Trainer 9 - FOOD SAFETY

6 - Food Training Topics

A. FOOD SAFETY SYSTEM

                 

A1 Gap Analysis (Adequacy Audit)
Review existing food safety management system and its control processes to provide our clients with an audit report that identifies any gaps and suggestions for improvement.

 

A2 HACCP/ ISO 22000 FSMS Training (in-house customised programmes)
Hazard Analysis Critical Control Point (HACCP) is by far the most effective tool for assuring safe production of food products. It is now internationally recognized as a uniform and systematic approach to food safety. HACCP require skilled and trained personnel to successfully implement the system. It has been made a requirement for HACCP team members and supervisors to be trained in HACCP. Training is your first step to HACCP/ ISO 22000 FSMS implementation.

 

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

PROGRAMME OUTLINE

Day 1

Course Introduction

What is HACCP?
• The importance of HACCP in the food industry
• Benefits of HACCP

HACCP is not a stand alone programme
• Pre-requisite programmes / Good Manufacturing Practices

Hazards / Contaminants
• Physical
• Biological
• Chemical

Introduction to HACCP Terms

How to construct and implement HACCP Plan?
• Management commitment and Food Safety Policy
• Scope of HACCP Plan
• Food Safety Objective
• Assemble the HACCP Team

Workshop I
• Group Discussion
• Presentation

How to construct and implement HACCP Plan? (continue)
• Describe product & intended use
• Construct flow diagram & 'on-site' confirmation

Workshop II
• Group Discussion
• Presentation

Review and Summary


Day 2

How to construct and implement HACCP Plan? (continue)
Principle 1 : Identification of Hazards, Hazards Analysis & Establishing Preventive Measures
Principle 2 : Identification of CCPs using Decision Trees

Workshop III
• Group Discussion
• Presentation

How to construct and implement HACCP Plan? (continue)
Principle 3 : Establishing Critical Limits
Principle 4 : Establishing Monitoring Procedures
Principle 5 : Establishing Corrective Action
Principle 6 : Establishing Verification Procedures
Principle 7 : Establishing Record Keeping & Documentation

Workshop IV
• Group Discussion
• Presentation

Verification
• Validation
• Internal Audit & Verification
• External Verification

Review and Summary

End of Training Programme

 

 

A3 HACCP/ ISO 22000 FSMS Documentation towards Certification
Development of HACCP/ ISO 22000 FSMS Manual for HACCP/ ISO 22000 FSMS Certification Scheme. We can assist and consult in the preparation of HACCP manual and ISO 22000 Certification. Additional information can be obtained through discussions and visits to sites from time to time.

 

A4 Implementation of Food Safety System (HACCP/ ISO 22000 FSMS)
Focus is on the active development of HACCP system based on internationally recognised principles and applications. We can assist you by offering an overall consultation and advisory for compliance to meet the guidelines as set by the Ministry of Health, Department of Veterinary and importing countries such as USA and EU.

 

A5 HACCP Audit (Surveillance Audit)
We can provide scheduled audit on your HACCP system to ensure it is updated and in-place and to report on any deviations or system non-conformances. It involves a thorough review of the record keeping system and other verification procedures. This audits should be conducted prior audit by the authority or certification body so as to prepare your plant and update your staffs.

 

 

B. GOOD MANUFACTURING PRACTICES (GMP)

                 

B1 Gap Analysis (Adequacy Audit)
Intensive review of operating systems and procedures to determine improvement/ action plan for future planning purposes

 

B2 GMP Training - in-house (customised programmes)
GMP comprise of basic, universal steps and procedures that control operating conditions to ensure favorable conditions for production of quality and safe food. Food manufacturers and retail food sectors must first review existing programs and verify that all GMPs are all in-place and effective prior to implementation of HACCP program.

