The Department of Nutrition and Dietetics at LGU pioneered hands-on training and workshop on HACCP on 11 and 12 May 2018. This unique workshop was specifically designed for all individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. It was carried out through a display of applied information on the seven key HACCP principles and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix.Since theoretical knowledge concerning HACCP is widespread yet practical information on its implementation is quite limited, this two-day training entitled “Implementation of HACCP in the Food Industry” included many workshops and activities carried out by groups of attendees and overseen by Mr. Elie Bteich who conducted the whole training. Accredited Lead Auditor on food safety management systems from the International Register of Certified Auditors IRCA, Mr. Bteich also has over 15 years’ experience in the food industry, food operation, and food safety.
Syndicate members, food safety managers, students, alumni, and employees in the F&B field, hospital dietitians and interns took part in the training and workshop.
At the end of the training, all participants expressed their utmost satisfaction with the organization of the event, the rich and varied content of the material presented as well as the wide practice they had the opportunity to do. They also received a joint certificate from LGU and Byscon Consultancy.