food safety & applied food technology list of courses … › wp-content › uploads › 2020...

Basic Food Handling

Cleaning & Sanitation

Food Defense

Food Fraud

Food Laws & Regulations

Food Safety Awareness

Food Safety Risk Analysis

FSSC 22000 Awareness

FSSC 22000 Internal Audit

FSSC 22000 Principles & Application

GMP Auditing Skills

GMP Awareness

GMP Getting Ready for HACCP

HACCP Awareness HACCP in Food Service HACCP Internal Audit HACCP Principles & Applications HACCP Refresher (Case Studies) ISO 22000 Awareness ISO 22000 Internal Audit Packaging & Shelf Life Practical in Food Microbiology Sensory Evaluation Food Labelling Food Allergen

LIST OF COURSES OFFERED

FOOD SAFETY & APPLIED FOOD TECHNOLOGY

Click Us!

INTRODUCTION

…bridge to a better product

Basic Food Handling

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.

UNIPEQ SDN BHD (870956-D)

Blok A, UKM-MTDC Technology Centre,

43600 UKM Bangi, Selangor

Phone: +603 8921 5965

Fax: +603 8925 2115

E-mail address: [email protected]

Website: www.unipeq.com.my

OBJECTIVES

Aims to provide food handlers with the skills and knowledge they need

to handle food safely and ensure that it remains safe to eat

The food handler will identify what a foodborne illness is and it’s causes

The food handler will promote proper personal hygiene practices while

working in a food handler capacity

The food handler will be able to minimize / prevent cross-contamination

within a food establishment

LEARNING OUTCOMES

On completion of this course, participants will be able to:

Discuss the importance of food handling training

Be more alert with regards to personal, equipment and premise hygiene

Know about proper and hygienic food handling techniques

TARGET PARTICIPANTS

All food handlers, as defined in the Food Hygiene Regulations (2009)

COURSE LEVEL

Basic

COURSE DURATION

4 Hours

OPEN COURSE

RM 850 (inclusive SST)

IN HOUSE

Price upon Quotation Request.

HRDF CLAIMABLE

COURSE FEE

Food Hygiene

o Personal Hygiene

o Equipment and Premise Hygiene

o Pest Control

o Waste Disposal

Food Safety

o Selection of Raw Materials

o Proper Storage of Food

o Cross-contamination

o Preparation of food

o Food Packaging, Serving and Transportation

Potential Causes of Food Poisoning

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



INTRODUCTION


Cleaning and Sanitation

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Describe the basic principles of cleaning and sanitizing including the

difference between the two

The required steps for preparation for cleaning and sanitizing including

on how to properly mix, use and store cleaning and sanitizing chemicals

Recognize if there is a potential allergen source and / or other cross

contamination source (e.g. raw and RTE) in the plant and follow proper

sanitation procedures and applicable GMP controls to prevent cross-

contamination

The basic steps for wet and / or dry cleaning and sanitizing

The basic steps for post cleaning and sanitation (applicable to your

operation)

Explain the purpose and need for a preoperational inspection to ensure

that equipment and rooms are in a condition suitable to production

before beginning work

The importance of their job and sanitation in general

Emphasis to participants on organization’s health and safety

requirements as they relate to the sanitation program LEARNING OUTCOMES


Understand the importance of cleaning and sanitation

Differentiate between cleaning and sanitation process

Know the different types of debris, soil and cleaners

Learn the steps of proper cleaning and sanitation

TARGET PARTICIPANTS

Personnel involved in cleaning and sanitation

Production supervisors and/or executives

QA/QC personnel

COURSE FEE

Importance of Sanitation

Debris, Soil & Cleaners

Factors Affecting Cleaning

Cleaning vs. Sanitizing

Steps in Proper Cleaning and Sanitation

Sanitation Standard Operating Procedures

COURSE CONTENT

COURSE LEVEL

Basic to Intermediate




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

1 Day

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

Food Allergen


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.

