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HACCP in Foodservice Establishment – Practical Design &Implementation

Faculty :

Industry :

Duration :

Course Description:

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 food service sector in food safety management practices. Participants will learn skills on how to develop and implement prerequisite and HACCP programmes.

Current best practice will be learnt and the participants will be encouraged to personalise it to their process and industry sector. The speaker will share the practical experiences gained while working in highly reputable food service establishments

Areas Covered:

The Learning Objectives of this Session are:

  • Background of the HACCP system
  • The Codex guidelines
  • Basic HACCP procedures
  • HACCP principles
  • The steps of HACCP system/Application
  • Demonstrate the importance of detail within hazard analysis
  • Review an example format of a HACCP plan
  • Post HACCP maintenance

Who will benefit?

  • Owners of SME's
  • Plant Management Team
  • HACCP Team
  • HACCP Coordinators
  • Restaurant/Catering Managers
  • Chefs
  • QA/QC Managers
  • Director/VP Quality

Registration Options

Avail 12 months unlimited access for a single user.

Material shipped within 15 days post webinar completion & get life time access for unlimited participants.

Speaker Details

Rotimi  Toki

Rotimi Toki

Food Safety Specialist

Rotimi Toki, 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

Refund Policy

Participants/Registrants for our live events, may cancel up to 72 hours prior to the start of the live session and ComplyArena will issue a letter of credit to be used towards any of ComplyArena's future events. The letter of credit will be valid for 12 months.

ComplyArena will process refund in cases where the event has been cancelled and is not rescheduled within 90 days from the original scheduled date of the webinar. In case if a live webinar is cancelled, participants/registrants may choose between recorded version of the course or a refund. Refunds will not be processed to participants who do not show up for the webinar. A webinar may be cancelled due to unavoidable circumstances, participants will be notified 24 hours before the scheduled start of the event. Contact us via email: or call +1-888-222-5917 (Toll Free).