Secure the TSI Advanced Risk-Based Food Safety Level 5 Qualification, accredited by EIAC, tailored for leaders, senior managers, auditors, and inspectors. This advanced certification focuses on risk-based management strategies in food safety, equipping professionals to devise and implement effective risk assessment and control measures. It's the perfect qualification for those aiming to master risk-based approaches, ensuring the highest level of consumer protection and compliance with industry standards.
Qualification Details
- What TSI handles? : Exam invigilation and certification.
- Pre-requisites for candidates taking the Exam : Attend the TSI Food Safety Level 5 training at a TSI-approved training center, In addition to the above, the candidate must hold either a diploma or degree in a food safety-related field or TSI EIAC Accredited Advanced Food Safety Level 4 certificate, (or) have evidence of at least two years of experience in the food industry, including at least one year in a managerial or supervisory role.
- Duration of Training at a TSI-approved Center : 35 Hours
- Audience : Food Senior Managers, Auditors, Consultants, Trainers and Inspectors.
- Exam Duration : 2 hours
- Available Exam Languages : English.
Upon successful completion, participants receive a TSI-EIAC accredited certificate. This certificate recognizes your commitment to high standards and supports your ongoing professional growth.
Certification Process
The certification process involves several steps:
- Apply through a TSI-approved Center.
- Sign the agreement with the TSI-approved Center and submit your personal information.
- Attend and complete the TSI examination.
- Obtain your examination results and certification from the training company or via TSI’s official channels.
Accreditation
TSI is the only Certification Body accredited by the Emirates International Accreditation Centre (EIAC) for Food Safety Level 5. The accreditation is in accordance with ISO 17024 – Conformity assessment – General requirements for bodies operating certification of persons.
Our Trainers
Jyoti Upadhyay
Expert Auditor & Trainer: Food Safety (BRCGS/FSSC), H&S (NEBOSH/IOSH) & UAE Municipality Approved.FOOD SAFETY & QUALITY CONSULTANT / TRAINER /AUDITOR / QA/QC & BUSINESS DEVELOPMENT
- Accomplished Lead Trainer & Consultant/Auditor with 11years of extensive experience in food safety, quality control, and business development.
- Proven track record in delivering comprehensive training aligned with international standards, securing major client accounts, and managing interactions with certifying agencies.
- Expertise in HACCP, ISO 22000, Global GAP, BRCGS, and HALAL certifications process.
- Skilled in developing training programs
- Conducting certification audits (HACCP & FSMS) with associated certification bodies and mystery audits to enhancing product quality through rigorous inspections and compliance checks.
- Strong background in food safety, QA/QC, risk assessments, and compliance with regulatory requirements. and business development
Sinoy Ramath
ISO 9001, 14001, 45001, FSSC 22000 LA, BRCGS Graduate, Level 4 Food Safety & HACCP - HighfieldFOOD SAFETY & QUALITY CONSULTANT / TRAINER /AUDITOR / QA/QC & BUSINESS DEVELOPMENT
A Certified Professional in Food Safety and Carbon footprint reporting, He bring to the table a wealth of expertise in the realm of Food safety, QHSE and Sustainability. His credentials are further bolstered by his status as Dubai Municipality, Highfield & TSI approved Food Safety Trainer. His experience extends to the Quality Assurance of ready to eat food products, chilled and frozen food products, successful implementation
and maintenance of internationally recognized standards such as HACCP, ISO 22000, FSSC 22000, BRCGS Food, ISO 9001, IS0 14001, and ISO 45001, Additionally, he is well-versed in Sustainability, Ethical, Social, and Health & Safety standards, including SMETA, Fair Trade USA, MSC-CoC & Dolphin Safe. His expertise also encompasses certifications such as Halal, Kosher, and Organic declaration, along with ensuring
compliance with EU & USFDA regulations, customer standards, and Legal Requirements. His skill set is not limited to the Food Manufacturing alone; He has also made significant contributions to restaurants, kitchen catering units, and non-food industries, excel in formulating and implementing standard operating procedures and company policies tailored to meet specific requirements.