To introduce the basic concept of food allergens, method of control, and

regulatory and labeling issues related to food allergen


Know about food allergens and why they are important in a food

production

Learn how to identify allergen hazards

Learn how to evaluate the risks of consuming food containing allergens

Learn the techniques of proper hyper-sensitivity labeling

R&D Managers/Executives

Regulatory Affairs Personnel

QA/QC Executives

Managers

Supervisors developing or addressing food allergens and labeling issues

INTRODUCTION

OBJECTIVES

LEARNING OUTCOMES

TARGET PARTICIPANTS




Phone: +603 8921 5965

Fax: +603 8925 2115



mailto:[email protected]

http://www.unipeq.com.my/

Intermediate

2 Days

OPEN COURSE RM 850 (inclusive SST)

IN HOUSE Price upon Quotation Request.

HRDF CLAIMABLE

What are Food Allergens and why are they important?

Identifying allergen hazards and evaluating the risk

Analytical test for food allergens

Risk Assessment in the prevention / avoidance of allergen contamination

Legislative requirements for labeling food allergen

COURSE LEVEL

COURSE DURATION

COURSE FEE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



mailto:[email protected]

http://www.unipeq.com.my/

INTRODUCTION


Food Defense

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Know the difference between food defense and food safety

Understand food defense and the reasons for management Be aware of developing legal requirements and guidelines for export in

some countries Setting up the food defense team and manual

Learn and establish food defense programmes

Understanding methods of threat assessment Practice the ORM method of threat assessment

Learn examples of best and weak practices of food defense

Know how to identify currents risks to your business’s products and

supply chain and possible

LEARNING OUTCOMES


Gain an overview of how to manage a Food Defense programme for the food and beverage industry

Interpret the requirements of Food Defense more relevantly and

practically Enable the participants’ to apply Food Defense effectively to achieve

compliance goals

TARGET PARTICIPANTS

Anyone requiring knowledge of Food Defense programme

Food Safety / HACCP Team Supervisors/executives/managers/decision markers

COURSE LEVEL

Basic

COURSE FEE

An overview of food defence, including key definitions and guidelines, such as PAS 96:2014 and FSSC 22000

Hazard (HACCP), vulnerability (VACCP) and threat (TACCP) assessment

Human factors in food fraud and food defense Fraud assessment tools

Food authenticity & Food testing Developing food defense plans

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

1 Day

INTRODUCTION


Food Fraud

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Aware about Food Fraud issues

Able to describe the types of Food Fraud

Understand on respective roles to play to support the implementation of

Food Fraud mitigation and prevention in the organization

Understand the requirements and benefits of vulnerability assessment

LEARNING OUTCOMES


Interpret the requirements of Food Fraud mitigation and prevention

more relevantly and practically.

Enable the participants’ to apply Food Fraud mitigation and prevention

implementation skills effectively to achieve compliance goals

TARGET PARTICIPANTS

Anyone requiring knowledge of Food Fraud mitigation and prevention

Food Safety / HACCP Team Supervisors/executives/managers/decision markers

COURSE LEVEL

Basic

COURSE DURATION

1 Day




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Types of economically-motivated adulteration

The history of food fraud

Examples of food fraud Regulatory requirements

Food Fraud Management System Mitigation measures of Food Fraud

7 Steps of Food Fraud Detection & Prevention Vulnerability Assessment - Food Fraud Models

How to carry out a vulnerability assessment

The mitigation and control measures that may be introduced, including anti-counterfeit technologies

OPEN COURSE

Nil

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


Food Labelling

Labeling a food product properly is as important to its legal compliance as

manufacturing. Enhance your understanding of the regulations affecting the

labeling of food products. Examine the legal naming of a food product, listing its

ingredients (such as flavors), presenting its nutritional details, and making claims

related to nutrient content, health effects, and production method.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To recognise which information, by law, must appear on food products

To recognise the additional information which some food manufactures

choose to place on food labels

To understand that foods sold loose are currently exempt from many of

the food labelling laws

LEARNING OUTCOMES


Understand the specific requirements of labeling from the legal

perspective

Identify which statements should be made about the nutrients in food

product

Learn about label statements that contribute to food safety and promote

health and wellness

Evaluate existing food labels

TARGET PARTICIPANTS


Regulatory Affairs Personnel

QA/QC Executives

Managers

Sales and Marketing

Regulatory Officials responsible for reviewing food labels

COURSE LEVEL

Intermediate




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

Food Labeling Regulation

Nutritional Labeling

Labeling Guidelines

Comparison of labeling between different countries

Enforcement of Food Labeling

2 Days

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


Food Laws & Regulations

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To create awareness on food regulations and its impact on domestic and

