Good food is not always a guarantee of safe food. Every year approximately 600 million people get sick and over 400,000 die due to ingestion of contaminated food. The Hospitality industry can play a big role in reducing the risk of food-borne illnesses by providing its customers safe dining experience.

Food safety is something that anyone and everyone should be able to practice, whether at home or in the workplace. Food Safety can be described as a series of practices that anyone preparing food should follow in order to reduce the risk of contamination, thus making food unsafe. Sometimes, it is the simplest things that can make the biggest difference. In food safety, as simple as staff members' proper washing of their hands can save lives along with proper cleaning and sanitizing protocols. Prerequisite programs to manage food safety are a must in the food business industry.

In general, food safety concepts are based on the principles of Hazard Analysis and Critical Control Points (HACCP). HACCP is not zero-risk but it aims to prevent food safety issues.

4.0 CPD UNITS ACCREDITED FOR THE FOLLOWING PROFESSIONS

• Architecture (ARC-2022-037-1037)
• Agriculture (ARC-2022-037-1266)
• Nutrition and Dietetics (Processing)
  
  

COURSE OUTLINE:

• Rationale/Importance of Prerequisite Programs
• Definition of Terms
• Generic Prerequisite Programs
• Specific Prerequisite Programs
• Food Hazards
• Risk Assessment of Food Hazards in the process
• Control Points and Monitoring
• Workshop

BENEFITS AND KEY TAKEAWAYS:

• Reduced burden of disease/hazards directly linked to unsafe food.
• Prevention of Food Contamination and Spoilage thus reducing the cost of recycling, rework, or waste through risk assessment.
• Demonstrate the organization's commitment to food safety and serving safe food.
• Instill food safety practices for both employees and management thru peer involvement.

WHO SHOULD ATTEND:

Top Management and all employees involved in the receiving, preparation, storage and delivery of food, pest controllers, suppliers (raw materials- fruits, meat, vegetables, cleaning equipment & chemicals, food packaging used in packed meals) civil and chemical engineers, food technologists, architects, waste treaters, purchasers, food supervisors , other persons involved in food catering preparations.

DURATION

This is a 3-day awareness course, 8:00 AM to 5:00 PM