Workshops

Workshops

Application of HACCP System in Quick Services Restaurants

By Dr. M. A. Hamza

Nowadays production of safe food to consumers is the first concern to most fast food operations. The main objective of this workshop is to demonstrate the implementation of the HACCP system at different stages in the fast food business.

This workshop aims also to study the following;

1. Effect of the level of managers awareness of food safety on HACCP application in quick services restaurants (QSRs)
2. Effect of existence of powerful pre-requisite programs on HACCP application
3. How to overcome barriers that facing managers while implementing HACCP in QSRs
4. How to train managers, employee, suppliers and customer in the fast food operations to ensure food safety
5. Identification of hazard analysis of;
   • Product ingredient and the final product itself
   • Building and equipment design
   • Packaging materials and systems
   • Hygiene and sanitation and cleaning procedures

Practical Regulatory Approaches to Assessing Food Safety Issues

By Dr. Em Professor Kenneth Buckle

Food safety issues of concern to consumers, the food industry and regulators occur from time to time, and must be dealt with quickly yet appropriately from a scientific viewpoint. Achieving an outcome that is acceptable to all stakeholders is often difficult, yet the public expectation is that their interests are paramount and that food at all times should be safe to eat.

This workshop will discuss case studies of food safety events involving chemical and microbiological contamination of foods, and examine the nature of the causative agents, the severity of the risks involved, the responses of the regulatory authorities responsible for dealing with such events, how this information was conveyed to the public, and the outcomes achieved.

Attendees should be prepared to present case studies from their own region.

Safety & Security of Food in Kitchens of Hospitals, Hotels and Restaurants

By Dr. Mohd. Attia

The workshop will include these topics;

• Identifying the risks and what are the potential risks in Hospitals, Hotels and Restaurants.
• What is the probability of this risk happing.
• If this risk becomes an event, what are the potential damage in Terms of life, property, and other damage?
• Governmental regulations and OSHA standards.
• Pre-planning for a disaster;
  1. Internal actions
  2. External actions
• Effective of different Internal and external communications.
• Selecting the right people and training for success.

Overview of Retail Process HACCP

By Mr. Roy E. Costa

Managing food safety risks in a foodservice setting has never been more important. With foodborne illness outbreaks occurring regularly, retail operations need to protect their liability and livelihood by implementing food safety management plans to reduce the risk in becoming involved in a foodborne illness outbreak. The Retail Process HACCP Overview is designed for trainers, students, and current foodservice professionals working in retail foodservice operations which include: restaurants, hotels, schools, grocery stores, and dining operations, hospitals, and retirement living facilities, senior feeding, caterers, cruise ship dining, and any individual who provides food safety management oversight in a foodservice operation. This course will familiarize participants with the information necessary to implement an effective and dynamic food safety management system in a retail foodservice operation. The course will teach students how to identify, assess, and reduce or eliminate food safety risks by utilizing the Process Approach To HACCP.

• Workshop Registration Form (PDF - 58.2 KB)