Training Course for HACCP and Food Handling

Introduction to Food Good Manufacturing Practice


1 day course

    This one-day course teaches you about the requirement contained in Codex HACCP, CAC/RCP 1-1969, rev 4-20er03 standard including both management level and practical level, and how the GMP could benefits of having it implemented in your organization. Our experienced tutors will go through the standard with example sharing to assist you to understand the importance of a foundation food management system in reducing your food safety risks.

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HACCP Plan and Implementation


2 days course

    Foodborne illness caused by microorganisms is a large and growing public health problem. [WHO, 2013]
    Organizations around the world recognize the value of effective management of food safety hazards through the use of Hazard Analysis and Critical Control Point (HACCP) systems. A HACCP based food safety plan is a tool to set priorities for interventions, to comply with relevant legislations, customer requirements and control business risks.
    In order to develop, implement and maintain a well-developed, practical and robust HACCP based food safety plan, it is essential to have the relevant skills and knowledge - this course is an ideal solution to establishing that requirement.
    By successfully completing this HACCP Plan and Implementation course, delegates will have demonstrated knowledge and basic skills to develop a HACCP based food safety plan and to oversee its implementation and monitoring.

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