The size of the food related industry and the diversity of products and processes have grown tremendously – in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, federal, state and local agencies have the limited level of resources to ensure food safety. These new challenges to the food supply have therefore prompted relevant business organizations to seriously consider adopting a food safety system on a wider basis. There is also increasing public health concern about chemical contamination of food: for example, the effects of lead in food on the nervous system.
Who should attend
This programme would be highly beneficial to Managers, Executives, Officers and Supervisors who are involved in the food and drink industries, manufacturers, service providers
Upon actively participating in this course, you will be able to:
Have a comprehensive overview of HACCP
Understand key principles of HACCP
Get familiar to Audit procedures
Link hygiene to implementation
Materials: Notes, Bullet point presentation. Essays. Articles and newspaper cuttings. Delivery: Power Point notes Flip chart. Group discussions. Case studies. Practical cases and group exercises.
Our Expert Trainers
Our trainers are PSMB Certified. They possess vast relevant experience in their own specific fields as practitioners and trainers. Each comes with an impressive list of clients whom they have personally rendered their training services to. Trainer profiles are attached with each training proposal sent to clients.