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A three-day food safety management certification course, tailored for the Caribbean tourism industry, will be held from May 16 to 18, 2006 at the Tourism Development Company Limited, Level I, Maritime Centre, 29 Tenth Avenue, Barataria.
The course is being offered by the Caribbean Alliance for Sustainable Tourism (Cast) and the Caribbean Epidemiology Centre (Carec) through the Quality Tourism for the Caribbean (QTC) Programme.
The training is unique; apart from safety essentials, experts will highlight:
• Experiences, examples and lessons learned from outbreak investigations
• Common risk foods, practices and outbreaks in the Caribbean
• Relevant and specific food safety practices/prevention measures
• Caribbean laws and regulations on food safety and food borne disease
• QTC’s certification programme and its health, safety and environmental standards for improving quality and competitiveness.
The overall goal is to provide effective science-based knowledge and skills to improve and ensure a safe supply of food to visitors and locals in the Caribbean. This is one aspect of improving quality and competitiveness in the tourism industry.
Certification will be through the internationally recognised USA National Restaurant Association Educational Foundation (ServSafe) and the UK-based National Registry of Food Safety Professionals (NRFSP). ServSafe is recognised in 95% of the jurisdictions in the United States, while NRFSP is a subsidiary of the Chartered Institute of Environmental Health, UK, the largest food safety certification programme worldwide. Certification, which may be dual or single, will be based on an end-of-course examination.
Training will be conducted by experienced, ServSafe and NRFSP-certified food safety professionals and Carec experts. Food safety certification will be valid for five years. Course materials will be provided, including “ServSafe Essentials” and the “Food Safety Principles” texts, with handouts on food-borne pathogens, food safety and Hazard Analysis Critical Control Points (HACCP) principles, and the QTC food safety and environmental standards and user guides.
Topics to be covered range from cleaning, sanitising and personal hygiene to regulatory compliance, crisis management and techniques for training and supervising staff.
Who should attend:
• Chefs and line managers
• Food service executives
• Food and beverage managers
• Restaurant and banquet managers/ supervisors
• Individuals with training responsibilities
• Hotel managers
• Hotel nurse
• Chief stewards
• Public health inspectors
• Food safety personnel
For further course details, click here. |
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