KURSUS LATIHAN PENGENDALI MAKANAN

FS 02 (3 JAM)

COURSE TITTLE: KURSUS LATIHAN PENGENDALI MAKANAN

CODE: FS 02 (3 JAM)

LANGUAGE: BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

Kementerian Kesihatan Malaysia telah melancarkan Program Latihan Pengendali Makanan pada tahun 1996 dengan mengiktiraf institut swasta bagi menjalankan kursus asas dalam aspek kebersihan dan pengendalian makanan.

Menerusi program ini modul latihan yang seragam untuk semua pengusaha dan pengendali makanan telah diwujudkan. Sesi latihan ini dikendalikan oleh Sekolah Latihan Pengendali Makanan (SLPM) yang diiktiraf oleh Kementerian Kesihatan Malaysia di seluruh negara. Latihan pengendali makanan adalah wajib ke atas semua pengendali makanan seperti yang dinyatakan dalam Peraturan Kebersihan Makanan 2009.

PHEIO Management Sdn Bhd telah tersenarai sebagai Sekolah Latihan Pengendali Makanan yang diiktiraf Kementerian Kesihatan Malaysia sejak tahun 2015.

 

  1. TARGET GROUP

Mereka yang terlibat dengan pengendalian makanan seperti dalam sektor:

  • Kilang pemprosesan makanan/minuman
  • Hotel/Resort/Convention Center
  • Airline Catering/Offshore Catering
  • Restoran/Kedai Makan/Kafeteria
  • Medan Selera/Pusat Penjaja/Pasaraya
  • Kantin Sekolah/Kantin Asrama
  • Kiosk Jualan Makanan/Bakeri/Kedai Kek
  • Kantin Pejabat/Kilang/Industri
  • Taska/Tadika
  • Katering/Home Bakers
  • Lain-lain Pengendalian Makanan

 

 

  1. LEARNING OUTCOMES

Menambah pengetahuan pengendali makanan terhadap Amalan Kebersihan Yang Baik seperti berikut:

  • Mematuhi Peraturan Kebersihan Makanan 2004
  • Meningkatkan kesedaran tentang kebersihan premis makanan
  • Meningkatkan kesedaran tentang bahaya pencemaran makanan
  • Mengetahui bahaya penyakit bawaan makanan
  • Memahami langkah kawalan pencemaran silang
  • Memahami peraturan berkaitan kebersihan diri
  • Memahami teknik pencucian dan sanitasi, kawalan makhluk perosak, dan penyelenggaraan di premis makanan
  • Mengetahui kawalan suhu yang betul dalam operasi penyediaan makanan
  • Mendapat sijil latihan untuk tujuan perlesenan Kerajaan Tempatan
  • Memenuhi syarat Sistem Jaminan Keselamatan Makanan (pensijilan MESTI, BeSS, GMP, HACCP, dan ISO 22000.

 

  1. COURSE PROGRAM

 

COURSE PROGRAM
   
9.00am – 10.30am

·         Peraturan Kebersihan Makanan 2009

·         Pendahuluan: Kebersihan diri dan Premis makanan

10.30am – 10.45am Morning Break
10.45am – 12.00pm

·         Pencemaran  makanan dan Penyakit bawaan makanan: penghidangan makanan, pencemaran silang, tanda- tanda keracunan makanan.

·         Kawalan suhu: pengendalian peti sejuk dan sejukbeku, pengendalian stor.

·         Pengurusan sisa makanan dan system kawalan makhluk perosak

·         QA dan Kuiz

 

 

  1. CONTACT

 

PHEIO Management Sdn Bhd

No 19-2 Jalan Elektron F U16/F

E Boulevard Denai Alam

Seksyen U16

40160 Shah Alam

 

Tel/ Fax: 03-7831 9447

Mobile/ Whatsapp: 012-295 3077

Email: pheio.mgmt@gmail.com

           pheio.inquiry@gmail.com

Website: www.pheio.com

Good Manufacturing Practice (GMP)

FS 03 (1 Day)

COURSE TITTLE: Good Manufacturing Practice (GMP)

CODE: FS 03 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

This 1 day GMP course outline basic requirement to control operation to ensure food produce is hygienic and safe, in accordance to its intended use. The content covers requirements based on MS1514 Good Hygiene Practice, Codex Alimentarius – General Principle of Food Hygiene (CAC/RCP 1-1969) and Malaysia Food Hygiene Regulations 2009.

GMP addresses the provisions to ensure that food is safe and has been prepared, packed and stored under hygienic conditions.  It is also a pre-requisite program for the Hazard Analysis Critical Control Point System for Food Safety, commonly known as HACCP.  In the event of customer complaint or a legal case, evidence of an effective GMP would present a strong point that due diligence has been exercised.

The training includes pre and post assessment as evaluation of training effectiveness.

 

  1. TARGET GROUP
  • Professionals in the public/ private food sector/ chain including academia and administration
  • Managers, Food Safety Team Leaders and Team Members, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.

