2013 Mandatory Food Safety Control Guidance for Retail Establishment

Topics

• How to set up an effective retail prerequisite programme before implementing HACCP
• Be aware of hazards to be controlled in retail establishments and their sources
• Be familiar with the structure of Hazard control plan
• How to conduct hazard analysis and risk assessment
• HACCP plan development
• Understand seven Codex principles /15 steps of HACCP
• Implementing a HACCP plan and verify its effectiveness

Who should Attend

• Food Safety Team Leader
• Owners of retail establishments
• General Management of Food Business Operations
• Food Processors
• Retail Fresh Food Managers
• Food Protection Managers
• Catering Managers / Chefs who supervise food handlers
• Regulatory Officers (EHOs)
• Food Safety Consultants