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SOCIETY OF ENVIRONMENTAL HEALTH SINGAPORE SEMINAR cum WORKSHOP
on "HACCP CONCEPT & IMPLEMENTATION"
by Koh Geok Beng
ORGANISED BY:
SOCIETY OF ENVIRONMENTAL HEALTH SINGAPORE
(Member of the International Federation Environmental Health)
About HACCP
Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as an effective tool in the management of food hygiene and safety in food production. First developed to ensure safe for American astronauts in space, the 7 principles of the system are now adopted by the Codex Alimentarius Commission, which implements the joint FAO/WHO food Standards Program.
HACCP encompasses procedures to reduce the risk of food-borne outbreaks and monitors practices throughout an operation to ensure food safety. It can be considered as the science of food safety rules and principles.
About The Seminar cum Workshop
The concept of HACCP from its origin to present day status will be explained. Participants will be given hands-on experience, through group exercises, on the various stages of implementation of HACCP in different food service settings, eg restaurants, food manufacturing.
Why Attend?
As a food producer or caterer, your greatest concern is the safety of the food consumed by your customers. With proper implementation of HACCP, the risk of causing food-borne outbreaks could reduce drastically, compared to other food safety systems.
Who Should Attend?
QC, production and food development officers, trainers, food suppliers, caterers, managers and supervisors of food factories, restaurants and regulatory officers. It is a pre-requisite that participants have a basic knowledge of food hygiene
Size of Workshop:
| 20 participants | Medium of Instruction:
| English | Course Duration:
| 9.00am to 5.00pm
| Next Course Date:
| | Course Content:
| | Introduction-objective
Food Safety Management Systems
Principles of HACCP
1. Analyzing Hazards (Group activity)
2. Identifying Critical Control Points
3. Establishing critical limits, targets & Tolerance level (Group activity)
4. Designing a monitoring system
5. Establishing corrective actions
6. Verification, validation and modification
7. Documentation - Floor forms & worksheets
Generic Controls/SOPs as pre-requisite programs
Initiating HACCP in a food factory (Group activity)
"Process-led" HACCP for catering
Operator Training and Trial Test Run
Auditing and Certification
Final discussion & evaluation |
About the Presenter
The seminar cum workshop is conducted by Mr Koh Geok Beng, former Asst Commissioner of Public Health in the Ministry of the Environment, Mr Koh owns a company providing consultancy service on food hygiene and safety in the food manufacturing and food service industry. Currently, the President of the Society of Environmental Health, he is also a council member in the International Federation of Environmental Health.
His exposure to HACCP for the past 12 years came from Australia, UK and USA and from his experience with our local food industry. A certified HACCP tutor by UK?s Chartered Institute of Environmental Health, he lectures part-time in a local polytechnic on food hygiene and safety.
Course Fee
The course fee for the one-day seminar cum workshop is $330 (no GST) per participant, which includes course materials, lunch and refreshment.
Payment
Places will only be confirmed upon receipt of full payment. Please make cheque payable to "Society of Environmental Health" and mail together with registration form to the address shown overleaf.
Contact
If you need further information, please contact John at Tel: 67319767 during office hours or send a fax to 62513054 or e-mail:
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Condition
The Society reserves the right to cancel or postpone the course or reject any registration, without giving any reason. All course fees paid are not refundable but replacement of participants is allowed.
Application
Click here to download the application form for the HACCP Concept & Implementation seminar cum workshop.
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