Sanitation in the Food Service (Applying HACCP Principles) Updated!

SEMINAR TITLE: Sanitation in the Food Service (Applying HACCP Principles)

DATE: JANUARY 28, 2010 (THURSDAY) - 1 day  

TIME: 9:00 am - 4:00 pm

VENUE: Unit 201 Richbelt Tower, 17 Annapolis St., Greenhills, San Juan City, Metro Manila

DESCRIPTION:

Food service sanitation requires the absolute cleanliness in handling food; this pertains to the food service personnel’s personal hygiene, proper care in food preparation, use of sanitized utensils or equipments, correct food storage, cleanliness of production area and dining room. Discussion will focus on application of the principles of hazard analysis and critical control point (HACCP) management system, which would help identify specific hazards and measures for control to ensure the safety of food.

KEY TOPICS:

• Fundamentals of Microbiology
• Kinds of Bacteria
• Potentially Hazardous Foods
• High Risk Methods of Preparation
• The use of Hazard Analysis and Critical Control Points (HACCP) as a Food Safety Management System
• Determining Risk Factors in the Flow of Food
• Food Flow Control Points
• Monitoring

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SEMINAR INVESTMENT: Php 3,000.00 per person (inclusive of snacks, lunch, drinks, seminar kit, handouts, certificate of attendance)

DISCOUNT: 10% Discount if FULL AMOUNT is paid at least five (5) days before the event.

RESERVATION: Phone reservation is required. Please call telephone (02) 727-5628, (02) 727-8860, or (02) 496-6949.

SCHEDULE: Schedule may change without prior notice. Please call 1 day before the seminar event.