HACCP Food Safety - Training in the Principles and Implementation
Food safety is everyone’s responsibility. Farmers and growers, manufacturers and processors, food handlers and consumers, all have a responsibility to assure that food is safe and suitable for consumption. Outbreaks of food-borne illness are at best unpleasant; at worst, they can be fatal. Other consequences include damage to trade and tourism which can lead to loss of earnings, unemployment and litigation.
Food businesses need to implement food safety systems to ensure that they take food safety hazards into consideration and put in place control measures to deal with them. The Hazard Analysis and Critical Control Point (HACCP) is the globally recognized approach for developing a food safety system.
- To expose participants to the principles of HACCP and increase awareness and understanding of the concepts in developing the HACCP System
- To provide participants with the knowledge and skills required for implementing a HACCP System
- Production managers/supervisors
- Quality control officers
- Food safety team leaders
The training includes PowerPoint presentations, discussions, group activities, case studies and course material.
Duration & Venue
Two-day training session from 9:00 a.m. to 4:00 p.m.
Saint Lucia Bureau of Standards (SLBS)
Wednesday October 5th – Thursday October 6th
Record of Participation
Certificates will be issued.
$500 per participant
DEADLINE FOR PAYMENT IS FRIDAY 30TH SEPTEMBER.
PLEASE NOTE THIS IS IN HOUSE TRAINING SO SPACE IS LIMITED