DFK offers in-house training courses – accredited or a bespoke training program- to save you cost, time and the inconvenience of commuting. The dates are flexible and can be arranged at times and days that suit the company’s needs.
The courses can be made personalized and customized to companies or food industry needs, and to the food operations.
It is advised to make arrangements for the in-house training program 4-6 weeks ahead of time.

Frequently Asked Questions

DFK for Safe food Environment developed a tailored set of food safety qualifications to meet the precise needs of clients in the catering and hospitality sector. These awards reflect national and international standards in food safety for catering and hospitality and incorporate the legal requirement for all food businesses to operate a food safety management system based on HACCP principles (Hazard Analysis Critical Control Point).

These qualifications are suitable for all food handlers and managers. They cover all topics necessary to produce food safely and effectively.

With so much media attention on food scares and food poisoning it is essential that anyone who works in a food service environment is properly equipped to deliver a safe product to their customers. It is vital that staff are trained at the relevant level and that you support them in this task.

The courses can be delivered either on-clients site or in public for delegates or a group of interested candidates. For full details of course duration, syllabus content and assessment methods, please contact us.

We issue a food safety certificate to those attending our courses, which are organized into four levels of training:

The Level 2 Award in Food Safety for Retail is a qualification aimed at food handlers working or preparing to work in a retail environment. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The Level 2 Award in Food Safety in Catering is a qualification aimed at caterers and other food handlers. The qualification is intended for learners already working in catering and those who are preparing to work in the industry. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The Level 2 Award in HACCP for Catering is a qualification aimed at caterers and other food handlers. The course is intended for candidates already working in catering and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team.

The Level 2 Award in HACCP for Manufacturing is aimed at those working in a food manufacturing environment. The course is intended for candidates already working in food manufacturing and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.

The Level 3 Award in Food Safety Supervision for Retail is a qualification aimed at supervisors, team leaders and line managers working in the retail and other related industries. Learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.

The Level 3 Award in Supervising Food Safety in Catering is a qualification aimed at supervisors, team leaders and line managers working in the catering industry. This includes those working in Care. The qualification is also suitable for those owning/managing a smaller catering business. learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.

The Level 3 Award in Food Safety Supervision for Manufacturing is a qualification aimed at supervisors, team leaders and line managers working in the manufacturing industry. This includes those working in distribution and storage. The qualification is predominantly aimed at those already working in manufacturing. Learners gaining this qualification will know and be able to apply the knowledge relating to the supervisor’s role at all stages of food production. They will understand the role of the supervisor in food preparation and be able to provide examples of effective supervisory management relating to food production.

The Level 3 Award in Supervising HACCP for Catering is a qualification aimed at those responsible for assisting in the development and maintenance of HACCP systems. It is suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles. The qualification is intended predominantly for candidates already working in catering, with a sound knowledge of food safety, hazards and controls.

Level 3 Award in HACCP is primarily aimed at supervisors/junior managers. It covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. The Level 3 Award in HACCP for Food Manufacturing is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example those involved with the distribution and storage.

National Award written and accredited by HABC. It is aimed at supervisors, team leaders and line managers working in all sectors of the food industry, consumer products, hospitals and other industries where verification, auditing or inspection is undertaken. Learners who gain this qualification will know and be able to apply the knowledge relating to the role of the auditor in carrying out effective audits or inspections: including the purpose of audits/inspections, benefits and limitations, the auditing/inspection cycle, check lists, data gathering, analysis and interpretation and reports.

The Level 4 Award in Food Safety Management for Manufacturing is a qualification aimed at managers working in a food or drink manufacturing environment. The qualification is intended for learners already working in manufacturing, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; the focus is on the importance of developing, implementing and monitoring food safety procedures.

The Level 4 Award in Managing Food Safety in Catering is a qualification aimed at managers working in a food or drink catering environment. The qualification is intended for learners already working in catering, or those who are preparing to work in the industry, and whose job requires them to have some responsibility for food safety. Learners are likely to have management responsibilities for an operational team. This qualification covers the subject of food hygiene at a suitable depth to ensure learners have a thorough knowledge of hazards and controls; its focus is on the importance of developing, implementing and monitoring food safety procedures.

Level 4 Award in Managing HACCP is primarily aimed at senior supervisors/managers. The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

Level 4 Award in Managing HACCP is primarily aimed at senior supervisors/managers. The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

These courses can be arranged for in-house training and private groups.

For more information and to get a free quote, please fill in your query and we'll get you back to you at the earliest.

