This training has been designed to help participants to have the awareness of the requirements of the Hazard Analysis Critical Control Point (HACCP) based on the Malaysia Standard MS1480:2019 and to implement them in the organization.
This training explains the role of HACCP in reducing food safety risks, how to identify and control hazards, the importance of Prerequisites (GMP) as a foundation of HACCP, how to initiate a HACCP System and apply the 7 HACCP Principles and the process of implementing HACCP in a food facility.
By the completion of the training, you will be able to describe the purpose of HACCP system, its requirements and how it aids the continual improvement of the HACCP system.
Brochure
— Course Fee: RM 790.00 (Inclusive of 8% Service Tax) —
09.00am – 09.15am
Opening & Pre-Assessment
09.15am – 09.30am
Module 1: Introduction to Food Safety System
– What is HACCP?
– Purpose & Benefits of HACCP
– Application of HACCP
09.30am – 10.30am
Module 2: Identification of Hazards
– Biological hazards
– Chemical hazards
– Physical hazards
– Exercise: Hazards Identification
10.30am – 10.45am
MORNING BREAK
10.45am – 12.30pm
Module 3: Good Manufacturing Practices (GMP)
– What is GMP?
– GMP elements
12.30pm – 01.30pm
LUNCH BREAK
01.30pm – 03.30pm
Module 4: Hazard Analysis Critical Control Point (HACCP)
– 12 steps in HACCP:
– 5 preliminary steps
– 7 principles of HACCP
– Workshop: Hands-on Exercise
03.30pm – 03.45pm
AFTERNOON BREAK
03.45pm – 04.45pm
Module 4: Hazard Analysis Critical Control Point (HACCP) – CONT.
– Hazard Analysis Worksheet
– HACCP Plan Summary
– Workshop: Hands-on Exercise
– Operation, Maintenance & Improvement of HACCP System
– Application of HACCP System
04.45pm – 05.00pm
– Q&A Session
– Post-Assessment
– Output Assessment (Evaluation)