 

 

  1. CONTENTS OUTLINE
  • Introduction to Good Manufacturing Practice
  • Food Safety Hazards
  • Food Borne Illness
  • Premise Design and Facilities
  • Control of operation
  • Maintenance Cleaning and Sanitation
  • Personal Hygiene
  • Transportation and distribution
  • Product information
  • Lot or batch identification
  • Training
  • Internal inspection

 

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the requirement of Good Manufacturing practice and the relation with other regulations
  • Understand control of food safety hazards to prevent food borne illness
  • Establish GMP as a program to be implemented across the food premise
  • Establish self- inspection program to assess effectiveness of GMP implemented

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

Good Hygiene Practice (GHP)

FS 04

COURSE TITTLE: Good Hygiene Practice (GHP)

CODE: FS 04

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 1day course is designed for personnel involved in the food service hygiene management and control. GHP outline basic requirement to control operation to ensure food produce is hygienic and safe in accordance to Malaysia Food Hygiene Regulation 2009.

GHP training is applicable to personnel working in large –scale catering such as hotels, catering operations in the institutions such as school canteen, university cafeterias and hospital kitchens, restaurants and convention centers.

This training has also been made compulsory by some major Oil & Gas Industrial key players, as well as airline catering. GHP can also be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe. It is a prerequisite to ensure staff/ consumer well-being and   prevention of food borne illness.

The training includes 1 hour assessment as evaluation of training effectiveness.

 

  1. TARGET GROUP
  • Professionals in the public/ private food sector/ chain including academia and administration
  • Managers, Food Safety Team Leaders and Team Members, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.

 

  1. CONTENTS OUTLINE
  • Introduction to Good Hygiene Practice
  • Food Safety Hazards
  • Food Borne Illness
  • Premise Design and Facilities
  • Control of operation
  • Maintenance, Cleaning and Sanitation
  • Pest Control
  • Chemical Handling
  • Personal Hygiene
  • Transportation and distribution
  • Product information
  • Lot or batch identification
  • Training
  • Internal inspection – Self-inspection

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the requirement of Good Hygiene practice and the relation with other regulations i.e. Malaysia Food Regulation 2009
  • Understand control of food safety hazards to prevent food borne illness
  • Establish GHP as a program to be implemented across the food premise
  • Establish self- inspection program to assess effectiveness of GHP implemented.
  • Recognized as a competent food handler in safe food handling.

 

  • DURATION

1 Day – Learning on GHP

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

 

 

 

 

 

 

 

 

 

 

 

 

DAY 1
8.30am – 8.45am Registration
8.45am – 10.00am

Introduction to GHP

Food Safety Hazards

–          Physical Hazard

–          Biological Hazard

–          Chemical Hazard

–          Food Allergen

Critical Factors of Food Poisoning

–              Infectious

–              Toxigenic

Overview of Food Hygiene Regulations 2009

10.00am – 10.30am Morning Break
10.30am – 1.00pm

GHP Requirements:

–          Premise, Design and Facilities

–          Control of Operation

–          Product Information

–          Lot/ Batch Identification

1.00pm – 2.00pm Lunch Break
2.00pm – 3.15pm

GHP Requirements:

–          Maintenance

–          Cleaning and Sanitation

–          Pest Control

–          Chemical Handling

3.15pm – 3.30pm Tea Break
3.30pm – 4.30pm

GHP Requirements:

–          Personal Hygiene

–          Training

Food Safety and Quality Inspection

4.30pm – 5.00pm

Q&A Session

Training Evaluation

Good Hygiene Practice (GHP) for Catering Services

FS 05 (1 Day)

COURSE TITTLE: Good Hygiene Practice (GHP) for Catering Services

CODE: FS 05 (1 Day))

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This course is designed for personnel involved in the food service hygiene management and control. GHP outline basic requirement to control operation to ensure food produce is hygienic and safe in accordance to Malaysia Food Hygiene Regulation 2009.

GHP training is applicable to personnel working in large – scale catering such as hotels, catering operations in the institutions such as schools canteen and hospitals, restaurants and convention centers.

This training has also been made compulsory by some major Oil & Gas Industrial key players, as well as airline catering. GHP can also be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe. It is a prerequisite to ensure staff/ consumer well-being and   prevention of food borne illness.

The training includes 1 hour assessment as evaluation of training effectiveness.

 

  1. TARGET GROUP
  • Professionals in the public/ private food sector/ chain including academia and administration
  • Managers, Food Safety Team Leaders and Team Members, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.

 

  1. CONTENTS OUTLINE
  • Introduction to Good Hygiene Practice
  • Food Safety Hazards
  • Food Borne Illness
  • Premise Design and Facilities
  • Control of operation
  • Maintenance, Cleaning and Sanitation
  • Pest Control
  • Chemical Handling
  • Personal Hygiene
  • Transportation and distribution
  • Product information
  • Lot or batch identification
  • Training
  • Internal inspection – Self-inspection

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the requirement of Good Hygiene practice and the relation with other regulations i.e. Malaysia Food Regulation 2009
  • Understand control of food safety hazards to prevent food borne illness
  • Establish GHP as a program to be implemented across the food premise
  • Establish self- inspection program to assess effectiveness of GHP implemented.
  • Recognized as a competent food handler in safe food handling.

