An Introduction to HACCP Awareness & Food Safety

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Looking to enhance your knowledge of HACCP awareness and food safety? Look no further than our comprehensive training program, "An Introduction to HACCP Awareness & Food Safety" by Vision Training & Consultancy Sdn Bhd in Malaysia. This program is designed to equip participants with the essential skills and knowledge needed to ensure food safety and compliance with HACCP standards in the food industry.

Our experienced trainers will guide you through the key principles of HACCP, including hazard analysis, critical control points, and monitoring procedures. By the end of the program, you will have a solid understanding of how to implement and maintain an effective HACCP system in your organization. Take the first step towards ensuring the safety and quality of your food products by requesting a quote to know more about our training program today.
Learning Objectives

1. Understand the principles of Hazard Analysis and Critical Control Points (HACCP) and its importance in ensuring food safety. Participants will learn about the seven principles of HACCP, including conducting hazard analysis, determining critical control points, and implementing monitoring procedures.

2. Identify potential food safety hazards in a food production or handling environment. Participants will be able to recognize common hazards such as biological, chemical, and physical contaminants, and understand how to prevent, eliminate, or control these hazards to ensure the safety of food products.

3. Develop a basic understanding of food safety regulations and best practices. Participants will learn about relevant laws and regulations governing food safety, as well as industry standards and guidelines for implementing HACCP programs. They will also gain practical knowledge on how to apply these principles in their own work environments to maintain high standards of food safety.

Content Delivery Method

Physical, Hybrid

HRD Corp Certified Course


Duration and Language

1 to 2 days, English

Target Audience

Suitable for all levels of employees

Key Skillset Addressed

1. Hazard identification
2. Critical control points
3. Food safety protocols