accident and Incident Reporting
• When and wehre to report the injuries, diseases, etc…
• Primary Survey to the Victim
• Dr.’s ABC approach
• How to call the ambulance services
• How to check for the signs of life
• Proper Response to the Victim
• Think TRIAGE
• Recovery position
• Heart Attack and Shock
• How to care for the casualty
• Cardio Pulmonary Resuscitation
• Rescue Breaths
• Chest Compression
• Automated External Defibrillator
• The Chain of Survival
• When and how to use AED or AED Demo
• Choking
• Back blows and abdominal Thrust
• Burns
• Types of burns
• Bleeding
• Types of Bleeding
• Wounds
• Types of Wounds
• Bandaging Techniques

Course details

This training course is customized for oil field and rig staff who are responsible to apply First Aid in a work place. We offer personalized coaching to our clients from acclaimed faculties at a lower cost. The course details are as follows :

• Emergency scene management
• Anatomical Terminology & Basic Anatomy
• Examination of the patient
• Respiratory emergencies
• Cardiovascular system
• Fracture, choking, fits, shock, unconsciousness and fainting
• Circulatory systems
• Wound care & bleeding
• Musculoskeletal system
• Ethics relating to emergency care
• Use of oxygen
• Poison, gases and fumes
• Burns and scald
• Practical scenario training

Course details

The entity aims in cultivating potential for effective learning. All the participants are served with individual learning for better learning and understanding of concepts. The course contents are as follows :

• Introduction                                                                                    
• Characteristics of  potable water: Physical, Chemical and Biological                         
• Water: from sea to tap                                                                                            
• Importance of water for human health                                  
• Water distribution systems                                                                                      
• Cleaning chemicals                                                                                                 
• Water contamination – Definition of contamination and contaminants
• Effects of contaminated water on health                                                                  
• Types of water contaminants: Physical, Chemical and Biological                  
• Protection of safe water against contaminants         
• The main types of water contamination in water distribution systems                         
• Sources of contamination   
• Factors that affect the formation & growth of contaminants                                      
• Water distribution system standards            
• Practical on-site training workshop
• Personal Hygiene                                                                                                   
• Maintenance, cleaning and disinfection                                                                    
• How to use the flowchart and the forms
• The procedure: Pre-assessment, Tank Cleaning, and Tank Disinfection
• On-site testing and Sample collection                                                                      
• The Chemicals – Cleaners & Disinfectants                                                             
• The MSDS sheet
•  Practical on-site workshop
• Revision and Final Examination

Course details

The institute leads to train participants with comprehensive learning with advanced tips and tools. The specialities for the program are as follows :

• Introduction to the manual
• Scope of the course
• Objectives
• Descriptive terms
• Concepts and approaches of modern food inspection
• Role and responsibilities of stakeholders in the food chain
• General inspection philosophy and approach
• Social and economic impact of food control
• Quality and safety management
• The role of inspection in food control
• Risk-based food inspection
• Shifting from product-based inspection to risk-based inspection
• Establishment registration and identification
• Establishment categorization
• Prioritization for inspection based on establishment and product profiles.
• General inspection procedures
• Inspection of food business system components
• Organization of the inspection
• Authorization, rights and responsibilities
• Prerequisite plan
• Regulatory action plan
• HACCP Plan, traceability and recall plan
• Inspection closing, reporting and documentation
• General inspection approach for food processing facilities
• Scope of inspection
• Organization of the inspection
• General process flow
• Counter-flow walk-through inspection
• Site assessment
• Food additives
• Non-food chemicals
• Packaging materials
• Sanitation and pest control
• Enforcement and compliance
• Regulatory base for effective quality and safety management systems
• Knowledge and skill requirements for food inspectors
• Compliance and enforcement policy
• Response to non-compliance and violations
• Enforcement actions and appeal process

Course details

We are experts in the field of training and development with excellent result-oriented programs. The faculties aims to train participants in exuberant fashion by providing quality learning and guidance. The specialities that enriches the learning sessions are detailed as below :

