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
BASIC TRAINING IN FOOD SAFETY (ZOOM)
Food safety and hygiene has never been more important as we navigate through these unprecedented times. Not only is food essential for health and well being but may also be a cause of illness. Food-borne illness can have seriously damaging effects on individuals.
Education of food handlers in the basic principles of food hygiene is therefore critical as it constitutes an important measure in preventing food-borne illness. Prevention is cheaper than rework.
To provide participants with the knowledge of the basic principles for the production of safe food in an effort to reduce the risk of food-borne illness.
Virtual Classroom; training includes PowerPoint presentations, discussions and group activities
Date, Time & Venue
Wednesday September 28th, 2022
One – day training session – 9:00 a.m. – 4:00 p.m.
Via Zoom Platform
Record of Participation
Certificates of participation will be issued.
Cost $100 per participant
For more information Call the SLBS at: 453-0049, 456-0102 or 456-0546.