2013 Mandatory Food Safety Control Guidance for Retail Establishment is a webinar that covers topics such as:
- How to set up an effective retail prerequisite programme before implementing HACCP
- Be aware of hazards to be controlled in retail establishments and their sources
- Be familiar with the structure of Hazard control plan
- How to conduct hazard analysis and risk assessment
- HACCP plan development
- Understand seven Codex principles /15 steps of HACCP
- Implementing a HACCP plan and verify its effectiveness
2013 Mandatory Food Safety Control Guidance for Retail Establishment brings together:
- Food Safety Team Leader
- Owners of retail establishments
- General Management of Food Business Operations
- Food Processors
- Retail Fresh Food Managers
- Food Protection Managers
- Catering Managers / Chefs who supervise food handlers
- Regulatory Officers (EHOs)
- Food Safety Consultants