 

GOOD MANUFACTURING PRACTICES (GMP)/
GOOD CATERING PRACTICES (GCP)


PROGRAMME OUTLINE

Course Introduction
• What are pre-requisite programmes?
• What is GMP?
• Management commitment

Food Contaminants
• Physical
• Chemical
• Biological

Premise & Environment
• Ground
• Plant layout

Equipment & Utensils

Good Hygiene Practices
• Disease control & monitoring
• Personal hygiene

Sanitation Facilities & Operation
• Sanitation programme
• Workers' welfare facilities

Pest Control Programme
• How to identify pests signs of infestation?
• How to implement an effective pest control programme

Supplies
• Supplier quality assurance
• Supplier audit
• Certificate of analysis

Process Control

Storage & Distribution
• Storage of raw material, end product and packaging material
• Transportation

Defect Action Level
• Product complaints
• Product recall programme

Documentation & Record Keeping
• HACCP Plan / Document
• SOP
• SSOP
• Checklists / Forms
• Quality Manual

 

 

B3 GMP Documentation towards Certification
Preparation of GMP Manual for GMP Certification

 

B4 Implementation of Good Manufacturing Practices (GMP)
Focus is on the development of Good Manufacturing Practices, a set of important elements that established an effective and systematic working environment

 

B5 General Consulting in Standard Operating Procedures ( SOPs ) , Standard Sanitation Operating Procedures (SSOPs) and Working Instructions (WI)

 

 

C. FOOD QUALITY SYSTEM

                    

C1 Gap Analysis (Adequacy Audit)
We can help review accuracy of your documents department by department and system by system

 

C2 ISO 9000 series training
• Understanding ISO 9000

• ISO 9000 Documentation

• ISO 9000 Auditing

• Other QC Tools and Technique

 

C3 Implementation of Quality System, ISO 9001: 2000

 

C4 Qualifying Audit
We can perform a 'hands-on live audit' prior to the actual qualifying audit by the certification body to ensure your quality management system meet the minimum requirements of ISO 9000 or Integration of ISO 9000-HACCP.

 

 

D. KITCHEN FOOD SAFETY & HYGIENE AUDIT

                   

We can help your establishment to strive towards efficient and effective food safety and hygiene management, thus producing safe food for your customer. We can assist you either from the very start i.e. developing a system from scratch and help you to implement and monitor the various aspects of hygiene and sanitation or assessing your existing practices and assist you in improving it according to standard safe food principles used worldwide.

This service is applicable to food manufacturing, food service and food retail industry.

 

 

E. FOOD HANDLER/ FOOD HYGIENE TRAINING

                  

This basic but comprehensive program will impart useful guidelines and knowledge on food handling practices and also training in the principles of food hygiene and safety. This program is applicable to all categories of food handlers inclusive of those in the food manufacturing, food service/ hospitality and food retail industry. This program is conducted in 8 modules according to the requirement of Ministry of Health:

• Food Contamination
• Food Poisoning
• Prevention of Contamination
• Good Personal Hygiene Practices
• Food Storage
• Cleaning/ Sanitation, Waste Disposal & Pest Control
• Work Ethics and Food Act & Regulations Malaysia
• Healthy Eating

 

 

FOOD HANDLER TRAINING/ KURSUS PENGENDALI MAKANAN

PROGRAMME OUTLINE

Introduction (Pengenalan)

Module 1: Food Contamination (Pencemaran Makanan)

Module 2: Food Poisoning (Keracunan Makanan)

Module 3: Prevention of Food Contamination (Pencegahan Pencemaran Makanan)

Module 4: Personal Hygiene (Amalan Kebersihan Diri)

Module 5: Food Storage (Penyimpanan Makanan)

Module 6: Cleaning/Sanitation, Waste Disposal & Pest Control (Pembersihan/Sanitasi, Pembuangan Sampah & Kawalan Makhluk Perosak)

Module 7: Work Ethics & Food Law (Etika Kerja & Perundangan Makanan)

Module 8: Healthy Eating (Cara Pemakanan Sihat)

 

 

F. PLANT LAYOUT

                  

A plant layout must meet GMP requirements and should not pose any risk of contamination to end products. Therefore, it is very crucial that your plant layout have been reviewed before proceeding to the construction of the actual building.

We can offer professional advice on plant layout requirements and also standards as set by the authority. We consult on new plant design and planning and also the upgrading of existing plant. Existing plant may need some upgrading in order to meet requirements and this can be costly. We can assist you on the best approach for such changes and the renovation to be kept cost effective.