MFS-122 Good Hygiene Practives (GHP) for Canteen Catering - Audit Workshop
Good Hygiene Practices (GHP) form the foundation of effective food safety and quality management systems. They are essential for ensuring safe handling, processing, storage, and distribution of products, while meeting regulatory and customer requirements. Regular GHP audits play a critical role in identifying gaps, maintaining compliance, and driving continuous improvement across operations.
This GHP Audit Workshop is designed to provide participants with a comprehensive understanding of GHP requirements and the principles of conducting effective hygiene audits. The workshop focuses on both theoretical knowledge and practical application, enabling participants to interpret GHP standards, recognize non-conformities, and evaluate hygiene controls within their facilities.
Through interactive discussions, case studies, and practical examples, participants will gain hands-on insight into audit planning, execution, reporting, and follow-up actions. By the end of the workshop, attendees will be better equipped to conduct systematic GHP audits, support corrective and preventive actions, and contribute to a strong culture of hygiene, food safety, and regulatory compliance within their organization.
This GHP Audit Workshop is designed to provide participants with a comprehensive understanding of GHP requirements and the principles of conducting effective hygiene audits. The workshop focuses on both theoretical knowledge and practical application, enabling participants to interpret GHP standards, recognize non-conformities, and evaluate hygiene controls within their facilities.
Through interactive discussions, case studies, and practical examples, participants will gain hands-on insight into audit planning, execution, reporting, and follow-up actions. By the end of the workshop, attendees will be better equipped to conduct systematic GHP audits, support corrective and preventive actions, and contribute to a strong culture of hygiene, food safety, and regulatory compliance within their organization.
At the end of this course, participants will be able to understand:
- Conduct a practical GHP audit in a canteen kitchen
- Identify, classify, and document hygiene nonconformities
- Recommend realistic corrective actions suitable for canteen operation
- Module 1: Introduction & Canteen Food Safety Risks
- Module 2: GHP Requirements in Canteen Catering (Practical Focus)
- Module 3: GHP Audit Preparation (Canteen-Specific)
- Module 4: Conducting a Canteen GHP Audit
- Mock GHP Audit – Canteen Scenario
This workshop is designed especially for executives and staff in catering industries. Typically, canteens from industrial / factory/ office & corporate/ government & institutional.
This is a 1-day programme.
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.
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.
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