HACCP - Hazard Analysis & Critical Control Points
Program Overview
The size of the food-related industry and the diversity of products and processes have grown tremendously – in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, federal, state, and local agencies have limited resources to ensure food safety. These new challenges to the food supply have prompted relevant business organizations to seriously consider adopting a food safety system on a wider basis. There is also increasing public health concern about chemical contamination of food, such as the effects of lead in food on the nervous system.
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Program Objectives
Upon actively participating in this course, you will be able to:
- Have a comprehensive overview of HACCP
- Understand key principles of HACCP
- Get familiar with audit procedures
- Link hygiene to implementation
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Administrative Details
Methodology
Training will be conducted in the form of interactive lectures, writing exercises, and critical analysis of written material. Participants are encouraged to bring along samples of reports for discussion.
Who Should Attend
This program would be highly beneficial to Managers, Executives, Officers, and Supervisors who are involved in the food and drink industries, manufacturers, and service providers.
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Our vision
Facilitating Customer Delight through Professionalism in Human Capital Development
Our mission
To provide leading edge customized training solutions in each campaign
To develop an experienced team of consultants with impeccable knowledge and experience in their relevant areas of expertise
Our values
Honesty, Integrity, Sincerity
Contact
Quality Input Resources Sdn. Bhd.
Contact person: Shahrukh Moghal
M: +60123278240
Email: shahrukh@contactskills.com