Primary responsibility for food safety lies with the business operator. The increasing expectations from consumers' couple with the demand to detect hazards and sources of foodborne illness, together with implementation of FSMA have the potential of raising the bar in terms of food safety management. HACCP system allows you to predict risks to food safety and prevent them before they happen.
Currently there is a great deal of confusion around what is or is not a CCP, CP, PRP etc. There is even some miss-use of the CCP Decision Tree to avoid calling some steps a CCP with the only motive to reduce the burden of paperwork.
Therefore, this training course has been designed to ensure that on completion of the webinar, participants will gain the skills to identify all steps in the activities of their business critical to food safety and develop adequate procedures and controls that will ensure better compliance.
Why should you Attend: The objective of this webinar is to guide the foodservice sector in food safety management practices. Participants will learn skills on how to develop and implement prerequisite and HACCP programs.
Current best practice will be learnt and the participants will be encouraged to personalize it to their process and industry sector. The speaker will share the practical experiences gained while working in highly reputable foodservice establishments.
Areas Covered in the Session:
Types of Hazards and Sources
Potentially hazardous foods
Basic HACCP procedures
The steps of HACCP system/Application
Demonstrate the importance of detail within hazard analysis
Developing HACCP plan
Who Will Benefit:
Owners of SME's
Plant Management Team
Chefs who supervise food handlers
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.