Food Safety Management System in Hospitality Industry

This program introduces participants to the basic understanding of Hazards Analysis Critical Control Point (HACCP). The concept and application of HACCP relating to food safety, hygiene and sanitation. Incorporating the source of food contamination and its control as a core component and the fundamental of HACCP elements. The modules are designed and structured to highlight the key points and the practical application of management tools and method applicable through imparting the content of the theoretical knowledge, skills and team working at workplace.

Hygiene & Sanitation in Food and Catering Industry 1. What is Hygiene and Food Hygiene? 2. Personal Hygiene in relation to Food 3. Food Safety – Achieving Food Safety Objectives 4. The role of Management 5. Food Handler’s Responsibility 6. Pest Control and Preventions 7. Sanitation in Food and Beverage 8. Cleaning and Sanitizing 9. Good Housekeeping Practices. Source of Food Contamination and It’s Control 1. Source of Contamination 2. Food Borne Hazards – The Occurrences and Severity 3. Bacterial Food Poisoning 4. Severity of Food Poisoning 5. Impact of Food Poisoning Cases 6. Identifying Sources of Food Contamination (Exercise) HACCP Introduction to Perquisite Program 1. Introduction to GCP (Good Catering Practices) 2. HACCP Prerequisite 3. Importance of Prerequisites Getting to Know HACCP 1. What is HACCP? (The Origin and Development) 2. Understanding the Basic Requirement 3. How does HACCP works? 4. Advantage of HACCP Certification 5. Explanation on HACCP Principles 6. Application on Principle