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RMK - the experts is one of the leading training and consultancy providers in the Middle East we are committed to providing highly customized learning solutions and effective food safety systems to our clients. We ensure to provide the best-practice and cutting-edge solutions that are expertly customized to fit each client’s needs. Apart from fruitful experiences of our consultants and well-strategized services, our company also gives to all levels of our clients from Top managerial levels to junior staff as well. We speak nine languages (English, Arabic, Filipino,Malayalam, Hindi, Tamil, Urdu, Bengali, and Nepali).
| Address: | Address: Dubai Knowledge Village, Block 11, Office F-06, P.O. Box: 13305, Dubai, U A E |
| Business Training | Business Training: Life Coaching, Management Training |
| College Level | College Level: Biology, Biomedical Science, Medicine |
Housemaid Learning Program in Nepali language is made available by us for the international maids who come to UAE for job purpose. Intensive training procedures are followed for this program. Course contents are as listed below:
Professional Housemaid training classes are available here in Bengali language. Detailed classroom training is provided by us. From lectures to notes; all is delivered in Bengali language. The course contents are as listed below:
Housemaid Training Program in Hindi Language is done by us. For the indian maids this the perfect professionally uplifting program. The detailed course contents are as listed below:
Housemaid Course in Indonesian language is conducted here. IOntensive classroom training is provided by us. Many asian maids, especially Indonesian maids have been working in UAE. For a better ease to their job and a brief learning of the UAE culture; this the perfect course.
Contents:
Here in UAE, international housemaids are an usual thing. Ethiopian Language based Housemaid Training is made available by us for the interested candidates. Contents for this training is as listed below:
House Maid Training in English language is conducted by us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
The goal of this workshop is to emphasis good clinical laboratory practices using fundamental principles and hands-on training. Emphasis is placed on practical hands-on of instruments reagents phlebotomy equipment, and quality control practices. Technicians prepare samples, generate flow cytometric data and perform quality control, troubleshooting, and maintenance activities.
Contents:
Day 1
Day 2
Day 3
Day 4
Day 5
The main objective of this program is to facilitate delegates’ understanding of how the business processes of a laboratory can be combined effectively with the requirements of ISO/IEC 17025 and to provide an understanding of the roles of the quality manager and technical management.
Contents:
Day 1
Day 2
Day 3
Day 4
Day 5
This training for Food Laboratory QMS - ISO 17025 Developmental Implementation's main objective is to facilitate delegates’ understanding of how the business processes of a laboratory can be combined effectively with the requirements of ISO/IEC 17025 and to provide an understanding of the roles of the quality manager and technical management.
Contents:
Level 3 - Person in Charge Training is available for the food industry personnel. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Personal Hygiene
Structural Hygiene
Food Safety Operations
Food Safety Management
Staff Training and Management
Food Safety Regulations
Person in Charge Training - Level 2 is available with us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Personal Hygiene
Structural Hygiene
Food Safety Operations
Food Safety Management
Staff Training and Management
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.
Contents:
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.
Contents:
Food Industries Auditing Course is available with us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Training for Municipal Food Inspection Techniques is being conducted by us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Individuals involved in Food Microbiology Testing as well as individuals in quality control, quality assurance, sanitation and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety.
Program contents:
Module 1: The Scope of Food Microbiology
Module 2: Microorganisms and Food Materials
Module 3: Factors affecting the Growth and Survival of Microorganisms in Foods
Module 4: Heat Processing
Module 5: Radiation
Module 6: Microbiology of Primary Food Commodities
Module 7: Food Microbiology and Public Health
Module 8: Bacterial Agents of Food Borne Illness
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.
This 5 day training program will cover:
This training course targets Food Inspectors in the market palce, sea, land and air ports, Supervisors and Managers wroking in Food Control Sections in Authorities, Municipalities, Government Public Health Departments, Catering Managers, Supervisors, Chefs, Food Production Managers.
Course Outline:
Pest infestation in the food industry can result in prosecution and provides unwelcome publicity which affects sales. The course will provide delegates with an understanding of pests and their control to enable them to set standards and efficiently manage pest control contractors. This course uses team activities and case studies and is aimed at production and engineering managers QC/QA, and auditors who wish to further their working knowledge of the causes and control of pests.
Contents:
Advanced Level Course - Pest Control in Food Premises is available with us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Introduction
Pesticides – Health & Safety
Pest Control Equipment:
Pesticides Formulations
Rodents
Cockroaches
Flies
Ants
Stored product pests
Birds
Pest Control in Food Premises - Basic Level Training is done by us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Food Inspectors in charge of ensuring the adequacy and efficacy of Food Control Systems in catering and food retailers and food processing plants; food Control authorities may also find this useful in the training of new inspectors and in refocusing food inspection practices on a risk-based process, can take up this course.
Course Objectives:
This training course targets Food Inspectors in the market place, sea, land and air ports, Supervisors and Managers working in Food Control Sections in Authorities, Municipalities, Government Public Health Departments, Catering Managers, Supervisors, Chefs, Food Production Managers.
