Trainer 9 - FOOD SAFETY


All HACCP training courses and seminars are taught based on the products produced by the establishments attending the training session.

A. Basic Accredited HACCP (Bahasa Malaysia, English, Chinese)

Topics covered include:

1. Good Manufacturing Practices (GMP’s)
2. Sanitation Standard Operating Procedures (SSOP’s)
3. Introduction to Microbiology
4. Biological, Chemical, and Physical Hazards
5. The Seven HACCP Principles
6. Ways to Develop a HACCP Plan
7. Implementation and Maintenance Strategies
8. Regulatory Issues

B. Advanced HACCP (Bahasa Malaysia, English and Chinese)

Topics covered include:

1. HACCP Review
2. Overview and Design of Prerequisite Programs
3. Verification of Prerequisite Programs
4. Validation of Food Safety Control Measures
5. Verification of CCP’s
6. HACCP System Verification
7. Role of Microbiological Testing in Food Safety Systems
8. HACCP Plan Assessments & Audits
9. HACCP Plan/System Validation and Reassessment
10. Regulatory requirements for Verification and Validation

C. Separate stand alone courses can be taught on the following topics (Bahasa Malaysia, English and Chinese):

1• Sanitation Standard Operating Procedures (SSOP’s)
2• Sanitation Performance Standards (SPS’s)
3• Standard Operating Procedures (SOP’s)
4• See Good Manufacturing Practices (GMP’s)
5• Regulatory HACCP  - Enforcement actions