PROGRAM OVERVIEW
This course is designed for personnel involved in food manufacturing 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 to processing of food including process of receiving, storage, manufacturing until distribution of food products.
Training module outlines the HACCP Requirements, GMP as the Pre-requisite programs based on Malaysia Standard MS 1480 HACCP, MS 1514 GMP and Malaysia Food Act and Regulations.
TARGET GROUP
- Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
- Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
- HACCP Internal Auditor
LEARNING OUTCOMES
On successful completion of the training, participants shall be able to:
- Apply the understanding of the pre-requisite programs (GMP) to support HACCP system.
- State the application of HACCP Principles
- Develop control and monitoring of food safety hazards to prevent food contamination.
Establish HACCP as a program to be implemented across the food premise