Legal, GMP and awareness of HACCP Principles training workshop (2 day training)

This course is about explaining the key Food Hygiene laws related to food safety and hygiene as the legal basis for food safety for all consumers.

Key learning objectives:

1. Identify the reasons for a Food Safety Assurance System in the hotel or catering industry. 

2. Identify the key legal requirements in Food Act and Food Regulations 1985. 

3. Identify the key legal requirements in the Food Hygiene Regulations 2009. 

4. Identify each of the GMP/PRP elements. 

5. Understand HACCP principle 1-7. 

6. Apply the 7 HACCP principles for a basic food safety system. 

7. Identify key information in the HACCP summary plan. 

This is a 2 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.