Introduction
In 2009 after more than 10 years of review, the Food Hygiene Regulations were introduced in Malaysia. The regulations specified food premises registration, infrastructural requirements, conduct of food handlers and many other prescriptive requirements of which both the management and the food handlers can be prosecuted for non-compliances.
Most food manufacturers have implemented Good Manufacturing Practices and HACCP but many food service organizations are still ignorant and choose to adopt the ‘wait and see” attitude. Most food service management are not trained on food safety principles and methods. Relying on common sense is a recipe for a disaster.
This training provides Food Service Organizations (including restaurants, cafeteria, catering, canteen and other eateries) with the understanding of the importance of food safety and how it should be managed in order to safeguard the health of consumers and prevent prosecution by the authorities.
Objectives
This course will provide participants with an in-depth understanding of:
• The principles of food safety
• Knowledge of food products and how to ensure they are safe
• The infrastructure requirements
• The methodology of food handling and preparation based on HACCP principles
Course Content
• Introduction to Food Safety
- Food safety
- Food hazards
- Food contamination
• Regulations & Standards
- Food Act & Regulations
- Food Hygiene Regulations
- Standards
• Food Supply
- Types of food
- Receiving, preparation, handling & storage control to ensure safety
- Food packaging
- Disposal of contaminated food
• Premise & Physical Facilities
- Location, design & construction
- Hygiene facilities
- Water, ice & utilities
- Pest control
• Equipment & Utensils
- Common equipment
- Material for construction
- Monitoring & measuring equipment
• Management & Personnel
- Responsibility & competency
- Health
- Personal cleanliness
- Hygienic practices
• Toxic Materials
- Labeling & identification
- Storage & use
• Maintenance and Cleaning Practices
- method & schedule
- best practices
• Hazard Analysis Critical Control Point (HACCP)
- Analysis of recipe using HACCP
• Introduction to 5S
- Maintain best practices through 5S program
• Verification Program
- Verification activities
- Verification checklist
Benefits
Upon completion of the training, participants will be able to:
• Understand and apply food safety principles
• Appreciate the importance of compliance to best practices
• Manage the supply of safe food
For Whom
This course is specially designed for personnel responsible for managing food service organizations including:
- Canteen/cafeteria for factories, hospitals, schools, etc
- Catering
- Restaurants and any other eateries.
Tutor
All Neville Clarke tutors are full time consultants, auditors and trainers. The tutor assigned is always an experienced professional with practical application of the subject matter, who will be able to understand and meet the unique requirement of your industry.
Duration
This is a two-day course running from 9.00 am to 5.00 pm.
HRDF scheme
Claimable under SBL scheme
