Académique Documents
Professionnel Documents
Culture Documents
CONTENT
Basic knowledge on food safety
Applicable regulations for food industries
Principles of food technology
Risks and control measures
Code of Practice on food safety (CAC/RCP 1-1969, Rev. 4-2003)
HACCP System and implementation method
Practical testing methods for evaluating raw material entry, personal hygiene
and swab test
Day 1:
Time
Activity
Responsible
8h30 9h00
Registration of participants
Training Assistant
9h00 9h10
9h00 9h15
9h15 9h30
9h30 10h30
Dr. Davin Uy
Food Safety Specialist
10h30 12h00
Dr. Davin Uy
Food Safety Specialist
12h00 13h30
13h30 15h00
15h00 15h15
15h15 15h45
15h45 16h45
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Examination 1
Dr. Davin Uy
Food Safety Specialist
Time
Activity
Responsible
8h30 9h00
Registration of participants
9h00 9h15
16h45 17h00
Day 2:
9h15 10h00
10h00 10h15
10h15 11h15
Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
11h15 12h00
12h00 13h30
Dr. Davin Uy
Food Safety Specialist
15h15 16h45
Time
Activity
Responsible
8h30 9h00
Registration of participants
9h00 9h15
16h45 17h00
Day 3:
9h15 10h00
10h00 10h15
10h15 11h30
11h30 12h00
12h00 13h30
13h30 15h00
Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
and implementation
Review of records, correction, corrective
action
15h00 15h15
15h15 16h15
16h15 16h45
Examination 3
16h45 17h00
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Mr. Chan Sy
Training Organizer
: 15 %
: 25 %
Contact:
Ms. Tith Monita
Training Assistant
Tel : 069-6440-98
Email: pr@tic-vtc.com / tic.vtc@gmail.com
3. Examination 2
4. Examination 3
: 25 %
: 35 %
Mr. Chan Sy
Training Organizer
Tel: 012-255-577
E-mail: chansy@myparkcafe.com