Hazard Analysis (HACCP) Training for Resorts, Restaurants and Hotels

September 21, 2012
9am – 5pm
Metrocenter Hotel, Tagbilaran, Bohol

Fee: Php 5,000.00 / person plus 12% VAT

• Early Registration Payment: Ten-Percent (10%) Discount if PAID thirty (30) days before the training date
• Group Discount: Five-Percent (5%) on Three (3) or More Participants

 
 
 
 
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Course Synopsis

A single incident of food poisoning can ruin the reputation of a food service company. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practical management tool for identifying food safety hazards and ensuring that adequate controls are in place. This additional step to ensure food safety shows the customers the organization’s commitment to food safety and quality. It also gives the management and staff a deeper understanding of the factors affecting food safety.

Who should attend

The course is designed for managers responsible for the development of a food safety management system and staff who prepare and handle the food.

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Course Outline

1. HACCP – Definition and History
2. Hazard Analysis
   1. Identification of critical control points
   2. Establishing preventive measures with critical limits for each control point
   3. Establishing procedures to monitor the critical control points
   4. Establishing corrective actions
   5. Establishing procedures to verify that system is working properly
   6. Establishing effective record keeping to document the HACCP system.

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NIDA U. AUTOR

A graduate of BS Chemistry from the University of Sto. Tomas and Master of Science in Soil Science from the University of the Philippines, Los Banos, Laguna.

She has worked as Research Chemist at the International Rice Research Institute (IRRI) where she has written numerous published papers in various technical fora in the field of rice research.

A Laboratory Head at Manila B-Meg Plant of San Miguel Corporation where she has helped established laboratory systems following ISO/IEC Guide 25; Analytical Services Laboratory Manager of La Tondena Distillers where she spearheaded the ISO/IEC 17025 Certification, established quality systems and GMP standards.

As a Skin Care Development Manager for Asian Regional Technology Center of Colgate Palmolive, she has developed and managed the Quality Assurance, Health and Safety Programs that consistently met all the Colgate ISO standards, developed and validated new test methods to support the timely launch and more aggressive claims for new oral care, personal care and fabric care products all over Asia, assisted Colgate plants in Thailand and Vietnam in developing and quality systems following GMP and HACCP standards and Colgate Laboratory Standards. Awarded Colgate Palmolive’s prestigious “The Chairman’s You Can Make a Difference Program” (YCMAD) for improving the product development process for detergents that reduced turnaround time and increased efficiency.

Has served as Laboratory Manager for First Analytical Services and Technical Cooperative (FAST Laboratories) and spearheaded the accreditation of the Cubao Laboratory for ISO/IEC 17025 Standards, quality systems for Batangas laboratory following ISO/IEC 17025 standards.

She has served as a Consultant for Global Quality Consulting, Audited manufacturing plants in China, Korea and Thailand for conformance to GMP, HACCP and Risk Assessment, Conducted GMP training for the personnel of manufacturing plants in China.

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BANCO DE ORO (BDO)

Account Name:

Aguila Group Companies (AGC) Development Corporation

Account Number:

00 543 801 3291

Bank Address:

Alfaro-Salcedo Village Branch, PCCI Bldg., 118 Alfaro St., Salcedo Village, Makati City 1227, Philippines

Swift Code:

BNORPHMM

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