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

COURSE PROGRAM
8.30am – 9.00am Registration
9.00am – 10.00am

Introduction to GHP

Food Safety Hazards

–          Physical Hazard

–          Chemical Hazard

–          Biological Hazard

Food Borne Illness

–          Infectious

–          Toxigenic

10.00am – 10.30am Morning Break
10.30am – 1.00pm

GHP Requirements:

Premise, Design and Facilities

Control of Operation

Product Information

Lot/ Batch Identification

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Maintenance

Cleaning and Sanitation

Pest Control

Chemical Handling

3.30pm – 3.45pm Tea Break
3.45pm – 5.00pm

Personal Hygiene

Training

GHP Inspection

Course Assessment

Q & A Session

Hazard Analysis Critical Control Point (HACCP) Awareness

FS 06 (1 Day)

COURSE TITTLE: Hazard Analysis Critical Control Point (HACCP) Awareness

CODE: FS 06 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 1 day course is designed for personnel involved in food manufacturing and food services.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials to processing of food including process of receiving, storage, manufacturing until distribution of food products.

Training module outline the HACCP Requirements, GMP as the Pre-requisite programs based on Malaysia Standard MS 1480 HACCP, MS 1514 GMP and Malaysia Food Act and Regulations.

The training includes 1 hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GMP Pre-Requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GMP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

 

 

 

 

 

COURSE PROGRAM
8.00am Registration
8.30am – 10.30am

Introduction to HACCP

Food Safety Hazard

Food Borne illness

GMP as the Pre-Requisite Program to HACCP

10.30am – 10.45am Morning Break
10.45am – 1.00pm

PRP Documentation

Review Requirement of PRP

HACCP Principles

Hazard Analysis

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Determination of CCP

Establish Critical Limit

Monitoring of CCP

Correction and Corrective Action

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

HACCP Verification

HACCP Documentation and Record

HACCP Manual

Training Assessment

Q&A Session

HACCP For Offshore Catering Management & Site Medics

FS 07 (2 Days)

COURSE TITTLE: HACCP For Offshore Catering Management & Site Medics

CODE: FS 02 (3 JAM)

LANGUAGE: English/ Bahasa Malaysia

  1. PROGRAM OVERVIEW

This 2 days course is designed for personnel involved in offshore catering and food services.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials at supply based, transportation to offshore site/ locations, processing of food including process of storage, preparation of raw materials, servings and also distribution of food to satellite platforms/ remote locations.

Training module outline the HACCP Requirements, GHP as the Pre-requisite programs specific to Oil & Gas Industry; Food and Water Safety Requirement IPIECA, OGP and also Malaysia Food Act and Regulations.

This training has been made compulsory by major Oil & Gas Industrial key players. HACCP must be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe.

The training includes 1 hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • Campboss, Area Catering Manager, Platform Chefs, cook, baker and other offshore food handlers.
  • Site Medics, Logistic Personnel and Contract Holders.

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GHP Pre-requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GHP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. COURSE PROGRAM
COURSE PROGRAM DAY 1
DAY 1
8.00am Registration
8.30am – 10.30am

Introduction to HACCP

Food Safety Hazard

10.30am – 10.45am Morning Break
10.45am – 1.00pm Food Borne illness
1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm GHP as the Pre-Requisite Program to HACCP
3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm GHP as the Pre-Requisite Program to HACCP
COURSE PROGRAM DAY 2
DAY 2
8.00am Registration
8.30am – 10.30am

HACCP Principles

Hazard Analysis

Determination of CCP

Establish Critical Limit

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Monitoring of CCP

Correction and Corrective Action

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

HACCP Verification

HACCP Documentation and Record

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Training Assessment

Q&A Session

HACCP for Offshore Catering Services

FS 07 (3 Days)

COURSE TITTLE: HACCP for Offshore Catering Services

CODE: FS 07 (3 Days)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 3 days course is designed for personnel involved in offshore catering and food services.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials at supply based, transportation to offshore site/ locations, processing of food including process of storage, preparation of raw materials, servings and also distribution of food to satellite platforms/ remote locations.

Training module outline the HACCP Requirements, GHP as the Pre-requisite programs specific to Oil & Gas Industry; Food and Water Safety Requirement IPIECA, OGP and also Malaysia Food Act and Regulations.

This training has been made compulsory by major Oil & Gas Industrial key players. HACCP must be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe.

The training includes 1 hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • Campboss, Area Catering Manager, Platform Chefs, cook, baker and other offshore food handlers.
  • Site Medics, Logistic Personnel and Contract Holders.

