servsafe® - hkqaahkqaa.org/cmsimg/training/pc32 food safety training_v4_june.pdf · published by...
TRANSCRIPT
Published by The National Restaurant Association, the ServSafe® Food Safety training and certification program is the
industry leader. Incorporating the latest science - based information, real world scenarios and updated case studies,
ServSafe® represents the highest standard in food safety training and certification. The ServSafe
® certification
program is accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP).
Nearly 4 million people have been awarded ServSafe® Food Protection Manager Certifications
ServSafe®
Food Safety Training Program
The Safe Path
to Success
About ServSafe®
Managing a Café is More Than
Selling its Food
You may already have your marketing campaigns
on place, you may already obtained the required
licenses from the governmental departments; but
are you confident that the first encounter between
you and your customers, that is, the produces
sourced, dishes produced by your chef, and dishes
delivered by your waiters can really satisfy your
customers with the controlled risk?
If your concern goes beyond
hygiene, and want to ensure
customer satisfaction by proper
operational management, ServSafe
program should be your choice.
【 REPLY SLIP】
Company Name: Membership / Certification No: (if applicable)
Address:
Contact Person: (Mr./Ms.) Tel: Title:
Fax: E-mail:
Participant 1: (Mr./Ms.) Title:
Tel: E-mail:
Participant 2: (Mr./Ms.) Title:
Tel: E-mail:
#Please make cheque payable to “Hong Kong Quality Assurance Agency” and send it together with this form to:
Hong Kong Quality Assurance Agency, 19/F., K. Wah Centre, 191 Java Road, North Point, Hong Kong.
*Remarks : 1. All successful registrants will receive a confirmation letter. 2. No Certificate of Attendance will be issued. 3. There is handling charge for the request of attendance record Please note that the above information may be used by HKQAA for processing the application of the seminars, and for any other purposes as stated in the Privacy Policy Statement. You may view the Privacy Policy Statement of HKQAA from its website (www.hkqaa.org/cmsimg/privacy/statement.pdf). HKQAA reserves the right to cancel the course, change the trainer, contents, date, time and / or venue as necessary 上述資料將被香港品質保證局用於閣下登記研討會之用，以及用於本局在私隱政策聲明中所述之其他用途。如欲了解香港品質保證局的私隱政策聲明，請瀏覽網站 (www.hkqaa.org/cmsimg/privacy/statement.pdf)。□ I do not wish to receive any further information from HKQAA. 本人不欲收取香港品質保證局發送的任何資料 Fax傳真/Email電郵:______________________________________ (Please fax to (852) 2202 9222 or email to [email protected] 請傳真至 (852) 2202 9222 或電郵至 [email protected])
Fax No: 2202 9198 / Email: [email protected]
Date: 18-19 June 2015
Time: 09:00 – 18:00
Venue: Ecolab Training Centre
Language: Cantonese
Fee: HKD 3,900/ HKD 3,500* * First 10 registrations can enjoy the preferential fee
Remarks:
1. Course fee includes training, course textbook, instructional materials and
certificate exam. Fees are not refundable.
2. At the completion of the class, exam will be given and sent to National Restaurant
Association Educational Foundation for grading. Certificate will be issued with a
passing grade of 75%.
*HKQAA reserves the right to cancel the course, change the trainer, contents, date, time and / or venue as necessary.
PC32C/HK-06A
Inquiry & Reservation Mr. Anson Wong & Ms. Rachel Cheng
Tel: 2202 9395 / 2202 9330
Fax: 2202 9198
Email: [email protected]/
SPEAKER PROFILE
Ms. Mandy Cheng (Food Safety Manager, EcoLab Limited)
BBA Management; HD Food Science Technology ; ServSafe Certified Instructor; Prof. Trainer Cert. (CIEH
Level 4) ; HACCP Trainer; ISO22000 lead auditor/Certified Internal Audit; 7+ years in hospitality & food
industry food safety management
At least 2 years of F&B experience in the supervisory or managerial level
This course is designed for Managers, supervisors and quality control inspector in foodservice industry.
WHO SHOULD ATTEND
TOPIC TO BE COVERED
ENTRY REQUIREMENT
SPEAKER PROFILE
Day 1 Introduction to Food Safety
The Microworld Contamination and Food Allergens The Safe Food Handler The Flow of Food: An Introduction The Flow of Food: Purchasing, Receiving & Storage The Flow of Food: Preparation
Day 2 The Flow of Food: Customer Service Food Safety Management Systems
Safe Facilities and Equipment Cleaning and Sanitizing Integrated Pest Management Food Safety Regulations and Standards Staff Food Safety Training Certification Examination