What Our Clients Say

  • Dima completed her assignment successfully and timely providing an informative report and participated actively in enriching discussions during a related Expert Group Meeting. She is among the best consultants we have had the privilege to work with in recent years.
    Rola Majdalani, Director, Sustainable Development Policies Division, UN ESCWA
  • Dr. Faour-Klingbeil contributed to our project by highlighting the gaps and identifying areas for improvement and development in the standards and criteria of the Quality Mark application. We highly recommend her as a skillful consultant.
    Nizar Hani, Shouf Biosphere Reserve Manager
  • Thank you once again for your input and the tips. I really enjoyed the training and I feel well prepared to implement the missing parts to be fully compliant
    Nicole Hartz, Head of Quality Management/Integrated Management Systems, IOI Oleo GmbH
  • Dima did a great job, the training was very interesting!
    Marion Arneitz, Qualitätssicherung, Josef Manner & Comp. AG
  • Interesting and helpful discussions! Thank you for the professional PCQI training
    i.A. Andrea Maihold, Miller ConSup Gesellschaft für Import und Export Gmbh
  • I enjoyed the three days in the PCQI training. You did it very well and explained it so good that everyone could understand
    Ing. Christian Fichtinger, Integriertes Management System,Josef Manner & Comp. AG
  • Thanks Dima for the PCQI training. The explanations and references you have given, will be helpful to improve our Food Safety Plans.
    - Carsten Grote, Quality Manager Bomlitz/Stade DuPont Nutrition & Biosciences
  • I recommend the PCQI training. I really appreciate the clear explanation of the terms and a lot of examples.
    Lucia Budzakova, Quality manager, Evonik Fermas s.r.o.
  • I like Dima´s checking in on the participants during the course to really make sure that they follow and grasp the concepts discussed. Lots of practical examples are given and make it easier to translate the often "dry matter"
    Stefanie Arya, QC Coordinator, Novozymes Berlin GmbH
  • Very clear explanation of the requirements for PCQI. We have had good and helpful discussions during this training.
    Anne Duijst, Quality Assurance Specialist, Nestlé Nederland B.V.
  • I do recommend this course for QA peoples with general kowledge in HACCP. Not having a certified HACCP (according to IFS or others) isn't a handicap. I have joined this online training and presentation has been well prepared and clearly communicated. Also assessments in groups has been well organized
    Johanna Schriebl, Schalk Mühle GmbH & Co KG, Austria.
  • It was a nice insight into FDA requirements and regulations as well as good communicated by Dima. She is clearly a professional on this topic and can answer questions very well while also mentioning examples that are easy to understand. The challenge of doing this class online was mastered and presented in an interactive way to the given circumstances.
    Fabian Kuhn, Qualitätssicherung, KomPack GmbH & Co KG
  • Dima has been a perfect trainer. It was a very useful training with a great oveview on the whole topic - clear intructions and clear understanding of the FDA requirements.
    Dr. Bernd Brüger, Head of Global Quality Management, Red Bull, Germany
  • One of the best training in my life. Intense and very instructive and exciting.
    Cornelia Gassner, Head of Quality Management, Centravo AG
  • Excellent PCQI course with very detailed topics and excellent examples.
    Markus Fath, ICL Group
  • If we have a need, we will be happy to contact Ms. Faour-Klingbeil as a consultant
    Sven Dittler, QM manager, Norevo GmbH
  • Many thanks to this nice training! I got many useful information needed for this topic
    Lindsay Nielson, HACCP specialist, August Storck KG
  • Thanks so much for your very valuable training. I really enjoyed it, and appreciated that you made it fun! I feel much better prepared to deal with uncomfortable issues. Thank you for experience and personable presentation. Good course setup, nice trainer and good group discussions.
    Philipp Hörmann, HoQM, Rauch Fruchtsäfte
  • Dima is an outstanding trained and very patient instructor. Her interdisciplinary knowledge is impressive. She was very encouraging and answered all questions in a precise way. I surely will keep her contact details for further trainings.
    Dr. Lena de Oliveira, Quality manager, Capol GmbH
  • The PCQI course was a very intense 2.5-day course to get a good overview and a feeling for establishing a food safety plan. I also got the impression, that the course leader (Dima) is an absolute expert on this field.
    Klara Treusch, Production manager, Teutoburger Ölmühle GmbH
  • Great instructor and trainer! giving a lot of examples and taking her time to answer the individual questions.
    Daniela Schneeberger, Expert Quality Systems Food & Feed Defense, Martin Bauer GmbH & Co. KG
  • The lead instructor Ms. Faour-Klingbeil is well-prepared person and has a lot of knowledge in regard to the subject.
    Astrid Grüninger, Quality manager, Freiberger Lebensmittel GmbH
  • Dima is really skilled. Interesting course to attend for any PCQI!
    Moussa Ndiaye, Project Director & Business Unit Manager, Novolyze
  • Interactive training with a highly motivated and knowledgeable instructor. Great materials, including links to current regulation texts for each topic.
    Alejandro Rodriguez-Pupo, Deputy Team Leader - Quality Assurance Manager Pharma, DSM Nutritional Products Ltd.
  • I highly recommend this course with Dima Faour-Klingbeil. She provides really good training material and clear explanations with many examples. She manage to provide a really interesting course that I was pleased to follow until the end!
    Jesahel Cornu, IMS Hygiene & HACCP,Josef Manner & Comp. AG
  • Participating in this PCQI training you definitely deal with an extraordinary trainer. Dima has a real expert status.
    Thomas Maidhof, Manager operations, BASF SE
  • Mrs. Dima Faour-Klingbeil is a great Teacher. She is very clear during the explanation. Always she tries to add examples in order to make it easier. It was a pleasure working together with her and learning about this regulation.
    Gerardo Höger,Quality dept., Ferrero OHG mbH
  • Dima is a very professional trainer and instructor and is perfect for explaining sometimes difficult requirements in easy-to-understand sentences. Very useful training, very helpful, good trainer! We appreciate working with her.
    Peter Knabe, Head of Quality Assurance, Red Bull GmbH
  • The lead instruction showed a broad knowledge of the FDA regulations, shared additional support links, and encouraged all participants to a lively discussion.
    Verena Zemke, Chr. Hansen GmbH
  • Dima is an amazing instructor. The way she conducted the course kept me engaged, even on the longest days of training. She is always open to questions and discussions, and her interactive approach makes learning enjoyable
    Golshan Ghalibaf, QA Specialist,Nestlé Nederland B.V.
  • I have really appreciated this course experience having Dima as instructor. She provided a well structured & interactive training, focusing on direct practicing of main learning points. She also provided a lot of material for future use & implementation of course learnings
    Nikolaos Charamis, Process Technologist, Nestle Nederland
  • Thank you Dima for making this course interesting and interactive! Keep it up!
    Tobias Baumann Quality-System-Specialist Audit and Process, RAUCH Fruchtsäfte GmbH & Co OG

