Confirmation Slip

I would like to participate in the HACCP Training-Workshop on October 6-8, 2015:

Please print

Participant:______

Last NameFirst NameM.I.

Designation:______

Office/Company:______

Address:______

Contact Information

Landline tel. no.:______

Mobile number:______

Fax number:______

Email address:______

Name to appear

in the ID tag:______

Please fax at tel. no. 02 9247973 or telefax 9247971 local 17 or email at

Attention: MSQA (Meat Safety & Quality Assurance)

Changes of Reservation

Changes in your reservation may still be entertained

TEN (10) working days before the schedule.

After which, no adjustments & refund shall be made to the company / participant.

Information to Participants

Training-Workshop

Understanding the HACCP Principles in the Development of HACCP Program in NMIS Accredited Meat Establishments

Waterfront insular hotel Davao

Lanang, davaoCity

October 6-8, 2015

General arrangements of the workshop

  • The training will be implemented over a period of 3 working days.
  • Participants are requested to arrive on Tuesday October 6, 2015 registration starts as early as 8am and check-out at the hotel on Thursday October 8, 2015. Travelling expenses is not included in the registration fee. (Meal on the 1st day is AM Snack to Dinner, 2nd day is full board and 3rd day Breakfast to PM Snack).
  • Please bring laptops for the workshop, process flow diagram of slaughtering operation, drafted HACCP manual and/or food safety program.
  • Room accommodation is triple sharing (individual bed per guest) is requested to the hotel.

Understanding & Implementing Principlesof HACCP

Training – Workshop Schedule

Please be guided accordingly

1st day
Time / Training Session / Method of Training / Resource Person
7:30 – 8am / Registration of participants
8:10am – 9am / Opening ceremony
Invocation & Philippine National Anthem / AVP
Acknowledgement of Participants
Welcome Address / Dr. Mildred A
Regional Technical Director – NMIS XI
Inspirational Message / Dr. Minda S. Manantan
Executive Director, NMIS
9:10 – 9:19am / Pre-test evaluation / Facilitators
9:20 – 12nn / Presentation of the objective of the training-workshop
  1. Food Safety Hazards
-Biological, Chemical, Physical hazards / Dr. Clarita M Sangcal
Chief Meat Control Officer, ARD
MsMarilag D Mojica
Course tutor
12nn – 1pm / Lunch
1:01 – 3pm /
  1. Introduction to HACCP
  2. Origin / history
  3. What is HACCP? Benefits & Advantages
  4. Pre-requisite / support programs
/ Lecture
  1. HACCP 12 Steps & 7 Principles based on Codex Alimentarius
  2. Step 1 Organizing a HACCP Team /
Scope – Purpose & Management Commitment
3.2Step 2 Describe the products
3.3Step 3 Identify intended use
3.4Step 4 Construction of process flow & plant schematics / Group workshop
Lecture
3 – 3:14pm / Coffee break/snack
3:15 – 5pm / 3.5Step 5 Verification of constructed process flow and plant schematics
Group activity / Lecture
Group presentation
Q&A
Photo Opportunity
7pm – 8pm / Dinner / Function Hall
2nd Day
Time / Training Session / Method of Training / Resource Person
6am – 7:35am / Breakfast / Function Hall
7:50am / Call to order
8am – 9:19am / NMIS Product Registration Protocols
9:20 – 12nn / 3.6Step 6 \ Principle 1 Hazard Analysis
-Identifying potential food safety hazards
-Determining necessary control measures per process steps
-Determining significant food safety hazards
- / MsMarilag D Mojica
12 nn – 1pm / Lunch
1pm – 5pm / 3.7Step 7 \ Principle 2 Determining Critical Control Points using CCP Decision Tree
3.8Step 8 \ Principle 3 Establishing Critical Limits
Group activity / Lecture
Group presentation - Q&A
7pm – 8pm / Dinner
3rd Day
Time / Training Session / Method of Training / Resource Person
6am – 7:35am / Breakfast / Function Hall
7:50am / Call to order
8am – 8:19am / Recap of day 2 lecture
8:20 – 12nn / 3.9Step 9 \ Principle 4 Monitoring system per identified CCP
3.10Step 10 \ Principle 5 Establishing and implementing Corrective Actions whenever there are any deviations in the CCP / Lecture
12 nn – 1pm / Lunch
1pm – 2:30pm / 3.11Step 11 \ Principle 6 Establishing Verification System per identified CCP
3.12Step 12 \ Principle 7 Establishing Control of Documents & Records / Lecture
2:30pm-3pm / Establishing the HACCP Table / Group presentation
3:05pm-3:35pm / Certification Process for GMP & HACCP
Applicable Laws / Q&A
3:35pm – 4pm / Post test & training course evaluation
4pm – 4:30 / Closing program
Closing remarks / Atty. Beata Humilda O. Obsioma
OIC, Deputy Executive Director - NMIS

Master of Ceremonies: Ms. Neilda P. Aquino