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Food Safety & HACCP

Hazard analysis and critical control point. Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination, instead of end-product evaluation. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable.
 

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Food Safety & HACCP:

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01. Food Safety Training Program

02. Annual Training Calendar

03. Employee Training Planner

04. Inservice Training Session Roster

05. Self Inspection for Continuous Quality Improvement  

06. Food Safety Program Verification

07. Record Keeping and Documentation

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Drs. Agustinus Agus Purwanto, SE MM CHA

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Will assist you in training, develop and auditing to bring up your hotel business to become healthy and customers will choose your hotel as their "Preference" as result you can develop your employees and managers for professional hospitality to carry up your hotel quality.

  • Setup fees only US$ 4,500 (exclude reimbursement expenses)

  • Training Fees only US$ 2,000 (exclude reimbursement expenses)

  • Food & Beverage Service Operation Audit US$ 2,500 (exclude reimbursement expenses)

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You can request for hourly support

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