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GHP Pre-requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GHP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

 

COURSE PROGRAM DAY 1
DAY 1
8.00am – 9.30am

Introduction to HACCP

Food Safety Hazard

9.30am – 9.45am Morning Break
9.45am – 12.00pm Food Borne illness
12.00pm – 1.00pm Lunch Break
1.00pm – 2.45pm

Pre-Requisite Program to HACCP/ GHP

·         Premise: Design & Facilities

·         Control of Operation

2.45pm – 3.00pm Tea Break
3.00pm – 4.30pm

·         Maintenance, Cleaning and Sanitation

·         Pest Control

COURSE PROGRAM DAY 2
DAY 2
8.00am – 9.30am

·         Transportation and Distribution

·         Personal Hygiene

9.30am – 9.45am Morning Break
9.45am – 12.00pm

·         Lot Identification

·         Product Information – Menu Record

·         Self-Inspection

12.00pm – 1.00pm Lunch Break
1.00pm – 2.45pm

HACCP Principles

Principle 1: Hazard Analysis

 

2.45pm – 3.00pm Tea Break
3.00pm – 4.30pm Principle 2: Determination of CCP
COURSE PROGRAM DAY 3
DAY 3
8.00am – 9.30am

Principle 3: Establish Critical Limit

Principle 4:  Monitoring of CCP

9.30am – 9.45am Morning Break
9.45am – 12.00pm Principle 5: Corrective Action
12.00pm – 1.00pm Lunch Break
1.00pm – 2.45pm

Principle 6: HACCP Verification

Principle 7: HACCP Documentation and Record

2.45pm – 3.00pm Tea Break
3.00pm – 4.30pm

Training Assessment

Q&A Session

HACCP Development and Application

FS 08 (2 Days)

COURSE TITTLE: HACCP Development and Application

CODE: FS 08 (2 Days)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 2 days course is designed for personnel involved in food manufacturing and food services.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials to processing of food including process of receiving, storage, manufacturing until distribution of food products.

Training module outline the HACCP Requirements, GMP as the Pre-requisite programs based on Malaysia Standard MS 1480 HACCP, MS 1514 GMP and Malaysia Food Act and Regulations.

The training includes 1hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GMP Pre-Requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GMP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

 

 

COURSE PROGRAM DAY 1
DAY 1
8.00am Registration
8.30am – 10.30am

Introduction to Food Safety

Food Safety Hazard

Food Borne illness

10.30am – 10.45am Morning Break
10.45am – 1.00pm

GMP as the Pre-Requisite Program to HACCP

–          Premise, Infrastructure, Design and Facilities

–          Equipment and Maintenance

–          Cleaning and Sanitation

–          Personnel Hygiene

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

GMP as the Pre-Requisite Program to HACCP

–          Waste Management

–          Pest Control Program

–          Receiving, Storage and Distribution

–          Process and Operational Control

–          Labelling, Identification and Traceability

–          Handling Customer Complaint and Recall

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

PRP Documentation

Development of PRP Standard Operating Procedures

COURSE PROGRAM DAY 2
DAY 2
8.00am Registration
8.30am – 10.30am

HACCP Principles

Hazard Analysis

Determination of CCP

Establish Critical Limit

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Monitoring of CCP

Correction and Corrective Action

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

HACCP Verification

HACCP Documentation and Record

HACCP Manual

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Training Assessment

Q&A Session

HACCP Verification and Internal Audit

FS 09 (2 Days)

COURSE TITTLE: HACCP Verification and Internal Audit

CODE: FS 09 (2 Days)

LANGUAGE: English / BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This course is designed for personnel involved in the HACCP Auditing or assigned the responsibility to conduct internal HACCP audit based on the requirement of HACCP Standard Requirement. The course content highlighted the principles and methodologies of conducting an effective internal audit.

The primary objective of this training course is to equipped Internal auditors with knowledge of practices specific to internal auditing, including planning and preparation of the audit, audit practices, and reporting audit findings. Audit findings lead to great improvement in the effectiveness and efficiency of the food safety and quality system.

Auditors need to learn how to schedule and prepare for audits and how to communicate with the department being audited so they are able to have a well- organized and effective audit. There are also important requirements that auditors must be aware of such as the requirement to follow up on previous audit findings.

The training includes 1-hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • Auditors, Logistic Personnel and Contract Holders.

 

  1. CONTENTS OUTLINE
  • Introduction to Internal Audit
  • Review Requirement of HACCP
  • Audit Process
  • Audit Planning
  • Preparation of Checklist
  • Audit Execution
  • Audit Reporting
  • Writing NCR
  • Corrective Action and Follow-up

 

 

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the principles and concept of HACCP auditing
  • Establish internal audit program, audit plan and internal audit checklist
  • Establish internal audit report and analyze findings as input to Management Review

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

 

 

COURSE PROGRAM DAY 1
DAY 1
9.00am – 10.30am Introduction to HACCP Internal Audit

Audit Planning

Preparation of audit checklist

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Audit Execution

·         Opening meeting

·         Audit communication

·         Objective Evidence

Closing meeting

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Audit Reporting

·         Non-conformance report

·         Observations

Audit summary report

3.30pm – 4.30pm

Audit Follow-up

·         Corrective Action

Analysis audit

4.30pm – 5.00pm Q & A Session
COURSE PROGRAM DAY 2
DAY 2
8.45am – 9.00am Auditors Briefing
9.00am – 9.20am PRACTICAL Audit: Opening Meeting
9.20am – 10.30am PRACTICAL Audit: Site Audit
10.30am – 10.45am Morning Break
1.45am – 1.00pm

PRACTICAL Audit

–          Pre-Requisite Program

–          HACCP Monitoring and Verification Records

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

PRACTICAL Audit

Preparing Audit Report

Audit Analysis

 

3.30pm – 3.45pm Tea Break
3.45pm – 5.00pm PRACTICAL: Closing meeting

Hazard Analysis Critical Control Point (HACCP) Inspection and Verification For Site Medic

FS 10 (2 Days)

COURSE TITTLE: Hazard Analysis Critical Control Point (HACCP) Inspection and Verification For Site Medic

CODE: FS 10 (2 Days)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 2 days course is designed for personnel involved in planning, implementation and verification of Food Safety Management System based on HACCP System.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials at supply based, transportation to offshore site/ locations, processing of food including process of storage, preparation of raw materials, servings and also distribution of food to satellite platforms/ remote locations.