international trade

To provide participants with the knowledge of food labeling

requirements

The importance of their job and sanitation in general

Emphasis to participants on organization’s health and safety

requirements as they relate to the sanitation program

LEARNING OUTCOMES


Identify regulatory issues within the product development life cycle

Learn key food regulations and regulatory agencies and their implication

on food production development

Provide resources and takeaways on how food industry professionals can

obtain regulatory updates and implement new practices and procedures

to meet current regulations and standards

TARGET PARTICIPANTS

QA/QMS personnel

Product Developers

Sales & Marketing

COURSE LEVEL


Introduction to Regulations

Processing Requirements and Audits

Product Approval and Health Claims

Labelling Requirements

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

1 Day

INTRODUCTION


Food Safety Awareness

Unsafe food causes many diseases, ranging from diarrheal diseases to various

forms of cancer. A safe food supply supports economy, trade and tourism,

contributes to food and nutrition security, and stimulates sustainable

development.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To provide awareness on basic food safety concepts

To help participants to ensure the safety of food throughout the entire

supply chain

LEARNING OUTCOMES


Describe the major foodborne illnesses and their causes

Describe major food safety hazards and their control measures

Define methods to ensure potentially hazardous foods are well-managed

to ensure their safety

TARGET PARTICIPANTS

Anyone who is interested to learn more about food safety

Anyone involved in the production of food who has no basic knowledge

of food safety

COURSE LEVEL

Basic

COURSE DURATION

1 Day

Introduction to Food Safety

Food Safety Issues and Incidents

Foodborne Illnesses and Their Causes

Foodborne Hazards and their Control Measures

Potentially Hazardous Foods

Prevention of Cross-Contamination

Food Pests

Time and Temperature Control

Food Storage

OPEN COURSE

Nil

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

INTRODUCTION


Food Safety Risk Analysis

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 food borne-illnesses

can be reduced.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To create exposure to participants on the importance of risk

management in the food industry

To enable participants to know what to do in the event of a food safety

incidence

LEARNING OUTCOMES


Describe the components of food safety risk analysis

Identify the hazards and risks associated with food safety

Understand how to manage risks effectively

Understand how to communicate risks to relevant parties

TARGET PARTICIPANTS

Food Safety/QA personnel

Quality Managers/Executives

Production personnel

COURSE LEVEL

Intermediate to Advanced

COURSE DURATION

2 Days




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introduction to Risk Analysis

3 Components of Food Safety Risk Analysis

a) Risk Management

b) Risk Assessment

c) Risk Communication

Group Discussion and Case Studies

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


FSSC 22000: Awareness

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To interpret the requirements of FSSC 22000 requirements which consist

of the ISO 22000:2005 and ISO 22002-1 expectations more relevantly

and practically

To enable the participants’ to apply effective food safety knowledge to

achieve compliance and productivity goals

This course also provides awareness as well as refreshment FSMS

training for all levels of participants

LEARNING OUTCOMES


Aware about requirements of FSSC 22000

Able to describe the benefits of FSSC 22000 to the organization

elements

Understand on respective roles to play to support the implementation of

FSSC 22000 in the organization

TARGET PARTICIPANTS

Anyone requiring knowledge of FSSC 22000 and food safety systems

Anyone looking to implement a food safety management system in their

organization

COURSE LEVEL

Basic

COURSE DURATION

1 Day




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introduction to FSSC 22000

Implementation Techniques

FSMS Process Model

Overview of the requirements of ISO 22000 and ISO 22002-1

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


FSSC 22000: Internal Audit



introduces FSCC 22000 standards requirements and necessary skills for effective

FSCC 22000 internal auditing.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To be aware about requirements of FSSC 22000 internal auditing

To be able to describe the benefits of FSSC 22000 to the organization

elements

To understand on respective roles to play to support the implementation

of FSSC 22000 Internal Auditing in the organization

To provide awareness as well as refreshment FSMS training for all levels

of participants

LEARNING OUTCOMES


Interpret the requirements of FSSC 22000 requirements which consist of the ISO 22000:2005 and ISO 22002-1 expectations more relevantly and

practically Apply FSSC 22000 internal auditing skills effectively to achieve

compliance and productivity goal

TARGET PARTICIPANTS

Food Safety team members

Internal Auditors

COURSE LEVEL


COURSE DURATION

3 Days

Analysis on clauses of ISO 22000

Requirements of ISO/TS 22002-1

Review on additional requirements of FSSC 22000 & Malaysian Food

Laws

Case study on ISO /TS 22002-1

How to do a practical and useful Internal Audit

Activity : Conducting Live Audit

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

INTRODUCTION


FSSC 22000: Principles &

Applications



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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To be aware about clauses and requirements of FSSC 22000

