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There are 2 highly relevant & interesting workshops being held in conjunction with the suite of conferences at FHA2010. Be sure to attend one of them!
ISO 22000 Food Safety Management System Workshop
The “Inside Out Kitchen” Workshop
ISO 22000 Food Safety Management System Workshop
(23 April 2010 | Singapore Expo, Foyer 1, Level 2, Conference Hall C)
There has been an increasing awareness of the ISO 22000 Food Safety Management System in Singapore & Asia. ISO 22000 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. ISO22000 is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain, and want to consistently provide safe products for consumption.
This workshop will cover the relevant codex standards pertaining to the implementation of the ISO22000 Food Safety Management System, as well as to share insights on the advanced food safety measures that are being used by some in the industry to monitor and control food data.
Workshop Objectives:
- Provide an understanding of the benefits of implementing the ISO 22000 & ISO 22004 Food Safety Management System Standards.
- Provide an understanding of the process model approach to the ISO 22000 and ISO 22004 standards.
- Provide an understanding of the fundamental principles, objectives and requirements of the ISO 22000 and ISO 22004 standards.
- Provide an understanding of the importance of the Hazard Analysis and Critical Control Point Systems (HACCP).
Workshop Leader:
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Lawrence Low, Food Safety Director
Gourmet Food Safety Consultancy
Lawrence Low, MSc in Food Technology (specialize for Quality Assurance), from The University of Reading (United Kingdom) is one of the SIFST approved Food Safety Consultant & Food Safety Specialist for sauce, UHT (Ultra High temperature), Canned food processing & other general food processing.
He has 15 years of food safety experience. He also conducts workshops on ISO 22000 for SIFST & various other food safety training programs for Singapore Polytechnic & other food institutes. |
Workshop Agenda:
Review of the ISO 22000 & ISO 22004 standards
10.00am Introduction to the Agenda & participants
10.15am Reviewing the key importance of ISO 22000 & ISO 22004 FSMS
11.15am Case Study1*
12.00pm Lunch
Review of specific key industries in the ISO 22000 GMP codex
1.00pm Case Study 2*
2.00pm Case Study 3*
3.00pm Tea break
3.30pm Case Study 4*
4.30pm Case Study 5*
5.30pm Discussion & Q&A
*Case studies that are relevant will be presented, based on who the final registered attendees are. The industries may include, but are not restricted to, the following:
- Sauce Manufacturing Companies
- Beverage Companies
- Buffet & Catering Companies
- Seafood Processing Companies
- Cold Chain Operation Companies
A certificate will be given to all participants. To receive it on the day of the workshop, registration must be made and paid for by 5 April 2010. Otherwise, the certificate will be mailed to you within 4 weeks.
For queries regarding this workshop, please write to Ms Theni at tk@sesallworld.com
The “Inside Out Kitchen” Workshop (23 April, Friday)
- Understanding the Core of Kitchen Design
Commercial kitchens are the lifeline of every hospitality group, and to improve these kitchens’ functionality and usability, there are endless details which have to be taken care of to ensure that the kitchens are equipped with the right tools and layout.
If you are a chef or you are managing kitchen operations in a hospitality organisation, this is a must-attend workshop for you to gain insights on kitchen design trends and concepts, as well as ideas on how to improve your kitchen processes practically.
Workshop Objectives:
- Be able to understand the basics of functions and flow in relation to space in a Kitchen or Restaurant.
- Have a new understanding of the Science behind Kitchen Design.
- Be able to identify new foodservice technology and apply it in your kitchens and restaurants.
- Be able to apply this knowledge to creating new foodservice concepts.
Workshop Leader:
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Paul Barnard, Food Service Consultant,
Creative Kitchen Planners International
Paul has a bachelor’s degree in “International Hotel Management” and comes from a colourful culinary background, having worked for top hotel chains in the world like Four Seasons, Hyatt, and Intercontinental. He also took on stagier (worked for free) positions in some of the world’s top restaurants like the Fat Duck in the UK, and many others all over Europe. Paul has completed and implemented many concept and design projects while working internationally as a chef. |
Workshop Agenda:
10.00am Introduction to the Agenda & participants
10.15am Where have kitchens gone wrong in the past and where are we going?
11.15am Discussion & case studies
12.00pm Lunch
1.15pm The basic science of the kitchen and how it is applied in design
(Simple experiments)
2.15pm The role of technology in the “Next Kitchen”
3.15pm Tea break
3.45pm Designing the next “kitchen” for food-delivery services
(Participants’ activity)
5.00pm Discussion and Q&A
For queries regarding this workshop, please write to Ms Chock Fang at wcf@sesallworld.com
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