With increasing concern over food safety, food producers and manufacturers begin to follow the fundamental standards of food safety management, emphasizing on hazard analysis and critical control points (HACCP) throughout the food chain. In addition, cost and production management are also decisive factors that have significant impact on a company’s profitability.

This seminar will introduce the concept of food safety management and explore how technology can help food companies to implement and operate a food safety management system which will effectively control their food safety standard, lower their risk of food purchasing, and raise their food safety and hygiene level but with less cost and less effort. In addition, we will also introduce the idea of central purchasing flow (ie. supplier pricing model), recipe / cost management, production / kitchen management to the sector and demonstrate how these factors help to boost profitability.