5 Monivong Boulevard, P.O Box. 983, Phnom Penh, Cambodia accueil@pasteur-kh.org
    • 05 SEP 18

    June18: HACCP training delivered by our staff to Sofitel Phnom Penh’s kitchen staff and technical managers

    In June 2018, our Laboratory of Environment and Food Safety was selected by the Sofitel Phnom Penh Hotel to organize within their premises, in Sofitel Phnom Penh Hotel in Phnom Penh, a HACCP training. The aim was to train kitchen staff and technical managers. We issued a HACCP training certificate to those attending the courses.
    Hazard Analysis Critical Control Point (HACCP) system is the internationally risk-based system for managing food safety. HACCP provides an effective management tool for identifying hazards in food production and the implementation of effective controls and monitoring procedures at points which are critical to food safety. Our HACCP training ensure that all your staffs:
    • Understand the purpose of Hazard Analysis Critical Control Point (HACCP)
    • Know what is hazard and critical control point
    • Understand how HACCP assists the food industry
    • Know the 7 principles and 12 implementation steps in the HACCP process
    • Develop all the documents needed prior to HACCP plan
    • Able to set up a food traceability system