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VERSION:2.0
PRODID:-//wp-events-plugin.com//7.2.3.1//EN
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UID:69@cmscy.com.cy
DTSTART;VALUE=DATE:20160603
DTEND;VALUE=DATE:20260604
DTSTAMP:20241021T060234Z
URL:https://cmscy.com.cy/events/fundamentals-of-food-hygiene-and-internal-
 auditing/
SUMMARY:Fundamentals of Food Hygiene and Internal Auditing
DESCRIPTION:\nCOURSE AIM\n\nThe purpose of the training is to understand th
 e importance of personal and food hygiene\, as well as the role of an inte
 rnal audit in the implementation of HACCP system (Hazard Analysis and Crit
 ical Control Points).\n\nUpon completion of the training course\, particip
 ants will achieve the following objectives:\n\nLevel of Knowledge:\na) To 
 recognize the importance of monitoring and compliance with the legislative
  framework that governs personal and food hygiene\, as well as the respons
 ibilities and obligations that derive from the legislative requirements in
  relation to the HACCP system (Hazard Analysis and Critical Control Points
 )\nb) To recognize the importance of personal and food hygiene\, and the c
 orrect and incorrect practices in their department.\nc) To organize and pl
 an correctly an internal audit. \nSkill level:\nd) To apply the principles
  of HACCP system (Hazard Analysis and Critical Control Points)\ne) To corr
 ectly fill out the system’s forms \nf) To prevent food contamination by 
 correctly applying personal and food hygiene\ng) With the completion of an
  internal audit\, to be able to compile and prepare audit checklists\, rep
 orts and follow-up on any corrective actions.\nAttitude level: \nh) To enc
 ourage the proper implementation of food and personal hygiene to their dep
 artments\ni) To demystify the idea that food poisoning can only happen to 
 other businesses. \nj) To accept that proper implementation of food and pe
 rsonal hygiene is important also on a personal level. \n\nWHO WILL BENEFIT
 \n\nHACCP committee members\, kitchen management team\, food handlers and 
 auditors of HACCP requirements.\n\nWHAT WILL BE COVERED\n\n    •	The Foo
 d handler\n    •	What is HACCP (Hazards\, Determining hazards and contro
 ls involve\, Legislation requirements) \n    •	The flow of food (HACCP f
 low chart) and safe method of food preparation)\n    •	Food contact surf
 aces \n    •	Procedures (Allergens\, Pest control\, Calibration\, Dish-w
 ashing\, Maintenance of equipment\, \n        Reporting of food-borne illn
 ess\, Documentation\, Microbiological testing\, Emergency procedures) \n  
   •	Auditing and inspecting a kitchen\n    •	Kitchen Inspection – cl
 eaning routine\, fridge\, freezer temperatures\, pest control\, legionella
  \n        tests\, cooking facilities\, waste\, refuge collection. Etc.  \
 n    •	Preparation Inspection and audit Checks lists / Audit report\, fo
 llowing up on any Corrective \n        Actions.\n    •	Presentation of t
 he audit reports and findings\n\nASSESSMENT CERTIFICATION\n\nAll delegates
  after being assessed and successful completing the course will be awarded
  a certificate with a note added to confirm that the course was approved b
 y the Cyprus Human Resource Development Authority.\n\nCOURSE PRESENTER: Mr
  Giorgos Evangelou\n
CATEGORIES:08 - HealthCare Programs
LOCATION:CMS Training Centre\, 12 Lefkosias Road Limassol 3021 \, Limassol 
 \, Cyprus\, Cyprus
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Lefkosias Road Limassol 
 3021 \, Limassol \, Cyprus\, Cyprus;X-APPLE-RADIUS=100;X-TITLE=CMS Trainin
 g Centre:geo:0,0
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