The course is designed to ensure an understanding of current regulatory and legislative requirements, as well as an insight into bacteriology and safety precautions used to minimise risks associated with food preparation and storage. Food safety training covers the essential aspects of food hygiene and safety throughout all stages of food handling, so that you can reduce food safety hazards and ensure that the food you work with is safe for customers to eat. You will also learn about the legal responsibilities of working with food and how to stay in compliance.

The goal of implementing a food safety management system (FSMS) is to help a company enhance its food safety (FS) performance and manage its FS risks. Internal auditing is a critical component of a successful FSMS, and by attending this course, you will gain knowledge and abilities to help improve your company's FS performance. This course will teach you how to examine and report on the conformity and implementation of FSSC 22000 processes. You'll learn how to plan and conduct audits, produce and disseminate audit reports, and complete follow-up tasks.

This course has been designed to enable delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.

In this GMP Awareness Training, the modules are developed according to the requirements of Malaysia Standard, MS 1514:2009. It covers all the requirements to understand and implement Good Manufacturing Practices in operation. Thus, the training is essential for manufacturers who want to build a food safety assurance program to increase customer confidence and for branding purpose.

Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to the identification, assessment and control of hazards to ensure that food is safe for human consumption. It applies to all food businesses involved in preparing, processing, manufacturing, packaging, storing, transporting, distributing, handling, supplying or offering for sale food in any sector along the food chain. Implementation of a HACCP system by food businesses will go a long way towards ensuring that food products are safe for human consumption. Under the HACCP certification scheme, food businesses are required to set up and implement a HACCP system in accordance with the MS 1480 “Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System”. This standard is based on the widely accepted international standards and guidelines published by the Codex Alimentarius Commission. In implementing the HACCP systems, it is required that prerequisites programmes be established. It is recommended that MS 1514 “Good Manufacturing Practice for Food” be used as a guiding document.

FSSC 22000 is a Food Safety Management Systems standard which provides a framework for effectively managing food safety responsibilities for food handling enterprises. Unlike ISO 22000, FSSC 22000 is fully recognised by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. The Foundation of FSSC 22000 published Version 5.1 of its FSSC 22000 certification scheme on November 3, 2020. The main reasons for the updated version are compliance with the most recent benchmarking requirements of the Global Food Safety Initiative (GFSI) and enhanced requirements for Certification Body (CB) performances as part of continuous improvement. If you are working towards this standard or want to learn about the key changes to this standard, this course is for you!

This ISO 22000:2018 Lead Auditor training course will enable you to conduct effective audits in any auditing situation. It provides you with the skills to plan, conduct, lead and report on audits for first party (within your own organisation), second party (suppliers) and with third party organisations. It will provide you with the knowledge to understand food safety principles, terms and definitions related to food safety, review the food safety hazards, effectiveness of the processes to control, and to determine the adequacy and effectiveness of a food safety scheme. It also assists you in understanding the interpersonal and communication skills required for Auditors and Audits team leaders. The course involves a high level of participant involvement through discussions, role plays and case studies that are used to reinforce the concepts and to provide practice in applying them.

Malaysia Food Act 1983 and Its Regulation 1985 regulated to protect the public against health hazards and fraud in the preparation, sale and use of food, and for matters incidental thereto or connected therewith. This course will provide knowledge on standard for a particular food including permitted food additive and nutrient and labelling requirements under Food Regulations 1985. At the end of this course, participant shall be able to identify which regulations its food product is classified under the Food Regulation is 1985, and able to ensure compliance to these regulations and subsequently produce safe food for consumers.

This training program is designed to facilitate a smooth transition from previous versions to FSSC 22000 Version 6. Participants will gain a comprehensive understanding of the updated requirements, key changes, and essential elements necessary for compliance with the latest standards. The course will cover various aspects, including updated provisions, sector-specific requirements, and strategies for implementing Sustainable Development Goals within food safety management systems.