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.

The objective of this webinar is to guide the food service sector in food safety management practices. Participants will learn skills on how to develop and implement prerequisite and HACCP programmes.

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

The Learning Objectives of this Session are:

• Background of the HACCP system
• The Codex guidelines
• Basic HACCP procedures
• HACCP principles
• The steps of HACCP system/Application
• Demonstrate the importance of detail within hazard analysis
• Review an example format of a HACCP plan
• Post HACCP maintenance

• Owners of SME's
• Plant Management Team
• HACCP Team
• HACCP Coordinators
• Restaurant/Catering Managers
• Chefs
• QA/QC Managers
• Director/VP Quality