Food Safety Series

These courses will increase the awareness of the employees on the importance of proper food safety procedures and the risk of cross-contamination between different types of ingredients. Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle to curb these risks and prevent harm to consumers.

food safety

List of course provided

This course was developed by the Food Safety & Quality Division, MOH for delivery to all food handlers involved in all aspects of the preparation, storage and serving of food.

It is crucial for everyone who works in the food industry to have a sound knowledge of food hygiene. This course is intended to introduce participants to the importance of implementing an effective cleaning and sanitation program in a food production facility.

Good Manufacturing Practices (GMPs) are the basic principles of operation a food processor should follow to produce a consistent, quality food product and are the basis of HACCP prerequisite programs.

Good Manufacturing Practices (GMPs) are the basic principles of operation a food processor should follow to produce a consistent, quality food product and are the basis of HACCP pre-requisite programs.

Good Manufacturing Practices (GMPs) are the basic principles of operation a food processor should follow to produce a consistent, quality food product and are the basis of HACCP pre-requisite programs.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This course teaches participants about the fundamentals of HACCP auditing.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This two-day course covers the entirety of the Food Safety Management Standard, teaching you about the standard, the new changes in version 2018 and how to implement the standard. The experienced trainer will explore the ISO 22000:2018 standard in-depth, with role-plays, workshops and practical exercises to ensure you go from beginner to expert.

ISO 22000 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. This course introduces ISO 22000 standards requirements and necessary skills for effective ISO 22000 internal auditing.

FSSC 22000 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. This course introduces the value of developing to effectively manage food safety ‘from farm to table’ by establishing the importance of implementing a GFSI – recognized FSSC 22000 food safety management system.

FSSC 22000 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. This course introduces the value of developing to effectively manage food safety ‘from farm to table’ by establishing the importance of implementing a GFSI – recognized FSSC 22000 food safety management system.

FSSC 22000 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. This course introduces FSCC 22000 standards requirements and necessary skills for effective FSCC 22000 internal auditing.

This course provides an understanding of food defense and guidance for professionals in the food industry. The course modules progress through food defense planning including broad mitigation strategies, vulnerability assessments,focused mitigation strategies, and food defence plans.

Food fraud commonly encompasses a wide range of deliberate fraudulent acts. The training focuses on the intentional and economically motivated adulteration of foods and methods to mitigate and prevent food fraud. This course introduces Food Fraud mitigation and prevention steps.

This course is intended to provide a comprehensive review of food regulations, the role of regulatory agencies and the issues and challenges of food regulations.

Each year, millions of people have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens—and early recognition and management of allergic reactions to food—are important measures to prevent serious health consequences.

A food safety risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. With risk analyses, food safety systems can be strengthened, and foodborne illnesses can be reduced. The course also touches on Food Defense and Food Fraud Mitigations plans.

Foreign material in food, which also refer to physical hazards or contaminant, pose a serious health hazard to consumers if accidentally ingested. Even some small fragments of foreign material can cause dental damage, laceration of the mouth or throat, laceration or perforation of the intestine, and other serious injuries. Fortunately, there are several effective methods for removing foreign materials in food manufacturing and packaging plants. Foreign material control is a major component of HACCP and food safety. Preventing potential injury from ingestion of sharp objects is one of the basic principles that all food processing operators must employ. This half-day training will consist of overview of systems necessary to reduce the risk of foreign material contamination, followed by investigative techniques and a customer and team response plan.

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