HACCP Workshop

HACCP Workshop

Come join us for an informative and interactive workshop on Hazard Analysis and Critical Control Points (HACCP) at the iCentre Auditorium, Level 1, iCentre, Anggerek Desa Tech Park. Learn about food safety, risk assessment, and how to implement HACCP principles in your business. This in-person event is a great opportunity to network with industry professionals and enhance your knowledge in food safety management. Don't miss out on this valuable workshop!

Overview

The 2 days workshop aims to provide an engaging dive into Hazard Analysis Critical Control Points (HACCP) Risk Analysis. Participants will learn to identify CCPs and Operational Prerequisite Programs (oPRPs) through practical case studies. This hands-on approach aims to equip MSMEs with valuable experience in applying HACCP principle effectively.

Key Topics

Day 1:

• Brief Introduction or Revision on Food Safety Hazards;

• Process Flow for Food Processing – Establishment & Verification

Day 2:

• Risk Analysis – Drafting Initial Risk Hazard Table (using process flow)

• Identifying CCPs & oPRPs

• Case study

Learning Outcomes:

• Develop a thorough understanding of how to draft the HACCP risk hazard analysis table for your process(es);

• Identify the relevant Critical Control Points (CCPs) and potential Operational Prerequisite Programs (oPRPs);

• Define necessary parameters to complete the CCPs and oPRPs plan forms

Who Should Attend

[Max 3 per company]

Management / HACCP team members of F&B companies, from:-

• Importers and Processors of food ingredients;

• Food processing entities, central kitchens and restaurants;

• Fast food shops & caterers; and

• Manufacturers of finished products intended for local & international consumption.

Key advantages:

Participants who already have:-

• Fundamental knowledge of food safety, especially related to HACCP principles;

• Well-acquainted with the processes in their kitchen / food factory;

Management and/or HACCP team members who are interested in learning and understanding how risk assessments are conducted for certifications such as HACCP, ISO 22000 & FSSC 22000.

[IMPORTANT] What to Prepare:

Participants shall prepare:-

• Brief description of the food product(s) or services offered to customers;

• Detailed flow diagram of the food process(es).

Speaker

JOHN S C HO:

• Certified Lead Auditor for ISO 22000 FSMS (Food Safety Management System) (June 2010);

• Certified Lead Auditor for ISO 14001 (Environment Management System) (October 2012);

• Competent Toastmaster (Toastmasters International) (2003 to 2005)

Working Experience

• 10 years in SmithKline Beecham Pharmaceuticals as chemist & plant manager;

• 17 years as Head of Operations & in Flavour & Fragrance industry;

• 6 years as Project Manager in the design, planning and construction of chemical plants;

• Chairman of food safety committees in several food-related factories;

• Senior supply chain auditor of the companies in the Asia-Pacific region - India, Thailand, Malaysia & Singapore;

• Master Trainer in Principles of current Good Manufacturing Practices & Food Safety Manufacturing Systems (HACCP, ISO 22000:2018 & FSSC 22000 Version 6.0)