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Food Safety Management for Food Service Organisations

  • Overview
  • Course Outline
  • For Whom
  • Other Details
  • Related Trainings

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

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 

 

  • 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
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.

 

Duration
This is a two-day course running from 9:00 am to 5:00 pm.

HRDF Scheme
This course is HRDF claimable under SBL Scheme.

Code Title Location
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
FSM21 Basic Sanitation Malaysia
FSM22 Hygiene/GMP Inspections Malaysia
FSM23 FSSC 22000 Process Based Internal Auditing Malaysia
 

 

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