PROGRAM OVERVIEW
These courses are designed for personnel involved in planning, implementation and verification of Food Safety Management System based on HACCP System.
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 outline 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
- Site Paramedics, Operation Manager, Area Catering Manager, HSE Team performing Food Safety Inspection, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers, Campboss and those involve in Assurance of Food Safety and Hygiene Management.
- Logistic Personnel and Contract Holders.
LEARNING OUTCOMES
On successful completion of the training, participants shall be able to:
- Apply the understanding of the concept and application of HACCP Principles
- Demonstrate the hygiene inspection checklist application as assigned by the client
- Identify the key elements provided in the hygiene inspection checklist relation to food and water safety
- Communicate the findings to the client representative at site and generate report inclusive of mitigation plan as required