USAID LINC, IIFSQ Conduct Training in Restaurant Food Hygiene and Food Safety Management in Sevastopol

June 29-30, 2011 — In Sevastopol, USAID LINC and its partner International Institute for Food Safety and Quality conducted training in “Developing and Implementing a Food Safety Management System at Restaurant Business Enterprises” for managers and staff of local catering facilities.

The 18 trainees were mostly managers and chefs of restaurants, cafés, and sanatorium catering departments. The training focused on application of Good Manufacturing Practices (GMP), food hygiene and Hazard Analysis Critical Control Point (HACCP) systems in the industry. The trainees were also familiarized with findings of the assessment of food safety impact on Crimea’s competitiveness carried out by USAID LINC in 2010, including tourist feedback on catering services in Crimea.

The course concluded in a certification examination, which was passed by all of the trainees.