About This Course 概述

This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:

• Conduct food safety and hygiene checks;
• Identify hygiene lapses and manage non-conformances; and
• Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS)

Course duration: 21 hours

Session: 3 Days (Day 1 & 2: 9am – 6pm | Day 3: 9am – 3pm)

课程时长：21小时

三天 (第1天和第2天：上午9点至下午6点 | 第3天：上午9点至下午3点）

Who Should Attend 谁应该出席

Supervisors and managers working in retail and non-retail food establishments who needs to ensure food safety & hygiene at the retail and/or non-retail food establishments

谁应该出席:
从事销售或准备销售食品的任何人士

Course Outline 课题

The course covers the following contents:

• Food safety practices and regulatory requirements
• Types of pre-requisite programmes implemented in food establishments
• Methods used to conduct food safety and hygiene inspections/checks
• Food safety and hygiene lapses and corrective actions
• Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)

课程包含以下内容:

• 食品安全实践
• 食品机构实施的先决条件计划类型
• 进行食品安全和卫生检查的方法
• 食品安全和卫生疏漏及纠正措施
• 危害分析与关键控制点（HACCP）原则和食品安全管理体系（FSMS）