Background & Objectives

Hazard Analysis and Critical Control Point (HACCP) is internationally recognized as the most effective way to ensure the safety of food products.  This masterclass aims to provide relevant concept, updates and training on how to effectively develop, implement and sustain HACCP program at your workplace.  Through fundamental concepts, relevant case studies and real life experiences, participants will leave the room equipped with insights and skills to develop and implement their own HACCP programs.

Course outline
 

• Overview and importance of HACCP in the food industry for food safety management
• Pre-requisite programmes for HACCP
• Getting started with HACCP:  Development of HACCP plan
• How to effectively implement HACCP?
• How to maintain and sustain your HACCP plan?
• Participative case studies on the implementation of HACCP in a food factory
• Common issues, problems and challenges in setting up and implementing  HACCP program
• Proven strategies to overcome barriers to HACCP implementation
• Identification of common food safety hazards and critical control points
• Verification and record keeping
• Certification of HACCP system

Who Should Attend

Technical and non-technical personnel of food manufacturing and processing companies who are serious about improving their food safety and quality standards.  This masterclass is specifically useful and beneficial to the personnel of the following Departments:

• Operations
• Manufacturing
• Quality Assurance
• Technical Services 
• Sourcing and Procurement
• Logistics and Supply Chain
• Product Development
• Packaging

Your Masterclass Facilitator

Mrs. Ser-Low Wai Ming is the current President of Singapore Institute of Food Science & Technology (SIFST) which is affiliated with the International Union of Food Science & Technology (IUFoST).  SIFST promotes food science & technology activities in Singapore. She is in her fourth term as President.

 She obtained her Bachelor of Science (Hons) in Food Processing from Loughborough University of Technology, United Kingdom and her Master of Science in Food Engineering from University of Leeds, UK.  

Professionally, she is a Senior Lecturer at the School of Chemical & Life Sciences, Singapore Polytechnic teaching Food Safety & Quality Management and Food Chemistry for more than 20 years.  For the last ten years, she has been actively involved in co-ordinating short courses titled “A Practical Approach in Food Safety: HACCP Implementation” and “Safe Practices in Food Manufacturing” for the food industries personnel in the private and government sectors. 

She was awarded an Honorary Member of the World Safety Organisation in recognition of her professional standing in the field of Food Safety on 01 May 2008.
 

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Background & Objectives
Certification standards and stringent government regulations are largely the basis of quality management program in the food and beverage industry.  With an effective quality management program in place, companies can protect their brand and ensure product safety and consistency which can result in consumer patronage.  However, many food companies have difficulty designing and implementing their own quality management program due to costs, lack of knowledge and expertise.  This masterclass aims to provide the building blocks in quality management programme and is designed to help food industry leaders come up and implement their own quality management program.  This will utilize both concepts and real life examples to enable the participants to identify and address issues and challenges.  Specifically, this masterclass will largely use out of home beverage examples from the Nestle Professional Beverage Center.

Course outline
• Introduction and Overview
• Creating Quality and Safety Culture
• Training
• HACCP
• Water management
• Defining standards
• Monitoring performance
• Issue management

Who Should Attend
Technical and non-technical personnel of food manufacturing and processing companies who are serious about improving their food safety and quality standards.  This masterclass is specifically useful and beneficial to the personnel of the following Departments:

• Quality Assurance
• Operations
• Manufacturing
• Technical Services
• Sourcing and Procurement
• Logistics and Supply Chain
• Product Development

Your Masterclass Facilitator
Hugh Hose is currently the Quality Head in the Nestle Professional Beverage Centre in Orbe, Switzerland. After studying microbiology at Strathclyde and Leeds Universities, he joined the Distillers Company in Scotland.In 1980, he moved to Nestle to work in one of their R&D facilities in Orbe , Switzerland. where he has held different positions. Since the mid 90's , he has been working in Quality Management initially in R&D, then as a member of the corporate team amd most recently for the Nestle Professional Beverages Business
 

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