[vc_row][vc_column][vc_column_text css=""]PROGRAM OVERVIEW This course is designed for personnel involved in the Food Safety Management System (FSMS) Auditing or assigned the responsibility to conduct internal FSMS audit based on the requirement of GMP MS 1514, HACCP MS 1480 and FSSC 22000 Standard Requirement (ISO 22000 FSMS, ISO 22002 PRP, FSSC Additional Requirements). The course con...

[vc_row][vc_column][vc_column_text css=""]PROGRAMME OVERVIEW FSSC 22000 had launched version 6.0 of its international food safety management system certification scheme in April 2023. It provides a robust framework to identify and control food safety hazards, minimizing the risk of foodborne illnesses and contamination. By implementing the standard, companies can enhance the safety and q...

[vc_row][vc_column][vc_column_text css=""]PROGRAM OVERVIEW Food Safety is related to the presence of food safety hazards at the time of consumption. Food safety hazard can occur at any stage of the food chain. Therefore, adequate control throughout the food chain is essential. This 1-day course explains the requirements for the FSMS that combines the key elements such as interactive com...

[vc_row][vc_column][vc_column_text css=""]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 hazar...

[vc_row][vc_column][vc_column_text css=""]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 m...

[vc_row][vc_column][vc_column_text css=""]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 m...

[vc_row][vc_column][vc_column_text css=""]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 Regulation...

[vc_row][vc_column][vc_column_text css=""] PROGRAMME OVERVIEW Kementerian Kesihatan Malaysia telah melancarkan Program Latihan Pengendali Makanan pada tahun 1996 dengan mengiktiraf institut swasta bagi menjalankan kursus asas dalam aspek kebersihan dan pengendalian makanan. Menerusi program ini modul latihan yang seragam untuk semua pengusaha dan pengendali makanan telah diwujudkan. Sesi...