PROGRAMME OVERVIEW

This GMP course outlines basic requirements to control operation to ensure food produce is hygienic and safe, in accordance with its intended use. The content covers requirements based on MS 1514 Good Hygiene Practice, Codex Alimentarius – General Principle of Food Hygiene (CXC 1-1969, 2022) and Malaysia Food Hygiene Regulations 2009.

GMP addresses the provisions to ensure that food is safe and has been prepared, packed and stored under hygienic conditions. It is also a pre-requisite program for the Hazard Analysis Critical Control Point System for Food Safety, commonly known as HACCP. In the event of a customer complaint or a legal case, evidence of an effective GMP would present a strong point that due diligence has been exercised.

TARGET GROUP

• Professionals in the public/ private food sector/ chain including academia and administration
• Managers, Food Safety Team Leaders and Team Members, Hygiene Managers and those involved in Assurance of Food Safety and Hygiene Management

 
LEARNING OUTCOMES
On successful completion of the training, participants shall be able to:

• Apply the understanding of the requirement of Good Manufacturing practice and the relation with other regulations
• Apply control of food safety hazards to prevent food borne illness
• Establish GMP as a program to be implemented across the food premise
• Establish self- inspection program to assess effectiveness of GMP implemented