Our Clients

Fair Trade Lebanon

Food labels review for entry to the US, EU and UK markets.

Haupt Pharma Berlin GmbH

In-house FSPCA PCQI training

Roal Oy

Online FSPCA PCQI Training – Roal Oy, Finland

Novolyze

Online private FSPCA PCQI Training – Novolyze, France

Symrise AG

In-house PCQI Training – Holzminden, Germany

United Bakeries Norway AS

In-house FSPCA PCQI Training – Prosgrunn, Norway

Lallemand GmbH

FSMA GAP Analysis – Vienna, Austria

LeRo Food GmbH & Co. KG

In-house FSPCA PCQI Training for LeRo Food GmbH & Co. KG – Leipzig, Germany

Nestle Deutschland AG – Osthofen, Germany

In-house FSPCA PCQI Training for Nestle Deutschland AG – Osthofen, Germany

DMK Eis – Everswinkel, Germany

In-house FSPCA PCQI Training for DMK Eis – Everswinkel, Germany

Freiberger Lebensmittel – Berlin, Germany

In-house FSPCA PCQI  Training for Freiberger Lebensmittel – Berlin, Germany

August Storck KG, Berlin – Germany

In-house FSPCA PCQI Training for selected staff in August Storck KG – Berlin, Germany

DDP Specialty Products Germany GmbH & Co. KG

Instructor-Led Online PCQI

EVONIK FERMAS s.r.o.

Instructor-Led Online PCQI

Julius Meinl italia/Julius Meinl Austria

Instructor-Led Online PCQI training

Related Topics on Our Blog

Read more +08 October 2020 By Dr Faour Klingbeil in Ready to eat vegetables

The transfer rate of Salmonella Typhimurium from one contaminated parsley to other consecutively chopped batches- Modeling “Tabbouleh” preparation

Read more +08 October 2020 By Dr Faour Klingbeil in Ready to eat vegetables

Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants in Lebanon

29 August 2021 By Dr Faour Klingbeil in Food safety and trade

The All-Too-Human Causes of Food Safety System Shortfalls

DFK for Safe Food Environment

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