Who should attend: Restaurant owners, Food & Beverage Managers and Supervisors, Chefs, Sous-chefs, Chefs de parties.

Attendance level: Good food & beverage operational knowledge. ( Min. 5 years experience).

Language: English.

Course location: Classroom provided by Safe Food Inc. or at your company location as per agreement

Attendance level: Good food & beverage operational knowledge. ( Min 5 years experience ).

Language: English.

Course duration: Four ( 4 ) days of 4 hours each.

Course fee: AWG 400,00 per person.

Included: Course material hand-out / snack & refreshments during break at Safe Food Inc. location / certificate upon successfully completing the assessment.

Course content: The seven ( 7 ) HACCP principles will be covered to enable the participants to have a good scope of the HACCP system:

                                    . How to identify food safety hazards.

                                    . Explanation of CCPs ( Critical Control Points).

                                    . Establish critical limits.

                                    . Dealing with monitoring procedures.

                                    . Stipulating corrective actions.

                                    . Introduce verification procedures.

                                    . Establish documentation procedures.