Hazard Analysis Critical Control Point with Examination

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Course Objectives

Upon completion of this training programme, participants will be able to:

  • 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 – 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

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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