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.
This course will provide participants with an in-depth understanding of:
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|
|FSM04||HACCP Internal Auditing||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|
|FSM23||FSSC 22000 Process Based Internal Auditing||Malaysia|
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