2 Days Overview - Food Safety Assurance Program (2 days training)

At the end of the training,all participants shall realize the importance of implementing a Food Safety Assurance Program, cultivating a Food safety culture, good teamwork, effective communication and commitment at all levels or steps in food handling. It is all about Good Hygiene Practices to ensure safe food.

Key learning objectives:

1. Identify the reasons for implementing a Food Safety Assurance Program.
2. Identify the various stages in implementing a FSAP for Catering/Manufacturing Industries.
3. Identify the key elements in GMP/PRP.
4. State the 7 principles of HACCP and briefly its application.
5. Understand the good practices at Receiving.
6. Understand the Good Hygiene Practices during food preparation and handling and common allergens.
7. State the correct food temperatures and storage practices in chiller and freezer storage to prevent cross contamination.
8. State the correct cooking and reheating temperatures for each food category.
9. State the good practices for hot and cold holding of high-risk foods.
10. State the time and temperature control options for cooling hot food.
11. Identify the causes of a few actual Food Poisoning outbreaks and the key lessons.
12. State the link between staff health and personal hygiene to food poisoning.

This is a 2 day training program and costing is based on per pax costing with a minimum of 10 participants and maximum 20 participants.

*Additional costs will apply for clients based outside Klang Valley (Malaysia), or overseas.