Course Description

Food hygiene issues have become so complex that traditional attention to cleanliness and maintenance is not enough. The general principles of food hygiene follow the food chain from primary production through to the consumer, highlighting the key hygiene controls at each stage. The Hazard Analysis and Critical Control Point (HACCP), is an effective tool to enhance food safety management, thoroughly looks at food preparation to identify the root cause of potential problems and to establish corrective or control measures. HACCP system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. 

Course Objective

HACCP is internationally recognized as the most effective way to manage safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. In its simplest form, HACCP is an assessment of all the chemical, physical and biological hazards which may contaminate food and cause illness or injury when the food is consumed. When these hazards are identified, appropriate steps must then be taken to eliminate the hazard where possible or reduce the risk (illness or injury) to a safe and acceptable level. The system also requires certain records to be kept as proof that food safety is being managed. 

This course is designed to provide a broad understanding of the principles of food hygiene and HACCP systems and how to make the best use of them in terms of food handling. It will equip participants with the ability to develop, implement, and manage effective food safety management system. The course will teach the participants every aspect of food hygiene, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. The course will cover hazards to food safety; the factors affecting food-borne illness; food safety regulations; food purchasing, receiving and storage; food preparing, holding, serving and reheating; HACCP principles and procedures; and facility plan.

Who Should attend?

This course is intended for Food & Beverage (F&B) Managers, Executives, Supervisors, Personnel and Food handlers who have the responsibility to implement, maintain and monitor good food hygiene procedure.

Course Outline

·         Learn the principles of food hygiene and HACCP procedures and its application

·         Know the various hazards to food safety including investigating a food-borne illness outbreak and identifying a potentially dangerous food

·         Recognize the factors affecting food-borne illness and discuss their prevention

·         Understand the food safety regulations including its inspection & correction of violations as well as verification & documentation of correction.

·         Become familiar with the different processes involved in purchasing, receiving and storage of food

·         Explain the requirements and standards used in food preparation, holding, servicing and reheating and list the equipments needed in each process

·         Understand the seven principles of HACCP, identify their advantages & standard operating procedures and be able to demonstrate a good crisis management plan using HACCP

·         Learn the contents and specifications of a facility plan and determine the various processes and equipments used in developing a facility plan

Training Methodology:

This interactive training workshop includes the following training methodologies as a percentage of total tuition hours:-

50% Lectures
20% Workshops, Group Work & Practical Exercises
30% Videos, Software & Case Studies