Live webcast HACCP in Foodservice Establishment Practical Design &Implementation
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Website https://compliance2go.com/product/?topic=haccp-in-foodservice-establishment-practical-design-ampampa |
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Category Food Safety Compliance
Deadline: April 21, 2015 | Date: April 22, 2015
Venue/Country: Online, U.S.A
Updated: 2015-03-30 16:55:19 (GMT+9)
Call For Papers - CFP
DESCRIPTIONPrimary 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.Course Objective: 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 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 foodservice establishments.Course Outline:Types of Hazards and SourcesPotentially hazardous foodsBasic HACCP proceduresHACCP principlesThe steps of HACCP system/Application Demonstrate the importance of detail within hazard analysisDeveloping HACCP planImplementationWho will Benefit :Owners of SME’sPlant Management TeamHACCP TeamHACCP CoordinatorsRestaurant/Catering ManagersFood ProcessorsChefs who supervise food handlersQA/QC PersonnelWebinar Includes:Q/A Session with the Expert to ask your questionPDF print only copy of PowerPoint slides90 Minutes Live PresentationCertificate of Attendance
Keywords: Accepted papers list. Acceptance Rate. EI Compendex. Engineering Index. ISTP index. ISI index. Impact Factor.
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