TRAINING AGENDA

FOOD QUALITY MANAGEMENT SYSTEM:

HACCP IMPLEMENTATION

Training Organized by: TIC-VTC

CONTENT
Basic knowledge on food safety
Applicable regulations for food industries
Principles of food technology
Risks and control measures
Code of Practice on food safety (CAC/RCP 1-1969, Rev. 4-2003)
HACCP System and implementation method
Practical testing methods for evaluating raw material entry, personal hygiene
and swab test

Day 1:
Time

Activity

Responsible

8h30 9h00

Registration of participants

Training Assistant

Welcome speech and Opening ceremony

H.E Rathanak Lim, Ph.,

Advisor of the Royal
Government of Cambodia and

9h00 9h10

Deputy Director of the

Department of Drugs &
Foods, Ministry of Health.
Chan Sy, Training Organizer,
TIC-VTC, and Park Caf

9h00 9h15

Welcome by Training Representative

9h15 9h30

Coffee and Tea break

9h30 10h30

Customer and Company requirements

on food quality
Applicable government regulation on
food safety

Dr. Davin Uy
Food Safety Specialist

10h30 12h00

Basic knowledge on food safety

Dr. Davin Uy
Food Safety Specialist

12h00 13h30

Lunch Provided by Program

13h30 15h00

Principles of food technology and

associated risks

15h00 15h15

Coffee and Tea break

15h15 15h45

Principle of food technology and

associated risks (continue)
Exercises: group activity on evaluating
risks and control measures on different
food processing

15h45 16h45

Dr. Davin Uy
Food Safety Specialist

Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist

Examination 1

Dr. Davin Uy
Food Safety Specialist

Time

Activity

Responsible

8h30 9h00

Registration of participants

9h00 9h15

Revision of day 1 and present day 2

activity
Code of Practice on food safety (CAC /
RCP 1-1969, Rev. 4-2003): General
Guidelines for food safety

16h45 17h00

Day 2:

9h15 10h00

10h00 10h15

Coffee and Tea break

10h15 11h15

Code of Practice on food safety (CAC /

RCP 1-1969, Rev. 4-2003): General
Guidelines (continue)

Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist

Dr. Davin Uy
Food Safety Specialist

11h15 12h00

Exercise: Group activity to identify and

present the requirements for
establishment, equipment, supply,
control of operation, maintenance and
operation, personnel, training and
effectiveness

12h00 13h30

Lunch Provided by Program

13h30 15h00 Practical testing: physical and chemical

risks on raw materials

Dr. Davin Uy
Food Safety Specialist

Mr. Huy Chanveasna

Food testing specialist

Methods to control risks of chemical

additives and pesticides
15h00 15h15

Coffee and Tea break

15h15 16h45

Personal hygiene and swab test:

microorganisms on hand E. coli and
Slamonella typhi

Mr. Huy Chanveasna

Food testing specialist

Methods to control bacteriological

contamination
Examination 2

Mr. Huy Chanveasna

Food testing specialist

Time

Activity

Responsible

8h30 9h00

Registration of participants

9h00 9h15

Revision of day 2 and day 3 training

program
Requirements of Hazard Analysis
Critical Control Point (HACCP) system

16h45 17h00

Day 3:

9h15 10h00
10h00 10h15

Coffee and Tea break

10h15 11h30

HACCP plan and implementation

11h30 12h00

Exercise: group activity on preparation

of HACCP plan for different food
processing

12h00 13h30

Lunch Provided by Program

13h30 15h00

Quality policy and quality manual

Preparation of procedures and records

Training Assistant
Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist

Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist

Dr. Davin Uy
Food Safety Specialist

and implementation
Review of records, correction, corrective
action
15h00 15h15

Coffee and Tea break

15h15 16h15

Exercise: group activity on preparation

procedure and record forms

16h15 16h45

Examination 3

16h45 17h00

Closing training session

Dr. Davin Uy
Food Safety Specialist
Dr. Davin Uy
Food Safety Specialist
Mr. Chan Sy
Training Organizer

HOW TO PASS: 70% of total score.

1. Participation whole training
2. Examination 1

: 15 %
: 25 %

Contact:
Ms. Tith Monita
Training Assistant
Tel : 069-6440-98
Email: pr@tic-vtc.com / tic.vtc@gmail.com

3. Examination 2
4. Examination 3

: 25 %
: 35 %

Mr. Chan Sy
Training Organizer
Tel: 012-255-577
E-mail: chansy@myparkcafe.com