Strategic Management of Food Premises Inspection

Duration

Four-day training Workshop

Language

English (also available in other languages)

CPD

16 credited hours – IFPH

 

Location & Dates

Istanbul (First Monday every month)

IFPH reserves the right to alter dates, content, venue and facilitator with a reasonable notice time

London (Second Monday every month)

Dubai (Third Monday every month)

Brunei (Fourth Monday every month)

Please note

ON-Demand:IFPH and potential participant/partner can agree other duration/date/locations than those stated above

 

Delivery Type

Group - Live

Prerequisites

None

Who should take this training-workshop?

Nutritionists, dietitians, health educators, health professionals, nurses and public health practitioners, who are working in a community, but not limited to the following individuals:

Community Health Workers, Diabetes Educators, Family Physicians, Health Promoters

 

Fees in GBP (£)

- - - (to be decided)

Email

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Including coffee breaks and a lunch daily

 

Learning Objectives

By the end of the training-workshop, participants will be able to:

  1. Identify the various steps in the strategic management process
  2. Initiate and manage a strategic process
  3. Determine appropriate tools for strategic planning
  4. Understand strategies for evaluation
  5. Initiate community support and involvement in the process
  6. Develop communication strategies to promote the strategic planning process
  7. Identify partners to be involved in strategic planning process
  8. Participate in the strategic planning process (if applicable)

 

Outline of the Training-Workshop

A- An overview & main steps of Strategic Planning

  • Types of Planning
  • Objectives & Definition of Strategic Planning
  • Purpose of Strategic Planning
  • Qualities of a Good Strategic Plan
  • Periodicity, Updating, and Revision of Strategic Plans
  • Pitfalls and weaknesses noted in Strategic Planning of some Institutions
  • Sector Policies and Strategies to be used in the formulation of SP
  • The main tasks and responsibilities

 

The major steps in preparation Strategic Plan

  • Step 1: Preparation of Strategic Plan
  • Step 2: Situational Analysis
  • Step 3: Formulation of Vision and Mission Statements
  • Step 4: Formulation of Objectives
  • Step 5: Formulation of targets
  • Step 6: Formulation of Performance Indicators
  • Step 7: SP Documentation (Approval of the SP document & Implementation)

 

Implementing a Strategic Planning (via a model)

  • Strategic Planning Model; A B C D E
  • Assessment Model: S W O T

Evaluation Phase; Formative, Process and Summative Control

 

B- Food Premises Inspection as case study of strategic management plan

  • Purpose of Food Premises Inspection
  • Standards for Food Premises
  • Registration of Food Premises
  • General Advice and Guidance

 

Regulations on Registration of Food Premises

o   Cleaning and Disinfection Schedule 

o   Ventilation

o   Chilled & Frozen Food

o   Hot Foods

o   Personal Hygiene

o   Refuse Storage

o   Pest Control 

 

Types of Premises & Frequency of Inspections

1.         Type of food and intended uses

2.         Food handling

3.         Equipment and facility

4.         Management and employee food safety knowledge

5.         Food safety management program

6.         Regulatory compliance

7.         Volume of food

8.         Type of patrons

9.         Self Inspection Checklist

 

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