Emerging Trends in Food Safety

Duration 3 hours
Skill Level Beginner, Intermediate and Senior

0 student

Food Safety has been a key issue in food manufacturing and hotel industry since decades owing to growing food demand and changing eating habits of new generations. The food safety in Hotels and Restaurants has grabbed attention of food authorities and public at large. Recently some good brands in hotel industry were sealed due to poor hygienic conditions and non-compliance of food safety standards. The main reason for such lapses in meeting statutory and regulatory requirements is lack of awareness and experience to understand and implement food safety systems.

Participants will be trained on International Housekeeping and Hygiene standards. Live case studies on Implementing tools and techniques will be shared. Auditing techniques will be shared and live assessment audits of a catering/ hotel/ restaurant establishment will also be shared.

Who Should Attend This Course?

Production Managers
QA/ QC Managers
Trainers
Consultants
Restaurants
Hotels
Catering Services Providers
Guest Houses
Industrial Canteens
Food Supply Chains and all those who intend to improve their professional qualifications.

Sharing this Course

Food Borne Illnesses

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Evolution of Food Safety Systems

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Introduction to Hazard Analysis Critical Control Points (HACCP), Food Safety Management Systems (FSMS) and Food Safety System Certification (FSSC)

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Hygiene for Food Handlers and Kitchen Hygiene World Best Practices

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5 S Japanese standards for housekeeping and Work Place Improvement Standards

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Understanding and Implementing ISO 22000 Food Safety Management System

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Hazard Analysis of Raw Materials including Live Stock and the entire Supply Chain

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Hazard Analysis of Food Processing including Storage, Live Kitchen, Hot Kitchen

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Hazard Analysis in Service, Home Delivery and Take Aways

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Defining Critical Control Points and Development of the Food Safety Plans

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Understanding and Implementing ISO 22002-2 Pre Requisite Program in Food Safety

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Building Structure, Maintenance, Pest Control, Cleaning and Waste Control

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Validations, Verifications and Monitoring

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Awareness on Applicable Laws, Regulations and Food Authority Requirements

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Live Audits and Reporting on the Food Safety System Certification

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Instructor

Sqn. Ldr. (R) Ishtiaque Hussain Kiani

Ishtiaque Hussain Kiani is a retired Air Force Officer, engineer by profession and possessing experience in both academia and the manufacturing sector. He has served College of Aeronautical Engineering (NUST) as Associate Professor and UET as a visiting faculty member. Having learnt from European and Japanese Industry, he implemented Best Industry Practices to improve processes and enhance productivity in the local environment. Being Secretary General of Hattar Industrialists Association, he contributed massively in developing Industry- University linkages. Mr. Kiani has also been a Member Advisory Committee to Govt. of Pakistan on Quality and Productivity. Mr. Kiani is Lead Auditor in Quality Management, Environmental Management and Food Safety Management Systems. He headed one of the largest food manufacturing units in the country as General Manager for several years and effectively implemented state of the art global Food Safety Standards in Industry. Presently Mr. Ishtiaque Kiani is working as Chief Executive Officer at Skill Development Council (SDC), Islamabad. SDC has trained over 34000 participants so far out of whom around 12000 are women and more than 5000 disabled persons. Mr. Kiani is working smart to meet trained workforce requirements in the post CPEC scenario.

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