HACCP, an acronym for Hazard Analysis Critical Control Point, is incorporated into a management system to prevent the occurrence of food-borne hazards at all stages of the food chain; from production through manufacturing, storage and distribution of a food product. It is derived from ‘Failure Mode and Effect Analysis’, an engineering system that questions what could go wrong within the whole system by looking at a product, all its components and the manufacturing stages.
Auditing is an integral activity for most organisations as it offers check-and-balance to the system and can be a valuable tool that drives improvements.
This course aims to provide participants with the knowledge and practical skills necessary to participate as an effective member of their organisation’s HACCP internal audit team.
This course will provide participants with:
Upon completion of the training, participants will be able to:
|FSM01||HACCP Food Safety System||Malaysia|
|FSM02||Good Manufacturing Practices (GMP) For the Food Industry||Malaysia|
|FSM03||CQI & IRCA Certified FSSC 22000 Lead Auditor (Food Safety Management Systems based on ISO22000:2005 & ISO/TS22002-1:2009) Training Course (17512)||Malaysia|
|FSM05||ISO 22000 Process Based Internal Auditing||Malaysia|
|FSM06||Basic Food Safety And Hygiene||Malaysia|
|FSM06M||Kursus Asas Keselamatan Makanan Dan Kebersihan||Malaysia|
|FSM08||Introduction to FSSC 22000 Food Safety System||Malaysia|
|FSM09||Introduction to ISO/TS 22002-1:2009 PreRequisite Programmes on Food Safety- Part 1: Food Manufacturi||Malaysia|
|FSM10||Introduction to ISO 22000 Food Safety Management Systems||Malaysia|
|FSM13||Food Safety Management for Food Service Organisations||Malaysia|
|FSM23||FSSC 22000 Process Based Internal Auditing||Malaysia|
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