Training module outline the HACCP Requirements, GHP as the Pre-requisite programs specific to Oil & Gas Industry; Food and Water Safety Requirement IPIECA, OGP and also Malaysia Food Act and Regulations.

This training has been made compulsory by major Oil & Gas Industrial key players. HACCP must be implemented as the organization’s commitments in Safety and Health by assuring food serve within their premise are safe.

The training includes 1 hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Site Paramedics, Operation Manager, Area Catering Manager, HSE Team performing Food Safety Inspection, Food Safety Team Leaders, HACCP Team and Food Committee, Hygiene Managers, Campboss and those involve in Assurance of Food Safety and Hygiene Management.
  • Logistic Personnel and Contract Holders.

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GHP Pre-requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GHP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Understand and able to perform HACCP Verification including Hygiene Inspection and Audit.

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

 

  1. COURSE PROGRAM

 

COURSE PROGRAM DAY 1
DAY 1
8.00am Registration
8.30am – 10.30am

Introduction to HACCP

Food Safety Hazard

 

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Food Borne illness

 

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm GHP as the Pre-Requisite Program to HACCP
3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm GHP as the Pre-Requisite Program to HACCP
COURSE PROGRAM DAY 2
DAY 2
8.00am Registration
8.30am – 10.30am

HACCP Principles

Hazard Analysis

Determination of CCP

Establish Critical Limit

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Monitoring of CCP

Correction and Corrective Action

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

HACCP Verification – Hygiene Inspection and Audit

HACCP Documentation and Record

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Training Assessment

Q&A Session

ISO 22000 Awareness

FS 11 (1 Day)

COURSE TITTLE: ISO 22000 Awareness

CODE: FS 11 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 1 day course is designed for personnel involved in the planning or assigned the responsibility for establishing, documenting and implementing Food Safety Management System based on the requirement of ISO 22000/ FSSC 22000. The course content highlighted the benefits of FSMS to the business in assurance of food safety; and emphasizes how an effectively implemented ISO 22000 requirement enable organizations to conform to applicable food safety requirement.

 

  1. TARGET GROUP
  • Professionals in the public/ private food sector/ chain including academia and administration
  • Managers, Food Safety Team Leaders and Team Members; and those involve in the development, implementation and maintenance of Food Safety Management System.

 

  1. CONTENTS OUTLINE
  • Introduction to ISO 22000/ FSSC 22000
  • Requirement of ISO/TS 22002-1 Pre Requisite Program (GMP/GHP)
  • Requirement of ISO 22000 FSMS
  • Food Safety Management System
  • Management Responsibility
  • Resource Management
  • Planning and realization of Safe Products
  • Validation, verification and improvement of FSMS

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand Food Safety Management system requirements and its application throughout the food chain.
  • Implement and establish food safety management system documentation with a focus on meeting customers’ food safety requirements, regulatory and statutory

 

 

 

COURSE PROGRAM
9.00am – 10.30am

·         Introduction to ISO 22000/ FSSC 22000

·         Requirement of ISO/TS 22002-1 Pre Requisite Program (GMP/GHP)

–          Construction and layout of buildings and associates utilities;

–          Layout of premise, including workplace and employee facilities;

–          Supplies of air, water, energy and other utilities;

–          Supporting service, including waste and sewage disposal;

10.30am – 10.45am Morning Break
10.45am – 1.00pm

–          Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;

–          Management of purchased materials;

–          Measures for prevention of cross contamination;

–          Cleaning and sanitizing;

–          Pest control;

–          Personnel hygiene

·         Food defense, biovigilance,  and bioterrorism

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

·         Requirement of ISO 22000 FSMS

–          Food Safety Management System

–          Management Responsibility

–          Resource Management

3.30pm – 3.45pm Tea Break
3.45pm – 5.00pm

·         Planning and realization of Safe Products

·         Validation, verification and improvement of FSMS

·         Q & A Session

ISO 22000 Internal Audit

FS 13 (2 Days)

COURSE TITTLE: ISO 22000 Internal Audit

CODE: FS 13 (2 Days)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

This 2 day courses are designed for personnel involved in the Food Safety Auditing or assigned the responsibility to conduct internal Food Safety Management System audit based on the requirement of ISO 22000. The course content highlighted the principles and methodologies of conducting an effective FSMS internal audit.

The primary objective of this training course is to equipped food safety auditors with knowledge of practices specific to auditing ISO 22000, including planning and preparation of the audit, audit practices, and reporting audit findings. Audit findings lead to great improvement in the effectiveness and efficiency of the system.

