Objective:

• To provide an understanding of the principles of food safety, and how to apply this knowledge to control hazards and prevent food poisoning

Who Should Attend:

• Production site Technical and Quality Personnel ,
• Hazard and Risk Management Team
• Quality, Technical Managers and Supervisors
• Consultants
• All Food handlers, store men and counter staff who are directly involved in handling food.

Structure:

Tutorials, Discussions, Workshops, Quiz and Certificate

Duration:

5 days

Contents:

• Introduction to food safety
• Microbiological hazards
• Food poisoning & its control
• Contamination hazards & control
• Personal hygiene
• Food pests & control
• Cleaning & disinfection
• Food premises & equipment
• HACCP system and its structure
• Introduction to HACCP Implementation
• International Trade and Legislation
• Pre-Requisite Program
• Preparing for HACCP
• HACCP Team
• Hazard Analysis
• Critical Control Points
• Critical Limits
• Monitoring Procedures
• Implementation & Maintaining HACCP System
• Maintaining HACCP System