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About The Program


Integrated and comprehensive approach to food safety requirements in local and global context for optimal control of food hazards throughout an efficient food safety management system.

Key Benefits

Wide and comprehensive awareness of worldwide food context and food safety requirements from legislation to best sectorial practices with acquisition of baseline knowledge in food safety principles and methods to secure a proper and tailor made adoption, implementation and maintenance throughout the food business operations.



Who Should Attend

  • Business Owners
  • Restaurants Owners
  • Food Safety Heads/Manager
  • Production Managers
  • Production Supervisors
  • Food handlers
  • Quality Controllers
  • Food Hygiene & Safety Audit Managers


Key Topics

  • Food Safety Culture
  • Food Poisoning
  • Food contamination and control
  • COVID19 factor in food businesses
  • The storage and temperature control of food
  • Prerequisite programme
  • Control and Monitoring of food standards and operations (HACCP)
  • EU Legislation


Agenda




Day1 (3:30 Hrs)

Food Safety Culture (30 Min)

  • Comprehending commercial food business context and purpose
  • Leaders to show direction
  • Drive positive food safety behaviours
  • Food Safety Culture through HACCP

Food Poisoning (1Hour)

  • Chemical and physical food poisoning
  • Introduction of Microbiology
  • Bacterial food poisoning
  • Other poisoning factors

Food Contamination and Control (1Hour)

  • Microbiological hazards and control measures
  • Vehicles and routes of bacterial contamination
  • Physical hazards and control measures
  • Chemical hazards and control measures
  • Allergenic hazards and control measures

COVID-19 Factor in Food Businesses (30 Min)

  • Covid19 Virus behaviour
  • Evidences in food operation with Covid19
  • Clean and Safe Programme

The Storage and Temperature Control (30 Min)

  • Refrigeration
  • The storage of frozen food
  • Cooking
  • Cook-chill
  • Saus vide cook-chill
  • Cook-freeze


Day 2 (3:30 Hrs)

Prerequisite Programme (1Hour)

  • .Personal hygiene
  • Training and education of food handlers
  • The design and construction of food premises
  • The design of food equipment
  • Cleaning and disinfection
  • Pest controlpose

Control and Monitoring of Food Standards and Operations (HACCP) (1hr 45 Min)

  • Effective communication in the food businesses
  • HACCP principles and steps for implementation
  • HACCP Plan
  • Auditing and inspection
  • Quality system accreditation
  • Food control and Sampling

Legislation (45 Min)

  • European Food Safety Legislation
  • Other relevant food safety legislation


Expert



Certified trainer for professional training courses in Food Safety and Quality Management Systems with more than five thousand training hours. Currently provides training courses in Portugal to CFPSA (Educational Centre for Professionals in Food Sector), PCPA (Portuguese Cuisine Professionals Association), AHRESP (Portuguese Association of HoReCa operators), Espaço Visual (private Agri-food Training Centre). Also, in dozens of food SME’s food safety trainer and food safety systems implementation and maintenance consultant. Invited lecturer for Dehydration technologies on ISA - Lisbon University.


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