Good Hygiene Practices and Good Manufacturing Practices Training (1 day training)

Before a company can implement HACCP – a food safety system that identifies, evaluates and controls food safety hazards throughout the operations, the company first needs to establish and implement the most basic hygiene system to ensure food consumed by guest is safe eg. Good Hygiene Practices or Good Manufacturing Practices.

Key learning objectives:

1. Identify the key GHP/GMP requirements in Food Hygeiene Regulations 2009. 

2. Understand the definition of key food safety terms. 

3. State the difference between GHP, GMP and PRPs.

4. Review the 8 GHP/GMP elements. 

5. Review SOPs related to GHP/GMP in ensuring food hygiene and safety. 

This is a 1 day training program and costing is based on per pax costing with a minimum of 10 participants and maximum 20 participants.

*Additional costs will apply for clients based outside Klang Valley (Malaysia), or overseas.