Pengenalan Kursus

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a risk management tool that is primarily used to manage food safety risks. In Malaysia, Malaysian Standard MS 1480: 2019 was published by the Department of Standards to describe the requirements for food safety according to the Hazard Analysis and Critical Control Point (HACCP) system to ensure the safety of food during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling, or offering for sale or supply in any sector of the food chain.

Tempoh Latihan

1 Hari

Bahasa Digunakan

English & Bahasa Malaysia

Pilihan Latihan

In House Only

Kandungan Kursus

  • Introduction to Food Safety & Mngmt. System
  • Foodborne Illness
  • Introduction to HACCP
  • Malaysian Certification Scheme (MCS) For Hazard Analysis and Critical Control Point (HACCP)
  • Importance of HACCP Pre Requisite Program
  • HACCP Plan
  • Understanding The HACCP 12 Stages
  • 7 Principle Of HACCP
  • HACCP Development Steps According to MS1480:2019
  • Summary & Conclusion

Hasil Pembelajaran

The success of a HACCP system depends on educating and training management and employees on the importance of their role in producing safe foods. Effective training is an important prerequisite to successfully implementing a HACCP plan. Specifically, at the end of the training, the participants will be able to:

  • Understand what food safety is all about and the importance of food safety in their industry.
  • Getting information, on the control of foodborne hazards related to all stages of the food chain.
  • Gain knowledge on MS 1480:2019 HACCP and other related legislations and regulations on food safety in Malaysia.
  • Understand the essential elements in developing a HACCP plan.

 

PERLUKAN LATIHAN SECARA IN-HOUSE?

Hubungi kami atau klik butang di bawah untuk dapatkan sebut harga.

Siapa Yang Patut Menghadiri Kursus Ini?

This training is open to food safety professionals, owners, and employees engaged in the food manufacturing industries, hotels, food premises (cafés, restaurants), and the general public interested in starting a food & beverages business.

Penyedia Latihan Berdaftar & Bertauliah

PROFILE TENAGA PENGAJAR

MRS. SITI MUNIRAH

Training Consultant

Certified Halal Facilitator by MIHA-JAKIM and competent in various halal & Food Safety matter | Certified Halal Executive by Halal Professional Board (HPB) | Certified Food Handling Trainer by MOH | HRDC Certified Trainer.

  • Past experienced: Nando’s, QSR, Starbucks, GSC etc
  • Area of expertise: F&B HACCP, Pest Control Management, MeSTI, GMP and halal.

Soalan - Soalan Lazim

  • What is HACCP?

    HACCP (Hazard Analysis Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.