COURSE CATALOGUE
Browse our complete range of professional training programmes designed to support workforce development and organisational excellence.
Gain practical guidance on implementing the FSSC 22000 Food Safety Management System (FSMS) to enhance food safety, regulatory compliance, and operational excellence. This course covers FSSC 22000 requirements, prerequisite programmes (PRPs), HACCP principles, documentation, risk management, internal audits, and continual improvement to help organizations achieve and maintain FSSC 22000 certification.
RM 120.00
Develop a clear understanding of the requirements and intent of the FSSC 22000 standard through practical interpretation and real-world application. This course explains the key clauses, ISO 22000 requirements, prerequisite programmes (PRPs), additional FSSC requirements, and compliance expectations to help organizations implement and maintain an effective Food Safety Management System (FSMS).
RM 120.00
Develop the knowledge and practical auditing skills required to conduct effective internal audits of a FSSC 22000 Food Safety Management System (FSMS). This course covers audit planning, execution, reporting, nonconformity identification, corrective actions, and follow-up activities to evaluate system effectiveness, ensure compliance, and support continual improvement in food safety management.
RM 120.00
Develop a clear understanding of the principles and requirements of the Hazard Analysis and Critical Control Point (HACCP) Management System through practical interpretation and application. This course explains HACCP principles, hazard identification, critical control points (CCPs), monitoring procedures, corrective actions, verification, and documentation to help organizations implement and maintain an effective food safety management system.
RM 120.00
Develop the knowledge and practical auditing skills required to conduct effective internal audits of a HACCP (Hazard Analysis and Critical Control Point) system. This course covers audit planning, audit techniques, hazard control verification, nonconformity identification, corrective actions, and follow-up activities to ensure compliance, strengthen food safety controls, and support continual improvement.
RM 120.00
Build a strong foundation in Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) principles to support food safety and regulatory compliance. This course introduces essential hygiene practices, hazard identification, contamination prevention, critical control points, and employee responsibilities to help maintain a safe and effective food production environment.
RM 120.00
Develop a practical understanding of Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) as essential foundations of food safety management. This course introduces the principles of hygiene, contamination prevention, hazard control, and regulatory compliance, enabling participants to recognize their role in maintaining safe, high-quality food production processes.
RM 120.00
Gain a comprehensive understanding of Good Manufacturing Practices (GMP) and their application in the food industry to ensure the production of safe and high-quality food products. This course covers hygiene standards, personnel practices, facility and equipment requirements, sanitation, contamination prevention, documentation, and regulatory compliance to support an effective Food Safety Management System (FSMS).
RM 120.00
Develop the essential operational knowledge and practical skills required to achieve excellence in the food service industry. This course covers food safety practices, hygiene standards, operational procedures, customer service, quality control, regulatory compliance, and teamwork to help ensure safe, efficient, and high-quality food service operations.
RM 120.00
Develop a clear understanding of the requirements and intent of the BRC Global Standard through practical interpretation and real-world application. This course explains the key clauses, food safety requirements, quality management principles, site standards, operational controls, and compliance expectations to help organizations implement and maintain an effective food safety management system.
RM 120.00
Gain a solid understanding of the MS 1514 Good Manufacturing Practice (GMP) requirements for the food industry. This course introduces the principles of GMP, personal hygiene, sanitation, contamination prevention, operational controls, and employee responsibilities to help organizations produce safe, high-quality food products while complying with Malaysian food safety standards.
RM 120.00
Develop the knowledge and practical auditing skills required to conduct effective internal audits based on the MS 1514 Good Manufacturing Practice (GMP) standard. This course covers audit planning, audit techniques, compliance evaluation, nonconformity identification, corrective actions, reporting, and follow-up activities to strengthen GMP implementation and support continual improvement in food safety.
RM 120.00
Gain a fundamental understanding of the MS 1480 Hazard Analysis and Critical Control Point (HACCP) standard and its role in ensuring food safety. This course introduces HACCP principles, hazard identification, critical control points (CCPs), contamination prevention, monitoring procedures, and employee responsibilities to help organizations maintain safe food production and comply with Malaysian food safety requirements.
RM 120.00
Develop the knowledge and practical auditing skills required to conduct effective internal audits based on the MS 1480 Hazard Analysis and Critical Control Point (HACCP) standard. This course covers audit planning, audit techniques, compliance evaluation, verification of HACCP principles, nonconformity identification, corrective actions, and follow-up activities to strengthen food safety management and support continual improvement.
RM 120.00
Gain a comprehensive understanding of the Codex Alimentarius 2020 HACCP principles and their application in modern food safety management. This course introduces the updated HACCP framework, hazard identification, critical control points (CCPs), prerequisite programmes (PRPs), contamination prevention, monitoring procedures, and employee responsibilities to help organizations produce safe food and comply with international food safety standards.
RM 120.00
Develop the knowledge and practical skills to conduct effective internal audits based on the Codex Alimentarius 2020 HACCP principles. This course covers audit planning, audit execution, verification of HACCP implementation, evaluation of food safety controls, identification of nonconformities, corrective actions, reporting, and follow-up activities to ensure compliance and drive continual improvement in food safety management.
RM 120.00
Build a solid foundation in the principles and requirements of the ISO 22000 Food Safety Management System (FSMS). This course introduces the key concepts of food safety management, hazard identification, risk-based thinking, prerequisite programmes (PRPs), HACCP principles, and continual improvement, helping employees understand their roles in maintaining food safety and supporting organizational compliance.
RM 120.00
Develop the knowledge and practical auditing skills required to conduct effective internal audits of an ISO 22000 Food Safety Management System (FSMS). This course covers audit planning, execution, reporting, nonconformity identification, corrective actions, and follow-up activities to evaluate system effectiveness, ensure compliance, and support continual improvement in food safety management.
RM 120.00
Gain a fundamental understanding of the FSSC 22000 Version 5.1 Food Safety Management System (FSMS) and its requirements. This course introduces the key principles of FSSC 22000, including ISO 22000 requirements, prerequisite programmes (PRPs), food safety culture, risk management, and continual improvement, helping employees understand their responsibilities in maintaining food safety and regulatory compliance.
RM 120.00