This training is to increase awareness and understanding of Halal Principles and Assurance based on Malaysian Standard MS 1500 Halal Food Production, Preparation, Handling and Storage-General Guidelines. At the end of the course, participants will be able to :

• understand and increase the level of awareness on the principle and concepts of Halal.
• determine the definition of halal, haram and halal food.
• understand the importance of the proper sourcing of raw material and production of halal food
• understand the importance of implementing & maintaining the systems.

Lack of achieving effective allergen control is currently a major source of product recalls in the market, which can have significant cost and brand reputation implications! The health implications for those affected by allergens are serious. The new BRC Global Food Standard also has more emphasis on Allergen risk assessment and control. This course is designed to provide information on food allergies and intolerances and how they can be managed in a food manufacturing context. Up-to-date information on the key aspects of allergen control for Food Manufacturers will be simply explained.

The objective of this course is enables participants to increase staff awareness in Food Security issue. Upon completion of the training, participants will be equipped with the knowledge of risk management, appropriate preventive measures and establishment of preparedness and response plan in organization food security.

At the end of the course, the participants will be able to:

• understand the meaning of Food Security and its relation with Food Safety
• identify potential areas for food security control
• able to implement the preventive measure suggested in their work place
• establish the preparedness and response plan of food security
• develop food security checklist at their workplace

In the competitive food chain industry, personnel involve in audit program must have an effective and competent auditing skill. Nowadays in the competitive market, personnel not only need to be equipped with auditing skills but also nonconformity closing skills at the end of the audit program. Most of the internal auditors face a big problem in closing their nonconformity. The objective of this course is enable participants to master the auditing and nonconformity closing skills.

At the end of the course, the participants will be able to:

• describe the role of internal auditor in the maintenance and improvement of the food safety system
• plan and prepare for an internal audit program
• write factual audit findings
• suggest ways to verify effectiveness of the corrective action