Event : Advanced Food Product Management including HACCP Workshop
Event Location : JW Marriott Hotel, Kuala Lumpur, Malaysia
Event Date : 8th to 10th November 2010
Overview of the Workshop
Growing concerns about increased food safety issues are the driving forces that motivate the food industry in quest of an advanced and effective food product management strategy. Due to its close ties with human health, it is of paramount importance for the food industry to adopt an advanced food product management system to perform up to the standards and minimized safety related issues, delivering foods of highest possible quality. With a good system, the industry can not only satisfy clients, but also gain a sharp edge in the international competition due to the quality assurance.
This course is designed for food production plant managers, production supervisors and quality control managers. The course material provides advanced level food safety technical and operational information on HACCP implementation, foodborne pathogens, global food safety standards, food recall management and equivalency requirements for importing food in the United States.
Attending this course will keep you current on global food safety standards and trends, with a special emphasis on HACCP plan development and implementation. At the end of the course, the attendee shall walk away with a comprehensive understanding of how to effectively operate food product management system within their organization, from food product evaluation, risk management, safety monitor to crisis response.
Facilitator Profile
The course facilitator has over 40 years experience working with all types of food production and retail companies and government regulatory and procurement agencies both within the United States and internationally including the South Carolina Meat-Poultry Inspection Department.
He served over 40 years in food safety internationally with an earlier emphasis in food safety and food defense from the processing plants through storage and distribution to the military consumers. His duty assignments included 7 years at Headquarters, U.S. Army Health Services Command where he was responsible for developing food safety/quality assurance policies and procedures used by 800 food inspectors at 800 military installations and 2000 commercial meat, poultry, water-food and dairy plants and bakeries.
He also served as Chief of the Quality Assurance Division of Headquarters, Defense Personnel Support Center. His division was responsible for developing and implementing food safety and quality assurance standards for over four billion dollars of food processed, stored and distributed annually for the Armed Forces throughout the world.
Prior to joining the HCG, he was with the South Carolina Meat-Poultry Inspection Department for 16 years, the last 8 years as Director. This state inspection program, which is required to maintain standards at least equal to the USDA Food Safety and Inspection Service, was consistently rated as one of the top state programs in the nation. He was responsible for the regulatory control of over 90 livestock and poultry slaughter and processing plants in South Carolina. He is skilled in the interpretation and implementation of USDA requirements including HACCP, SSOP, humane handling and pathogen reduction regulations.
He has been a guest speaker and trainer in many areas including HACCP Systems Development, Food Plant Sanitation and Foodborne Pathogen Control. He is certified as a Lead Instructor by the International HACCP Alliance. He served on the U.S. Secretary of Agriculture’s Advisory Committee for Meat and Poultry Inspection for 6 years.
Benefits for Attending this Training
* UNDERSTAND the global trends and standards in food product management globally and how it links to your business
* LEARN best practice food safety risk control and crisis management
* ACQUIRE intensive advanced trainings in effective food product safety risk management based on HACCP (Accredited by the International HACCP Alliance)
* EXAMINE the key measures to ensure effective food safety risk evaluation and monitoring.
* OBTAIN the important strategies to optimize the safety risk management system in your organization
* LEARN tools for conducting "self-audits" of plant's food safety system
* PREPARE plants for FSIS, Food Safety Assessments (FSA)
Who Should Attend
This course is designed for food production plant managers, production supervisors and quality control managers. Vice president, General Manager, Operation Director, food safety manager from food manufacturing; General Manager, Director, Senior Manager in charge of food division from retailing, Food Safety Officers/Managers from government organization/public health, food auditor/lab/inspectors.
For More information and registration
Contact : Soe Thant - Manager Marketing Department
DID: 65 6825 9636
Email: soe.t@unistrategic.com
Website: www.unistrategic.com
