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OBJECTIVE:
Providing the participants with the principles and concepts for food safety, and the basics in the food chain for an efficient and effective food safety program implementation according to the Safety and Public Health Law. Preparing for and Answering to Bioterrorism of 2002 (Public Health Security and Bio-Terrorism Preparedness and Response Act 2002), Evaluation Protocol, Auditing and Treats Managements.
BASIC COURSE INFORMATION:
ADDRESSED TO:
Senior management, heads of area, and implemented team of banquet, restaurant, hotel, tourism, and food production of service organizations.
DEVELOPING COMPETENCES
Continuous Improvement, Control, Critical Capacity, and Decision.
SYLLABUS
I. Food Defense Antecedents and Bioterrorism
II. IT Security Programs Introduction and Bioterrorism
III. Glossary, Definition and Application
IV. Food Safety – vs – Food Defense
V. Policies and Documents Development
VI. Attempts and Vulnerability Prevention
VII. Food Safety Equipment
VIII. Access Control and Safety Measures
IX. Reacting to Emergencies and Impacts
X. The 7 CLEVER + Shock Facts
XI. The 5 FOOD DEFENSE ALERT Key Points in the Business Protection
XII. FOOD DEFENSE & BIOTERRORISM Checklist Preparation
XIII. Examples, Exercises and Team Workshop
