Outline of “Talk on Basic Food Safety Principles For Campus Foodservice”

03/08/2016

It lasts for approximately 40 minutes and is supported by PowerPoint presentation conducted by specialized personnel. Information as follows:
 

Objective

Improve audiences’ understanding about food contamination, analyse how to prevent food-poisoning in daily operations and upgrade overall food safety and hygiene standards through self-management.

Outline

Presentation of the process flow diagram of food manufacturing and elaboration of the key points to note during every process and procedure to reduce food safety risk.
1. How to select outsourced food providers?
2. Control over food processing and handling
3. Food transportation, meal distribution, cleaning and disinfection
4. Overview of the “Food Safety Law” and related guidelines