FEHD Hygiene Manager
Course objectives
· Hazard Analysis and Critical Control Point, (HACCP) is one of the international standards for monitoring the food processing. HACCP can help to prevent the food poisoning and managing the food quality.
· This HACCP for Food Business Programme will introduce the concepts of HACCP, how to implement, design and set up a HACCP program to suit your individual food business. Upon the completion of this course the delegates will be able to effectively undertake food safety management and implementation of HACCP in their respective plant.
Course contents
Section 1
· How food becomes unsafe
· Designing of food premises
· Food safety management
· Food borne illness
· Cleaning and Sanitization
Section 2
· Definition of hazard
· Principle of hazard analysis & methods
· The Principle of HACCP
· Standard operation procedure
· Effective application of HACCP
· Case study
Section 3
· Syndicate work and discussion
Trainer
Qualified HACCP Tutors
Course certification
Delegates who successfully passed their assignment/ exam and having an attendance of not less then 90% will be awarded a certificate issued by HKQAA.
