Any person engaged in the preparation, manufacture and treatment of food in terms of the Food Safety Act in a food business whether for profit or not and who handles or prepares food intended for human consumption must be in possession of a valid Food Handlers Registration Card following registration with the Superintendent of Public Health and after successfully completing either Category A or Category B training course.

 

We are approved Food hygiene course providers and conduct this training in line with L.N. 178 of 2001.

 

HACCP Training & Implementation

 

We also provide specific HACCP training for food handlers in order to ensure that they have the basic skills to prepare food and follow the Food Safety Management (HACCP) system.

 

We guide industries to implement the Hazard Analysis and Critical Control Points System in line with the Food Safety Act 2002 and the Hygiene of Foodstuffs Regulations L.N. 264 of 2002.

 

We guide industries to implement a proper pre-requisite programme and then move forward to implement HACCP.

 

We guide successful industries to implement ISO2200.

 

HACCP specific training is provided either on-site or at our laboratory.

 

Article 41 of the Food Safety Act 2002 states that the implementation of a proper HACCP system may be used as a defence for the person charged to prove that he took all reasonable precautions and exercised all due diligence to avoid the commission of the offence by himself or by a person under his control.

 

We conduct microbiological analysis of foodstuffs and environmental swabs for validation and verification of the processes in place.

 

 

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