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This level 3 allergen qualification has been developed specifically for all those responsible for the purchase, delivery, production and serving of food in the catering industry. It is also particularly suited to those who own or manage a small catering business. This international qualification would be typically delivered to learners through a 1-day training course (7 hours).
Topics covered by this level 3 allergen qualification include common allergens, cross-contamination, personal hygiene, food ingredient management procedures and anaphylaxis.
Learners who achieve this qualification and wish to progress their careers and understanding of food safety may wish to consider the following qualifications:
For inquiries on the training or to reserve a spot please send an email to hse@kaust.edu.sa
This qualification will provide learners with theoretical knowledge on how to effectively carry out audits/inspections, including: the purpose of audits/inspections and the role of the auditor/inspector, how to methodically approach the planning of audits/inspections, how to collect and analyse data and the purpose and content of an audit/inspection report.
It is intended for those employed in the food industry, consumer products, hospitals, laboratories, pharmaceuticals, warehousing and retail who are involved with verification/auditing/inspection (including internal and supplier auditing).
The qualification can be delivered over 8 hours.
This qualification is assessed by a multiple-choice examination. For inquiries on the training or to reserve a spot please send an email to hse@kaust.edu.sa
This qualification will provide learners with theoretical knowledge on how to effectively carry out audits/inspections, including: the purpose of audits/inspections and the role of the auditor/inspector, how to methodically approach the planning of audits/inspections, how to collect and analyse data and the purpose and content of an audit/inspection report.
This one day Highfield Level 3 International Award in HACCP for Catering is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in catering, who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses.
The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles.
The guided learning hours for this qualification is 8 hours and can be delivered in one day.
This qualification is assessed by a multiple-choice examination. For inquiries on the training or to reserve a spot please send an email to hse@kaust.edu.sa
These include understanding the importance of HACCP based food safety management procedures, the preliminary processes for HACCP based procedures, how to develop HACCP based food safety management procedures and how to implement HACCP based food safety.
This qualification is intended to provide supervisors, middle management and quality assurance staff with the essential practical knowledge to enable them to manage staff to provide safe food. Building on the Highfield Level 2 Food Safety qualification, emphasis has been placed on understanding and managing hazards to prevent food poisoning, spoilage, complaints and food recalls.
In addition to the roles and responsibility of supervisors, prerequisite programmes and HACCP, learners will study how to manage the risk factors associated with illness, including temperature abuse, ineffective processing and cooling, storage, thawing, contamination (microbiological, allergenic, chemical and physical) and poor staff hygiene.
It is appropriate for all sectors of the food industry – catering, retailing and manufacturing.
To complete this qualification learners should expect to undertake a minimum of 20 hours of learning.
This qualification is assessed by a multiple-choice examination.For inquiries on the training or to reserve a spot please send an email tohse@kaust.edu.sa
These include the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.
Who is this qualification for?
This qualification has been developed specifically for people who supervise food handlers and the managers of food businesses to improve their awareness of the importance of a positive food safety culture, and how every staff member is important in ensuring the safety of food that is produced.
This international qualification would be typically delivered to learners through a 1-day training course (8 hours).
Topics covered include the concept of food safety culture, the importance of commitment by the business, the role of food safety leadership and the importance of training and the competence of staff.
Learners who achieve this qualification and wish to progress their careers and understanding of food safety may wish to consider the following qualifications
For inquiries on the training or to reserve a spot please send an email tohse@kaust.edu.sa
The objective of this qualification is to ensure that persons who are food handlers or will be employed in a food establishment are provided with the knowledge, skills necessary to handle and produce safe food. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, handling, cooking and serving of food. Learners will understand the importance of maintaining acceptable food handling practices in the production of safe food.
Staff who are directly handling food and required to produce, store, distribute food safely.
The qualification is typically achieved by taking a one-day classroom based course with a minimum contact of 6 hours.
The qualification is assessed by an end of course multiple-choice examination which is comprised of 20 questions. A passing grade of at least 60% is required for the qualification.
Learners who achieve 80% or greater will achieve a Distinction recognition.
