TRAINING AGENDA
FOOD QUALITY MANAGEMENT SYSTEM:
HACCP IMPLEMENTATION
Training Organized by: TIC-VTC
CONTENT
Basic knowledge on food safety
Applicable regulations for food industries
Principles of food technology
Risks and control measures
Code of Practice on food safety (CAC/RCP 1-1969, Rev. 4-2003)
HACCP System and implementation method
Practical testing methods for evaluating raw material entry, personal hygiene
and swab test
Day 1:
Time
Activity
Responsible
8h30 9h00
Registration of participants
Training Assistant
Welcome speech and Opening ceremony
H.E Rathanak Lim, Ph.,
Advisor of the Royal
Government of Cambodia and
9h00 9h10
Deputy Director of the
Department of Drugs &
Foods, Ministry of Health.
Chan Sy, Training Organizer,
TIC-VTC, and Park Caf
9h00 9h15
Welcome by Training Representative
9h15 9h30
Coffee and Tea break
9h30 10h30
Customer and Company requirements
on food quality
Applicable government regulation on
food safety
Dr. Davin Uy
Food Safety Specialist
10h30 12h00
Basic knowledge on food safety
Dr. Davin Uy
Food Safety Specialist
12h00 13h30
Lunch Provided by Program
13h30 15h00
Principles of food technology and
associated risks
15h00 15h15
Coffee and Tea break
15h15 15h45
Principle of food technology and
associated risks (continue)
Exercises: group activity on evaluating
risks and control measures on different
food processing
15h45 16h45
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Examination 1
Dr. Davin Uy
Food Safety Specialist
Time
Activity
Responsible
8h30 9h00
Registration of participants
9h00 9h15
Revision of day 1 and present day 2
activity
Code of Practice on food safety (CAC /
RCP 1-1969, Rev. 4-2003): General
Guidelines for food safety
16h45 17h00
Day 2:
9h15 10h00
10h00 10h15
Coffee and Tea break
10h15 11h15
Code of Practice on food safety (CAC /
RCP 1-1969, Rev. 4-2003): General
Guidelines (continue)
Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
11h15 12h00
Exercise: Group activity to identify and
present the requirements for
establishment, equipment, supply,
control of operation, maintenance and
operation, personnel, training and
effectiveness
12h00 13h30
Lunch Provided by Program
13h30 15h00 Practical testing: physical and chemical
risks on raw materials
Dr. Davin Uy
Food Safety Specialist
Mr. Huy Chanveasna
Food testing specialist
Methods to control risks of chemical
additives and pesticides
15h00 15h15
Coffee and Tea break
15h15 16h45
Personal hygiene and swab test:
microorganisms on hand E. coli and
Slamonella typhi
Mr. Huy Chanveasna
Food testing specialist
Methods to control bacteriological
contamination
Examination 2
Mr. Huy Chanveasna
Food testing specialist
Time
Activity
Responsible
8h30 9h00
Registration of participants
9h00 9h15
Revision of day 2 and day 3 training
program
Requirements of Hazard Analysis
Critical Control Point (HACCP) system
16h45 17h00
Day 3:
9h15 10h00
10h00 10h15
Coffee and Tea break
10h15 11h30
HACCP plan and implementation
11h30 12h00
Exercise: group activity on preparation
of HACCP plan for different food
processing
12h00 13h30
Lunch Provided by Program
13h30 15h00
Quality policy and quality manual
Preparation of procedures and records
Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
and implementation
Review of records, correction, corrective
action
15h00 15h15
Coffee and Tea break
15h15 16h15
Exercise: group activity on preparation
procedure and record forms
16h15 16h45
Examination 3
16h45 17h00
Closing training session
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Mr. Chan Sy
Training Organizer
HOW TO PASS: 70% of total score.
1. Participation whole training
2. Examination 1
: 15 %
: 25 %
Contact:
Ms. Tith Monita
Training Assistant
Tel : 069-6440-98
Email: [email protected] / [email protected]
3. Examination 2
4. Examination 3
: 25 %
: 35 %
Mr. Chan Sy
Training Organizer
Tel: 012-255-577
E-mail: [email protected]
