[Cebu Run] BFH x HACCP
Food safety is a critical responsibility in every stage of the food supply chain. From preparation to service, even small lapses in hygiene and handling can result in serious health risks, loss of consumer trust, and regulatory challenges. Establishing a culture of safety is not only essential for compliance but also for protecting lives.
This program emphasizes the vital importance of food safety in today's industry and aims to equip participants with the knowledge and practical skills to ensure the highest standards of quality and compliance. Attendees will gain a clear understanding of international food safety principles, from essential hygiene practices to the Hazard Analysis and Critical Control Point (HACCP) system.
Designed for producers, processors, suppliers, and service providers, this training will strengthen participants' ability to protect consumer health, meet regulatory requirements, and build trust in the marketplace.
COURSE OUTLINE
Day 1: Hygiene First: Basic HACCP Practices for Frontline Teams
November 5, 2025
- Introduction to the Standard - ISO 22000:2018
- Food Safety Management System Principles
- Benefits
- The Clause Structure
- Terms and Definition
- Requirements of the standard
- How to Prepare for Implementation
Day 2 - 3: HACCP Foundations for Supervisors and Managers in F&B
Noember 6-7, 2025
Day 2
- Introduction to Concepts of Food Safety
- Benefits of Implementing HACCP
- Good Hygienic Practices / Pre-requisite Programmes
Day 3
- General Principles of Food Hygiene
- History of the HACCP System
- Introduction to Food Safety Hazards
- Preliminary Steps to Enable Hazard Analysis
- 7 Principles of the HACCP System
COURSE OBJECTIVES
- Recognize the importance of food safety and hygiene in preventing contamination and protecting consumer health.
- Apply proper food handling and sanitation practices that align with industry and regulatory standards.
- Understand the principles of HACCP and how they can be used to identify, evaluate, and control food safety hazards.
- Integrate food safety practices into workplace operations to ensure compliance, build consumer trust, and promote a culture of safety.
DURATION
Three (3) days, from 9:00 AM to 5:00 PM
- Invoices will be sent to the registered email address. We highly encourage each participant to settle their payments atleast two days prior to the training.
- Full payment is required a week before or at least five working days before the event. Please send your proof of payment to edselle.lanario@eccp.com.
- No-shows and late cancellations will be billed at full cost. Cancellations should be made a week before or at least five working days before the event. Replacement is encouraged.
- The ECCP reserves the right to reschedule or cancel this training program if deemed necessary. ECCP Cebu Team will email confirmed participants regarding the cancelation or postponement of the event at least 5 days before the actual event. We kindly request every participant to check their emails once the announcement is made for the ECCP Cebu Team to accommodate your refunds and other requests.
- Zoom links and Google Calendar invitation will be sent to your registered email.
For registration inquiries, please contact Edselle Marie Lanario at edselle.lanario@eccp.com.