To be able to describe the benefits of FSSC 22000 to the organization

elements

To understand on respective roles to play to support the implementation

of FSSC 22000 in the organization

To provide awareness as well as refreshment FSMS training for all levels

of participants

LEARNING OUTCOMES


Appreciate the importance of producing safe food for the public

Be aware of what constitute a standard and its requirements Understand the FSSC 22000 standard via ISO 22000: 2005 and a sector

specific PRP Apply review and update FSSC 22000 standard in the organization

TARGET PARTICIPANTS

Food Safety team members

Anyone who is directly involved with the implementation of FSSC 22000

COURSE LEVEL


COURSE DURATION

2 Days (with exam)




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Analysis on requirements of clauses of ISO 22000

Requirements of ISO/TS 22002-1

Review on additional requirements of FSSC 22000 & Malaysian Food

Laws

Case study on ISO /TS 22002-1

Effective implementation of FSSC 22000

Hands-on activities on FSSC 22000 documentation and manual

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


GMP Auditing Skills

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To strengthen the management system of participating organizations via

the use of audits

To increase the level of knowledge and competency for internal auditors

LEARNING OUTCOMES


Understand how GMP functions as a pre-requisite program for food

safety management systems

Apply GMPs to evaluate food production systems, processes and

practices to assess risks associated with food products

Learn key techniques and approaches that can be used for verification of

GMP certification

Know the do’s and don’ts of auditing

TARGET PARTICIPANTS

Food safety team members

Quality Assurance personnel

Internal auditors (food safety)

Food inspectors

COURSE LEVEL


COURSE DURATION

3 Days




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introduction to GMP Auditing Skills

Requirements and Preparation for Audit

Guidelines and Standards for Auditing

Audit Planning

Auditing Procedure

Audit Report

Group Activity – Role play

Mock Audit

OPEN COURSE

Nil

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


GMP Awareness



the basis of HACCP prerequisite programs.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To create awareness on the basic requirements of Good Manufacturing

Practices for food industries

LEARNING OUTCOMES


Describe the 8 GMP elements


safety management

systems

TARGET PARTICIPANTS

Anyone who may be involved in the support or implementation of GMPs

within a food business

Any personnel new to their roles where operating GMP is required

COURSE LEVEL

Basic

COURSE DURATION

1 Day

Introduction to GMP

Element 1 – Premise and Facilities

Element 2 – Control of Operations

Element 3 – Maintenance and Sanitation

Element 4 – Personal Hygiene

Element 5 – Transportation & Distribution

Element 6 – Traceability

Element 7 – Internal Audit

Element 8 - Training

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

INTRODUCTION


GMP: Getting Ready for HACCP



the basis of HACCP pre-requisite programs.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To enable food industry personnel to strengthen their organization and

food safety management systems by incorporating GMPs

LEARNING OUTCOMES


Describe the 10 GMP elements


safety management systems.

Apply GMPs to evaluate food production systems, processes and

practices to assess risks associated with food products

TARGET PARTICIPANTS

Food safety team members

Quality Assurance personnel

Productions managers/executives/supervisors Food inspectors

COURSE LEVEL


COURSE DURATION

2 Days



Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introduction to GMP

Element 1 – Premise and Facilities

Element 2 – Control of Operations

Element 3 – Maintenance and Sanitation

Element 4 – Personal Hygiene

Element 5 – Transportation & Distribution

Element 6 - Traceability

Element 7 – Internal Audit

Element 8 – Training

Element 9 – Management Review

Element 10 – Legal Requirements

Group Activities

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE


COURSE CONTENT

INTRODUCTION


HACCP Awareness

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.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To enlighten the participants about the need to implement HACCP

