Overview:
Primary responsibility for food safety lies with the business operator. The increasing expectations from consumers' couple with the demand to detect hazards and sources of foodborne illness, together with implementation of FSMA have the potential of raising
the bar in terms of food safety management. HACCP system allows you to predict risks to food safety and prevent them before they happen.
Areas covered in the session:
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Types of Hazards and Sources
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Potentially hazardous foods
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Basic HACCP procedures
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HACCP principles
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The steps of HACCP system/Application
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Demonstrate the importance of detail within hazard analysis
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Developing HACCP plan
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Implementation
Who Will Benefit:
·
Owners of SME's
·
Plant Management Team
·
HACCP Team
·
HACCP Coordinators
·
Restaurant/Catering Managers
·
Food Processors
·
Chefs who supervise food handlers
·
QA/QC Personnel
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About Speaker
Rotimi Toki
Principal & Senior Consultant, Food Safety Management Consultants Limited
Rotimi Toki
is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors.
Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on
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