In the context of the latest recommendations of the ANPC, we are organizing a new edition of the webinar in which we will discuss the main legislative provisions on HACCP (EC Regulation no. 852/2004 of the European Parliament), risk analysis and critical control points in culinary technology. See you on June 4th starting at 4:00 PM with Dr. Madalina Belous.

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.

During the June meeting we discussed:

• the main compliance obligations from a HACCP point of view;
• tools to use (record sheets, monitoring report, graphs)
• case studies in the field

Dr. M.V. Madalina BELOUS (Assoc. Prof. Dr. – Food Hygiene and Technology/ Food Inspection and Control/ Food Microbiology/ Self-control, Audit and Inspection), holds a PhD in Food Safety and Public Health (Veterinary Medicine) – applied in the Hospitality Industry. He also holds an MBA from City-University of Sheffield, UK for General Management and Business Strategy. He is the author of articles and scientific papers published in academic journals or presented in conference proceedings. 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]