• Food safety requirements for imported food
• The intensity of inspection of an imported food
• The compliance history of the exporting country
• Border / point of control inspection procedures
• Requirements used to determine the acceptability of food products in a border / point
• Information about the systems and requirements used to determine the acceptability of food products
• Results of border / point of control inspections and risk-based domestic sampling / testing programs

Course details

We are established to serve our clients with best of learning. The highly qualified and reputed professional assist our students with individual care. The specifications for the program are :

• Introduction
• Concepts and approaches of modern food inspection
• General inspection philosophy and approach
• The role of inspection in food control
• Risk-based food inspection
• General inspection procedures
• Inspection of food business system components
• Labelling
• HACCP plan, traceability and recall plan
• Walk-through inspection
• General Inspection approach for food processing facilities
• Inspection techniques
• Enforcement and compliance
• Knowledge and skill requirements for food inspection
• Prerequisite sanitation, hygiene and pest control practices
• Response to non-compliance and violations

Course details

We facilitate our students by providing appropriate information and specific learning. We offer personalized coaching to our clients from acclaimed faculties at a lower cost.

Course Outline:

• Introduction
• Benefits of being a pest controller
• Range of pest control services
• Why safety is so important
• Pesticides – Registration
• Pest Control Equipment
• Pesticides Forms and groups
• Types of Pest
• Rodents
• Cockroaches
• Flies
• Ants
• Birds
• Stored product pests
• Risk of pesticide Exposure
• Decontamination Materials
• Spill Kit
• Mixing and Loading
• Personal protective equipment (PPE)
• Cleaning and Disposing of pesticide Containers
• Planning the Pesticide Application
• Cleaning application equipment
• Pesticide Storage
• Transporting Pesticides

Course details

It is a comprehensive training program available with us for interested candidates at affordable course fee. Our institute aims at the best possible manner to contribute for students development and guidance. The specialities for the program are :

• Introduction
• Social need for pest control
• Benefits of being a pest controller
• Range of pest control services
• Why safety is so important
• Definitions and jargon
• Pesticide categories and formulations
• Protective equipment
•  
•  
• Pesticides – Health & Safety
• Commonly used pesticides
• Categories of pesticides
• Safer pesticides formulations
• Government registration
• Registered pesticides labels
• Pesticides measuring & mixing rates
• MSDS
•  
•  
• Pest Control Equipment:
• Protective equipment
• Overalls
• Gloves
• Respirators
• Mechanical application equipment
• Sprayers
• Fogging Machines
• Bait station
•  
•  
• Pesticides Formulations
• Liquid concentrates
• Emulsifiable concentrates
• Wet table powders
• Rodenticide baits
• Cockroach baits
• Other pest baits
• Rodents
• Species
• Distinguishing features
• Rodent senses
• Physical abilities
• Rodent life cycle
• Types of rodenticides
• Bait stations
• Signs of infestation
• Cockroaches
• Species
• Life cycle
• Common breeding sites
• Habitat areas
• Chemicals control
• Non chemicals controls
• Sanitation
• Flies
• Species
• Common habitat
• Breeding areas
• Preferred feeding habits
• Life cycle
• Chemicals controls
• Pesticides permitted
• Physical controls
•  
•  
• Ants
• Species
• Features
• Life cycle
• Ant behavior
• Common breeding sites
• Chemicals controls
• Pesticides permitted
• Stored product pests
• Species
• Impact on food industries
• Inspection techniques
• Chemical control
• Non – chemical methods
• Physical controls

Birds

Pigeons

Starlings

Other birds

Diseases

Permitted chemical controls

Non- chemical methods

Bird proofing option

Bird shooting

Bird capture

Course details

We are successful in creating active learning and the institute aims at the best possible manner to contribute for students development and guidance. The specialities for the program are :

• Biology and control of rodents and bird pests
• Biology and control of insects and mites
• Integration of pest control into HACCP
• Practical controls in manufacturing – cleaning and engineering solutions
• BRC requirements
• Standards required by the major retailers
• Pest elimination or control
• Selection of contractors
• Monitoring of contracts

Course details

The organization leads to train participants with comprehensive learning with advanced tips and tools. The training program is designed to groom participants in exuberant manner and the specialities that are included in the program are as follows :

