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Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.
Highfield International Award in Person in Charge (PIC)
Course Overview
The Person in Charge (PIC) – Food Safety course is designed to equip supervisors, managers, and responsible persons with the knowledge and practical skills required to ensure food safety compliance in food businesses.
The course focuses on understanding food safety hazards, implementing control measures, maintaining hygiene standards, and monitoring food safety systems. It also helps learners understand their legal responsibilities and how to respond effectively to food safety incidents.
Key Takeaways
By the end of this course, participants will be able to:
- Understand the role and responsibilities of a Person in Charge (PIC)
- Identify biological, chemical, physical, and allergen hazards
- Apply safe food handling and hygiene practices
- Monitor food safety systems and documentation
- Prevent cross-contamination and food safety risks
- Respond effectively to food safety incidents and non-conformances
Course Outline
1. Introduction to Food Safety and the PIC Role
This section explains the importance of food safety in food businesses and the responsibilities of the Person in Charge. Participants will understand how leadership and food safety culture help maintain safe food practices.
2. Food Safety Hazards
Learners will understand the different types of food safety hazards including biological, chemical, physical, and allergen risks. This section focuses on identifying hazards and applying appropriate control measures.
3. Time and Temperature Control
This module explains the importance of temperature control in food safety. Participants will learn about the temperature danger zone, safe cooking, cooling, reheating, and proper monitoring procedures.
4. Personal Hygiene and Health
This section focuses on the importance of personal hygiene standards in preventing food contamination. Participants will learn about hand hygiene, illness reporting, and proper protective clothing.
5. Cleaning, Sanitation, and Pest Control
Learners will understand cleaning and sanitation procedures and how they help control food safety risks. This section also explains the importance of pest prevention and proper cleaning schedules.
6. Food Storage and Cross-Contamination Prevention
This module explains safe food storage practices and how to prevent cross-contamination between raw and ready-to-eat food. Participants will also learn proper equipment and utensil control.
7. Documentation, Monitoring, and Inspections
Participants will learn how to maintain food safety records, conduct internal checks, and ensure compliance with food safety standards through proper monitoring.
8. Incident Management and Corrective Actions
This section explains how to respond to food safety incidents, handle non-conformances, and apply corrective actions to prevent future risks.
9. Final Assessment
The course includes a short assessment to evaluate the participant’s understanding of food safety responsibilities and safe food handling practices.
Who Should Attend?
This course is ideal for:
- Food safety supervisors
- Restaurant and catering managers
- Hospitality supervisors
- Quality assurance staff
- Food business owners
- Anyone designated as the Person in Charge (PIC) of food safety operations
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