Hazard Analysis Critical Control Point (HACCP) is a quality assurance tool that enables management to achieve product safety and quality. This course is designed to enable owners, managers and supervisors to apply the HACCP principles for food safety to their business. HACCP is most appropriate for the manufacturing processes and large-scale food operations, but it is also useful for other food businesses that may be able to apply its principles, such as caterers in smaller businesses like pubs, hotels and restaurants. The objective of this course is to enable participants to understand the principles, concept and requirements of HACCP system.

The objective of the this course is to enable participants to develop, implement and maintain the HACCP System. This training is designed specially

• to give an overview of the 5 preliminary steps in HACCP and clear understanding of the 7 HACCP Principles.
• to equip participants with guidance and practical advices of interpreting, establishing and implementing a documented HACCP System (including a preparation of HACCP manuals/procedures etc) from realistic planning of the project to successful implementing and maintenance of the system.
• to identified and establish the Critical Control Point.

This course specially designed to give participants the practical or hands on auditing skills to help them undertake effective HACCP internal audits. This course is highly participative with group exercises and case studies. At the end of the course, participant should be able:

• to apply the principles processes, procedures and practices of HACCP Auditing in their work place.
• to interpret the HACCP standards.
• to understand the auditing technique and skills to implement and manage an effective HACCP audit program.
• to gain hands on experience in performing document audit & internal audit.

The aim of this course is to raise understanding and achieve good standards of food safety and hygiene. This course is specially designed to create a basic food hygiene culture through a positive and permanent improvement in attitude, awareness and working practices. Upon completion of the training, participants will be able to meet regulatory requirements by local authority in handling food at the workplace. This training is designed to

• identify the risk or hazard of improper food handling practices.
• obtain useful guides in food handler daily job or task to ensure food quality and safety been achieved.
• be aware of the importance of good codes of practice.