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Discover how to manage food safety risks in the time of COVID-19 and into the recovery period.

Starts

Jun 15, 2020, 07:00

Ends

Jun 15, 2020, 11:00

Location

Online

The COVID-19 health crisis has impacted all sectors of the food industry, most notably the restaurant and food service sector in addition to manufacturers, suppliers and retailers. As more restrictions being lifted, businesses may need to re-evaluate their environmental monitoring and testing procedures, effectiveness of food hygiene control, as well as provisions of control program for periods of closure and reopening.

 

Food operators need to adopt best practices for monitoring activities, packaging and delivery procedures, cleaning and sanitation procedures, employee hygiene and welfare, and maintaining business continuity.  

 

This webinar will help you discover strategies to manage food safety risks in the time of COVID-19 pandemic and into the recovery period.  

WHO SHOULD ATTEND?

  • Managers, management representatives and key personals responsible for the development and implementation of the organization’s food safety system.
  • All food sectors including food manufacturers, suppliers, retails, restaurants, catering (takeaways, satellite/virtual kitchens etc), fast food outlets and convenience stores.