• Introduction
• Initial space requirements
• Space planning
• Design brief on hygienic construction and finishes
• cladding surface coating
• Design brief on mechanical and electrical services engineering
• drainage and drain design
• lighting
• ventilation and climate control
• food storage and temperature control
• emergency and safety facilities
• Sustainability / energy management
• Waste minimization and management
• Performance specifications
• Temporary catering facilities procurement
• Equipment testing and audits access consultancy
• Details design can include:
• Layout design including catering evaluation and selection
• Design of customized (special orders)
• Mechanical and Electrical services engineering design
• Liaison with statutory authorities
• Contract drawings and tender specifications
• Building services termination drawings (CAD)
• Supplier evaluation and competitive tendering
• Interior Design
• Professional interior design service
• Corporate ID, graphics and signage
•  And finally, contruction, where FCSI consultatnts offer:
• Quality assurance monitoring and site inspections
• Reduced cleaning and maintenance requirements
• Flexibility to meet changes
• Staff training and optimum food safety
• Defect surveys

Course details

This advanced training course targets Food Safety and Hygiene Auditors, Inspectors, Personnel, Supervisors and Managers working in Food Control Sections in Municipalities, Government Agencies, Catering Companies, Restaurants, Farms and other Food Related Industries. The course outlines are as follows :

• Introduction
• Sample collection techniques
• Sample preparation and dispatch
• Sampling tools and containers
• Sampling plans for prepackaged foods (AQL 6.5)
• Exercises on the application of sampling plans for prepackaged foods
• Sampling plans for microbiological analysis
• Case studies for microbiological sampling
• Gulf standards for microbiological sampling of food
• Exercises on sampling plans for microbiological analysis
• Collecting of samples for microbiological analysis
• Risk based sampling
• Summary
• Closing discussions

Course details

The organization leads to train participants with comprehensive learning with advanced tips and tools. The training program is designed to groom participants in exuberant manner and the specialities that are included in the program are as follows :

• Extensive lectures.
• Gain confidence and a positive self-esteem.
• Presentation assistance.
• Dealt with diligence.

Course details

We use our pioneering spirit to responsibly deliver Knowledge. The institute aims at the best possible manner to contribute for students development and success. The specialities for the program are as follows :

• Identify causes and prevention of foodborne illness
• Explain food safety inspection purpose and procedures
• Explain facility and plan review purpose and procedures
• Identify enforcement tools available to protect food supply.
• Explain sample collection purpose and procedures
• Explain role of local board of health relative to food safety education / consumer education / awareness
• Identify performance based standard used to assess retail food program
• Explain food-borne illness Surveillance and investigation purpose and procedures
• Identify role of local board of health relative to food defense and bio-security
• Explain role and responsibility of local municipality / authority in food emergency preparedness, assessment and response.
• Explain purpose and procedures for validation and verification of HACCP and risk control plans for

Course details

The students are served with genuine guidance, information and best commitment support. The course include the following contents :

• Introduction
• Definitions
• Food Preservation History
• Food Preservation: Why?
• Food Preservation types
• Drying
• Canning
• Low Temperature Preservation
• Food Irradiation
• Definitions
• Radiation Sources
• History of Food Irradiation
• FDA Approved Dosages of Irradiation
• Irradiation processes
• Food Fermentation
• Fermentation
• Pickling
• Dairy Products & Preserved products
• Bread Preservation
• Softdrinks and Juices Preservation

Course details

The intensive coaching program is dealt with diligence and support for superior leaning. The courses is structured in detailed fashion and help our students in attaining success with best commitment support. The key specialities are :

• Introduction
• Definitions
• Food Preservation History
• Food Preservation: Why?
• Food Preservation types
• Drying
• Canning
• Low Temperature Preservation
• Food Irradiation
• Definitions
• Radiation Sources
• History of Food Irradiation
• FDA Approved Dosages of Irradiation
• Irradiation processes
• Food Fermentation
• Fermentation
• Pickling
• Dairy Products & Preserved products
• Bread Preservation
• Softdrinks and Juices Preservation