HACCP – Hazard Analysis and Critical Control Point – is an international method for identifying and minimizing food safety risks, including hygiene rules in restaurants. Its correct implementation can provide assurance to customers, the public, and regulatory agencies that a food safety program is well managed.
In the context of the latest recommendations of the ANPC, we will discuss the main legislative provisions regarding HACCP (EC Regulation no. 852/2004 of the European Parliament), risk analysis and critical control points in culinary technology on March 26th starting at 4:00 PM with Dr. Madalina Belous.
Dr. MV Madalina BELOUS (Assoc. Prof. Dr. – Food Hygiene and Technology/ Food Inspection and Control/ Food Microbiology/ Self-control, Audit and Inspection), holds a PhD in the field of food safety and public health (Veterinary Medicine) – applied in the Hospitality Industry. She also holds an MBA from City-University of Sheffield, UK for General Management and Business Strategy. She is the author of articles and scientific papers published in academic journals or presented in conference publications. Over 24 years of experience in the field of training, communication, public health and the hospitality industry, food safety projects – implementation of HACCP or ISO standards, nutritional values and food technology.
Registrations at the address [email protected] until March 24th.
