Hazard Analysis Critical Control Point – HACCP

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Course Objectives

  • Understand and have essential knowledge on HACCP
  • Be able to develop and implement HACCP
  • Be able to establish a record keeping system

Target Audience

  • HACCP team members
  • Managers
  • Anyone involved in the implementation of a HACCP system

Methodology

This is a highly interactive training programme, whereby participants are to gain the learning points through experiential activities.

Course Modules

  • MODULE 1 – WHAT IS HACCP – CONCEPT AND BASIC REQUIREMENTS
  • MODULE 2 – WHY HACCP
  • MODULE 3 – PREREQUISITES PROGRAMS
  • MODULE 4 – THE 7 PRINCIPLES OF HACCP
  • MODULE 5 – WORKSHOP

Get To Know The Trainer

Trainer Krystine

 4.5

The Trainer – B.Sc (Hons) in Food Technology & Bioprocess from University Malaysia Sabah. She has vast experience in the field of quality assurance for the seafood and poultry industry. She is a certificated auditor for ISO 9001, HACCP, ISO 22000 and Good Manufacture Practices. The facilitator is also a Certified and Approved Trainer by Ministry of Health to conduct Food Handler Training.

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COURSE INCLUDES

COURSE BENEFITS

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RM1,335/DAY

RRP RM1,910/DAY   SAVE RM575

*T&C Applies

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