Trainer Specification

Person in Charge
 TRAINER SPECIFICATION PERSON IN CHARGE (PIC)

1. Required Qualifications and Experience of Nominated Tutors

1.1 A PIC food safety trainer shall be certified by one of the Awarding Bodies
approved by Dubai Municipality (DM) to conduct training and shall be registered
with the DM Food Control Department (the Department).

1.2 A Trainer can be a full time employee in a food establishment or employed in an

establishment authorised and approved by the Department to conduct food
safety training.

1.3 The trainer shall have:

1.3.1 A clear understanding of the PIC competency standards;

1.3.2 The necessary knowledge, qualifications and experience to explain

adequately why these standards are required; and

1.3.3 The necessary training skills to deliver the training programme

effectively.

1.4 The Trainer shall design and deliver a planned programme of training/instruction
which focuses on the training needs of the Person in Charge and on achieving
competencies particular to the workplace.

2. Applying for Trainer Approval

2.1 The process of certifying applicants for their suitability to work as food safety
trainers includes joint assessment by the Department and the Awarding Bodies
accredited by the Dubai Accreditation Department (DAC). To allow the
Department to make a decision on whether an applicant meets the criteria for
approval as a trainer, each application must provide the following supporting
information to the Awarding Body:

2.1.1 Records of training and qualifications; and

2.1.2 Detailed résumé of relevant experience.

2.2 Qualification, Experience and Knowledge.

2.2.1 Trainers must demonstrate that they have the relevant

knowledge/qualifications, experience, and skills in food safety and
training.

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2.3 Food Safety Qualification

2.3.1 A verifiable Degree, Diploma or an Advanced Certificate (Level 4) is

required that encompasses one or more of the following topics:

2.3.1.1 Environmental/Public Health;

2.3.1.2 Food Science or Food Technology;

2.3.1.3 Food Safety/HACCP;

2.3.1.4 Food Establishment Management in the hotel, restaurant,

or retail sectors; and

2.3.1.5 Food Microbiology.

2.4 Food Safety Experience

2.4.1 The trainer should have at least two year’s experience in food safety
related job responsibility in one or more of the following areas:

2.4.1.1 Supervision of food preparation (experience in

foodservice/catering industry should be of a technical
nature and at a managerial level);

2.4.1.2 Providing consultancy in food safety;

2.4.1.3 Regulatory authority with food safety responsibilities;

2.4.1.4 Quality assurance or control in a food operation; and

2.4.1.5 Food Safety training at an appropriate level.

2.5 Training Qualifications

2.5.1 Trainers shall successfully complete the Department’s 2 day approved

Food Safety Instructor Training Course offered by the approved
Awarding Bodies.

2.6 Certification Examination

2.6.1 Trainers shall be certified to train Person(s) in Charge through

completion of an examination conducted by the Awarding Body.

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2.7 Demonstration of skills

2.7.1 The trainers may be required to demonstrate their training competence

to the Department. This could be a part of the verification process for
initial approval or a part of the ongoing assessment process to ensure
compliance at a later stage.

2.8 Exemption to a formal food safety qualification

2.8.1 An exemption can be obtained if the trainer has more than 5 years of
relevant experience, and can demonstrate sufficient knowledge and
skills through a practical assessment conducted jointly by the
Department and one of the Awarding Bodies. The assessment will
determine the applicant’s knowledge and capability to train in a
professional and efficient manner.

2.9 Continuing Professional Development (CPD) for Trainers

2.9.1 Trainers should strive to continually update and improve their

knowledge of issues and developments within the arena of food safety,
and apply that knowledge to their training. CPD, by definition, implies
that an individual is already qualified, and that they are, through CPD,
maintaining and enhancing their skills. CPD contributes to three basic
areas:

2.9.1.1 Maintenance of professional competence;

2.9.1.2 Enhancement of existing knowledge and skills; and

2.9.1.3 Development of new knowledge and skills.

2.9.2 The CPD points for various programmes can be obtained from the Food
Control Department.

2.9.3 Awarding Bodies shall monitor the CPD of trainers.

2.10 To retain the approval to train, trainers must:

2.10.1 Attend information up-date days provided by DM;

2.10.2 Maintain a continuous, up-to-date and accurate record of their CPD

activities;

2.10.3 Present a written profile containing evidence of their CPD to the

Department; and

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 2.10.4 Demonstrate that their CPD activities are a mixture of learning
activities relevant to current or future practice.

2.11 Annual Requirements

2.11.1 The Department requires a minimum of 30 hours CPD per annum for all
trainers.

2.11.2 The learning activities undertaken should reflect a balance of learning

activities. A trainer’s CPD should include activities in the following
categories:

2.11.2.1 Formal Training (e.g. training programmes, workshops,

conferences) 60 %

2.11.2.2 Professional Activity (e.g. involvement with professional

bodies) 20%

2.11.2.3 Formal/Educational (e.g. writing articles/papers,

further/higher education) 20%. Examples in brackets are
not intended to be comprehensive.

2.12 All PIC Trainers must be approved by HABC and must be attached to an
approved HABC PIC Training Centre. HABC do not charge individuals to register
as approved Tutors. HABC PIC Trainers will receive a unique five digit approval
number. It is important that trainers remember this number, particularly when
completing HABC paperwork.

2.12.1 For further information on how to become attached to an approved

HABC PIC Centre, please contact HABC MEA via email at the following
address: PIC@Highfieldabc.ae

2.13 Should you wish to become an approved HABC Centre please click on the link
below and click on the tab ‘Become a Centre’. Simply follow the step by step
application form.

2.13.1 www.highfieldabc.ae

2.14 It is a mandatory requirement that Awarding Bodies shall conduct programme

reviews and generate a rating scale for trainers.