Auditors need to learn how to schedule and prepare for audits and how to communicate with the department being audited so they are able to have a well- organized and effective audit. There are also important requirements that auditors must be aware of such as the requirement to follow up on previous audit findings. Participants are expertly guided through internal audits that are required for a management system based on ISO 22000.

  1. TARGET GROUP
  • Professionals in the public/ private food sector/ chain including academia and administration
  • Managers, Food Safety Team Leaders and Team Members; and those involve in auditing of Food Safety Management System

 

  1. CONTENTS OUTLINE
  • Introduction to Internal Food Safety Audit
  • Audit Process
  • Audit Planning
  • Preparation of Checklist
  • Audit Execution
  • Audit Reporting
  • Writing NCR
  • Corrective Action and Follow-up
  • Being Audited
  • Role play

 

 

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the principles and concept of Food Safety Management System auditing
  • Establish internal audit program, audit plan and internal audit checklist
  • Establish internal audit report and analyze findings as input to Management Review
  • Effectively follow up on corrective actions of Food Safety Audit Findings

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

 

 

  1. COURSE PROGRAM
  DAY 1
9.00am – 10.30am

Introduction to ISO 22000 Internal Audit

Audit Process

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Audit Planning

Preparation Of Audit Checklist

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Audit Execution

·         Opening meeting

·         Audit communication

·         Objective Evidence

3.30pm – 3.45pm Evening Break
3.45pm – 5.00pm

Continue Audit Execution

·         Closing meeting

Adjourn

 

 

 

 

 

  DAY 2
9.00am – 10.30am

Audit Reporting

·         Non-conformance report

·         Observations

Audit summary report

10.30am – 10.45am Morning Break
10.45am – 1.00pm Writing NCR
1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Audit Follow-up

·         Corrective Action

·         Analysis audit

3.30pm – 3.45pm Evening Break
3.45pm – 5.00pm

Group Activities & Presentation

Q & A Session

FSSC 22000 VERSION 4.1 AWARENESS

FS 14 (1 Day)

COURSE TITTLE: FSSC 22000 VERSION 4.1 AWARENESS

CODE: FS 14 (1 Day)

LANGUAGE: English

  1. PROGRAMME OVERVIEW

The FSSC 22000 was developed to create confidence that an effective and harmonized food safety system has been established to manage and ensure the safety and suitability of food at every step in the food chain. The certification scheme is for food safety systems in conformance with ISO 22000 and technical specifications for sector PRPs. It outlines the requirements for certification bodies (CBs) to develop, implement and operate a system for the assessment and certification of food safety systems of organizations in the food chain and to guarantee its impartiality and competence. The certificate indicates that the organizations food safety system is in conformance with the requirements which are given in this scheme and that the organization is able to maintain conformance with these requirements. This certification scheme has been given full recognition by the Global Food Safety Initiative in February of 2010.

 

FSSC 22000 had launched version 4.1 of its international food safety management system certification scheme which involved several changes to improve consistency and stringency. Key changes will be highlighted in the training.

 

Subsequent to this introductory course, it is highly recommended that participants attend the specific PRP training under ISO/TS 22002-6 or PAS 222 series which address the basic conditions and activities that are necessary for ensuring hygiene for specific sector in the food chain.

 

  1. TARGET GROUP

Specially targeted those who are responsible in development & implementation of Food Safety Systems including management representative, managers, executives, internal auditors, food safety team leader and food safety team members.

 

  1. CONTENTS OUTLINE
  • ISO 22000 Requirements
  • FSMS requirements
  • Management responsibility
  • Resource management
  • Planning and realization of safe products
  • Validation, verification and improvement of the FSMS
  • Certification process

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Gain an understanding of the FSSC 22000 and the transition to the new Standard FSSC 22000 Version 4.1 requirements.
  • Adequate knowledge to implement and manage the system.
  • Gain knowledge of the relevant techniques relating to food safety.

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

  1. COURSE PROGRAM

DAY 1

8.30am Registration
9.00am – 10.30am
•            ISO 22000 Requirements
•            FSMS Ver 4.1 requirements
10.30am – 10.45am Morning Break
10.45am – 1.00pm •          Management responsibility
1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

•               Resource management

•               Planning and realization of safe products

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

•             Validation, verification and improvement of the FSMS

•             Certification process

FOOD LAW & REGULATION

FS 19 (1 Day)

COURSE TITTLE: FOOD LAW & REGULATION

CODE: FS 19 (1 Day)

LANGUAGE: ENGLISH / BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

This course will provide a general overview of the laws, regulations, history and policies that govern food regulation from the perspective of an attorney and food scientist. Additionally, this course will provide a detailed examination of the major legislation, policies and initiatives in food regulation.  This course will include practical applications of the food laws and regulations including regulatory compliance, administrative procedure, products liability litigation, food and colour additive approval, nutritional labelling and analysis.  Knowledge, information and experience gained through this course will give the participants a better understanding of the legal issues involved in the regulation of foods and food products in Malaysia.

