5 - 11 April 2001

An introduction to HACCP – food safety control

Hazard Analysis Critical Control Point is a safety control system adopted by the FAO (Food Agriculture Organisation) and WHO (World Health Organisation) which forms the basis of European directive 93/94 EC incorporating the Codex Alimentarius guideline, commonly know as the HACCP principles. (as it applies to the food and drink industry).
It is a requirement in most countries and is rapidly being regarded as legislation for the food and drink industry to demonstrate “Due Diligence”.
The Malta Institute of Management is organising a half-day workshop on HACCP on 18 April 2001. The objective of the workshop is to provide an overview of the HACCP principles and its application. This is an ideal half-day workshop for any manager or executive involved in food processing, production, packaging, distribution or handling, as well as all those in the hospitality industry, for example for those involved in kitchens e.g: hospitals, prisons, schools, restaurants, supermarkets, butchers, delicatessen and so on.
The acronym HACCP stands for Hazard Analysis Critical Control Point, which is a prevention-based food safety system. HACCP systems are designed to prevent the occurrence of potential food safety problems. This is achieved by assessing the risks attributable to a product or process and then determining the necessary steps required that would control those risks.
The course facilitator is Mr Guy Kurkijian, president of the World Food Safety Organisation.
For more information contact Anne De Micoli, Richard Scerri or Paul Tihn at the Malta Institute of Management on 322950-1-2, fax no: 322953, email:mim@mim-malta.org.