Training Course

4th Short Course on Food Safety

October 20-24, 2008


Rational

        In recent years, outbreaks of food- borne diseases (FBDs) and food poisoning have increased alarmingly and at times have resulted in loss of lives (DOH, 2005). The most common cause of FBDs and food poisoning are improper food handling practices during food preparation. With this increasing incidence of food borne illness, food safety has become a relevant issue as it draws a sig nificant impact on health Hence, to avoid the occurrence of FBDs and food poisoning, this course on food safety which follows the WHO- ICD-SEAMEO module will equip the participants with the concepts and principles of food safety: the hazards in food and drink; its etiology, health and nutrition implications, prevention and control, which they can apply in their workplace.

 

 

Course Objective

        At the end of the course, the participants will be able to apply the basic concepts and principles of food safety in their workplace. Most of all , the course will help the participants establish and implement their own food safety program in their institution of affiliation.

 

 

Course Content

  1. Introduction to Food Safety
  2. Microbes and our food
  3. Major Parasi tes Causing Food-borne Diseases (FBD)
  4. Stored Product Pests
  5. Chemical and Physical hazards in foods
  6. Epidemiology of Food Borne Diseases
  7. GMOs: Safety and Risk Assessment / Sanitary and Phytosanitary measures (SPS)
  8. Good Agricul tural/Aquacul turPractices (GAP, GAQP)
  9. Sanitat ion Standard Operating Procedure (SSOP)
  10. Good Hygienic Practices (GHP)
  11. Good Manufacturing Practices (GMP)
  12. Hazard Analysis Cri t ical Control Point (HACCP) : The System and Definitions
  13. ISO 22000/Food Safety Management System
  14. Food Safety Laws and Regulations
  15. Food Labeling
  16. Field Visit

 

 

Mode of Instruction

  1. Lectures/discussion
  2. Workshops
  3. Educational Field visit

 

 

Lecturers

Lecturers will come from a pool of experts from the different fields namely :
From UP College of Public Health


  • Department of Nutrition
  • Department of Medical Microbiology
  • Department of Parasitology
  • Department of Environmental and Occupational Health From Department of Agriculture
  • Bureau of Agriculture and Fisheries Product Standards From Department of Trade and Industry
  • Philippine Trade Training Center

 

 

Who should attend

City/Provincial Health Officers, Nutritionists, Dietitians, Food Technologists,
School Health Officers, Sanitary Inspectors, Food Regulatory Officers, Hotel & Food
Services Managers, Quality Assurance Managers, Hygiene Officers, Executive
Chefs, Health Education and Promotion Officers, and Teachers/ Educators

 

 

Contact Person:

Mr. Ernani R. Bullecer or
Mr. Rowel C. Malimban
Tel. no: (+632) 525-5858
Fax no: (+632) 5211394
E-mail: nans_bullecer@yahoo.com or
rowelmalimban@yahoo.com