HACCP PRINCIPLES IN FOOD PROCESSING ENTERPRISES

HACCP PRINCIPLES IN FOOD PROCESSING ENTERPRISES

From November 3rd through 7th "Principles of HACCP in the food industry of Hong Kong" seminar was held in Hong Kong. It was attended by managers of public catering establishments of the Republic of Kazakhstan.

During this study visit, the delegates had an opportunity to get familiar with HACCP methodology, which allows the company to concentrate its resources on the main areas of production in order to reduce the risk of issues with its products. The prominence of this seminar is supported by the fact that organizers invited the representatives of Center for Food Safety: a department which is tasked with ensuring that food sold is fit for human consumption.

As a practical part of the event, participants visited various catering establishments in Hong Kong that have successfully implemented the principles of food safety as according to HACCP process.
Delegates were particularly interested in the presentation and the tour of Hong Kong Company “Lee Kum Kee”, which specializes in the production of traditional Chinese sauces. During the tour of the company, the participants visited the testing laboratory and food production line and learned how the company monitors the quality of its products.

In Macau, the participants visited one of the largest chains of hotels and entertainment complexes “City of Dream”: Delegates were shown the loading docks, kitchen and dining room for the staff, and the manager of food safety, Mrs. Ruby told the visitors about the quality control of ingredients used in production.

After the seminar, the participants, most of whom were heads of catering companies in the Republic of Kazakhstan, received personalized certificates and thanked the organizers for the exceptional level of this seminar.