To enable the participants to understand the basic concepts of HACCP

To enable the participants to understand the elements and the

prerequisite programs of a HACCP Program

To be able to equip the participants with the basic working knowledge of

HACCP Plan Preparation

LEARNING OUTCOMES


Understand the basic concept of HACCP

Recognize and discuss the 7 principles of HACCP

Understand the pre-requisite programs needed to implement HACCP

TARGET PARTICIPANTS

Anyone who may be involved in the support or implementation of

HACCP or a HACCP- based food safety or quality management system

Any personnel new to their roles where operating HACCP is required

COURSE LEVEL

Basic

COURSE DURATION

1 Day




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introduction to HACCP

Principle 1 – Hazard Analysis

Principle 2 – Identification of Critical Control Points

Principle 3 – Establishment of Critical Limit

Principle 4 – Establishment of Monitoring Procedures

Principle 5 – Corrective Action

Principle 6 – Verification

Principle 7 – Documentation and Record Keeping

Pre-requisite Programs

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


HACCP in Food Service

Since the 1980’s, retail and food service operators have been exploring the use

of HACCP in restaurants, grocery stores and other retail food establishments.

Through this exploration, HACCP principles have been slightly modified to apply

to the varied operations found at retail. This course is intended to provide details

on how to develop a food safety management system based on HACCP principles

in a food service/catering establishment.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To enlighten the participants about the need to implement HACCP in

Food Services

To enable the participants to understand the basic concepts of HACCP in

Food Services

To enable the participants to understand the elements and the

prerequisite programs of a HACCP Program in Food Services

To be able to equip the participants with the basic working knowledge of

Food Services HACCP Plan Preparation

LEARNING OUTCOMES


Understand and apply the 7 principles of HACCP

Identify and control hazards in a retail food establishment

Implement and maintain a food safety management system based on

HACCP

Establish a working HACCP plan

TARGET PARTICIPANTS

Restaurant/cafe operators

Institutional catering operators (e.g. hospital kitchen, canteen operators)

F&B personnel

Food retailers

COURSE LEVEL

Intermediate

Introduction to HACCP in Food Service

Developing a HACCP in Food Service Plan

Hazard Analysis

Identification of CCP and CL

Monitoring, Corrective Action and Records – The HACCP Control Chart

Validation, Verification and Review

COURSE CONTENT




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

3 Days (with exam)

OPEN COURSE

Nil

IN HOUSE


HRDF CLAIMABLE

INTRODUCTION


HACCP: Internal Audit




and consumption of the finished product. This course teaches participants about

the fundamentals of HACCP auditing.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To refresh and/or review the structure & basic requirements of HACCP &

enable the company employees to plan & conduct the internal audit to

improve the effectiveness of HACCP system & add value to the

organization

To help people to get an opportunity to enhance their auditing skills &

demonstrate compliance to the standard’s requirement.

LEARNING OUTCOMES


Understand and develop the skills and knowledge required to perform

HACCP internal audit

Know the do’s and don’ts of auditing

Gain an insight on proper audit reporting

TARGET PARTICIPANTS

HACCP team members

QA personnel

Food safety auditors

Food inspectors

COURSE LEVEL





Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

Review of HACCP Principles

The PRP and HACCP Manual

HACCP Auditing Procedures

Audit Report Writing

Group Activity – Role play and/or Mock Audit

3 Days

OPEN COURSE

RM 1,250 (inclusive SST)

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


HACCP: Principles & Applications








Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

This three-day course provides a detailed overview of the 7 Principles of

HACCP, the twelve steps for implementation, HACCP requirements within

regulated industries and how implementing a HACCP program can help

organizations build in the basic fundamentals to achieve the provision of

safe food

Participants will gain a detailed understanding of HACCP principles which

can be applied to specific commodities such as meat, processed foods,

beverages, etc.

This course is also beneficial for participants interested in how the

principles of HACCP can be applied to non-food industries such as the

manufacture of packaging goods, food additives, etc.

