MFS-119    Awareness Training for Good Hygiene Practices (GHP) in Food Catering
                     and Service based on Codex Alimentarius Food Standards

• Overview
• Course Objectives
• Course Content
• For Whom
• Schedule and Hours

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The Codex Alimentarius is a collection of internationally adopted food standards and related texts presented in a uniform manner. These food standards and related texts aim at protecting consumers’ health and ensuring fair practices in the food trade. The publication of the Codex Alimentarius is intended to guide and promote the elaboration and establishment of definitions and requirements for foods to assist in their harmonization and in doing so to facilitate international trade.

The Codex Alimentarius international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade. Consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications.
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The Codex Alimentarius includes standards for all the principal foods, whether processed, semi-processed or raw, for distribution to the consumer. Materials for further processing into foods should be included to the extent necessary to achieve the purposes of the Codex Alimentarius as defined. The Codex Alimentarius includes provisions in respect of food hygiene, food additives, residues of pesticides and veterinary drugs, contaminants, labelling and presentation, methods of analysis and sampling, and import and export inspection and certification.
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At the end of this course, participants will be able to understand:

• What is Codex Alimentarius Food standard ? What is HACCP ? What is GHP ?
• The basic requirements of Good Hygiene Practices 
• 4 major risk factors in food hygiene
• The importance of food hygiene, personal hygiene and workplace hygiene
• Correct food storage and safety way of food preparation and serving​

• Module 1: Introduction to Codex Alimentarius and HACCP
• Module 2: Hazards – Biological, Physical, and Chemical (Allergens)
• Module 3: Good Hygiene Practices (GHP)​

All staff in the company including senior, middle and junior level management and non-executive staff in food industries.

This is a ​1 or 2-days programme.
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This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
 
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.

We are HRD Corp (Human Resource Development Corporation) Registered Training Provider.
​All of our training modules are claimable under HRD Corp.