Seminar in Vietnam Highlights Food Safety and Hygiene
USAPEEC held a two-day seminar at the Ninh Kieu Riverside Hotel in Can Tho to educate junior chefs, supermarket staff and related food service personnel on the critical aspects of food safety and hygiene. The 80 participants benefitted from the knowledge they gained from Executive Chef & Food Consultant, Norbert Ehrbar on the safe handling, utilization and versatility of U.S. poultry products (turkey, chicken, duck and eggs). Through the demonstration where he presented 5 turkey recipes, Chef Norbert also showed the proper way of cutting a whole turkey into different parts and explained the different methods of cooking. Mr Joe Chua, an experienced and qualified food safety expert from Singapore facilitated the food hygiene session where he presented a basic knowledge of micro-organisms, and covered topics ranging from food poisoning and foodborne infections, to food storage and handling, cleaning and sanitizing, personal hygiene and pest control.