PROGRAMME OVERVIEW
This course is designed for personnel involved in offshore catering and food services. HACCP Hazard Analysis Critical Control Point; is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials at supply based, transportation to offshore site/ locations, processing of food including process of storage, preparation of raw materials, servings and also distribution of food to satellite platforms/ remote locations.

Training module outlines the HACCP Requirements, GHP as the Pre-requisite programs specific to Oil & Gas Industry; Food and Water Safety Requirement IPIECA, OGP and also Malaysia Food Act and Regulations.

This training has been made compulsory by major Oil & Gas Industrial key players. HACCP must be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe.
TARGET GROUP

• Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene
• Campboss, Area Catering Manager, Platform Chefs, Cook, Baker and other Offshore Food
• Site Medics, Logistic Personnel and Contract

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

• Apply the understanding of the pre-requisite programs (GHP) to support HACCP
• State the application of HACCP Principles
• Develop control and monitoring of food safety hazards to prevent food
• Establish HACCP as a program to be implemented across the food premise