“Understanding GMP and HACCP in the food industry: A practical approach for small and medium size food businesses“

Objective of the workshop: To provide food safety and quality assurance managers in food production facilities a practical approach to understanding how to implement the GMP and sanitation procedures in their own facilities; as a mandatory pre-requisite to implementing HACCP.

Who should attend: Quality assurance managers, production managers, inspectors in ministries, owners of small food facilities, representatives from food coops, managers of central kitchens for the food service industry.

Duration: one day

OUTLINE

1. Introduction to food safety in food production areas.

(1.1 Rationale behind GMP,1.2 Concept of cross contamination, 1.3 PRPS,1.4 Link between GMP, GHP and HACCP.)

2. Implementation of GMP and sanitation practices.

2.1 Good facility design (2.11 facility and equipment Layout; 2.12 sanitation facilities; 2.13 Drainage; 2.14 lighting; 2.15 Waste disposal)

2.2 sanitation operations and facilities

(2.21 premises;2.22 Equipment design;2.23 Cleaning agents and sanitizers: Biofilms;2.24 personnel;2.25 water;2.26 Environmental monitoring program(EMP);2.26 Pest management).

2.3 Process and process control;

(2.31 Material reception and storage;2.32 Production Processes.;2.33 Non-conforming products;2.34 recall procedures and traceability;2.35 Packaging and labeling )

3. Introduction to HACCP

(3.1 Hazard analysis;3.2 Preventive controls;3.3 Risk assessment and Determining CCPs;3.4 Haccp Plan ;3.5 Principle of validation, verification and monitoring;HACCP and ISO22000)

Pricing for the one-day workshop is:

• $180
• 2 or more participants from the same company get a 10% discount each (contact us for information)

IMPORTANT:
Tickets are non-refundable in case of no-show.

This seminar will be given in English.

For information, you contact us, before November on:

Tel: 05 - 465 613

Email: m.tabanji@elcim-lb.org