  1. TARGET GROUP
  • Supervisors, Managers, Food Safety Team Leaders and Team Members, Hygiene Managers, HACCP Team and those involve in Assurance of Food Safety and Hygiene Management

 

  1. CONTENTS OUTLINE

·         Malaysia Food Hygiene Regulation/ Peraturan Kebersihan Makanan 2009

  • Malaysia Food Act/ Akta Makanan 1983
  • Malaysia Food Regulation/ Peraturan Makanan 1985
  • Codex Alimentarius (CAC/RCP & CAC/GL)
  • Labelling and Nutrition Requirements/ Peraturan Pelabelan dan Nutrisi Makanan

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Become familiar with government regulations that contribute to a safe, nutritious, and wholesome food supply.
  • Understand how technological, social and political forces interact in the development of food law and regulation.
  • Understand critical national regulatory issues and their impact on food laws

 

 

 

  1. COURSE PROGRAM

 

COURSE PROGRAM
DAY 1  
9.00am – 10.30am

·         Introduction: Peraturan Kebersihan Makanan 2009

·         Akta Makanan 1983

10.30am – 10.45am Morning Break
10.45am – 1.00pm

·         Peraturan Makanan 1985

·         Codex Alimentarius (CAC/RCP & CAC/GL)

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm ·         Peraturan Pelabelan dan Nutrisi Makanan
3.30pm – 3.45pm Tea Break
3.45pm – 5.00pm Questions and Answers

 

  1. CONTACT

 

PHEIO Management Sdn Bhd

No 19-2 Jalan Elektron F U16/F

E Boulevard Denai Alam

Seksyen U16

40160 Shah Alam

 

Tel/ Fax: 03-7831 9447

Mobile/ Whatsapp: 012-295 3077

Email: pheio.mgmt@gmail.com

           pheio.inquiry@gmail.com

Website: www.pheio.com

Hazard Analysis Critical Control Point (HACCP) Refresher

FS 20 (1 Day)

COURSE TITTLE: Hazard Analysis Critical Control Point (HACCP) Refresher

CODE: FS 20 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAM OVERVIEW

This 1 day course is designed for personnel involved in food manufacturing and food services.

HACCP Hazard Analysis Critical Control Point; 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, catering and consumption of the finished product.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials to processing of food including process of receiving, storage, manufacturing until distribution of food products.

Training module outline the HACCP Requirements, GMP as the Pre-requisite programs based on Malaysia Standard MS 1480 HACCP, MS 1514 GMP and Malaysia Food Act and Regulations.

The training includes 1 hour assessment as evaluation of training effectiveness.

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GMP Pre-Requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GMP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

 

 

 

 

 

COURSE PROGRAM
9.00am Registration
9.30am – 10.30am

Introduction to HACCP

Food Safety Hazard

Food Borne illness

GMP as the Pre-Requisite Program to HACCP

10.30am – 10.45am Morning Break
10.45am – 1.00pm

PRP Documentation

Review Requirement of PRP

HACCP Principles

Hazard Analysis

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Determination of CCP

Establish Critical Limit

Monitoring of CCP

Correction and Corrective Action

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

HACCP Verification

HACCP Documentation and Record

HACCP Manual

Training Assessment

Q&A Session

Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) Awareness

FS 21 (1 Day)

COURSE TITTLE: Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) Awareness

CODE: FS 21 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

This 1 day course is designed for personnel involved in food manufacturing and food services.

GMP addresses the provisions to ensure that food is safe and has been prepared, packed and stored under hygienic conditions.  It is also a pre-requisite program for the Hazard Analysis Critical Control Point System for Food Safety, commonly known as HACCP.  In the event of customer complaint or a legal case, evidence of an effective GMP would present a strong point that due diligence has been exercised.

HACCP training is specifically design to address control throughout the supply chain from receipt of raw materials to processing of food including process of receiving, storage, manufacturing until distribution of food products.

Training module outline the HACCP Requirements, GMP as the Pre-requisite programs based on Malaysia Standard MS 1480 HACCP, MS 1514 GMP and Malaysia Food Act and Regulations.

The training includes pre and post assessment as evaluation of training effectiveness.

 

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Food Safety Hazards
  • Food Borne Illness
  • GMP Pre-Requisite Program
  • 7 Principles of HACCP
  • Identification of Food Safety Hazard
  • Determination of Critical Control Point
  • Establish Critical Limit to Critical Control Point
  • Monitoring of Critical Control Point
  • Corrective Actions
  • Verifications of Control Measures
  • Documentation and Record for HACCP

 

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the pre-requisite programs (GMP) to support HACCP system.
  • Understand the application of HACCP Principles
  • Understand control and monitoring of food safety hazards to prevent food contamination.
  • Establish HACCP as a program to be implemented across the food premise

 

  1. CONTACT

 

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

  1. COURSE PROGRAM
COURSE PROGRAM
8.00am Registration
8.30am – 10.30am

Introduction to GMP and HACCP

Food Safety Hazard

Food Borne illness

GMP as the Pre-Requisite Program to HACCP

10.30am – 10.45am Morning Break
10.45am – 1.00pm

PRP Documentation

Review Requirement of PRP

HACCP Principles

Hazard Analysis

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Determination of CCP

Establish Critical Limit

Monitoring of CCP

Correction and Corrective Action

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

HACCP Verification

HACCP Documentation and Record

HACCP Manual

Training Assessment

Q&A Session

Good Manufacturing Practice (GMP) + B2 Awareness

FS 22 (1 Day)