For inquiries on the training or to reserve a spot please send an email to hse@kaust.edu.sa
The objective of this qualification is to support learners to provide the minimum elements of food safety awareness to those who are employed in a food establishment, or to support a current position where there are elements of food handling.
This training is suitable for entry level food safety training for kitchen porters, waiting staff, temporary food establishment staff, health care workers, staff new to the food business.
The qualification is typically achieved by taking a half-day classroom based course with a minimum contact of 4 hours.
The qualification is assessed by an end of course multiple-choice examination which is comprised of 15 questions. A passing grade of at least 60% is required for the qualification. Learners who achieve 80% or greater will achieve a Distinction recognition.
Learners successfully completing this qualification may wish to progress into further qualifications at Level 2 and Level 3.
For inquiries on the training or to reserve a spot please send an email to hse@kaust.edu.sa
The International Award in Emergency Pediatric First Aid and the use of an AED takes into account recognized best-practice principles of pediatric first aid. It covers areas such as understanding the role of a pediatric first aider, being able to assess an emergency situation, providing first aid to a child or infant and safe use of AED as well as provide CPR (cardiopulmonary resuscitation).
Certified trainers authorized by the HSE training center.
The course aims to deliver specific first aid training for use on children and infants. This course would be useful for anyone engaged in childcare, teaching and looking after children and infants.
This qualification is achieved by taking a one-day classroom-based course with a minimum contact time of 6 hours. Once passed, the qualification is valid for 3 years.
This qualification is assessed by two methods:
For more information on courses and dates available, please visit us at SALUTE or contact us via email hse@kaust.edu.sa
Anyone with a KSA driving license qualifies to operate a golf cart in KAUST. Additionally, Health, Safety, & Environment (HSE) will provide driving permits for golf carts to our residents over 17 years old who do not have a KSA driving license.
This course will cover all aspects of the KAUST Work Permit Process. Upon completion of the course, participants will have a detailed understanding of the following:
The objective of this training is to provide safety induction/orientation and guidance to proponents, service providers and contractors. These guidelines apply to all new construction, renovation, alteration, demolition and maintenance projects conducted by contractors/subcontractors at the University, where the work being carried out by the contractor (or their sub-contractors, or their agents) carries reasonable risk of harm to themselves or others, damage to property, or risk to the environment.
The primary hazard from trenching and excavation is employee injury from cave-ins. Soil analysis is important in order to determine appropriate sloping, benching, and shoring. Additional hazards include working with heavy machinery, manual handling of materials, working in proximity to traffic, electrical hazards from underground power lines and underground utilities.
This course is designed to instruct the worker on the various hazards associated with excavations, as well as instruct the worker on the proper procedures and controls to ensure safe work practices.
Explain the type of work which may constitute excavation work.
Identify what controls should be in place when excavation work is performed.
Carry out basic requirements and controls required to safely perform excavation work.
Soil test practical demonstration (Applicants are required to bring 150-200 grams of soil in a plastic bag)
Field visit to the actual trench at KHSE Training Grounds in the Central Services Park (Due to COVID-19, field visits have been suspended indefinitely)
Construction safety managers, supervisors, safety professionals, engineers, and PTW issuers/receivers who are required to oversee excavation activities as designated by their proponents.
The training portion will be approximately 2 hours in duration, followed by a field visit, with a test shortly thereafter.
Excavation Safety Training will be provided bi-weekly starting in November 2019. (Due to COVID-19, there will be one course each month with a limit of 5 seats)
Click here to register.
For any questions and concerns for the training, please contact us at hse@kaust.edu.sa.
.Everyday, many people from around the world suffer from food poisoning. Many of these people become very sick, food poisoning can even be fatal. The people most at risk include the very young, the elderly, people who are already ill and pregnant women.
This training provides Participants with information on why food safety is important, and covers topics such as:
The Health, Safety & Environment Department is now offering accredited and certified first aid training. There are two different courses available:
The cost for the course will be billed to your cost center. Please obtain approval from your PI/line manager before registering. You will need to bring your cost center number at the session. For any questions or concerns see the FAQ or contact hse@kaust.edu.sa
