Food Safety Control (Risk Assessment & Monitoring)

Course Overview

This course to learn the key factor of food safety. Preventing dangers is always better than having to react to the consequences. It covers prevent food-borne illnesses through the use of essential good hygiene practices, maintaining hygienic premises and equipment, HACCP, and audit. In order to effectively mitigate risk.

The participant will be able to :

·       Identify the contaminant and hazards

·       Develop the preservation methods and how storage stability

·       Enhance personal hygiene and maintaining hygiene premises & equipment

·       Apply Hazard Analysis & Critical Control Point (HACCP)

·       Design audit of food processing establishment

Duration

 5 days

Who Should Attend

·       Quality Control personnel in food premises and food processing facilities

·       Hygiene inspectors acting

·       Food Safety Consultants

·       Professionals who want to gain knowledge in food and safety

Course Outline

Day 1 - Food Hygiene & Safety

·       What is Food Hygiene?

·       Introduction of Food Safety

·       Types and Sources of Contamination

·       Biological Hazards

·       Chemical Hazards

·       Physical Hazards

 Day 2 - Food Preservation, Storage & Temperature Control

·       Methods of Food Preservation

·       Preservation Using Chemicals

·       Preservation Using Heat and Energy

·       Storage Stability of Frozen

·       Time and Temperature Control

Day 3 - Personal Hygiene and Hygiene Premises & Equipment

·       Hygiene (Hand, Hair, and Body)

·       Protective Clothing

·       Reporting Illness

·       Cleaning and Disinfection

·       Maintaining Hygienic Premises & Equipment

Day 4 - Hazard Analysis & Critical Control Point (HACCP)

·        What is HACCP?

·       Conduct Hazard Analysis

·       Determine Critical Control Point

·       Establish Critical Limit

·       Establish Monitoring and Correction Action

·       Verification and Record Keeping

Day 5 - Audit of Food Processing Establishment

·       Design and Facilities

·       Control of Operation

·       Maintenance and Sanitation

·       Personal Hygiene

·       Transportation

·       Training Program