GMP > Hazard Analysis Critical Control Point with Examination
Upon completion of this training programme, participants will be able to:
This is a highly interactive training programme, whereby participants are to gain the learning
points through experiential activities.
Module 1 – What Is HACCP – Concept And Basic Requirements
Module 2 – History Of The Development Of HACCP
Module 3 – Legislation
Module 4 – Why HACCP
Module 5 – Prerequisites Programs
Module 6 – The 7 Principles Of HACCP
Module 7 – Implementing HACCP & Maintenance
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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