HACCP in Foodservice Establishment - Practical Design & Implementation

Primary responsibility for food safety lies with the business operator. The increasing expectations from consumers' couple with the demand to detect hazards and sources of foodborne illness, together with implementation of FSMA have the potential of raising the bar in terms of food safety management. HACCP system allows you to predict risks to food safety and prevent them before they happen.

Currently there is a great deal of confusion around what is or is not a CCP, CP, PRP etc. There is even some miss-use of the CCP Decision Tree to avoid calling some steps a CCP with the only motive to reduce the burden of paperwork. Therefore, this training course has been designed to ensure that on completion of the webinar, participants will gain the skills to identify all steps in the activities of their business critical to food safety and develop adequate procedures and controls that will ensure better compliance.

Why should you Attend: The objective of this webinar is to guide the foodservice sector in food safety management practices. Participants will learn skills on how to develop and implement prerequisite and HACCP programs.

Current best practice will be learnt and the participants will be encouraged to personalize it to their process and industry sector. The speaker will share the practical experiences gained while working in highly reputable foodservice establishments.

Areas Covered in the Session:

• Types of Hazards and Sources
• Potentially hazardous foods
• Basic HACCP procedures
• HACCP principles
• The steps of HACCP system/Application
• Demonstrate the importance of detail within hazard analysis
• Developing HACCP plan
• Implementation

• Owners of SME's
• Plant Management Team
• HACCP Team
• HACCP Coordinators
• Restaurant/Catering Managers
• Food Processors
• Chefs who supervise food handlers
• QA/QC Personnel