Why food safety?

Safety is a critical issue facing the food service industry. Outbreaks of food borne illness result in substantial costs to your customers, prevent your employees from working, and ultimately affect your company.

What is the cost of food borne illness?

Microbiological pathogens are a major food safety concern, causing millions of cases of food borne disease each year in the United States and up to 9,000 deaths. About 75% of reported food borne illness is due to mishandling of food in food service operations.

Is food borne illness preventable?

Food borne illness is preventable if you implement a food safety system that addresses the needs of your operation - systems designed for food processors, or retail outlets in the United States are NOT necessary transferable to the Asian setting. Ultimately you need to strive towards implementing a Hazard Analysis Critical Control Point (HACCP) system. But this does not have to be the first step. We recommend a step by step approach that allows you to immediately implant a minimum level safety system. From this start you build.

Can I implement a generic system?

Even though the causes of food borne illness and the means to prevent it have been clearly identified, the incidence of food borne disease in all countries is not on the decrease. The reason for this is that systems implemented are not always appropriate. What ever the system your adopt must take into consideration YOUR operation and recipes; it must also include your suppliers and environment of your premises. There is no such thing as a standard food safety system.

How do I implement a food safety system?

In food service the cook / food handler is the critical controller, and the control document is a simple set of written instructions based on identification of hazard controls. These are used for training employees. AFR's approach is start with its manual - a document detailing policies, procedures, and standards which is based on the practical experience of our members and the real operating environment in Asia . We will then work with your company so that you can adapt this document to the needs of your operation.

Are there other advantages to implanting a food safety system?

Flow charts are great analysis tools for designing an efficient, effective recipe - saving you money and reducing waste.

Why should I use Agro Food Resources?

Because we realize that safety in the food service sector is dependant on the synergy between three vital components -food science, commercial cooking and documenting management systems - we have brought together a team that can address this need .

Our team can "talk the language" of the employee in the kitchen and health officials or inspectors.

Training

Training on hygiene and safety is a core part of our business and we have developed a first class reputation for the quality of our courses.

Our expert tutors utilize a range of innovative and exciting presentation skills to assist trainees and clients alike. They are also fun!

We offer both certificated courses from CIEH as well as customized training. These courses have proved to take away the "fear factor", which is ever apparent in the market.

The class format includes lecture/discussion, videos, activities and games to enhance student learning, encourage student participation, and foster an understanding of the importance of producing or serving safe food.

For further information, please contact Khun Supalak, or click on our additional pages.

Foundation Certificate in Food Hygiene

Increasingly buyers and inspectors are checking the food handler's knowledge and understanding of food safety and proper procedures. This 2 day course has been designed specifically to give delegates a good basic knowledge of food safety and to ensure that they are familiar with the principles of food hygiene. The course can be fine-tuned to meet individual client requirements. For substantial changes, there may be a development charge.

Course Content

Hazards, Controls, Critical Controls and Monitoring
Deliveries
Food storage
Food Handling and Preparation
Cooking, Cooling and Reheating
Service and Display

Course Validation

Delegates sit the internationally recognized CIEH Foundation Certificate in Food Hygiene at the end of the course. Exam papers are available in Thai or English.

Cost

Agro Food Resources does not offer public courses for the Foundation Certificate. We provide tailored in-house training with a strong emphasis on skills development. If you would like to know more please contact Agro Food Resources .

Training Programs	Foundation Certificate in Food Hygiene	Other Basic Courses	Advanced Food Safety Update	Three Day Professional Training Certificate
Certified/ Approved By:	CIEH	Varies	CIEH	CIEH

Food Service

Kitchen Staff, Restaurant & Bar Supervisors, All Food Handlers	YES	YES	No	No
All Low Risk Staff incl. Bar, Waiting & Part Time Staff	YES	YES	No	No
Food & Beverage Managers, Head Chefs, Sous Chefs, Senior Managers	YES	YES	No	YES
Assistant Managers, Restaurant & Bar Department Heads	YES	YES	Yes	YES
Owners/ General Managers (Operational)	YES	YES	YES	No
Owners, Proprietors, Developers, Designers & Planners (Non Operational)	Yes	Yes	YES	No

Food Manufacture
All Food Handlers	YES	YES	No	No
All Low Risk Staff incl. drivers, maintenance	YES	YES	No	No
Production Managers, Shop floor supervisors, Senior Managers	YES	YES	Yes	Yes
Assistant Managers	YES	YES	Yes	No
Owners/ General Managers (Operational)	YES	YES	Yes	Yes
Owners, Proprietors, Developers, Designers & Planners (Non Operational)	Yes	Yes	Yes	YES

Three Day Professional Training Certificate

This course is intended for potential trainers who have taken the CIEH Advanced Certificate. It is designed to help you develop personal skills in training to satisfy requirements for registration to run basic level courses from the CIEH. The course has been designed and operated to the approval of the Chartered Institute of Environmental Health

Course Objectives

At the end of the course, delegates should be able to:

Appreciate the importance of food hygiene and health & safety training
Understand and assess existing knowledge and any misconceptions
Understand the principles of the learning process
Apply teaching methods in group training sessions
Understand the requirements of a basic food hygiene and/or basic health & safety syllabus for training purposes
Carry out course evaluations
Respond with confidence to questions asked during training sessions

The delegates will learn a range of successful approaches adopted by our AFR.

Course Fees

Fees for the course are THB 7,890 (includes all course material)

HACCP in Practice

The program is to enable food industry personnel to use the HACCP system to analyses their food business and systematically control the risks to food safety.

This training program has been designed for those working in the food industry who have identified the need to apply the HACCP system of food safety control to their particular business. The training program will also be of use to many other food businesses which may be able to apply the HACCP principles to a greater or lesser extent.

The program is a natural follow up to either the CIEH Hazard Analysis Principles & Practice qualification or the CIEH Advanced Food Hygiene Certificate.

Course objectives

On completion of the program the trainee will:

be familiar with the stages and common terms involved in HACCP.
be able to:
coordinate the work of the HACCP team
undertake a HACCP study and develop a HACCP plan
implement a HACCP plan and verify its effectiveness
evaluate the HACCP plans of other food businesses (e.g. food suppliers)
understand the ways in which HACCP and Quality Management Systems such as ISO 9000 can be used to complement each other.
Assessment

Trainees will be assessed on their ability to produce a HACCP plan

Course fees

Fees for the course are THB 8,750 (includes all course material)