COURSE TITTLE: Good Manufacturing Practice (GMP) + B2 Awareness

CODE: FS 22 (1 Day)

LANGUAGE: English/ BAHASA MALAYSIA

  1. PROGRAMME OVERVIEW

This course is a complete module for the assurance of feed safety in all the links of the feed chain. Demonstrable assurance of feed safety is a ‘license to sell’ in many countries and markets and participation in the GMP+ FSA module can facilitate this excellently. Based on needs in practice, multiple components have been integrated into the GMP+ FSA module, such as requirements for the quality management system (ISO 9001), HACCP, product standards, traceability, monitoring, prerequisites programmes, chain approach and the Early Warning System.

  1. TARGET GROUP
  • Food Manufacturers, Catering Service Providers, Traders, Wholesalers and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Introduction
  • The Feed Safety System
  • Prerequisite Programmes
  • HACCP
  • Control Of Operational Activities
  • Verification And Improvement

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the conditions and requirements for the feed safety assurance of industrially-produced feed ingredients, including their storage, trading (sale) and any transport of the feed ingredients produced.
  • Establish the company-specific hazards relating to the safety of feeds and analyse and control them by applying HACCP principles.
  • Remains responsible at all times for the safety of the feed ingredients and activities associated with them as well as for checking on compliance with the requirements.

 

 

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

  1. COURSE PROGRAM
8.00am Registration
8.30am – 10.30am

Introduction to GMP + B2

Scope and Application

GMP + B2 Documents

10.30am – 10.45am Morning Break
10.45am – 1.00pm

The Feed Safety System

Management: Responsibility And Involvement

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Prerequisite Programs

HACCP

Control Of Operational Activities

Verification And Improvement

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Training Assessment

Q&A Session

Food Safety & Quality : Distribution Quality and Product Security Program

FS 23 (2 Days)

COURSE TITTLE: Food Safety & Quality : Distribution Quality and Product Security Program

CODE: FS 23 (2 Days)

LANGUAGE: English

  1. PROGRAMME OVERVIEW

Supplier quality management system starts with sourcing materials and ends with the highest level of service and delivery of superior products to the customers. When selecting a supplier, the key performance indicators for food safety preventive controls, including:

 

  • Hazard Analysis and Critical Control Point (HACCP)
  • Pest Control
  • Sanitation
  • Operations and Facility Management
  • Good Manufacturing Practices (GMP)
  • Product Protection (which may include allergen controls and environmental monitoring to avoid contamination)
  • Recovery (Recall Plan)
  • Food Defense (protection from intentional contamination or adulteration)

 

In addition to measuring and testing food safety and security practices, participants will understand the performance in quality control, product formulations, and suppliers’ management processes as well.

 

  1. TARGET GROUP
  • Food Manufacturers, Restaurant chain, Wholesalers, transporters and logistic service provider and other organizations directly or indirectly involve with food productions.
  • Managers, Food Safety Team Leaders, HACCP Team and Food Committee, Document Controllers, Hygiene Managers and those involve in Assurance of Food Safety and Hygiene Management.
  • HACCP Internal Auditors

 

  1. CONTENTS OUTLINE
  • Introduction
  • Administration
  • Distribution Protocol
  • Equipment and Facility
  • Product Protection
  • Temperature Control
  • Sanitation
  • Pest Control

 

  1. LEARNING OUTCOMES

On successful completion of the training, participants shall be able to:

  • Understand the food safety preventive controls.
  • Understand the performance in quality control, product formulations, and suppliers’ management processes.

 

  1. CONTACT

PHEIO Management Sdn. Bhd

No 19-2, Jalan Elektron F, U16/F

E-Boulevard Denai Alam,

40160 Shah Alam, Selangor

 

Tel/ Fax: 03-78319447

Mobile/ WhatsApp: 012-2953077

Email: pheio.mgmt@gmail.com

            pheio.inquiry@gmail.com

Website: www.pheio.com

 

  1. OTHER INFORMATION

HRDF Approved Training Provider

PHEIO Management Sdn Bhd

 

Sijil Pendaftaran Penyedia Latihan

Serial No: 1150056T

Valid until: 05 Jan 2019

 

Scheme: SBL -Skim Bantuan Latihan

 

  1. COURSE PROGRAM

DAY 1

8.30am Registration
9.00am – 10.30am
Awareness Briefing For Operation Personnel
10.30am – 10.45am Morning Break
10.45am – 1.00pm Awareness Briefing For Operation Personnel (Cont…)
1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Introduction

Administration

Product Security Program

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Distribution Protocol

Good Manufacturing Program

Adjourn

DAY 2
8.30am Registration
9.00am – 10.30am

Equipment and Facility

10.30am – 10.45am Morning Break
10.45am – 1.00pm

Product Protection

Temperature Control

1.00pm – 2.00pm Lunch Break
2.00pm – 3.30pm

Sanitation

3.30pm – 3.45pm Tea Break
3.45pm – 4.30pm

Pest Control

Training Assessment

Q&A Session