To solidify understanding of the principles of HACCP as applicable to

their organizations, and will participate in the development of a HACCP

plan

LEARNING OUTCOMES


Understand and apply the 7 Principles of HACCP

Identify and control hazards

Implement and maintain a HACCP plan

Establish a working HACCP plan

TARGET PARTICIPANTS

HACCP team members

QA personnel

Anyone who is directly involved in the implementation of HACCP

COURSE LEVEL

Intermediate




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

Introduction to HACCP

Why a HACCP system How to do a HACCP study (5 preliminary steps)

Hazard Analysis and Preventive Measures

CCP Identification

HACCP Control Chart

Implementation, Verification and Maintenance of HACCP Plan

Group Activities

3 Days (with exam)

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


HACCP Refresher (Case Studies)








Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Review the participants’ understanding of the HACCP principles

Apply the participants’ up to date knowledge of HACCP

Explain current developments in HACCP

LEARNING OUTCOMES


Refresh their knowledge on the 7 principles of HACCP

Know how to maintain a working HACCP plan

Keep up to date with the latest developments in the food industry

TARGET PARTICIPANTS

HACCP team members

QA Personnel

Anyone with prior knowledge and experience in HACCP

COURSE LEVEL

Intermediate

COURSE DURATION

2 Days




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE FEE

Introducing Operational Pre-requisite Programs

Review of HACCP Principles and Applications

HACCP Implementation

Updates on Legislations and Emerging Issues

Case Studies

RM 800 (inclusive 0% GST)

HRDF CLAIMABLE

COURSE CONTENT


INTRODUCTION


ISO 22000: 2018 Awareness

ISO 22000: 2018 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 an ISO

22000 food safety management system.



Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To create awareness on requirements of ISO 22000

To create a basic awareness about Food Safety Management

System (FSMS) based on ISO 22000: 2005 Standard and its benefits

To provide information related to documentation requirements for

ISO 22000 FSMS Certification

LEARNING OUTCOMES


Understand the requirements of ISO 22000:2018

Learn about the specific clauses within the standard

Establish the importance of ISO documentation

Gain an overview of assessment and certification procedures

TARGET PARTICIPANTS

Anyone requiring knowledge of ISO 22000 and food safety systems

Anyone looking to implement a food safety management system in their

organization

COURSE LEVEL

Basic

COURSE DURATION

1 Day




Phone: +603 8921 5965

Fax: +603 8925 2115



Introduction to ISO 22000: 2018

Implementation Techniques

FSMS Process Model

Overview of the requirements

COURSE FEE

COURSE CONTENT

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE


INTRODUCTION


ISO 22000: 2018 Internal Audit

This two-day course covers the entirety of the Food Safety Management

Standard, teaching you about the standard, how to implement the standard and

how to internally audit your system. Our experienced tutors will explore the ISO

22000 standard in-depth, with role-plays, workshops and practical exercises to

ensure you go from beginner to expert.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Learn to describe food safety with process approach and the purpose,

structure and requirements of ISO 22000 from the point of view of an

internal auditor

Gain knowledge about the responsibilities of an internal auditor and how

internal food safety audit plays a role in the maintenance

and improvement of food safety management systems

Acquire skills in the audit cycle of planning, conducting and reporting an

internal food safety audit as a part of management system in

accordance with ISO 19011 standard

Gain skills in conducting food safety audits, through audit interviews,

following audit trails and through observations,

listening and questioning skills

Be able to link evidence to non-conformities and identify areas of

improvement

LEARNING OUTCOMES


Describe the responsibilities of an internal auditor and describe the role

of internal audit in the maintenance and improvement of management

systems

Describe, with reference to processes in the food chain and the model of

a hazard analysis based FSMS, the purpose and structure of ISO

22000:2018

Plan, conduct and report an internal audit of part of a FSMS in

accordance with ISO 19011

TARGET PARTICIPANTS

Any individual looking to audit against the ISO 22000 standard

Those looking to improve their skill levels and core understanding of

Food Safety

Those who are looking to implement a food safety management system

in their organization

Management representatives

Consultants

Quality directors

COURSE LEVEL

Advanced




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

Food Safety Management System – Why and What?

Risk Management through process approach

Pre-requisite program

ISO 22000 Purpose and requirements

Why and what is an audit?