This 5 day training program will cover:
Training Classes for Risk Assessment of Food is conducted here. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Contents:
Classroom Program on Water Tank Cleaning and Disinfecting is done by us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Program Contents:
Day 1
Day 2
Days 3
Day 4
This training course is customized for oil field and rig staff who are responsible to apply First Aid in a work place. The training requires learners to be able to demonstrate the interpretation of vital signs when providing primary emergency care (First Aid). Trainees will be able to describe First Aid equipment and explain basic application, access the accidents scene and prioritize casualties.
Program details:
Course on Basic First Aid - CPR and AED is available with us. Complete coaching and guidance is given to the students by our faculties, who carry years of experience in teaching and students' understanding. We provide in-depth theoretical knowledge to the subjects, required for understanding the concepts with more ease.
Program details:
I. Introduction to First Aid
II. First Aid Kit
III. Accident and Incident Reporting
IV. Primary Survey to the Victim
V. Proper Response to the Victim
VI. Heart Attack and Shock
VII. Cardio Pulmonary Resuscitation
VIII. Automated External Defibrillator
IX. Choking
X. Burns
XI. Bleeding
XII. Wounds
This course is suitable for people from the food and drinks industry (Retail); Food Procedures; Public Health Professional; Physicians, and Veterinarians with responsibility for the implementation, management and auditing of the organization’s management system. Delegates come from all food backgrounds, including manufacturing, catering, retail, wholesale, services in both public and private sectors. It will be of particular interest to individual who: have responsibility for project managing the development and implementation of a Food Safety Management System.
Course Objectives:
Those responsible for planning and scheduling an audit program or food inspection assignments for ISO 22000 and those who must perform audits to ISO 22000,i.e Food & Beverage Managers , Chefs , Commi,s, HACCP team members, Quality Assurance Officers, , ISO Managers, or anyone desiring an in-depth understanding of the ISO 22000 Audit Process can attend this program.
Course Objectives:
ISO 22000 Internal Audit Course can be attended by managers planning the implementation of ISO 22000:2005, anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP, managers or other personnel tasked with managing a food safety management system and food safety consultants.
Program details:
This training can be taken up by those who are responsible for planning and scheduling an audit program for ISO 22000 and those who must perform audits to ISO 22000, Food Safety Managers, HACCP Team members, Quality Assurance Managers, Quality professionals, ISO Project Managers, ISO Project Team Members or anyone desiring an in-depth understanding of the ISO 22000 Audit Process.
Program Details:
This training is designed for personnel planning to become responsible for conducting internal audits of their HACCP system; municipal inspectors and food control section staff who are responsible for inspecting and auditing food facilities in the marketplace and in food industries and services. HACCP Team Members and other personnel responsible for establishing and maintaining the HACCP System and those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System can also take up this training.
This program includes:
HACCP - Advanced Level 4 Award Training is conducted here for the students of management. This is an intensive 5 day training program. The course is divided into seventeen modules:
This training is designed for personnel responsible for conducting internal audits of their company’s HACCP system. F&B Managers and Hygiene officers, supervisors and other personnel responsible for establishing, implementing and maintaining the HACCP System can take up this program. Quality control officers and laboratory supervisors can also take on this training. Those who have attended a HACCP Awareness Seminar and want to improve their understanding of the HACCP System are also eligible for this program.
Program Details:
This course is designed for those who work in the food and food-related industries, and those who are planning on implementing, or have already implemented a HACCP system. It is designed to give employees involved in the HACCP implementation, or who will be supporting the system, an overview of the importance of the HACCP system for the food safety and to explain the principles of the system, its implementation steps and the pre-requisites to the effectiveness of the program. It is aimed to municipal or governmental food inspectors and staff of food control departments responsible for inspecting food and beverage trading and or manufacturing facilities.
Course Outline:
GHP Food Safety Training Classes are available with us. This course is designed for the Managers, Supervisors, Chefs, and Owners of Catering Business. This program includes:
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 susch as Restaurants and Hotels, Catering companies, Food Processors, Dairy Companies, Drinking Water Bottling Plants, and Slaughterhouses. In addition; the basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses.
This program includes:
This advanced training course targets Food Safety and Hygiene Auditors, Inspectors, Personnel, Supervisors and Managers working in Food Control Sections in Municipalities, Hotels, Catering Companies, Drinking Water Bottling Managers & Supervisors Government Agencies, Restaurants, and other Food Related Industries.
This 5-day training course will cover:
This intermediate training course is designed for those working in all food businesses and managerial level, including hygiene supervisors, Quality Controllers chefs in catering companies, Hotels, Restaurants food retails and food processing managers, and anyone who needs a broad understanding of food hygiene as part of his work.
This program includes:
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 such as Restaurant and Hotels, Catering companies, Food Processors, Dairy Companies, Drinking Water Bottling Plants, Slaughterhouses, In addition; this basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses.
This program includes:
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