Overview of HACCP training (4 hours training)

Understanding HACCP or Hazard Analysis Critical Control Point is very important for all food safety team members in the manufacturing Industry. This is to ensure that all understands HACCP as a system that identifies, evaluates and control hazards which are significant for food safety. This includes the application of the HACCP 7 principles and is based on Good Manufacturing Practices as its foundation.

This is a half 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.