Audit Planning

Conduct of Audit

Audit Reporting and Follow up

2 Days

OPEN COURSE

Nil

IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

INTRODUCTION


Packaging & Shelf Life

Food packaging plays a vital role in preserving food throughout the distribution

chain. Without packaging, the processing of food can become compromised as it

is contaminated by direct contact with physical, chemical, and biological

contaminants. In recent years, the development of novel food packaging

(modified atmosphere & active packaging) has not only increased the shelf life of

foods, but also their safety and quality - therefore bringing convenience to

consumers. Directly related, and interlinked, with food packaging is the concept

of shelf life - the length of time that foods, beverages, pharmaceutical drugs,

chemicals, and many other perishable items are given before they are

considered unsuitable for sale, use, or consumption.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To disseminate the information on types of packaging materials

To ensure the importance of selecting proper food packaging materials

for the results in prolong shelf life

LEARNING OUTCOMES


Review of how the different materials may influence time of failure or

the shelf life

Understand the effect of the supply chain on product and packaging

Know how to select the proper packaging material which ensures the

safety and stability of food products

TARGET PARTICIPANTS


New Product Development Technologists

Packaging Technologists

Deteriorative reaction in food

Functions of packaging

Types of packaging materials

Relationship between food packaging and shelf life of food

Group Activity 1

Shelf life of food – principles and methodologies

Shelf life estimation and packaging selection

Group Activity 2

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

COURSE LEVEL





Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

COURSE FEE

2 Days

INTRODUCTION


Practical in Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create or

contaminate food. By attending the course, delegates will gain 'hands-on'

experience in a wide range of microbiological procedures essential to the

assurance of food safety. They will acquire the skill and knowledge required to

perform microbiological analysis from practical exercises undertaken within

UNIPEQ's fully equipped laboratories led by highly skilled staff.

A series of lectures, coupled with extensive course notes covering all aspects of

food microbiology, will underpin the theory behind the practical sessions, and

provide essential information for future reference.




Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

Identify the important pathogens and spoilage microorganisms in foods

and the conditions under which they will grow

Utilize laboratory techniques to identify microorganisms in foods

Identify the conditions under which the important pathogens are

commonly inactivated, killed or made harmless in foods

LEARNING OUTCOMES


Identify foods as microbial ecosystems

Recognize important microorganisms affecting food quality and safety

Understand factors affecting life and death of microorganisms in foods

Identify laboratory methods used to identify and analyzing food

microorganism

Acquire skills needed in food microbiology laboratory to enumerate,

isolate and identify microorganisms relevant to food quality and safety

TARGET PARTICIPANTS

Microbiology lab Technician

Food Safety officers

QA Personnel

COURSE FEE

Introduction and Understanding of Food Microbiology

Method of Detection and Enumeration of Microorganisms

Microbial Reduction and Elimination

Good Laboratory Practices

Practical session in laboratory

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

COURSE LEVEL

Intermediate




Phone: +603 8921 5965

Fax: +603 8925 2115



COURSE DURATION

3 Days

INTRODUCTION


Sensory Evaluation

Sensory evaluation is essential for developing new products and assessing

product quality, as well as for consumer satisfaction and market success. Correct

application of sensory evaluation methods is the key to collecting useful, relevant

data to guide business decisions. Develop your sensory skills and expand your

knowledge of the science of sensory evaluation in this three-day hands-on

course.

UNIPEQ SDN BHD

(870956-D)



Phone: +603 8921 5965

Fax: +603 8925 2115



OBJECTIVES

To provide a better understanding of basic food techniques used in food

sensory analysis

To emphasize the hands-on practices through a series of practical

sessions

LEARNING OUTCOMES


Describe the functions and applications of sensory evaluation

Develop your understanding of sensory attributes (aroma,

appearance, flavor, texture)

Differentiate between sensory methods (analytical and affective)

Manage the sensory evaluation process, including choosing best

testing formats, preparing questionnaires and reporting meaningful

results

TARGET PARTICIPANTS

Food service managers and personnel

Chefs

Dietician or nutritionist

Ingredient suppliers

Food scientists/technologists

Product development managers and personnel

Quality assurance personnel

COURSE DURATION

COURSE FEE

Introduction to Sensory Analysis

Physiology of Sensory Analysis and Selection of Panellists

Sensory Analysis Methods

Analysis of Sensory Data

Practical Sessions (Detection Test, Triangle Test, Duo Trio Test, Ranking

Test, Sample preparation and coding)

3 Days

OPEN COURSE


IN HOUSE


HRDF CLAIMABLE

COURSE CONTENT

COURSE LEVEL





Phone: +603 8921 5965

Fax: +603 8925 2115



food safety & applied food technology list of courses … › wp-content › uploads › 2020...

Documents